Vegan Breakfast Patties Recipe

Name: Vegan Breakfast Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons spelt or 2 tablespoons whole wheat flour; 1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos; 1 1/2 cups warm vegetable broth or 1 1/2 cups plain soymilk; 1 cup rolled oats; 1/2 cup chopped yellow onion; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1 cup finely chopped raw nuts (walnuts taste good); 1 cup cooked brown rice or 1 cup other whole grain; 1 cup minced shiitake mushrooms or 1 cup button mushroom

Servings: persons

2 tablespoons olive oil
2 tablespoons spelt or 2 tablespoons whole wheat flour
1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos
1 1/2 cups warm vegetable broth or 1 1/2 cups plain soymilk
1 cup rolled oats
1/2 cup chopped yellow onion
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup finely chopped raw nuts (walnuts taste good)
1 cup cooked brown rice or 1 cup other whole grain
1 cup minced shiitake mushrooms or 1 cup button mushroom

1
Heat oil, flour and soy sauce in large skillet over medium-low heat. Whisk well to combine.
2
Whisk in broth or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
3
Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
4
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray.
5
Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.
6
Bake for 20 minutes, and serve.
7
If freezing, wrap each patty individually in plastic wrap.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons spelt or 2 tablespoons whole wheat flour, 1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos, 1 1/2 cups warm vegetable broth or 1 1/2 cups plain soymilk, and more.

Yes, Vegan Breakfast Patties falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Breakfast Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions