Vegan breakfast patties & home fries

Vegan breakfast patties

After being inspired by denny‘s morphing of my vegan meatball recipe into Miss Meatballs, as well as Happy Clucks Clucks “Chicken” Strips, I decided to transform said meatball recipe into vegan breakfast patties.

The process is pretty much the same as the meatballs, except that I sauteed the onions & garlic for extra flavour instead of just adding them in to the mix raw, and I didn’t bother with the final bake in the oven.

Breakfast patties are a Canadian/American thing, not known on this side of the pond. As a result, Mr Thrifty had never tried breakfast patties, meaty or veggie version. I don’t think I ever had the meat ones, and it’s been years since I had veggie ones, so I couldn’t say how closely these resemble either of those.

I can tell you that these are tasty little morsels which are seasoned just right, hold together nicely and are toothsome but not too chewy. Perfect with a side of home fries. I found the recipe for the fries at food for living. Unfortunately I didn’t have any multi-coloured potatoes, but my combination of new potatoes and oca worked well.

Vegan breakfast patties

British American
TVP mixture
60g textured vegetable protein (TVP) 3/4 cup
125ml prepared vegan beef-style broth 1/2 cup
1 teaspoon Marmite 1 teaspoon
3 drops gravy browning (optional) 3 drops
25 grams very finely chopped onion 1/4 cup
1 clove garlic, minced 1
Oil mixture
20g coconut oil 1-1/2 tablespoons
1-1/2 tablespoons vegetable oil 1-1/2 tablespoons
(or use 3 tablespoons vegetable oil)
Liquid mixture
1/2 vegan beef-style bouillon cube 1/2
(or equivalent amount for 1 cup of water)
1 tablespoon
ketchup 1 tablespoon
1 tablespoon soy sauce 1 tablespoon
1 teaspoon vegan Worcestershire sauce 1 teaspoon
3/4 teaspoon freshly ground black pepper 3/4 teaspoon
1/2 teaspoon dried sage 1/2 teaspoon
1/2 teaspoon dried marjoram 1/2 teaspoon
1/4 teaspoon dried thyme 1/4 teaspoon
1/8 teaspoon cayenne pepper 1/8 teaspoon
1/8 teaspoon dried coriander 1/8 teaspoon
water as needed (see directions)
Dry mixture
80g vital wheat gluten flour 2/3 cup
30g gram flour (besan, chickpea flour) 1/4 cup
2 tablespoons dry breadcrumbs 2 tablespoons
1 tablespoon nutritional yeast 1 tablespoon
To finish
olive oil for frying

1. Make the TVP mixture ahead of time, as it needs to cool completely. Stir the prepared beef-style bouillon, Marmite and optional gravy browning together in a medium-sized pot and bring to a boil. Turn off heat, add TVP and stir well. Cover and set aside for 15 minutes.

2. While TVP mixture is cooling, saute the onion in 1 tablespoon of the vegetable oil until softened and lightly browned, about 5 minutes. Take care not to burn it. Add the garlic and continue to saute for another minute or two. Stir the onion/garlic into the TVP mixture and set aside to cool completely. The mixture must be cold before adding the other ingredients.

3. Mix together the coconut oil and remaining vegetable oil until you have a smooth paste. Set aside.

4. For the liquid mixture, put beef-style bouillon cube in a glass measuring cup. Add a couple tablespoons of boiling water, and mix until bouillon cube is dissolved. Add ketchup, soy sauce, Worcestershire sauce and herbs & spices. Then add enough cold water to equal 165ml (2/3 cup). Set aside. Note that this must also be cold before adding to the other ingredients.

5. In a medium mixing bowl, combine wheat gluten, besan, breadcrumbs and nutritional yeast and stir well.

6. When TVP and liquid mixtures are cold, first add oil mixture to TVP and combine well. Then add the liquid mixture and stir again. Now add this to the gluten mixture and mix it until it is evenly combined.

7. Form into balls, then flatten balls to make small patties. I made 12 patties, each about 2 inches in diameter.

8. Prepare your steamer insert by lining it with baking paper so the patties don’t stick. Place patties in steamer insert with a gap between them. My steamer is not very big, and I did three patties at a time.

