Vegan high protein breakfast patties you can easily make from scratch at home. Perfect for meal prep, use them in sandwiches, breakfast bowls, or wraps! They also freeze really well, just make them, bake them, and freeze them!
Preheat the oven to 350F and line a baking tray with parchment paper.
Add the TPP to a bowl and cover in boiling hot soup base, set aside to rehydrate, 10 minutes.
Drain well and add to a mixing bowl.
Add diced onion, jalapeno, and celery and mix well, set aside.
To a small bowl add: tomato paste, balsamic vinegar, olive oil, and date syrup, whisking to combine.
Pour ¾ of the mixture into the TPP mixture and mix together well.
To the remaining ¼ of liquid mixture add 2 tbsp egg replacer flour and ¼ cup water, whisking to combine.
Pour into TPP mixture, add salt and pepper then mix everything well to combine.
Form 14 patties on the prepared baking tray and bake for 15 minutes, flip each one and bake another 5-7 minutes or until golden on both sides.
