Description
This vegan breakfast sausage recipe is so good! There are a lot of vegan breakfast sausages available at the grocery store these days, but if you like to cook, try making your own! Vegan breakfast sausage is really fun to make and it’s hard to believe the sausage is plant-based!
The recipe is adapted from the cookbook The Homemade Vegan Pantry by Miyoko Schinner.
Ingredients
Ingredients for Vegan Breakfast Sausage
- 1/2 cup bulgur wheat
- 1 cup boiling water
- 1/4 cup olive oil (or water for oil-free sausage)
- 2 cups diced onion
- 2 cups sliced mushrooms
- 4 or 5 cloves garlic, sliced or chopped
- 3 tablespoons soy sauce
- 2 tablespoons white or chickpea miso
- 1/2 cup water or vegetable broth
- 1 1/2 to 1 3/4 cups vital wheat gluten
Breakfast Sausage Seasoning- Mix together in a small bowl.
- 1/2 teaspoon crushed fennel seeds or ground fennel
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 1/8 teaspoon nutmeg
- 1/8 teaspoon finely crushed red pepper
Instructions
- Place the bulgur wheat in a small pyrex or any kind of heatproof bowl. Pour 1 cup of boiling water over the top and cover with a lid or plate. Set aside. The bulgur wheat will absorb the water.
- Saute the onion in a nonstick skillet until translucent. You can do this with olive oil or in a dry skillet if you want to make oil-free sausage. You’ll just add a bit of water for sauteing as needed. Then add the mushrooms and cook until they are soft.
- Transfer the onions and mushrooms to a food processor, and add the garlic, soy sauce, miso, water, and sausage seasoning. Pulse the ingredients in the food processor. The mixture does not need to be thoroughly blended. It will be wet with little bits of texture. Transfer the mixture to a large mixing bowl.
- Drain the soaked bulgur of any excess water and add it to the bowl with the pulsed onion and mushroom mixture.
- Add the wheat gluten. Mix to form a soft dough. This is now the vegan breakfast sausage “meat”.
Forming the vegan breakfast sausage patties.
- Divide the vegan sausage meat you have made and roll it into two logs approximately 2 inches in diameter and 7-8 inches long.
- Wrap the formed sausage logs into two pieces of aluminum foil. You’ll need a couple of extra inches at the end of each log to twist. The sausage should be tightly wrapped to keep its shape. You can lightly oil the foil if you like to help prevent some sticking (they do this in the cookbook) but you don’t have to.
- Place both logs into a steamer pot or pot with a steamer basket and steam for 1 hour. Once the logs have been steamed, remove them from the pot and let them cool. The logs will firm up as they cool and then will be ready to unwrap and slice into patties for cooking.
How to cook the sausage.
There are 3 ways to cook the breakfast sausage patties in this recipe.
- Brown and crisp up the patties on both sides in 2-3 tablespoons of olive oil in a nonstick pan.
- Use a light spray of oil of olive oil or avocado oil to brown and cook the patties in the nonstick pan. This is if want to reduce the amount of oil you are using.
- Don’t use any oil at all to cook the sausage patties. They will cook and brown in the nonstick pan just fine.
Notes
You can store the sausage in an airtight container in the refrigerator for up to a week. Just slice up the patties you want to make, and cook and brown the patties on both sides.
You can freeze the cooked vegan sausage patties for up to 6 months.
Serve up the vegan breakfast sausage patties with a tofu scramble or make a breakfast sandwich on an English muffin!
Equipment needed to make this recipe- Food processor, strainer (to drain the bulgur wheat), large bowl, aluminum foil, steamer basket, nonstick pan, measuring cups, measuring spoons, knife, large spoon, spatula.
Keywords: vegan breakfast sausage recipe, vegan breakfast sausage patties recipe, vegan sausage