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American Cuisine


Get ready for a serious upgrade to your breakfast routine! These patties deliver all the taste and satisfaction of traditional sausage with no meat, eggs, wheat or soy. Spiced just right and kissed with a touch of maple, our vegan breakfast sausage recipe a great addition to any breakfast or brunch. 

2-4 Servings
III Difficulty
18 Ingredients
20 MIN Preparation
10 MIN Cooking
30 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

Three vegan breakfast sausage patties on a plate with eggs and fruit
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  • 1 tsp. vegetable bouillon powder
  • 1/2 tsp. each, minced fresh sage, rosemary and thyme (or 1 teaspoon poultry seasoning)
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ⅛ tsp. ground nutmeg
  • ¼ tsp. salt
  • 1 pinch black pepper (or to taste)
  • 1 pinch cayenne pepper (or to taste)
  • ½ cup hot water
  • 1 Tbsp. vegan Worcestershire sauce (or coconut aminos for soy-free)
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. maple syrup
  • ½ tsp. liquid smoke*
  • ¾ cup Longève Unseasoned Plant-Based Protein Crumbles
  • 1/3 cup quick rolled oats
  • 1 Tbsp. flax meal**
  • 2 tsp. psyllium husk, whole flake***
  • Vegetable oil for pan-frying


  1. Measure the vegetable bouillon powder, sage, rosemary, thyme, onion powder, garlic powder, nutmeg, salt, black pepper and cayenne pepper into a mixing bowl. Whisk in the hot water, Worcestershire sauce (or coconut aminos), oil, maple syrup and liquid smoke. Stir in the Longève crumbles and let stand 5 mins.
  2. Meanwhile, grind the oats in a blender, food processor or spice grinder to a coarse flour. Add this, along with the flax meal and psyllium husk to the rehydrated crumbles mixture and mix well. Let stand 10 – 15 mins so the liquid is fully absorbed, and the mixture sets into a stiff cookie dough-like consistency.
  3. Divide the mixture into 4 approximately ¼ cup portions, and form into round, flat sausage patties, about ¼ - ½” thick.
  4. Heat a non-stick pan with vegetable oil and fry each patty until nicely browned on each side, about 2-3 mins per side. Remove from the pan and let cool slightly before serving..

*WET SMOKE?: Liquids and smoke don’t usually go together, but this ingredient is one very delicious case of “opposites attract”. Liquid smoke is made by condensing smoke from burning wood. Using a small amount in your recipe adds depth and smoky flavor without cooking in a smoker. You can find small bottles of liquid smoke by the barbecue sauce in the condiment aisle. 

**FACTS ABOUT FLAX: Flaxseed Meal is made from ground flaxseed, and it’s a great source of fiber and Omega-3 essential fatty acids. It can be used to thicken smoothies, bulk up burgers and baked goods or as a vegan egg replacer when mixed with water. You can find it at most grocery stores in the baking aisle.

***PSYLLIUM HUSK: In case you were wondering, it’s pronounced “silly-um”! Psyllium husk is a fiber supplement that can be found at many natural food and grocery stores. Whole-flake psyllium is ideal in this recipe as a binding agent. If you can find psyllium husk powder, that works too--just be sure to use half the amount.




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