Our gluten-free vegan breakfast sausage recipe (so of course it’s also gluten-free vegetarian sausage) is 100% the recipe that you’ve been looking for! You can make links or patties with it, and the taste is simply wonderful! And it has no crazy or weird fillers, just clean ingredients, including tofu (but you’d never, ever know it! Shhhhh…).
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Now, while you can make these vegan breakfast sausages as either patties or links, we have to tell you that if you make them as links, and if you use this pan to do it, the resulting vegan sausage links are incredible. Not only does the flavor rival any commercial vegetarian sausage or vegan sausage on the market, but so does the texture! For this reason alone we highly recommend grabbing one or two of these pans (← that is an affiliate link, but if you don’t want to use it you can also just search on Amazon for “stainless steel sausage mold 6 cavity for homemade hot dogs”). The crazy thing is that the negative reviews are negative because they are complaining about how small each cavity is, and that instead of being hot dog-sized, they are more like breakfast sausage link size. So we said “Aha! Just what we wanted!” And they are. And because you bake the sausage links in the mold, which is covered, the texture is just perfect!
If you don’t have a mold like this, and don’t want to get one (or can’t wait ;~) ) you can also bake them as patties. The texture isn’t as dense, because they rise a little, but the flavor is the same. If you cool them thoroughly and store them in the fridge they will get a bit denser, but still not quite the same texture as the links have. But the patties are every bit as delicious as the links, of course!
A word about seasoning: We use the Penzey’s breakfast sausage seasoning, which we like for several reasons, not the least of which is because others have icky stuff like MSG in them, or “natural flavorings” (“could be meat, could be cake” (hope you recognize that quote!)). The Penzey’s breakfast sausage seasoning ingredients are: salt, sugar, paprika, black pepper, dextrose, nutmeg, cayenne pepper, sage and thyme. Last we checked all Penzey’s spices were gluten-free, meaning that their dextrose comes from corn (sometimes it can come from wheat, so that’s important). That said, if you are celiac or extremely sensitive to gluten, please check with Penzey’s before getting their product as that can always change. Of course you can also make your own sausage seasoning blend based on those ingredients!
Thank you! ❤️
*Receipts will come from ISIPP.
In addition to breakfast sausage seasoning we always add fennel seeds. (Honestly we think that the omission of fennel seeds from the various breakfast sausage seasoning blends on the market is a serious omission, but hey, they didn’t ask us!)
Finally, much like our Amazing Gluten-Free Vegan Roast Beef and our Best Gluten-Free Vegan Roast Recipe for the Holidays recipes, this recipe uses water-packed tofu which has been twice-frozen and twice-thawed, meaning put it in the freezer, let it freeze, take it out and thaw it, then put it back in the freezer, let it freeze again, and take it out and thaw it for a second time. Once it’s fully thawed the second time it’s ready to be used. Do not omit this step, it makes all the difference in the texture.
The Best Gluten-Free Vegan Breakfast Sausage Links or Patties Recipe
1 package water-packed tofu, frozen, thawed, then frozen again, then thawed again
1/2 cup dried mushrooms (any type)
1 vegan beef bullion cube (we like Edward & Sons Not Beef cubes)
1 Tablespoon liquid aminos
4 Tablespoons tapioca starch
3 Tablespoons psyllium powder
2 Tablespoons nutritional yeast
1 teaspoon breakfast sausage seasoning
1/2 to 1 teaspoon fennel seed
Preheat oven to 400°.
Press the twice-frozen twice-thawed tofu for at least 15 minutes, or until you have squished out as much of the liquid as you can. Twice-frozen, twice-thawed tofu produces a lot of liquid.
Put the tofu and everything else except the liquid aminos in your food processor using the ‘S’ blade. Pulse everything until it looks like crumbles, then turn the food processor on. While the mixture is processing drizzle in the liquid aminos. You may notice the mixture starting to change texture when you do this.
With the processor still running slowly drizzle in some room temperature water until the mixture starts to come together in a single mass (probably about 2 Tablespoons of water but it could be more or less). At this point don’t add in any more water and watch what the mixture does; it should come together as a single ball of dough that travels around the bowl of the food processor with the blade. If it doesn’t become a ball of dough, add in a tiny bit more water, tiny bit at a time, until it does. Once you have a ball of dough traveling around your food processor bowl, turn the food processor off.
Let the dough rest in the food processor for about 10 minutes to give the tapioca starch and psyllium time to start their alchemy.
While the dough is resting, line a baking pan with parchment paper (whether you are using the mold or going to make patties, either way). Note: You can make both at the same time, putting the filled mold on one side of the baking sheet and then making patties on the other side of the baking sheet.
Spray or wipe a light coating of olive oil or other neutral oil into the link molds and/or onto the parchment paper where you are going to place the patties.
When the 10 minutes is up, form your links or patties as follows:
Links: Press just enough dough into each cavity so that the dough is flush with the top of the mold. Do not overfill! We mean it. Just enough dough to fill the cavity and come up flush with the top of the cavity. Then place the lid of the mold onto the mold, and put the mold on the baking sheet.
Patties: Grab a golf ball size piece of the sausage dough, and roll it into a ball. Now flatten it and place it onto the oiled parchment paper on the baking sheet. Repeat for the rest of the dough. When you have all of your patties lined up on the baking sheet (allowing a little bit of space between them, so they should not be touching each other) lightly spray some olive oil or other neutral oil on top of the patties.
Put your sausages into the 400° oven and bake for 30 minutes.
When the 30 minutes is up turn the temperature down to 350°, then:
If Making Patties: Bake patties another 15 minutes at 350° and then remove from oven and cool on a rack. To be clear, the patties will bake for a total of 45 minutes: 30 minutes at 400°, and then 15 minutes at 350°
If making links in the mold: Bake links, still with the cover of the mold on, for another 15 minutes at 350°, then remove the cover and bake another 15 minutes. (So the links will have baked for a total of 1 hour: 30 minutes covered at 400°, then 15 minutes still covered at 350°, and then finally another 15 minutes uncovered at 350°.) Remove from oven and carefully remove each link from the mold, and cool on a rack.
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