Vegan Breakfast Sausage Patties

An iron skillet with breakfast sausage patties.

Vegan Breakfast Sausage Patties

Easy seitan vegan breakfast sausage patties that are meaty, not mushy!

4.60 from 5 votes

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Course: Breakfast

Cuisine: American, Vegan

Keyword: breakfast, sausage, seitan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: sausages

Calories: 146kcal

Equipment

Oven

Ingredients

1 cup oat flour coarsely ground works best for this. SEE NOTE
½ cup cooked red lentils
¼ cup vital wheat gluten SEE NOTE
¼ cup all-purpose flour
1 tsp Italian seasoning
1/2 tsp crushed fennel seed
¼ tsp onion powder
¼ tsp garlic powder
Salt and pepper to taste
¼ cup water
1 tbsp vegan Worcestershire sauce We use Annie’s or Wizard’s brands
2 tsp no-beef broth we use Better than Bouillon
2 tsp liquid smoke

US Customary - Metric

Instructions

Preheat the oven to 350˚F (176˚C)
In a medium mixing bowl, whisk the 1 cup oat flour, , ¼ cup vital wheat gluten, ¼ cup all-purpose flour, 1 tsp Italian seasoning, ½ tsp crushed fennel seed, ¼ tsp onion powder, ¼ tsp garlic powder, and salt and pepper to taste until fully combined.
In a small bowl, whisk the ¼ cup water, 1 tbsp vegan Worcestershire sauce, 2 tsp no-beef broth, and 2 tsp liquid smoke until fully combined.
Pour the wet mixture into the flour mixture, add the 1/2 cup lentils, and stir until it forms a solid ball. On a lightly floured surface (use vital wheat gluten to flour the surface), knead the dough for 5 minutes. It should be firm and stretchy. If it’s sticky, add a little more vital wheat gluten, if it’s too dry, add water by the tsp until you get a firm dough.
You can bake this immediately, or for the best flavor, cover and refrigerate overnight.
Tear the dough into golf ball size pieces and press into flat discs. Bake for 10 minutes, then flip and bake for another 10 minutes.
Eat as is, or fry in a few tbsp of oil until they’re nicely browned and crispy, approximately 3 minutes per side.

Notes

NUTRITIONAL DISCLAIMER

VITAL WHEAT GLUTEN IS THE FLOUR THAT YOU NEED TO MAKE SEITAN. YOU CAN'T MAKE IT WITHOUT IT. WE USE BOB'S RED MILL VITAL WHEAT GLUTEN. YOU CAN GET IT AT WHOLE FOODS AND MOST GROCERY STORES, OR YOU CAN ORDER IT ON AMAZON.

IT'S EASY AND LESS EXPENSIVE TO MAKE YOUR OWN OAT FLOUR. PUT ROLLED OATS IN A FOOD PROCESSOR OR A BLENDER AND PROCESS UNTIL IT BECOMES A COARSE FLOUR.

One patty is considered a serving. If you tear off golf ball size portions you should get 6 sausages from the dough.
The vital wheat gluten gives the sausage a meaty texture. We tested this recipe with beans, lentils, and veggies, and they were mushy, not at all like sausage.
Store in the refrigerator for up to 2 days or freeze for up to 2 months. Reheat in the oven or in a skillet.

TIPS FOR MAKING THE BEST SEITAN BREAKFAST SAUSAGE PATTIES

Don’t skip the vital wheat gluten, this is what gives the sausage its meaty texture.
Depending on the humidity, you may need to add extra wheat gluten or water to get the dough to the correct texture. If this is necessary, add small amounts.
Knead that dough for the full 5 minutes. This activates the gluten and gives the sausage the perfect texture.
Crush the fennel, don’t put the whole seeds in or it will be difficult to eat.
Refrigerate the dough for at least 2 hours, or overnight if you can. The longer it has to rest, the better the flavor will be.
Baking the sausages alone is great, but if you want them to taste like restaurant sausage, fry them in a little bit of oil after they're baked.

Nutrition