Vegan Vegetarian Breakfast Sausage Patties

These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 87 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 2 stalks celery, chopped
• ½ onion, chopped
• 1 carrot, chopped
• 2 tablespoons sunflower seeds
• ¼ teaspoon ground black pepper, or to taste
• ½ teaspoon red pepper flakes
• 1 tablespoon maple syrup
• 1 pinch ground thyme
• 1 tablespoon fennel seeds
• 1 cup cooked brown rice
• 1 ½ teaspoons rubbed sage
• 6 cremini mushrooms, chopped
• ½ beet, chopped
• 2 tablespoons vegetable oil, or more as needed, divided
• 3 tablespoons ground flaxseed meal
• 1 tablespoon liquid amino acids (such as Bragg®)

Recipe Instructions

Step 1

Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.

Step 2

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.

Step 3

Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.

Step 4

Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.