This gluten-free vegan sausage recipe is what’s for breakfast! It’s easy to make, and you probably already have all of the ingredients! It’s hard to find vegan sausage without vital wheat gluten; now you can make your own! And bonus: you can spice it however you like! Double bonus: You can either make these in the oven, or fry them up on the stove-top!
In full disclosure, we’ve been making these other vegan, gluten-free breakfast sausages for years, and these new ones are a riff on those; while those are also very good, we like this version better. So, consider this the updated version, if you will.
To make these gluten-free vegan sausage patties you will need a food processor, and also some already-cooked brown rice, so if you came across this recipe because you are wanting to make your vegan breakfast sausage right now, go get that brown rice started now.
A word about vegan worcestershire sauce: this recipe recommends using a teaspoon of vegan worcestershire sauce. It’s optional, but it just makes it so perfect. We like Annie’s brand, which you can get at most decent health food stores, or on Amazon.
Annie’s Vegan Worcestershire Sauce
Here’s the recipe, we think that you’ll find them as yummy, easy, and fast to make as do we! By the way, they taste even better the next day, after the flavors have had a chance to meld overnight in the fridge, if you can keep them that long. ;~) If you change up the herbs and spices, let us know what you did and how it worked!
Easy Gluten-Free Vegan Breakfast Sausage Patties
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3/4 cup quick oats
- 1 cup brown rice, cooked
- 2 tablespoons gluten-free flour (we use chickpea flour but nearly any will do, including all-purpose)
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoons gluten-free tamari
- 1 tablespoons vegetable oil
- Optional but highly recommended: 1 teaspoon vegan worcestershire sauce (we like Annie’s)
- 1 teaspoon black pepper
- 2 teaspoons ground sage
- 1/4 teaspoon thyme
Preheat your oven to 425° if you are going to bake your sausage patties.
Stir together the flax and water in a small bowl or cup, and set aside (this is known as a flax egg).
Place the oats in your food processor fitted with the S blade, and turn on for about 5 seconds. You want to break up the oats a bit, but you don’t want to make oat flour. It should look like this:
Now add the brown rice to the food processor and process for another 5 or so seconds; you want to break up the rice into bits, but not pulverize it. It should look like this:
Add in all of the rest of the ingredients, including the flax egg.
Process until the mixture starts to form a ball on its own, like this:
(How cool is that that the mixture, or ‘dough’, tells you when it’s ready by collecting itself into a ball? By the way, if you are in the market for a ‘new’ food processor, we highly recommend getting on eBay or Craigslist and buying an old Cuisinart. They just don’t make them like they used to!)
Grab a small handful of the mixture (watch those sharp blades!), roll it into a ball about the size of a golf ball, and then set it on a baking sheet that you have either greased or lined with a silicone baking sheet (if you are baking your sausage patties) or a plate (if you are going to fry them). Press down on the top of each ball to flatten it into a patty.
To bake your sausage patties brush both sides of each patty with a neutral oil, and bake at 425° for 10 minutes, then flip them over and bake for another 10 minutes. Note: You can omit brushing them with oil if you like, they will just be a bit drier.
To fry your sausage patties heat a bit of neutral oil in a frying pan, and cook them until they are browned on both sides. Transfer to a paper towel to soak up any excess oil before serving.
Let us know if you make these, and what, if anything, you did differently!
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