Vegetarian Breakfast "Sausage"

4 reviews, 4.8 star(s). 0% would make again

Ready in 45 minutes

Try this Vegetarian Breakfast "Sausage" recipe, or contribute your own.


1 c Uncooked oatmeal
3 Egg whites
1 ts Ground sage
1 ts Ground fennel
1 ds Ground rosemary
1 ds Parsley
1 ds Dill
Salt and black pepper
3 cups Vegetable stock

Original recipe makes 2 Servings



Date: Wed, 24 Apr 1996 11:57:13 -0400 From: (Linda) A couple of weeks ago someone posted a request for a recipe for vegetarian breakfast "sausage". Well, a few days ago (funny how synchronicity works, isn't it?) my mother passed along the following recipe, adapted from a WWII-era recipe for meatless sausage.

Mix all ingredients well and form into four patties. Brown in a non-stick skillet (this has a tendency to stick, so you might want to use a *light* spray of non-stick cooking spray). To the skillet add 3 cups of vegetable stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from liquid, and re-brown before serving (they should be very dark brown and a little crispy on the outside). The leftover liquid can be thickened with a little flour to make a nice gravy to pour over the "sausage".

The trick to this recipe is to make the patties properly. If you pack them too tightly, the middles will become glutinous; if they are not packed tightly enough they will fall apart. Doubling the recipe works well. If you're not going to use the patties right away, do not re-brown after boiling; save the re-browning for just before serving. They will keep several days in the refrigerator. FATFREE DIGEST V96 #114 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Calories Per Serving: 475 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Added a dash of hot pepper flakes, used beef bouillon paste (made with actual drippings), and 2 eggs in place of the whites. Made them with hot biscuits, and hubby and I chowed down! Amazing.
kathurbahn 1m ago

cant wait to try this, thanks so much for sharing, CCheryl
CCheryl 5y ago

This is so yummy. Makes the whole house smell delicious. We are not vegetarians but make this often because it tastes so meaty and filling (but we feel better after eating it than we would an equal amount of meat. Our veggie friends LOVE it.
k8ie 5y ago

Wow! I have to say, I'm impressed -- and I'm not a vegetarian, but a typical "pork fat rules" kind of gal when it comes to breakfast meats/sides. My husband and I are innkeepers and fairly frequently have guests who are vegetarians. In a quest to find a substitute for bacon or sausage, I discovered this recipe. I just tried it and was very pleasantly surprised. It actually has a very similar texture as regular pork sausage. The seasonings were well balanced -- though I think next time I will add some chopped fresh garlic. I made them using Egg-Beaters Original. And, just for reference, the mixture is still quite runny when mixed together (not possible to "form" into patties), so I used a 1/4-cup measuring cup -- packed them semi-tightly and then "dumped" them into my skillet -- slightly flattening them with the back of the measuring cup. I also only used one 14 oz. can of vegetable broth (instead of the stated 3 cups of liquid) in a 10" skillet. After the first browning, I simmered in the veggie broth on one side for 10 minutes, flipped for the remaining 10 minutes and drained on paper towels. For the second browning, I used a cast iron skillet with a little Canola oil. They came out just perfectly!! This recipe is definitely going into my "keeper" binder. Thanks for sharing! Oh! And the only reason I gave it 4 stars instead of 5 is that I'm one of those who always thinks there's room for improvement to just about everything. If I could have made it 4.9 I would have done that. :-) Enjoy!
Sheilaq 6y ago

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