How to Make Easy Seitan Vegan Breakfast Sausage Patties
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
Ingredients
Dry Mix
- 1 1/2 cups vital wheat gluten flour (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
Wet Mix
- 1 1/2 cups vegetable stock
- 1 tsp tomato paste
- 1 tbsp soy sauce
- 2 tbsp maple syrup, 100% pure
- 2 tbsp vegetable oil
Instructions
- 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.
Tiparooskis
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.
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30 Comments
Eric L
Delicious and easy to make! Next time I will double most of the seasonings and see how intense that makes it.
I whirled everything but the gluten in the food processor for 20 seconds, then added the gluten for 20 more, then kneaded for 1 minute by hand. Much wetter mixture than most of my seitan recipes, but turned out great! I steamed in on high/manual in the Instant Pot 40 min. with natural release for 15.
Thank you, Summer!
garden grub
Hi Eric! So happy to hear you enjoyed the breakfast sausage! And wow, I’ve never tried making it in a food processor before, so I’m glad it turned out well! Thank you for trying the recipe and leaving a lovely review! 🙂
Clayton
My wife and I have been plant based for almost 9 years now and have had a few of the big name breakfast sausages. They are really good but are expensive and you only get 6 patties most of the time. Thank you so much for this recipe! I made it today for dinner because we had breakfast for dinner! I have several slices left over and ready in the freezer for breakfast in the morning! I ha e already saved this recipe and will be using it again and again!!
garden grub
Hi Clayton! I am SO happy to hear this! And I love that you’ve put some in the freezer for later use, such a time-saver! Thank you for sharing such a lovely review! 🙂
Danielle Wheeler
I’ve made this recipe countless times! This delightful log has been gifted, put into a variety of recipes, and I’ve watched meat eaters shyly go back for more than one slice at Brunch. A protein-packed staple in my diet, for sure!
garden grub
Awww, such a lovely comment! I’m so happy you enjoy it enough to make it countless times and even give it as a gift! This makes me so happy! Thank you, Danielle! 🙂
Marise
Very tasty for those times I’m craving sausage. I like spicy Italian-style sausage. So, for that, I leave out the maple syrup.
garden grub
Hi Marise! I’m so happy to hear you found the breakfast sausage tasty! Thank you for sharing! 🙂
Abigail
This recipe was great!! Perfect amount of heat and spices. Hard not to eat it all in one sitting!
garden grub
Hi Abigail! I’m so happy that you enjoyed the breakfast sausage recipe! I agree; it is hard not to eat it all in one sitting 😉
Rae
This was my first time using vital wheat gluten and this is delicious. The only changes I made was to omit the fennel ( don’t like the flavor) and I used sugar free maple syrup. I will definitely make again. Thank you.
garden grub
Hi Rae! Thank you for your comment, and I’m so happy to hear you enjoyed the sausage with your adjustments! 🙂
Lacey
I am very newly on my plant-based journey and have never had or made seitan before. So I didn’t know what to expect. I followed the recipe exactly without watching any video and it came out terrific! Was the perfect accompaniment to radish hash browns at Saturday brunch 🙂 Not to mention my house smells amazing, haha. Thank you for a delicious, easy-to-follow recipe.
garden grub
Hi Lacey! I’m so happy to hear you enjoyed this seitan recipe, especially considering you’ve never had seitan or made it before! I’ve never had radish hash before, but it does sound like a perfect side for the breakfast sausage! Xoxo
Leah Bernardo-Ciddio
Hi there! I really want to make something like this but I don’t have nutritional yeast on hand… any recommendations for a sub, or can that be omitted? Does it have a huge impact on the flavour profile? Thank you!!
garden grub
Hi Leah! There, unfortunately, are no substitutes for nutritional yeast. However, since my recipe only calls for 2 tbsp of it, it will be okay to make the recipe without it. It won’t have a significant impact on the flavor. Best of luck, and thank you for your interest in my recipe! I appreciate you! 🙂
Chris
Just made this and I really like how it turned out! Hate to be the adjust-the-recipe guy, but here’s the modifications I made in case it helps anyone else. I was looking for a basic, easy seitan recipe that I could season when I cooked with it later (e.g., tacos), so I omitted most of the seasoning and maple syrup. I just added the garlic powder. I’m sure that factored into the dough being slightly wetter than in the tik tok video, so I added about 3 Tbsp more of VWG as I was kneading it. Turned out great and now I have a bunch of seitan to use 🙂
So… How do I store it? Currently it’s just slices. Can I just throw it in the fridge/freezer in a typical food storage container?
Thanks for making the recipe so accessible and easy-to-follow for those of us new to seitan!
garden grub
Hi, Chris! I’m so glad your modifications created a more versatile version of my seitan! I leave the seitan as a log and store it in an airtight container. Then, when I’m ready to eat some, I will slice off what I need. I would leave the seitan in its log form versus cutting it into slices and storing it that way. I think holding it as the log will keep the seitan moister. Lastly, I have never tried freezing the seitan because I always eat it up fast, haha. I don’t see why it wouldn’t freeze perfectly fine, though! If you have any more questions, please don’t hesitate to ask me! Thank you for giving my recipe a try, and I’m so glad you’re enjoying it! 🙂
Steph
This recipe is amazing! Had to immediately come and rate this as soon as I got done having my breakfast for dinner because it’s *that* good. Definitely one of my staples now. Thank you!!
garden grub
Awe, Steph, that makes me SO happy! I am beyond glad you not only think this recipe is amazing but that it is officially one of your staples! Thank YOU! 🙂
ALISSA
I just made this today and its fantastic! It’s exactly like the one I bought last week. I was hoping to find a recipe where I could make it at home and save a ton if money. This is exactly perfect! Thank you!
garden grub
Hi Alissa! I’m so glad you love this recipe, and I’m happy to hear it tastes just like the one you bought, but for a fraction of the price! Thank you for leaving a lovely review! 🙂
tracy
I have made this several times, absolutely delicious
garden grub
You must have found the recipe from my YouTube channel! That is awesome! Thank you so much, Tracy! I’m so glad you love it so much!
Emily
Just curious, does it have to be vital wheat gluten?
garden grub
Hi, Emily! Yes, it does have to be vital wheat gluten. There is no substitute, unfortunately!
Helena
Curious if this can be made more keto-friendly with a maple syrup substitute? A low carb sweetener perhaps? Also, can this be made into individual sausages?
So interested in this as it’s one of the few recipes without chickpeas!
garden grub
Hi Helena! I haven’t tried making it with a keto-friendly maple syrup substitute, but I imagine it would work just fine! I also have not tried making the recipe into individual sausages; that would take different techniques and baking time adjustments that I can’t provide since I haven’t tried to do so myself. If you try these changes, I’d love to hear how they turned out! 🙂
Jordan
Just wanted to chime in and say that this was delicious! I’ve tried a lot of different seitan recipes, and this just might be my favorite now.
garden grub
Hey Jordan! I’m so happy to hear you enjoyed the breakfast sausage patties! Thank you for chiming in. I really appreciate it! 🙂