Breakfast Patties

These plant-based and oil-free breakfast patties are the perfect guilt-free guilty pleasure nestled between a toasted English muffin or in a breakfast bowl.

My husband and I began our plant-based lifestyle for health reasons. And yet, we still like to indulge in guilty pleasures every now and then. The problem is that vegan treats sometimes contain a lot of unhealthy ingredients like excess oil, salt and sugar, etc.

When my husband said he was craving a breakfast sandwich, I had to find a healthy substitute, starting with the breakfast patty. I wanted to find a patty that held together, had the flavor reminiscent of a sausage patty, and healthy enough to not feel guilty after eating it.

After some me time with Pinterest, I happened upon two promising recipes at the Minimalist Baker and Bohemian Vegan Kitchen. I worked on this until I found exactly what I was looking for. The flavor, the texture, the look. It’s all there. Exactly as requested. My husband gave it two thumbs up. I can’t ask for more.

Now it’s your turn to decide for yourself. Let me know what you think. If they can be improved, I’m all ears. These breakfast patties are ideal in The Ultimate Breakfast Sandwich recipe, found here and the Incredible Breakfast Bowl recipe, found here.

And these Breakfast Patties store extremely well in the freezer for up to three months.

No oil. No salt. 100% natural wholesome ingredients. Made with lentils, whole grain rice, and vegetables, these Breakfast Patties pack lots of plant-based protein, nutrients, and fiber.

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I have since discovered a much better technique that results in perfectly round breakfast patties. Simply roll out your breakfast patty dough to a 1/4 inch thickness and cut out round circles using a 3 inch round cookie cutter, wide mouth jar or food form. I can’t believe how much easier this process is now.

Now when I want to treat my husband on his birthday or just because, these delicious breakfast patties are nestled in our freezer drawer just waiting to be made into the The Ultimate Breakfast Sandwich. I promise you, it’s the little things that show how much we love someone.

Ingredients

• ¾ cup french lentils (2 cups cooked)
• 8 oz mushrooms (2 cups)
• ½ cup onions, diced
• 2 Tbsp garlic, minced
• 3 Tbsp maple syrup
• 2 Tbsp soy sauce, reduced sodium
• 1 Tbsp pomegranate molasses
• 1 Tbsp miso paste
• 2 tsp liquid smoke
• ¼ cup nooch (nutritional yeast)
• 2 Tbsp fennel seed, crushed
• 2 tsp smoked paprika
• 2 tsp ground sage
• 2 tsp thyme
• 1 tsp red pepper flakes
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 1 tsp onion powder
• 1 cup cooked rice
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• 1 cup rolled quinoa (or oats)
• 1 cup vital wheat gluten
• ½ cup ground flaxseed
• 1 cup vegetable broth

Instructions

1. Cook lentils in 2 cups water for 25 minutes, until tender.  Drain, uncover, and allow to cool.
2. Preheat oven to 350 degrees Farenheigt.
3. Sautee mushrooms, onions, and garlic on low until cooked through, about 10 minutes.
4. Remove from heat. 
5. Add seasonings, lentils, and rice to the mushroom-onion-garlic mixture. Stir until combined.
6. Combine rolled quinoa, vital wheat gluten and flaxseed.  Add in vegetable broth and combine.
7. Knead the mixture to activate the gluten, about 2-3 minutes. Stringy strands will begin forming quickly.
8. Form into patties.  This recipe makes 20-30 patties, depending on desired size. You can also roll out the dough and cut with a 3″ food form or cookie cutter to make more uniformed patties (updated photo in post above).
9. Bake for 35-40 minutes, until firm, golden, and somewhat dry, turning each patty over after about 20 minutes.

Notes

This recipe is a great way to use leftover rice and lentils.

Rolled quinoa are really small flakes.  If you don’t have any, rolled oats work great – pulse in food processor to break them up just a little.  (You aren’t looking for flour.)

These patties can be frozen and reaheated in the microwave, though stovetop is best.

These breakfast patties are ideal in The Ultimate Breakfast Sandwich recipe, found here.

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