9. Bring an inch of water to boil in the bottom of your steamer, then turn heat down to maintain water at a simmer. Steam patties for 10 minutes, then carefully turn them over and steam for another 10 minutes. Remove them to a baking paper-lined tray to cool. Steam the rest of the patties the same way. Check the water level periodically to ensure the pot doesn’t boil dry, and add more boiling water if necessary.

10. Panfry steamed patties in a little olive oil, until lightly browned.

Makes 12 meatless breakfast patties.

Home fries

British American
225g new potatoes 1/2 pound
1/4 teaspoon salt 1/4 teaspoon
1/8 teaspoon paprika 1/8 teaspoon
1/8 teaspoon freshly ground black pepper 1/8 teaspoon
1/8 teaspoon onion granules 1/8 teaspoon
1/8 teaspoon garlic granules 1/8 teaspoon
1 small shallot, diced 1 small

1. Cut potatoes into 1.2cm (1/2″) cubes. Put into a small pot, add water to cover and bring to a boil. Turn heat down and simmer for 5 minutes. Drain.

2. Whilst potatoes are cooking, mix together salt, paprika, pepper, onion granules and garlic granules.

3. Heat a bit of olive oil in a heavy skillet (I use cast iron). Saute potatoes until golden and crunchy.

4. Push potatoes to the side of the pan. Add a bit more oil and saute shallot for a few minutes, until softened. Mix it all together and sprinkle on the prepared spice mixture to taste (I didn’t use all of it.)

Makes 2 servings.


  1. hahaha Look at us having cooking inspiration crushes on each other!!
    Awwww babe! I did not know you felt that way about me;)

    I thought it was a one sided affair.

    You are making me think of Jimmy Dean!!! I love breakfast sausages, patties or links.

    Of course your version is healthier and kinder, esp with Gromit looking after the plate!

    Wow oca! Interesting!I learn something new everyday:) Thanks babe and of course for your compliment on Miss SexyBack.

  2. Oh yea…I spy with my lil eye – STRAWBERRIES!

    i want i want i want! * inner 3 year old shouting.


  3. Looks like just the breakfast item my husband would like, so we’ll try it!

    Is it really true one of your government officials told the populace to “quit wingeing and get snow chains” in your current snow crisis?

  4. Denny — I love that Gromit mug, his nose changes from black to red when you add hot coffee. I would’ve shared my strawberries had you stopped by for brekkie.
    Claire — yes, even though there wasn’t enough grit to go on all the roads, the transport secretary instead blamed motorists. Seems we should have all bought chains to get around (never mind they can’t be used on cleared roads or over 20mph).

  5. Oh I wish I had read this before I made breakfast this morning. This looks really good. My husband loves a good veggie breakfast sausage, so this is looking like something I must make him next weekend–I see a nice Valentine’s Day breakfast in his future! How essential do you think the Marmite is since I don’t know if that is something I can find around here? …

  6. The Marmite isn’t essential… it just adds kind of a rich beefy flavour. If you make the veggie “beef” bouillon a bit stronger than normal, that should replace the Marmite 🙂

  7. they look yummy!

    I think we have patties here because they are easier to fry up.

    love the grommit mug.

  8. I could have sworn I’d commented on this already!!
    I think I need a break away from the pooter!!
    Talking of which, hope you’re OK. Not “seen” you around for a few days. Hope you’re having lots of fun what-ever it is you’re up to.

  9. ya, I realise it’s been a few days. Have not been cooking anything particularly exciting… except the roasted veg I just blogged about.

    hugs right back at you 🙂

  10. I made a version of these yesterday–mine are of course not as nice to look at as yours, but wow they were tasty! Thanks for the recipe–it was a great hit with my husband too.

  11. I’m looking for a veggie sausage to serve to a bunch of omnivores, and this recipe looks like the most “realistic” one I’ve seen.

    I’m wondering, though, if these can be frozen? I’d be serving about 45 people, so I’d like to make them in advance and freeze them.

  12. Hi Jessica — It’s been awhile since I made these, but I’m pretty sure I froze them and they were fine. I freeze all the other faux meaty things that I make and they are all indistinguishable from the freshly made stuff.

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