If your family loves the MorningStar Farms Original Breakfast Patties, here is the recipe for you. Make a double batch and freeze some for later. Reheat the frozen patties by frying them in a little oil and turning them frequently, until hot inside and crispy on the outside.
Makes 6 medium breakfast patties.
Ingredients:
- 1 c TSP (textured soy protein)
- 1/2 c hot water
- 1/4 c vegetable oil
- 3 egg whites
- 1 Tbsp soy sauce
- 1/3 c instant potato flakes (potato buds)
- 1 Tbsp nutritional yeast
- 1 Tbsp corn starch
- 1 Tbsp gluten flour (vital wheat gluten)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 1/2 tsp ground thyme
- 1/2 tsp sugar
- 1/2-3/4 tsp coarse black pepper
- 1/4 tsp sea salt
Directions:
- In a medium bowl, mix together the TSP, hot water and vegetable oil. Allow to stand 5 minutes.
- In a small bowl, beat the egg whites with a whisk until slightly frothy. Add to TSP mixture. Stir in the soy sauce.
- Blend the remaining ingredients and add them to the TSP mixture. Blend well.
- Use an oiled 2.5-inch patty press to form (6) 1/4 cup patties or form them with your hands.
- Preheat griddle or fry pan to medium high or 400 degrees F. and oil lightly. Grill the patties for a total of about 10 minutes, flipping over every 2 minutes until cooked through and well browned. Serve hot.
Can you leave out the egg white or substitute?
I apologize for taking so long to answer your question! I am still not used to the new layout on the site.
I have never tried the recipe without egg whites. I can recommend another sausage patty recipe I have called Oatmeal Sausage Patties: https://vegetarianunderground.com/article/miscellaneous-and-basic-recipes/oatmeal-sausage-patties
Thank you for your interest.
You can substitute the juice of 1 15oz can of garbanzo beans for 3 egg whites. It’s also know as aquafaba. It resembles egg whites so much it can even be whipped up into meringues.
Thank you, Rachel. That’s a great idea, and I will give it a try.
I have made these twice now. Thank you so much for the recipe. I used 2 whole eggs and bread flour and sausage seasoning since I didn’t want to waste the yolks, didn’t want to pay for vital gluten and didn’t have sage. A few substitutes but they worked. Thank you for your work in figuring out this recipe.
I am always glad to learn of substitutions that work out well. So glad you liked the recipe! It is a favorite of mine too.
Hello
I made these exactly following the recipe. They are delicious, my husband loves them. Is there a way to make the color browner? Then they will be exactly like Morningstar sausages! Thank you for this!
Thank you for your kind feedback on this recipe! Perhaps you could get a richer color by adding a bit of butter to the oil when frying them. Also, you could try using a browner TVP such as the faux beef flavored version, though that may affect the flavor somewhat. Another thing I would try it to just add a 1/2 tsp or so of a browning sauce such as Kitchen Bouquet. Lastly, you might try a dark soy sauce or add a bit more of the regular soy sauce, eliminating the salt. Good luck, and please let me know if you find a way to get the richer color.
I really like the recipe a lot but as weird as this is going to sound, I am missing that slightly springy/rubbery quality I want in a sausage. I have made these a couple times with a few tweaks (doubled the wheat gluten, added an extra egg white) but still haven’t quite achieved that texture. Any thoughts on achieving this?
I am glad you like the recipe, and you have tried to personalize it. To get the chewy, springy texture you are looking for, you could try adding a tablespoon of chia seeds to the hot water in step one of the directions. Let me know if this helps.
These were really good, quite close to the original. The texture was a bit off. Seems like Morningstar are moister/wetter/not quite sure how to define the difference? I couldn’t decide if it needed something else or if I needed to just be more liberal with the oil when frying. I will try the chia seed trick you mention above. I did two batches, fried the first one like you directed, but I steamed the second one for 45 minutes and then fried them and I actually like that one better. I will be making up a big batch of these for my freezer. Thank you for posting!
Great ideas here, Tovie! I am glad you are perfecting the recipe to taste. I like to make a double or triple batch and freeze them too. Thanks for your input!