You won’t believe these bourbon and maple breakfast sausage patties are vegan! Seriously, the taste and texture are almost spot on! These are great for your health and taste buds!
You won’t believe these sausage patties are vegan! Seriously, the taste and texture are spot on! And if you can tell, it doesn’t make them any less delicious! These are great for your health and taste buds!
After creating a hell-uv-ah tofu breakfast scramble, I’m back to share some vegan breakfast sausage.
That’s right, vegan breakfast sausage! Made with tempeh! And a handful of other ingredients like:
Red pepper flakes
Fresh thyme and rosemary
Brown sugar (or date sugar)
+ a drizzle of olive oil
BOURBON + MAPLE BREAKFAST SAUSAGE
THESE LOOK INSANE, RIGHT?
Most people think I’m insane because I bust out a camera when I’m cooking and also sometimes sing to 00’s pop as well, but that’s neither here nor there.
If you’ve a vegan or vegetarian having trouble giving up sausage patties on your breakfast sandwich or as a side dish, then you’re seriously in luck here because these are so easy to put together. And so good, I keep saying this but I 100% think that there’s no way you’re not going to be as in love with these as I am.
Crispy on the outside, soft on the inside
A little bit spicy
A little bit sweet
Everything you want in a breakfast sausage
+ Freakin’ delish.
METHOD + EQUIPMENT
Most of the work you’ll do for these tempeh breakfast sausages is hands off.
PREP: In order to make these successfully, you’re going to have to prep these sausages the night before. Basically you’ll put everything into a blender or food processor, pulse until the mixture is just combined, cover, and refrigerate overnight or for at least 8 hours.
I used my Vitamix, which you can get right here on Amazon. But any blender or food processor will work, of course!
Don’t skip this step! If you skip this step and don’t prep the night before, the flavors won’t have a chance to mesh and the mixture will just fall apart when you’re baking it in the oven. I know it’s tempting, but prep is so quick and easy, you can do it in under five minutes. Okay, maybe more like ten.
Forming the sausage patties: You’re going to make two tablespoon patties/discs that are about 2 inches wide and ½ inch thick and place them on a parchment-lined baking sheet.
I find that a cookie scoop, such as this one right here on Amazon, makes the entire process MUCH easier.
Baking: You should be able to make approximately 12 patties from the mixture. Before baking at 425 degrees fahrenheit, I recommend adding a small drizzle of olive oil to the patties. It’ll help with the outer crispiness.
Half way through baking, you’re going to carefully flip the tempeh sausage patties to the other side. Make sure that your spatula is sturdy and that you get it under the sausage in its entirety before flipping, otherwise, it could break apart!
OTHER PLANT BASED RECIPES TO TRY
IF YOU LOVE THIS RECIPE
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Bourbon and Maple Breakfast Sausage – Vegan
- 1 8 oz block tempeh I like Trader Joe's tempeh
- 1/2 red onion roughly chopped
- 2 cloves garlic minced
- 2 tbsp fresh herbs I recommend 1 tbsp thyme and 1 tbsp rosemary
- 4 tbsp pure maple syrup
- 1 tbsp brown sugar or date sugar
- 1 tbsp Bourbon
- 1/2 tsp red pepper flakes optional/for heat
- 2 tbsp olive oil extra virgin
- In a blender or food processor, combine all ingredients except for the olive oil and pulse until combined, but still quite chunky.
- Refrigerate overnight or for at least 8 hours. Don't be tempted to skip this step!
- After the resting period, reheat your oven to 425 degrees fahrenheit.
- Scoop 2 tablespoons of the mixture at a time and form patties/disks that are about 2 inches wide and 1/2 inch. Gently place them on a parchement-lined baking sheet. You should be able to make approximately 12 patties.
- Drizzle a light amount of olive oil ontop of the patties and place them into the oven for 25-30 minutes, flipping very carefully half way through.
- Serve immediately or save in an airtight container for up to three days.