Tvp Veggie Sausage Patties
Satisfy your craving for a hearty, plant-based breakfast with these flavorful TVP Veggie Sausage Patties! Made from textured vegetable protein (TVP), these patties are packed with protein and perfectly seasoned with garlic, onion, smoked paprika, sage, and a touch of maple syrup for that classic sausage flavor. Nutritional yeast adds a savory depth, while a flaxseed "egg" binds everything together, creating a tender yet firm texture. Quick and easy to prepare, these patties are pan-fried to golden perfection in just minutes, making them an ideal addition to your favorite vegan breakfast plate, a savory sandwich, or even a protein-packed snack. This recipe is entirely vegan, with a gluten-free option, and can be refrigerated or reheated for effortless meal prep. Perfect for breakfast lovers looking for a healthier, plant-based twist on sausage!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Boiling water
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water (for flax egg)
- 1 cup Breadcrumbs (or gluten-free breadcrumbs)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Sage
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Maple syrup
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a medium bowl, combine the TVP and boiling water. Stir and let sit for 5–10 minutes, or until the TVP has absorbed the water and softened.
In a small bowl, mix the ground flaxseeds with 5 tablespoons of water to create a flax egg. Let it sit for 5 minutes until it thickens.
Once the TVP is rehydrated, add the olive oil, soy sauce, nutritional yeast, breadcrumbs, garlic powder, onion powder, smoked paprika, sage, black pepper, salt, and maple syrup. Mix thoroughly.
Add in the prepared flax egg and mix until everything is fully combined. The mixture should hold together when pressed. If it's too crumbly, add a small amount of water, one tablespoon at a time.
Scoop out a small handful of the mixture and shape it into a patty, about 2.5–3 inches in diameter. Repeat until all the mixture is used up (should yield about 8 patties).
Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil.
Cook the patties in the skillet for 3–4 minutes on each side, or until golden brown and heated through.
Serve immediately, or let cool and store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 16.7 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4342 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
