Easy Vegan, Gluten-Free Breakfast Sausage Recipe

gluten-free vegan breakfast sausage credit: Izy Hossack
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Sometimes breakfast just doesn’t feel complete without some delicious vegan, gluten-free sausage. The best parts of sausage (omitting the nasty meat products) are the yummy, aromatic blends of herbs and spices that just dance on the tongue in a mixed flavor bouquet. It can be difficult to find recipes for vegan breakfast sausages that don’t contain vital wheat gluten.

This has been a mainstay recipe for us for ages! Recently we created a revised, updated version here: You Will Love this Vegan Breakfast Sausage Patties Recipe, which includes instructions for baking the sausage patties as well as frying them, and which we think is even closer in flavor to the various vegan and vegetarian sausage patty options available in grocery stores, but so much better for you, with quality ingredients that you control, and no fillers!

That said, this recipe is still one of our go-to recipes. Here it is:

Vegan, Gluten-Free Breakfast Sausage

Ingredients:

  • 1 cup brown rice, cooked
  • 3/4 cup gluten free rolled oats
  • 2 tablespoons gluten free all purpose flour
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 teaspoon molasses
  • 2 tablespoons vegetable oil (divided)
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons gluten-free tamari
  • 1/2 teaspoon red pepper flakes (or more if desired)
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons ground sage
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon thyme

Directions:

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And now back to our recipe!

Stir together flax and water in a small bowl or cup, set aside. In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times. Add remaining ingredients, including 1 tablespoon of vegetable oil, and flax/water mixture and blend till just mixed. Do not over process, you can finish mixing together with your hands.

With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4″ thick (thicker if you like). Coat the bottom of a non-stick frying pan with the remaining 1 tablespoon of vegetable oil and heat over medium high. When the oil is hot, cook the patties on each side until they are browned. Transfer to a paper towel to blot off any excess oil before serving.

Serve these yummy little patties up with some gluten-free toast and some vegan yogurt and berries, or a tofu scramble! Thank you to Food.com for the recipe idea!

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