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.
102 comments
Amey says:
Jul 8, 2012
mmmm, those look super delicious. I love breakfast patties. It is 11 pm and I am thinking about breakfast patties!
claryn says:
Jul 8, 2012
Hey, I am all about breakfast for dinner (or midnight snack, as the case may be)! 😉
Bookmarks for 8th July 2012 | Lednor.Com says:
Jul 8, 2012
[…] Vegan Sausage Patties | Hell Yeah It’s Vegan! – 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? […]
Andrea says:
Jul 8, 2012
This looks like a great recipe, especially if company is around.
claryn says:
Jul 8, 2012
I make pancakes and baked goods for breakfast for myself pretty often, so I do like to add these to the menu when people are visiting and I’m trying to make it special. The best part is that I don’t have to think ahead — all the ingredients are in my pantry!
Tuesday says:
Jul 10, 2012
Mmmmmm THANK you, you KNOW this makes me happy 😉 hahahaha
claryn says:
Jul 11, 2012
Hey, you’re very welcome! 😉
Britt says:
Aug 6, 2012
I just made these for a healthy tofu egg muffin so yummy!!!
Julie says:
Aug 9, 2012
Thank you, thank you! I’ve been looking for a recipe like this so that I can stop buying the packaged ones! I’m going to the store for some tvp to make these tonight! I’m so excited. Thank you!
Julie says:
Aug 10, 2012
I made them and they are fantastic!! Good bye frozen patties! Thank you so much for sharing this recipe!
claryn says:
Aug 15, 2012
Awesome! Glad this recipe is getting some love outside of my apartment 🙂
Steph says:
Sep 13, 2012
How many patties does each recipe make? And do they freeze well?
marie says:
Nov 4, 2012
Mines made ten like the round ones in the froze section. They freeze really well in a double ziplock freezer bag and tinfoil them food w/o freezer burn. I can have them anytime with my vegan pancakes!
Corrine says:
Oct 7, 2012
I just made these vegan sausage patties and the texture is just like the real deal! You are amazing! Thank you so much! Please if you have a vegan burger with a meat like texture like these delish patties please let me know. I’ve search the web and tried them and they are all horrible.. I love burger king and bocca burgers but I want to know how to get that same great taste and texture!
Celeste says:
Feb 2, 2013
Try these… they’re amazing! http://vegweb.com/recipes/simple-and-yummy-textured-soy-protein-burgers
MacKenzie says:
Oct 11, 2012
LOVE this recipe! Started making these last year, and now I keep a large batch in my freezer at all times!
claryn says:
Oct 11, 2012
So glad you like it, MacKenzie! Thanks for the comment 🙂
Katy says:
Oct 20, 2012
What is tvp?
claryn says:
Oct 20, 2012
TVP stands for “textured vegetable protein.” It can be made from a variety of different plants, can often be found in its dry form in bulk bins, and is available in granules, flakes, chunks, etc.
Nana Lynn says:
Oct 30, 2012
Wonder if this can be altered to be gluten free also. May have to experiment a bit.
claryn says:
Oct 30, 2012
I bet it could. I should give that a try… and let me know if you do, too!
Jen says:
Nov 11, 2012
I absolutely love this recipe! I literally was eating the raw “sausage’ off my hands non stop!
I was caught short one morning without sage or liquid smoke and my substitutes of Marjoram and Thyme ( a little of each, and smoked paprika were a delightful surprise. A different taste but just as addicting and we actually probably won’t use the liquid smoke again because without it the richness of the maple and othe other more subtle seasoning notes come out to be VIP.
Love VEGAN SAUSAGE! HELL YEAH!
Valera says:
Nov 18, 2012
I didnt have the molasses that was called for but just substituted it for a little extra maple syrup. Also used wheat germ instead of wheat bran. Im sure with the bran it would have a little bit of a heartier texture. These were a little soft in the center, like what you would imagine processed sausage to be, but wow were they delicious. They definitely cured my craving for sausage!!
angela says:
Nov 24, 2012
Amazing!!! Thank you so much for sharing! Will be making with tofu scramble for weekend brunch!!
Lexi says:
Nov 29, 2012
These are great! I’m snacking on my first lot as I type. I added more maple (missing molasses), and used thyme instead of sage. Think I’m going to mess around with some chickpea flour and try GF these for a celiac friend. Thanks for the great recipe!
claryn says:
Dec 2, 2012
Glad you like them, Lexi — and good luck making them gluten-free! I bet it wouldn’t be hard to do, since the flour isn’t really being used for its gluten content.
