Oat Sausage: Vegan Breakfast Sausage Patties
Quick, easy, and delicious vegan sausage patty recipe made from oats! Simply mix all of the ingredients together, form into balls, smash into patties, and sear both sides!
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Servings: 8 servings
Serving Size:2 patties
Nutrition
Calories:113 kcal
Carbs:19 g
Sodium:35 mg
Potassium:191 mg
Phosphorus:121 mg
Protein:4 g
Fiber:4 g
Equipment
- Mixing bowl
- Non-stick frying pan or Cast-iron
- Offset spatula
Ingredients
- 1/4 tsp Crushed red pepper
- 1/2 tsp Ground fennel
- 1 tsp Celery seed
- 1/4 tsp Oregano
- 1/2 tsp Thyme
- 1 tsp Poultry seasoning
- 2 tsp Parsley flakes
- 4 tbsp Granulated onion
- 4 tbsp Granulated garlic
- 1/2 tsp Molasses
- 1 tsp Maple syrup
- 4 tbsp Ground flaxseed
- 3 cups Oatmeal Cooked and cold. I used steel cut rolled oats
- 3 tbsp Liquid aminos
- Freshly cracked black pepper
Instructions
- Add all ingredients to a mixing bowl.
- Using wet hands, form 1-½ inch balls and flatten them into patties.
- Cook in a non-stick or cast iron pan on medium-high, about 4 minutes.
- Flip and press patty, cook another 4 minutes.
- Reduce heat to the lowest setting and flip again, cook for 3 minutes.
- Flip one final time and cook for 3 minutes.
Full Nutrition
Nutrition Facts
Oat Sausage: Vegan Breakfast Sausage Patties
Amount Per Serving (2 patties)
Calories 113
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 35mg2%
Potassium 191mg5%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 33IU1%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 46mg5%
Copper 1mg50%
Folate 13µg3%
Iron 2mg11%
Manganese 1mg50%
Magnesium 48mg12%
Phosphorus 121mg12%
Selenium 7µg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
It took me a couple tries to get this recipe correct, but it they are great! They freeze well too – just be sure to reheat in the oven or on the stove and not the microwave – lol.
Thanks, Lisa!
Star_Muse is an amazing recipe creator. I will let her know you loved the recipe. She also moderates and shares her recipes to our Facebook group here (if you’re not already a member): Kidney-Friendly, Plant-Based Recipes & Nutrition. Thanks again and hope to see you around!