Bionic Breakfast Sausages
Submitted by Missy2
Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.
YIELD
8 servingsPREP
15 minCOOK
50 minREADY
1 hrsPlant-based breakfast sausage that actually tastes like breakfast sausage? Believe it.
Bulgur wheat gives these patties a hearty, meaty texture while gluten flour binds everything into a shape that holds together in the pan. Tamari, nutritional yeast, sage, poultry seasoning, and paprika deliver that savory, peppery warmth you expect from a proper breakfast sausage. A pinch of crushed red chili brings a little wake-up heat.
Pan-fry them in a nonstick skillet for crispy edges, or bake a whole sheet for easy meal prep. Either way, they’re egg-free, meat-free, and full of flavor.
Kitchen Tips
- Cook the bulgur and let it cool slightly before mixing so the gluten flour binds properly
- Wet your hands before shaping patties to keep the mixture from sticking
- Pan-frying gives you crispier edges; baking is hands-off and great for bigger batches
- These freeze well; layer between parchment paper and reheat straight from frozen
Ingredients
Directions
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2½ cups water and one teaspoon salt.
Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from hat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
Add tamari and the rest of the seasonings, mixing well.
Form into patties and sauté in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350℉ (180℃). oven for 20 to 25 minutes or until crispy brown on the outside.
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