Haley says:
Feb 22, 2017
These are great. I’ve made them twice now. I think using a mortar and pestle to crush the sage and fennel made them slightly more flavorful. I added crushed red pepper instead of cayenne. These are simple and the only sausages I have found with the right texture. For anyone gluten free – keeping it kind adapted this recipe to a gluten free recipe. It is called french toast with sausage or something like that.
mikki says:
Dec 8, 2012
I just made these and I had to substitute a bunch of things I didn’t have on hand, used (date honey pureed dates n cinnamon) used ground cashews for the yeast, and some other spices but the main concept was there and these things are KILLER GOOD! I feel amazing after eating these with my green smoothy an potatos! best breakfast ever!
bookwormbethie says:
Dec 18, 2012
this was an awesome recipe! i think someone in the PPK (post punk kitchen) forums pointed me in your direction. i made this tonight and my not-vegan hubby ate 3! thank you so much for sharing!
claryn says:
Dec 19, 2012
Awesome!! Glad you liked them, Bethie!
Yay for Vegan Sausage from Scratch! « bookwormbethie says:
Dec 18, 2012
[…] Recipe here – love the blog name! This is a great recipe. The only unusual ingredient is 1/4 cup oat or wheat bran, but I found both in the bulk bins of my natural foods grocery store, I opted for oat bran. Also, when I made the recipe I did not use the optional flax seeds and I only used 1/4 tsp fennel seeds. The recipe is great as is but I also think it has a lot of potential for different uses. Next time, I’m going to cut the soy sauce amount by half, use extra water to make up the difference, and use Italian flavors, roll into balls, and either bake or fry them as “meatballs” for spaghetti. Yum! […]
kari says:
Dec 25, 2012
VERY VERY GOOD. Just made a batch and tested one for taste. Loved it! Instead of pattying them out and frying, I rolled into a log wrapped in plastic wrap and it is steaming right now. Will refrigerate and then slice and cook. Thank you!
claryn says:
Dec 28, 2012
Love your twist on the method, Kari — I’ll have to give it a try!
Sara says:
Dec 27, 2012
These were amazing, and I actually had everything in the pantry! Really, really good. My omni husband gave it a big thumbs up.
claryn says:
Dec 28, 2012
Awesome! Thanks for the comment, Sara 🙂
Katie says:
Dec 31, 2012
Can’t wait to try these. I am planning to cook them without oil, then put them in the food dehydrator and keep them for long term food storage. Will check back in and let you know how it goes.
claryn says:
Jan 1, 2013
Cool! I’m interested 🙂
Katie says:
Jan 3, 2013
Okay, here’s what I did. I made a batch of these, and cooked one up per the directions (in olive oil) and put it in my pasta dinner, which was super yummy! I took the rest of the batch and smeared it out and dehydrated it. Once dehydrated, I experimented with some of it in a pasta dish (with all the other ingredients dehydrated as well.) It turned out okay. Not as tasty as the one that was fried in olive oil, naturally. 😉 But it worked out okay. I am interested in emergency long-term food storage, hence the experiment. I think I may need to do some tweaking with this process, but it was definitely a good start. Thanks for this recipe!!
Margaret says:
Apr 11, 2013
If you are into food storage I recommend Honeyville. They have lots of products that are freezed dried. They alo have sausage TVP which I mut confess is pretty bland. Definitely needs something to light a fire under it.
You can make as big or as small an order as you wish. It costs 4.49 no matter how big the order is. I usually get my stuff in 2 or 3 working days but I’m not that far from the warehouse. They are honest and a trustworthy site.
Sara says:
Sep 29, 2015
How many does this make?
Vegan Sausage Patties | the vegan bee says:
Feb 9, 2013
[…] as I could, I knew that vegan sausage was one item that was a must. I found a great recipe over at Hell Yeah It’s Vegan, and I love it! It literally took me all of ten minutes to mix up a […]
Corey says:
Feb 28, 2013
Background: I am a meat eater and trying to eat healthier and wanted an alternative to sausage or bacon for my breakfast sandwich; can’t lie I like my cheetos, chinese food, and pizza but have been cutting back!
