Savory Plant-Based Breakfast Patties
Craving a hearty breakfast without the meat? These Savory Plant-Based Breakfast Patties are a perfect blend of flavors and textures that will leave you satisfied and nourished. Modified from a delightful vegan recipe, these patties combine textured vegetable protein with wholesome ingredients like whole wheat flour, flaxseed meal, and nutritional yeast, giving them a satisfying mouthfeel and a savory depth. Infused with aromatic spices including garlic powder, sage, and fennel, they deliver a delicious bite that pairs beautifully with hash browns, fresh fruit, and your favorite vegan breakfast sides. Best of all, they're quick to prepare, making them an excellent choice for busy mornings or meal prep throughout the week. Whether you're vegan, vegetarian, or simply looking to reduce meat consumption, these patties are sure to please everyone at your table. Double the recipe for a freeze-ahead breakfast option that will become a go-to in your morning routine!
8
Servings
60
Calories
17
Ingredients
Ingredients
Textured vegetable protein (TVP)
1/2 cup (soaked in boiling water)
Boiling water
1/2 cup (for soaking TVP)
Whole wheat flour (or gluten-free flour)
1/4 cup (none)
Flaxseed meal
1/4 cup (none)
Oat bran or wheat bran
1/4 cup (none)
Nutritional yeast
2 tablespoons (none)
Garlic powder
1 teaspoon (none)
Crushed sage
1/2 teaspoon (none)
Ground fennel
1/2 teaspoon (none)
Black pepper
1/4 teaspoon (none)
Cayenne
1/8 teaspoon (none)
Water
1/4 cup (for mixing)
Liquid smoke
1/2 teaspoon (optional)
Braggs liquid aminos or soy sauce
3 tablespoons (none)
Maple syrup
1 teaspoon (none)
Blackstrap molasses
1/4 teaspoon (none)
Oil
as needed (for frying)
Instructions
1
In a medium bowl, stir together the textured vegetable protein (TVP) and boiling water. Set aside for 5 minutes to soak and rehydrate.
2
While the TVP is soaking, in a large bowl, whisk together the whole wheat flour (or gluten-free flour), flaxseed meal, bran, nutritional yeast, and all dry spices until well combined.
3
Once the TVP has absorbed the water, mix it into the dry ingredients using your hands or a spatula until well incorporated.
4
In a measuring cup, combine the additional water with the liquid smoke (if using), Braggs liquid aminos (or soy sauce), maple syrup, and blackstrap molasses. Stir until combined, then pour into the dry mixture, mixing thoroughly until a cohesive dough forms.
5
Divide the mixture into equal portions, shaping each into 2-inch balls and flattening them slightly into patties.
6
Heat a skillet over medium heat and add a small amount of oil. Once hot, add the patties to the pan and fry for about 2-4 minutes on each side, or until golden brown and crispy.
7
If there are leftovers, allow them to cool, then store in an airtight container in the freezer. Reheat in the microwave for 1-2 minutes on busy mornings.
Nutrition Information
1.75g
Fat
8.75g
Carbs
3.5g
Protein
2g
Fiber
0.625g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Savory Plant-Based Breakfast Patties?
These are meat-free breakfast patties made from textured vegetable protein (TVP), whole wheat flour, and a blend of savory spices.
Is this recipe suitable for vegans?
Yes, these patties are entirely plant-based and vegan-friendly.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
How many calories are in each patty?
Each patty contains approximately 60 calories.
What is the main protein source in these patties?
The primary protein source is textured vegetable protein (TVP).
Can I make these patties gluten-free?
Yes, you can substitute the whole wheat flour with your preferred gluten-free flour blend.
How do I rehydrate the textured vegetable protein (TVP)?
Combine 1/2 cup of TVP with 1/2 cup of boiling water and let it soak for 5 minutes.
What dry ingredients are needed for this recipe?
You will need whole wheat flour, flaxseed meal, oat or wheat bran, nutritional yeast, and various spices.
Which spices give the patties their savory flavor?
The flavor comes from a mix of garlic powder, crushed sage, ground fennel, black pepper, and cayenne.
How long should the TVP soak before mixing?
The TVP should soak in boiling water for at least 5 minutes to fully rehydrate.
Can I use soy sauce instead of Braggs liquid aminos?
Yes, soy sauce is a perfectly acceptable substitute for Braggs liquid aminos in this recipe.
Is liquid smoke mandatory for this recipe?
No, liquid smoke is an optional ingredient used to add a deeper, smoky flavor profile.
What size should I shape the patties?
Divide the dough into equal portions, shape them into 2-inch balls, and then flatten them into patties.
How do I cook the plant-based patties?
Fry them in a skillet over medium heat with a small amount of oil for 2-4 minutes per side.
How do I know when the patties are finished cooking?
They are done when they appear golden brown and have a crispy exterior on both sides.
Can these breakfast patties be frozen?
Yes, allow them to cool completely before storing them in an airtight container in the freezer.
What is the best way to reheat frozen patties?
You can quickly reheat them in the microwave for 1-2 minutes for a fast breakfast.
How much protein is in one serving?
Each serving provides 3.5 grams of protein.
Are these patties high in fiber?
Each patty contains 2 grams of dietary fiber, contributing to your daily intake.
What should I serve with these patties?
They pair perfectly with hash browns, fresh fruit, or your favorite vegan breakfast sides.
Can I use wheat bran instead of oat bran?
Yes, the recipe allows for either oat bran or wheat bran depending on your preference.
Why is nutritional yeast included in the ingredients?
Nutritional yeast provides a savory depth and a slightly cheesy, umami flavor to the patties.
Is there any added sugar in this recipe?
There is a minimal amount of sugar (0.625g) coming from the maple syrup and blackstrap molasses.
What is the fat content per serving?
Each serving contains approximately 1.75 grams of fat.
Can I prepare the dough in advance?
Yes, this recipe is excellent for meal prep and the mixture can be shaped into patties ahead of time.
What role does the blackstrap molasses play?
It adds a hint of sweetness and contributes to the rich, dark color and savory flavor profile.
Are these patties spicy?
They have a very mild heat from the black pepper and a small pinch of cayenne pepper.
What is the texture of these plant-based patties?
They have a satisfying, hearty mouthfeel and a slightly crispy exterior when fried.
Can I double the recipe?
Absolutely, doubling the recipe is recommended if you want to freeze a large batch for future use.
How many ingredients are in this recipe?
There are 17 ingredients in total, including the optional liquid smoke and frying oil.