I am back and throwing butter into a pan to fry up plant-based breakfast sausages.
If you’re wondering where I have been – I had decided to take some time off to focus on what was and still is taking place in our country. It was also necessary for me to somehow reset since I had neglected to sleep, eat, or take care of my health. Cheers to being an empath – you probably went through something similar.
I had been overwhelmed with George Floyd’s death and the chaos on social media, that it was challenging for me to direct any energy to make decent meals. No regrets on eating bagels every day, though.
Additionally, I was doing as much as I could to support my Black community, yet, quickly realized that all of this is a marathon, not a sprint.
As I slowly crawl back to a sense of normalcy, I am also starting to invest some time into Plant Based And Broke. So, here I am.
On a positive note, I am feeling optimistic and relieved that the general public is starting to understand systemic racism, hidden human rights violations, and beginning to humanize Black people. Although all the country’s problems will not be solved within a snap, real change is rolling out.
To my supporters, followers, and readers: thank you for being here. I appreciate your patience, your words, and your existence.
Now, I think we’re all ready for a balanced, plant-based breakfast packed with protein, fiber, and flavor. Get your forks ready!
Making Plant-Based Breakfast Sausage
I knew exactly what I wanted this morning: savory and sweet breakfast sausage patties made with all of my favorite spices. Sometimes, I just want an all-American breakfast, and that’ll include tofu scramble, biscuits, and sausages.
This recipe is gluten-free, vegan, meat-free, savory, and uses affordable ingredients.
Before we dive into this recipe, there are two things we need to prepare first: chia “egg” and oat flour.
How To Make A Chia Egg
- 1 tablespoon of chia seeds
- 3 tablespoons of water
Mix the two and allow the mixture to sit for 5 minutes, until egg/gel-like. You’ll yield an egg-like texture, but without the eggs!
1 tablespoon of chia seeds yields an equivalent of one egg.
How To Make Oat Flour
Oat flour is straightforward to make and it only requires one ingredient: oats. You can use old-fashioned oats or oat bran. For this recipe, I opted for oat bran.
Pour the oat bran into a high-powered blender and blend until flour-like.
For recipe notes, check out how to make oat flour.
What To Serve With Plant-Based Breakfast Sausages
Breakfast is my most cherished meal of the day. Mostly because it’s with some of my all-time favorite plant-based dishes that take very little time to make. From savory to sweet and everything in-between, breakfast will always be a real winner.
Basic Tofu Scramble
Takes just minutes and a hot pan to whip up. Add your favorite vegetables to your basic tofu scramble. Some of mine include kale, spices, beans, and onions.
This vegan mushroom bacon recipe is everything you expect from a traditional bacon dish. It is savory, crispy, and smoky. Using mushroom as the star ingredient.
Savory, Buttery Oat Bran
Savory oat bran reminds me of grits or farina that I would occasionally have during my childhood. Except, oat bran packs on a lot more fiber and protein. Although you can have oat bran sweet, just like you could with any oat cereal, I prefer something savory instead.
Banana Nut Bread
My favorite way to have banana nut bread is with a thick layer of creamy, vegan butter. It’s enough for several servings, making it a convenient way to serve breakfast for the entire family.
Breakfast Home Fries
Have potatoes hanging out in your pantry? It’s time to take them out from their beds and make a quick one-pan, vegan breakfast home fries, or breakfast potatoes. All you need are your favorite spices along with a dollop of a plant-based butter.
Chocolate Peanut Butter Smoothie Bowl
A cold glass of blended goods is great, but sometimes you just need something with a little more substance. When that’s where my mood is heading, I blend up a frosty, plant-based smoothie bowl and top them up with something to give it a good crunch. That includes chia seeds, granola, and nuts.
How To Press Tofu
Pressing tofu will remove excess water, which will allow the flavor to come in. Additionally, it will help with yielding a firm and stable tofu block. The more water that remains in a tofu blog, the more likely it may crumble and fall apart.
If you have a tofu press, that’s great. If you don’t, you can easily press tofu with two plates and something heavy – like a book. You’ll want to press the tofu for about 30-45 minutes.
What You Need:
- A firm block of tofu
- Two dinner plates
- Heavy books
Directions To Press Tofu:
- Remove the block of tofu from its packaging and pour out any excess water.
- Lay down a plate, then place the tofu at the center.
- Next, add the second plate on top, with its back facing down.
- Add a heavy object, like a book, on top of the plate.
- Press for at least 1 hour.
Plant-Based Breakfast Sausage
- 16 ounces extra firm tofu
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 3 tablespoons pancake syrup
- 1 tablespoon soy sauce
- 1/2 cup oat flour
- 1/2 cup crushed walnuts
- Vegan butter
- Drain and press tofu
- In a large bowl, tear apart tofu with hands or a fork and form small crumbles
- Add and combine smoked paprika, salt, chili powder, brown sugar, pancake syrup, soy sauce, oat flour, crushed walnuts, and chia egg to the bowl
- Take the mixture and form small balls and flatten them out into sausage patties. Add more oat flour if mixture is too wet.
- Add butter to a non-stick pan over medium-high heat. Pan-fry vegan sausage patties for 4-5 minutes on each side, until golden
- Optional: pour additional maple/pancake syrup on top of the plant-based sausage patties.
- If the vegan sausage mixture is too wet, feel free to add more oat flour.
- Taste the tofu mixture prior to cooking to see if it meets your preference and tastebuds.
- You can use either pancake or maple syrup.
- For instructions to make oat flour and chia seed “egg,” see notes above this recipe, within the blog post.
- This recipe makes about 12-14 servings
Did you try out this Plant-Based Breakfast Sausage Recipe?