I’ve gotten multiple requests for these vegan sausage patties in the two weeks since this blog has been back up, and with good reason! Sure, you can purchase expensive uncooked vegan sausage, but once you’ve tried these sausage patties, why would you want to?
This brilliant recipe adapted from Vegetarians in Paradise ranks as one of my all-time favorites. These sausage patties are simple and quick to throw together, and frequently find themselves on a plate with pancakes on warm Saturday mornings at my house. They also go nicely on a toasted English muffin with a slice of fried tofu, melted vegan cheese and mustard. They have great texture (from textured vegetable protein) and are omnivore-approved, so check ‘em out!
Vegan Sausage Patties
Cook time:
Total time:
Ingredients
- ½ c tvp
- ½ c boiling water
- ½ c whole wheat flour
- ¼ c oat or wheat bran
- 1 tbsp nutritional yeast
- 1 tbsp ground flax seeds, optional
- 1 tsp garlic powder
- ½ tsp crushed sage
- ½ tsp fennel seeds
- ¼ tsp black pepper
- ¼ tsp salt
- dash or two of cayenne, optional
- ¼ c water
- ½ tsp liquid smoke
- 3 tbsp soy sauce
- 1 tsp maple syrup
- ¼ tsp blackstrap molasses
- oil for frying
Instructions
- Stir together tvp and boiling water and set aside to soak for 5 minutes.
- Add flour, bran, and dry spices; stir to incorporate.
- In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed).
- Add water mixture and remaining liquids to dry; mix well.
- With your hands, form mixture into ½” thick patties.
- Heat a quarter inch of oil in a cast iron pan.
- When oil is hot, fry patties for a couple of minutes on each side, until golden.
- Repeat last step with remaining batter, adding more oil each round as necessary.
- Serve hot.
80 comments
Art Scott says:
Jun 15, 2013
I was unable to fry these in oil, but followed the recipe precisely up to that point, and found the seasoning to be right on. Oh fennel and sage you are my true friends
I love the subtle hint of the Vermont maple syrup I used. I did, however, find these to be bready; Perhaps this is because I didn’t fry them in oil, but loosely wrapped them in parchment and steamed them. They were delicious right out of the pan with the water still dripping from them, but they dried out quickly. I think next time I will add some marinated tofu to the mix, to help keep them moist. An excellent recipe, thank you!
Art Scott says:
Jun 15, 2013
I did a second batch but added the tofu (about 2 oz), then made some ‘thick water’ with more corn starch, fennel and sage and a little syrup… as I was making the patties, I did 1/4″ patties, spooned some of the thick water on one, then put one on top, then wrapped in parchment and steamed them for about 25 minutes… this gave a satisfying squirt of ‘greasy’ flavor in every bite and they stayed moist even after sitting for a while. I’m hoping this helps someone who wants to avoid the oil. Again, fantastic seasoning in this recipe, thanks!
claryn says:
Jun 30, 2013
Thanks for your tips, Art Scott! I like to fry these patties, but there are definitely lots of folks out there who want to avoid the oil.
David says:
Jun 17, 2013
Tvp?
claryn says:
Jun 30, 2013
Textured vegetable protein: https://en.wikipedia.org/wiki/Textured_vegetable_protein
Carrie says:
Jun 22, 2013
New to the Vegan scene andjust gave these a try. They are pretty good. I don’t know if they’ll trick my omnivores but I’m going to try putting them in an eggplant dish and seeing if I can get them to try them. I substituted smoked paprika for the liquid smoke and pancake syrup for the maple syrup and a little too much fennel seeds. next time I will use real maple syrup and cut back on the fennel. They are so easy to make! Thank you!
Lesley says:
Jul 4, 2013
Loved the sausage patties…best mouth feel, rustic, chewy and brown beautifully in no time. Had to add a bit more wholemeal flour to be able to handle sticky mix but they harden up well in frying pan. I need to play about with the spices to make a bit more sausagey. I used smoked paprika instead of liquid smoke too and Bragg’s instead of soy sauce. Love your site, my first visit…I will be back! Ta!
Vegan Sausage French Toast Breakfast Sandwich » Keepin' It Kind says:
Aug 5, 2013
[...] that brings me to this breakfast. Homemade vegan sausage patties (slightly adapted from Hell Yeah It’s Vegan’s awesome recipe) sandwiched, along with some spicy ancho chili cashew cheese and maple syrup, between two thick [...]
Maple “Sausage” Patties with Roasted Summer Vegetables | Yup, it's vegan says:
Aug 5, 2013
[...] along with a big plateful of veggies for a light but satisfying meal. The patties were adapted from here, but this general recipe floats around elsewhere on the vegan internet [...]
Ross says:
Aug 10, 2013
I loved these! I haven’t tried yet but tonight I’m going to make them into little balls for pizza.
You wouldn’t happen to have a way to modify this recipe for use as hamburger patties, would you?