I’m giving it a 5; I originally thought maybe a 3.5-4…because it’s not the same as meat, obviously and I knew what was in it…maybe it tainted my view (not fully committed to such healthy ingredients). However, I feel the need to evaluate it on it’s own merits…it’s entirely plant based and pretty good at that, so that brought it up to 4-4.5 (I couldn’t quite commit to a 5 on my own, because a local pizza place I like has a non-meat (not sure if its vegan or vegetarian) breakfast patty I really like too. What made it a 5/5 is that I made a breakfast sandwich and had my s.o. try it, and he REALLY liked it…and he does not usually like my healthy alternatives and would eat pizza and taco bell every day if he could. I personally thought the liquid smoke and fennel seeds were about 2x as much as my palate likes, but when it cooks it loses some intensity. My s.o. also usually does not like over seasoning and liked the bfast sandwich (I think he might taste more of the seasoning if he ate it as a patty on it’s own.
Here is the nutritional information: Servings 5-6 (size of a opening of a coffee cup, about 1/2″ thick):
Based on 5 servings, Cal 108
Fat 1g (not sure how, my calorie tracker showed 0 for each ingredient, but 1 for the total so might be some very small quantities in each ingredient), Carbs 19g, Protein 9g, Trans Fat 0g, Sat Fat 0g, Cholesterol 0g, Sodium 278mg, Net Carbs 14g, Fiber 4g, Sugars 4g. %RDA: Calcium 5%, Iron 25%, B-6 55%, B-12 22%, Vit E 1%, Vit K 1%, Magnesium 8%, Phosphorous 11%, Potassium 2%, Zinc 7%, Copper 9%, Manganese 35%, Selenium 20%, Thiamin 33%, Riboflavin 53%, Niacin 29%, Pant. Acid 5%, Folate 6%
If you are not a vegan or vegetarian, you will likely not have these ingredients in your pantry and nutritional yeast is NOT the same as baking yeast. (Nutritional yeast comes in a powder or flake form…it is probably in the health food or bulk section of supermarket); it adds nutritional value as well as is used in some recipes to make them creamier.
Heather C. says:
Mar 27, 2013
Do you fry then freeze, or freeze then fry?
Jenn says:
Mar 31, 2013
Thank you, these are amazing! My vegan breakfasts were starting to get a little boring but not anymore 🙂
Marnie Saskin says:
Apr 1, 2013
These are amazing! Bought vegan breakfast patties can be so expensive, and these satisfy the fast-food-like horrible/lovely cravings just fine 🙂 I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour:arrowroot flour:almond meal + about 2 Tbsp ground flax meal + scant 1/2tsp xantham gum for every 1 cup of mix) and they turned out fantastic! Thanks so much…
Kay says:
Apr 14, 2013
I just made these this morning, the flavor was great! I did not have oat or wheat bran …so I improvised and ground some walnuts. I would like a little chewier texture. Would the bran have made it more chewy and less soft in the center or should I use a little more tvp the next time. There will definately be a next time! My parents are trying hard to give up meat and I will make them breakfast with these patties, scrambled tofu and your delicious pancakes. Thanks for sharing.
Susie Leger says:
Apr 22, 2013
The ‘sausages’ were good, and did taste a lot like the meat kind. I was happy with them and will make them again. I’m learning to cook both vegetarian and vegan since I have friends that are both. I really appreciate this web page and I plan to try out several of the recipes. Thanks a lot for sharing your recipes with us. :0)
Susie Leger says:
Apr 23, 2013
Oh, so sorry. I see I put 4 stars, it should have been 5. They really are good and very close to the animal kind. It’s great to have ‘sausage’ without all the chemicals.
Adey says:
May 8, 2013
woah! 3 tbsp soy sauce makes this taste of nothing except soy and I had to bin it. Which brand are you using? I used Pearl River Bridge Dark Soy Sauce
claryn says:
May 19, 2013
Sorry you had trouble, Adey! The soy sauce you used was definitely the culprit. Dark soy sauce and regular soy sauce are different things, and not interchangeable. Dark soy sauce contains sugar and is thicker, less salty, and just plain tastes different from standard soy sauce. Any plain old soy sauce or tamari — sometimes called “light,” but not to be confused with “lite” as-in “reduced-sodium” — will do.
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!
Stephanie says:
Sep 23, 2014
These are the best sausage patties ever! I make them every week and have now converted my meat eating mother to eating these instead of pork sausage. That says a lot about how good these are. I leave out the maple syrup and add red pepper flake and they are delicious. Thanks for a great vegan sausage recipe. This one will be used by my family for years!
bella says:
Sep 25, 2014
Please, I’m desperate to know if these could be made gluten free? Im feeding a group of 30, half of which are vegetarians and a couple with celiac disease. i want to be able to make one sausage that will satisfy all without the risk of cross contamination from making multiple kinds of sausage.
