vegan eggs benedict

V, GF Sausage & Hash Browns

This is a greasy yet decadent breakfast. If you are restricting your oil consumption, you can try to bake the hash browns on a silicon sheet in the oven, but they will not be as crispy OR simply cut your potatoes into quarters & simply bake with paprika.


Vegan, Gluten-Free Tempeh Sausages and Hash Browns

Course Breakfast
Cuisine Plant-based, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 humans



  • 4 large Potatoes
  • 2 tbsp Coconut oil
  • Salt & Pepper


  • 1 package Plain Tempeh (200 g)
  • 1 Red Onion
  • 2 cloves of Garlic (heirloom)
  • 2 tbsp Ground flax seeds
  • 4 tbsp Filtered Water
  • 1/4 cup Almond meal (or any flour of choice)
  • 1 tbsp Vegan worchestershire sauce (optional)

Avocado sauce

  • 2 Avocados
  • 1 clove of Garlic
  • 1 tbsp Lime juice
  • a handful of Cilantro
  • Salt and Pepper

For garnish

  • 1 Tomato
  • a handful of Cilantro


  1. Preheat oven to 350°F.

  2. For the sauces, place all the ingredients in a food processor until fully blended. Alternatively, chop all by hand & mix together in a bowl. Form 6 sausage patties and place on a silicone baking sheet. Cook for 15 minutes, flip and return to oven for 10 minutes.

  3. For the hash brown, use a cheese grater to grate the potatoes. Once all grated, try to drain as much water from the potatoes by squeezing handfuls over the sink. Heat up coconut oil in a pan and spread out grated potatoes over hot oil. Let cook for 10 minutes & flip on the other side, like a big pancake. If you only have a small pan, cook in small batches. 

  4. In a blender or using a bowl and potato masher, blend all ingredients for avocado sauce. 

  5. Slice tomatoes and layer sausages over large pieces of hash brown topped with tomato, avocado sauce & cilantro. Serve and enjoy!

Recipe Notes

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