Tvp Sausage Patties Recipes

VEGAN BREAKFAST SAUSAGE PATTIES WITH TVP

Steps:

• Pour boiling water (or vegetable broth; see notes) over TVP in a mixing bowl. Cover and allow to sit for 5 minutes to absorb.
• Add in all remaining ingredients and stir until well-combined. There should be no dry spots. Set in the fridge for about 10 minutes and the mixture will firm up slightly. The mixture should hold together like wet sand when you squeeze some of it in your palm, but it shouldn't stick to your hands. If it's too crumbly, you can add additional water a few teaspoons at a time. If it seems too wet, add additional flour 1 tbsp at a time.
• Shape into balls roughly 2″ in diameter. I usually get 9 medium-sized patties from this recipe. You can make them larger or smaller if you like; you'll just have to adjust the cook time accordingly.
• To pan-fry (recommended), heat 1-2 tablespoons oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.
• You can also bake these if you prefer to cook oil-free, but the result will be less moist. I would recommend at least spraying them with a bit of olive oil. Preheat oven to 375°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown. (They won't brown as dramatically as the pan-fried ones.)

VEGAN BREAKFAST SAUSAGE

Steps:

• Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
• Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
• Form into tablespoon-size balls and flatten slightly.
• Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

TVP VEGGIE SAUSAGE PATTIES

Steps:

• Preheat oven to 400. Boil water and add seasonings. Combine TVP, flour and vital wheat gluten. Add broth to dry ingredients. Lightly oil muffin pan, and fill bottoms of cups with about 1/2" of mixture. Bake in 400 degree oven about 10-12 minutes until firm. When ready to use, fry until brown on both sides, or crumble for use in recipes. Makes 12-14 patties.

EASY VEGAN BREAKFAST SAUSAGE PATTIES

Steps:

• In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed. Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.
• Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop. If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky. If using a cookie scoop: use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan. Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.
• Cook the patties on one side until browned and crispy, 3 - 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.

TVP BREAKFAST SAUSAGE

Steps:

• Add salt and spices to water, bring to boil. Add TVP. Remove from heat, stir well, and allow to cool enough to mix with eggs. Beat egg with sugar*, add TVP mixture. Form patties - extra may be frozen. Fry up (about 3 minutes per side, till nicely browned) and enjoy!
• * I'm not sure what the sugar's for - the original recipe called for more sweetener than this and it came out quite sweet. I left in a little to help the sausage brown up, but I'm sure the recipe would be fine without it!