This is a recipe I’ve been excited to share for awhile!! There are a lot of meatless ‘sausage’ brands out there, some of which I love, but there are also a ton of brands with unnecessary added ingredients.
For that reason, homemade veggie sausage patties are something I’ve been wanting to develop. This recipe has just 7 main ingredients, plus spices to add flavor. I also included a touch of maple syrup, to mimic the typical sausage patties I grew up eating.
In case you didn’t know, February just so happens to be Heart Health Month, and this recipe features Diamond of California Walnuts, an American Heart Association Certified Heart Healthy Food. Why? Because Diamond of California Walnuts decrease the risk of heart disease by helping maintain healthy cholesterol levels and decreasing blood pressure. All this to say, you can feel good eating these Veggie Walnut Sausage Patties, a heart-healthy recipe to share with you and your family.
What are these Veggie Sausage Patties made of?
- Diamond of California Walnuts – for a heart healthy breakfast sausage
- Sunflower Seeds & tofu – to add extra texture
- Sautéed onions & mushrooms – to add depth of flavor
- Eggs – to hold everything together
- Spices – to make sure it tastes good!
- Maple Syrup – for a touch of sweetness
How to make homemade Veggie Sausage Patties
- Start with your nut / tofu mixture – process walnuts, sunflower seeds, and tofu until you reach a medium fine consistency and set aside.
- Cook your onions / mushrooms – start with your onions, then add finely chopped mushrooms and cook for an additional 8-12 minutes until mixture is dry.
- Add nut mixture back to pan – and cook for 2-3 minutes, adding additional olive oil to the pan if the mixture starts to stick. Set aside in a large mixing bowl.
- Cook your spices – add coconut oil, paprika, fennel seeds, ground sage, rosemary and heat on low until mixture begins to froth. Add to the large mixing bowl with nut mixture and stir to combine. Allow to cool completely.
- Add maple syrup and eggs to a large mixing bowl – stir to combine.
- Form 10-12 patties – approximately 2 ½” diameter, and ½”- ¾” thick/
- Cook patties – heat olive oil in cast iron or non-stick skillet on medium-low to low. It needs to be low temperature to ensure the insides get cooked, as otherwise the outside cooks too quickly. Patties are down when well browned and crispy on both sides.
Substitutions
- Vegan Breakfast Sausage Recipe – If you wanted to keep the recipe vegan, I would try subbing flax eggs for the regular eggs. You do want to make sure the mixture holds together, so if it’s having difficulty, you could also add a little bit of coconut flour, 1 tsp at a time – a little goes a long way!
- Vegan + Gluten Free Sausage Recipe – Since this recipe is already a vegetarian and gluten free sausage patty recipe, you just need to make the above substitutions for a vegan and gluten free option.
Why you’re going to love this Veggie Sausage Patties Recipe
- A recipe that not only tastes good, but is a heart healthy recipe that is good for you!
- High-quality Diamond Nuts Walnuts – their walnuts are held to the highest standards of quality and freshness.
- Quick & easy to make
- Freezer friendly! – you can make a big batch and store in the freezer to pull out and use whenever you need
- DELICIOUS
This recipe was brought to you in partnership with Diamond Nuts, and all opinions are my own. I’m able to do what I love thanks to work with brands that support me, so if you’re able to support Diamond Nuts, that would mean so much to me!
Lastly, if you like this recipe and are looking for other easy breakfast ideas, some of my other favorites include this Banana Coconut Cream Pie Baked Oatmeal, Cinnamon Spice Coconut Granola (where you could also use Diamond Nuts walnuts!), or this Tahini Chocolate Chip Baked Oatmeal.
Can’t wait to hear what you think if you give this recipe a go!
Ingredients
- 1 cup raw Diamond of California walnut pieces
- ½ cup raw sunflower seeds
- 4 oz fried tofu cut into small cubes, can sub baked tofu
- ¼ cup olive oil divided
- 1 cup onion chopped fine (~1 onion)
- 10 oz mushrooms chopped fine
- ½ tsp salt
- 2 tbsp coconut oil
- 1 tbsp paprika
- 1 tsp fennel seeds
- ½ tsp ground sage
- ½ tsp whole dried rosemary
- 2 tbsp maple syrup
- 2 ea large eggs beaten
- 2 tbsp olive oil
Instructions
- Add walnuts, sunflower seeds and tofu to a food processor. Pulse until mixture pieces are mostly medium-fine cut. Set aside.
- Add 2 tbsp olive oil to medium saucepan. Add onions and sauté on medium heat until onions are clear. Add mushrooms and continue to sauté mixture until mostly dry and starts to brown (8-12 minutes.)
- Stir in walnut/sunflower mixture and continue to sauté for another 2-3 minutes, adding an additional 1 tablespoon olive oil if mixture begins to stick to the pan. Remove mixture and set aside in a mixing bowl.
- To the same pan, add coconut oil, paprika, fennel seeds, ground sage, rosemary and heat on low until mixture begins to froth. Add coconut oil/cooked spices to the nut mixture and stir to combine. Allow to cool completely.
- Once completely cooled, add maple syrup and eggs and mix well.
- Form mixture into 2 ½” diameter patties approximately ½”- ¾” thick.
- Heat remaining two tablespoons of olive oil in cast iron or non-stick skillet on medium-low to low. Cook patties until well browned and crispy on both sides.
- Optional: Serve meatless walnut 'sausage' patties with sliced cucumbers, tomatoes, red onion, avocado, cornichons, and toast for a savory breakfast board.
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