While brunching a little while ago, I happened upon some of the best breakfast patties I have ever had. They were vegan, and I couldn’t believe it. I was in looovveee. I dreamt about them. Literally.
Ever since I stopped eating meat, I’ve been searching for a vegan breakfast patty that fits the bill: savoury, full of herbs, tastes fried but not (let’s be real), and freezable. These patties are just that.
Rosemary should be retitled “the breakfast herb” as it makes potatoes sing. They come together quite easily, are vegan and gluten-free, and pretty darn healthy if you ask me. Did I mention they’re totally freeze-able making your next morning a breeze? What more could you want?
The chili powder can easily be doubled if you have a spicy palate. I couldn’t really taste the chili and am used to a daily dose of Sriracha. Use any type of potato, oat flour if you need them to be gluten-free, and go nuts on the herbs. It’s brunch, after all.
They pair well with some scrambled eggs but also make a wonderful meal on their own. When I’m running out the door to make an interview on time, I need something fast and easy. Freezer-friendly breakfasts are my secret to stress-free mornings.
If a stress-free morning sounds nice to you too, try these vegan breakfast patties on your next brunch menu.
Print Vegan Breakfast Patties Author: Katy’s Kitchen Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Yield: 16 patties Ingredients
- 15 oz baby potatoes (or Yukon gold) cut into ¼ inch cubes (about 3 cups)
- 1 8-oz package plain tempeh
- ⅓ cup whole wheat flour*
- 2 green onions, chopped finely
- 2 cloves garlic, minced
- 1 Tablespoon tamari or soy sauce
- 2 Tablespoons olive oil, plus 1 TB for brushing the patties
- 2 Tablespoons rosemary
- 2 teaspoons oregano
- ½ teaspoon chili powder
- salt and pepper, to taste
- Set a pot to boil with hot salted water. Add the potatoes and cook for 15 minutes, or until potatoes are mostly soft. The potatoes can be slightly uncooked, as they will bake further in the oven.
- Meanwhile, preheat the oven to 450. Add the tempeh to a food processor and pulse until coarsely ground.
- Add the tempeh to a large mixing bowl. Add all the rest of the ingredients, reserving 1 Tablespoon of olive oil for brushing on the tops of the patties.
- Drain the potatoes and rinse with cold water to cool. Spread on a baking sheet and pat dry with a paper towel.
- Line two baking sheets with parchment paper or silicone mats. Add the potatoes to the bowl with the tempeh, and mix and squish together with your hands to combine. Leave a few potato chunks, but most of the potatoes can be squished.
- Form into heaping Tablespoon-sized balls and place on the baking sheets. Flatten with the palm of your hand. Brush the tops with olive oil.
- Bake for 10 minutes, flip carefully, and bake another 10 minutes. Serve warm, or freeze to reheat in the microwave for an easy breakfast.
Notes *use oat flour or brown rice flour for a gluten-free substitution.