Shannon says:
Aug 14, 2013
Could I substitute the wheat/oat bran with oats or oat flour? Thanks!!!
claryn says:
Aug 26, 2013
I’d be concerned that oat flour or quick oats would make them a bit too gummy, but you can certainly give it a shot!
Katie @ Produce on Parade says:
Aug 16, 2013
These look great! I’ve never tried to pre-made vegan sausage patties but I’d like to make my own instead. Thanks for sharing this recipe!
Cheers!
Shannon says:
Aug 20, 2013
I ended up making these as written and my husband and I really do like them. We make sammiches with tofu slices fried until golden dusted with Nutritional Yeast and black pepper, toasted bread, cheese (I am a vegetarian and he is an omnivore) and mayo. Great sammiches and so much better than (and cheaper than) the Gimmie Lean we used to buy with no weird aftertaste. Thank you!!!!!
Alexa says:
Aug 22, 2013
These are great, the texture is perfect! The only thing I would change would be to add more cayenne because I like it a little more spicy. Thanks for the recipe!
Danielle says:
Aug 25, 2013
Made these this morning because hubby forgot to pick up my typical tube o’ soysage – and my god these were 100x better !!! I fried them, about a tbsp of oil per batch (made 2 batches of 3) and they were perfect. I absolutely loved the whole smoky-salty-sweet combo. Even my omni husband was picking at these as I was cooking!! I froze the leftovers and cant wait to share this with friends .. Thank you
Lynn Stine says:
Mar 24, 2014
Danielle, How did these hold up after freezing? Thanks,
Lynn
Simplyumi says:
Sep 2, 2013
What does tvp stand for? I am new to the vegan cooking scene and want to learn more.
Shannon says:
Sep 3, 2013
Textured Vegetable Protein. http://en.wikipedia.org/wiki/Textured_vegetable_protein
You can get this at a health food store, an Asian grocer, mail order, and at some grocery stores in their health food section.
claryn says:
Sep 3, 2013
Thanks, Shannon
Shannon says:
Sep 4, 2013
Anytime
DJ says:
Sep 7, 2013
Hello, I want to stay away from soy. Do you think quinoa or lentils would work in these?
CJR says:
Sep 15, 2013
This was so easy to make and really delicious. Next batch I’m going to reduce the liquid smoke to half I thought it was a bit strong.
MamaKelleCat says:
Sep 19, 2013
How many patties does this recipe make??
MamaKelleCat says:
Sep 19, 2013
So… I am a raw vegan chef, but also love a little cooked food once in a while, and while I am at it, and savorying delishiousness, I also aim to health-ify, things a bit. I wanted to make these highest in fiber and quality protein as possible, while making them gluten free. I used buckwheat flour instead of whole wheat flour, and added a little ground up gluten free organic oats combined with hemp fiber/protein powder for the bran. Make sure to only use organic or non-GMO soy!! I used gluten free shouyu, for the soy sauce/tamari. I also added some diced up marinated organic baby bella mushrooms, bc they’re meaty and moist, and since some comments said “bready” or “dry” I figured this would be a great resolution. Plus mushrooms are high in quality nutrients, like vitamin D. These cooked and handles=d just like the store-bought “gimme lean”, and were scrumptious! Thanks SO much!! I needed this!!
claryn says:
Sep 19, 2013
I love your addition of mushrooms — I bet that’s delicious! I’ll have to try that one of these days.
Kiley says:
Oct 25, 2013
These are very tasty, the liquid smoke gives them a great flavor. Thank you!!
Patty says:
Dec 25, 2013
these were fabulous- we went all vegan for Christmas brunch and it was a huge hit! s
Colin says:
Jan 1, 2014
The first time I followed the recipe and thought there was too much smoke and salt. I omitted the salt(plenty in the soy sauce and I used Braggs)and reduced the liquid smoke to 1/4 tsp and also added 1/2 tsp rosemary and 1/2 tsp thyme. After the changes the flavors seem more balanced. As my Mother says nothing like a great recipe that you can make your own. Thank you so much these are now a favorite of mine.
riah says:
Feb 1, 2014
Hey, looks very delicious. I would love to make these for a party. How many patties does it make? Anyone know!
Lisa says:
Feb 14, 2014
Just wanted to say this is an amazing recipe that I’ve used many times! It has the right texture and flavor to please vegans and non-vegans alike. Some ways I’ve played with the recipe include using quick oats instead of wheat bran, adding a TBSP of olive oil, and using Bragg’s liquid aminos instead of soy sauce. Thank you for sharing this wonderful recipe!
Tish says:
Feb 20, 2014
I made these larger without the fennel , and made my hubby a double “cheez” burger with grilled onion, tomato,lettuce,pickles and Siracha Veganaisse. He said it tasted almost like a 50/50 burger he had in L.A. He was very happy and so am I that he is eating so much better than he did before we met. Thank you so much for the recipe! I will make this again and again if it keeps my hubby out of the fast food joints!