Plant-Based Sausage — oat and walnut patties that freeze beautifully

This is the recipe that made people stop telling me they missed breakfast sausage. It is oats and walnuts doing the work, with sage, fennel and a little liquid smoke doing the convincing.

It makes about twenty patties, which sounds like a lot until you realise how good it feels to have breakfast in the freezer. I cool them, freeze them flat on a tray, then bag them.

Watch me make it

The one step people skip

• Let the mixture sit for ten minutes after you add the warm liquid. This is what makes the patties hold together — skip it and they crumble.
• Dip your fingers in water before pressing them out, or the mixture sticks to everything.
• They reheat well from frozen in a dry pan over medium heat.

Chef Julia Dunaway

Plant-Based Sausage

Oat and walnut breakfast patties with sage, fennel and smoke. Bakes in 20 minutes and freezes beautifully.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 20 patties

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

Dry

• 2 ½ cups quick oats (or whole oats processed in a food processor)
• ½ cup walnuts, ground in a food processor
• 3 tablespoon s ground flax seeds
• 3/4 cup cooked brown rice
• 2 tablespoon s nutritional yeast
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon black pepper
• ½ teaspoon ground sage
• ½ teaspoon ground fennel
• ½ teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• Pinch cayenne pepper
• Pinch red pepper flakes

Wet

• 1 tablespoon maple syrup
• ½ teaspoon liquid smoke
• 1 cup vegetable stock
• 1 cup water
• 2 tablespoon s low-sodium soy sauce

Equipment

• Food processor
• 3 tablespoon cookie scoop
• Two baking sheets

Method

 

1. Combine the oats, walnuts, ground flax seeds, brown rice, nutritional yeast and all the spices in a large bowl.
2. In a small saucepan add the vegetable stock, water, maple syrup, liquid smoke and low-sodium soy sauce. Simmer briefly.
3. Add the warm liquid to the oat mixture and mix well. Let the mixture sit for about 10 minutes to firm up.
4. Using a 3 tablespoon cookie scoop, measure out approximately 20 portions onto two parchment lined baking sheets.
5. Press into circles with fingers dipped in water to keep the mixture from sticking.
6. Bake at 350°F for 15 minutes. Turn the patties over and bake for 5 more minutes.

Video

Notes

Letting the mixture rest for 10 minutes is what makes the patties hold together — do not skip it. Freeze cooled patties flat, then bag.

Want more like this?

New recipes and cooking videos go out on my newsletter and my YouTube channel. Come cook with me:

Subscribe to my newsletter  •  Subscribe on YouTube