Vegan Breakfast Sausage Patties {Grain-Free, High Protein}
Say good morning to vegan breakfast sausage patties! They are delicious, satisfying, high in protein and also grain-free (thanks to the addition of coconut flour). A bit of baking soda helps to keep the patties light and tender.
Servings: 8 medium patties
Ingredients
- 1 15- ounce can pinto beans rinsed and drained
- 1/3 cup 75 mL nondairy milk (e.g., oat milk, almond milk)
- 1 tablespoon olive oil or oil of choice
- 2 tablespoons coconut flour more, as needed
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon 15 mL maple syrup
- 2 teaspoons poultry seasoning don't worry, it's just dried herbs--no poultry!
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 450F (230C). Line a baking sheet with parchment paper; lightly spray or grease the paper.
- In a medium bowl, mash the beans (mashed, but not a puree; leave some texture to the beans). Add the milk, oil, coconut flour, nutritional yeast, maple syrup, poultry seasoning, smoked paprika, garlic powder, baking soda, salt and pepper. Let mixture stand for 2 to 3 minutes (allowing the coconut flour to absorb the liquid).
- Shape the bean mixture into 8 equal patties, each slightly less between 1/4- to 1/2-inch thick. Arrange patties on baking sheet.
- Bake the patties in the preheated oven for 8 minutes. Open oven and flip over patties with a spatula. Bake for 8 minutes longer. Eat while warm!
Notes
Storage: Store th cooled patties in an airtight container in the refrigerator for up to 3 days or freezer for up to 6 months.
Oil: If you do not eat oil, replace it with an equal amount of nondaiiry milk or water.
Oil: If you do not eat oil, replace it with an equal amount of nondaiiry milk or water.
Nutrition
Serving: 2patties | Calories: 126kcal | Carbohydrates: 24.8g | Protein: 7.8g | Fat: 1.4g | Saturated Fat: 0.1g | Sodium: 346mg | Fiber: 8.6g | Sugar: 3.6g