Ingredients for Vegan Breakfast Patties
- 1 tablespoon olive oil
- 1/2 cup spelt flour
- 2 tablespoons soy sauce
- 1 cup vegetable broth
- 1 cup rolled oats
- 1/2 cup chopped yellow onion
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup chopped nuts
- 1/2 cup cooked brown rice
- 1 cup chopped shiitake mushrooms
- 1 cup soy milk
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How to Make Vegan Breakfast Patties
- Heat 1 tablespoon of oil in a large skillet over medium-low heat.
- Whisk together 1/2 cup of flour and 2 tablespoons of soy sauce in a bowl.
- Gradually whisk in 1 cup of vegetable broth or soy milk into the flour mixture in the skillet. Cook, whisking constantly, until thickened, about 2 minutes.
- Remove from heat and stir in 1 cup rolled oats, 1/2 cup chopped onion, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/2 cup chopped nuts (walnuts or pecans work well), 1/2 cup cooked brown rice, and 1 cup chopped mushrooms.
- Stir well to combine and transfer the entire mixture to a medium mixing bowl.
- Allow the mixture to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or spray with cooking spray.
- Scoop 1/4 cup of the chilled mixture for each patty onto the prepared baking sheet.
- Bake for 20 minutes, or until golden brown and heated through.
- Serve immediately. If freezing, wrap each patty individually in plastic wrap after cooling completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
6g
Carbs
4g