Jen E says:
Oct 5, 2014
Bella you can make them gluten free. I’ve used gluten free flour with it and it works fine 🙂 This is my favorite sausage recipe, been using it for years!
Cecile says:
Oct 30, 2014
AMAZING! I’m trying to make my own foods and give-up the frozen foods habit.
I am finding I can make recipes that taste way better than their frozen counterparts, have far less crap in them and are much, much kinder to the wallet! Thank-you, thank-you thank-you!
Laura says:
Dec 3, 2014
Very tasty and the texture is great. I used old fashioned oats for the oat/wheat bran since I didn’t have either and it all worked out fine.
Thank you for a wonderful recipe!
Sheri says:
Dec 7, 2014
I tried this today. O wow! I loved it!! Finally… A vegan sausage that taste great!! I used instant oats in place of the oat bran. I am thrilled with how delicious it is! I cooked it in my nonstick skillet until brown. Thank you thank you thank you for this awesome delicious recipe!!!
Steven says:
Jan 27, 2015
I substituted wheat gluten for the wheat bran and these were AMAZING. Fried them with amazing results.
Karmah says:
Jan 29, 2015
I found your recipe while looking for a raw vegan sausage recipe (like the breakfast patty they serve at Portia’s Cafe). This sounds great & I’d love to make it. Any ideas about what one might substitute for tvp?
Thanks!
Cindy says:
Feb 15, 2015
I just made these, and they were delicious! Thank you so much for this recipe!
millie olson says:
Apr 27, 2015
What is tvp ?
claryn says:
May 25, 2015
TVP stands for textured vegetable protein: http://en.wikipedia.org/wiki/Textured_vegetable_protein
Gaye says:
Oct 7, 2015
Hi, I just made this with some changes. I didn’t have TVP. I used 1/4c chickpeas +1/4c cooked Quinoa,1/4c hemp protein. No bran so I used 1/4c old fashioned oats. 1/2 c wheat flour. I put all the boiling water in a 2 cup measure, added all the spices to the boiling water so it could bloom. Then poured the water,spices and liquids onto the dry and let it set for about 10 mins. Then decided it could used a little more texture so I coursely chopped in a small food processor 2 tbsp sunflower seeds. I fried a small patty, my omnivore hubby tried it and said it needed a little fat. I stirred in 1 tbsp olive oil and 1 tbsp grape seed oil. I let the dough rest for another 30-40 mins. The quinoa and chickpeas,hemp add more protein.
Bizzle says:
Oct 26, 2015
This is dope! I still eat eggs but man, I missed sausage. Now I’m good. Ur the man. (Drops the mic.)
Marty says:
Jan 14, 2016
Would steel cut oats work in these? Should I grind them first? I am hoping they would add chewiness?
Would they change the length of cooking time?q
Regina says:
May 30, 2016
Good recipe! I still think the frozen patties taste more like sausage, but if I’m not comparing these stand well on their own. They were super easy to prepare, freeze, and cook. Like most commenters, I did not have one of the ingredients and had to make a substitution, which I don’t think affected the flavoring at all. The one thing I will change next time is the soy sauce. I’m not a huge fan and I find I can taste it in everything (and yes, this is the regular soy sauce and not the dark or reduced sodium), but I like to try the recipe “as is” before experimenting. I tried a little piece of the dough before I added the soy and found it was closer to the flavoring I was expecting. Unfortunately when I had my first patty this morning, I could really taste the soy and I felt it masked the smoky maple/fennel/salt/pepper taste I had before. Next time I’ll eliminate the soy and maybe just add a little extra water to the dough to substitute the liquid. I give this a solid 3.5 stars, and will definitely make again.
me says:
Dec 19, 2016
I don’t have any bran and store too far away. Can I sub wheat bulgar? I think it would be good in the recipe. Thanks.
Edward says:
Jan 17, 2017
Has anyone tried baking these?
Edward John says:
Jan 12, 2017
Looking forward to making these. Question, has anyone tried baking these in the oven? And if so, what was the temp. and time? Thanks.
Mags says:
Mar 5, 2017
These are fabulous! I also substituted smoked paprika for the liquid smoke and used a garbanzo/Ava blend flour, rolled oats instead of bran and a little more of the spices and nutritional yeast. They were perfect. Thanks for the recipe.
Jan says:
Mar 7, 2017
I crumble the mix and cook for sausage gravy, our new addiction. Fantastic recipe. Thank you!