This vegan breakfast sausage is extremely easy and quick to make. It’s so easy that I believe even a newbie in the kitchen can make this! These patties feel and taste pretty dang realistic too. So, if you’ve never made vegan meat before, then I think this vegan breakfast sausage recipe is a perfect one to start with!
This sausage is seitan based!
WHAT IS SEITAN, you ask??? Seitan, also known as “wheat meat,” has been around for a long time. Seitan is made from vital wheat gluten. When combined with other tasty ingredients and cooked, it genuinely has a similar taste and texture to meat. On it’s own, seitan is somewhat savory and tastes probably most similar to bland chicken. With that being said, it, of course, can be jazzed up with several different flavors to mimic other meats. Just a half-cup serving of seitan gives around 46 grams of protein. That’s A LOT of protein! However, it must be combined with other protein sources such as beans or grains to gain complete protein for a meal.
This vegan breakfast sausage is SO easy to make!
I mix the dry ingredients in one bowl and the wet ingredients in another. I then combined the two mixtures to form a “dough” and knead it a handful of times. Then I shape the dough into a log and wrap it tightly in tin foil. I prefer forming the seitan into a log shape versus into individual patties because it saves a LOT of time and effort. Lastly, I bake the seitan loaf for 90 minutes, allow it to cool, and then slice it into patties. It’s that simple!
The different ways I love to eat this sausage-
I love making a high protein burrito with it! I’ll fill a whole wheat tortilla with the chunks of the seitan sausage, brown rice, pinto beans, vegan scrambled eggs, and salsa. It’s super tasty and filling! I also like to eat these vegan sausage patties with some basic protein pancakes and LOTS of maple syrup! If I want a bit of a junkier breakfast, I will make my VEGAN BUTTERMILK BISCUITS. Then I will top one of the biscuits with my VEGAN SAUSAGE GRAVY using this breakfast sausage in it! Or, I’ll throw it into a croissant with a crispy hash brown, folded Just Egg patty, and a slice of vegan cheddar cheese, pictured above! It was INCREDIBLE.
SIDE NOTE: I used Whole Foods’ vegan croissant for the sandwich pictured above, and it was tasty, but not NEARLY as delicious as homemade ones. I made a YouTube video battling out two different vegan croissant recipes. I highly recommend making them from scratch. They’re easier to make than you might think and so much tastier! Click here to watch it!
If you make my vegan breakfast sausage, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to Make Easy Seitan Vegan Breakfast Sausage Patties
- 1 1/2 cups vital wheat gluten (I use Bob's Red Mill. ALSO, read "tiparooskis," located below the written recipe, for an important tip on measuring the vital wheat gluten.)
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1 1/2 tsp fennel seeds
- 1/2 tsp smoked paprika
- 1/2 tsp red chili pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups vegetable stock
- 1 tsp tomato paste
- 1 tbsp soy sauce
- 2 tbsp maple syrup, 100% pure
- 2 tbsp vegetable oil
- Preheat the oven to 350 degrees Fahrenheit.
- Add all of the dry mix ingredients into a medium-sized mixing bowl and whisk to combine evenly.
- Add all of the wet mix ingredients into another mixing bowl and whisk to combine evenly.
- Pour the wet mixture into the dry mix. Stir until well combined and to create a "dough."
- Place the dough onto the counter. Knead and pull the dough ten times. (Just before you are about to fold the dough to knead it, give it a little tug to slightly stretch it.)
- Seal the two edges of the dough together and then form it into a thick log that is about 6 inches long.
- Tightly wrap the log in tin foil. As you are wrapping the dough, try to hold it in place to avoid it from stretching out longer. Twist the ends of the foil to secure the log tightly. Wrap it in foil and twist the ends tight for a second time to ensure it is secure.
- Place the wrapped sausage log on a baking sheet and set it on the middle oven rack. Bake it for 90 minutes, flipping it over at the 45-minute mark. *The outside sealed edges of the sausage's foil may bust open a tad from the steam trying to escape, and that's okay; it's normal.
- Allow the sausage to mostly cool down to room temperature before opening and cutting into it.
- Then, slice off the patties in whatever thickness you desire. Usually, I slice mine at about 3/4 of an inch thick.
- To cook the sausage patties, add about 1 tablespoon of oil of your choice into a saute pan over medium heat. Once hot, add in your sausage patties and cook both sides for about 2 to 3 minutes, or just until lightly golden brown and slightly crispy. While they are cooking, season them lightly with salt and pepper.
Welcome to my tip section of the vegan breakfast sausage recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- I find vital wheat gluten to be somewhat airy in texture, so when measuring it out, use a spoon to scoop it into your measuring cup and then level the cup off with a butter knife to get the most accurate measurement. Make sure to watch my TikTok video, located above the written recipe, to see exactly what the dough should look like. The dough should be fairly wet in texture, but it won’t be sticky whatsoever. With that being said, your brand of vital wheat gluten might have a slightly different texture than the one I use. So, you may need to add up to 1/4 cup more vital wheat gluten to your dough to get the same texture as mine. Only add a tiny bit more if you think it needs it.