Vegan Sausage Patties Recipe 445

VEGAN SAUSAGE PATTIES RECIPE - (4.4/5)

Vegan Sausage Patties Recipe - (4.4/5) image

Provided by Nyneve

Number Of Ingredients 18

Ingredients

1/2 cup textured vegetable protein
1/2 cup boiling water
1/2 cup whole wheat flour
1/4 cup oat or wheat bran
1 tablespoon nutritional yeast
1 tablespoon ground flax seeds, optional
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
1/4 teaspoon salt
1 or 2 dashes of cayenne, optional
1/4 cup water
1/2 teaspoon liquid smoke
3 tablespoons soy sauce
1 teaspoon maple syrup
1/4 teaspoon blackstrap molasses
canola oil for frying

Steps:

Stir together textured vegetable protein 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 1/2-inch-thick patties. Heat a 1/4-inch of canola oil in a cast iron pan. When the canola oil is hot, fry patties for a couple of minutes on each side, until golden. Repeat the last step with remaining batter, adding more oil each round as necessary. Serve hot.

VEGGIE SAUSAGE PATTIES

Veggie Sausage Patties image

These won't make anyone think that they are real sausage, but they are real tasty! I like to freeze them and take them out one at time to make a quick, microwaved breakfast sandwich that I can eat in the car.

Provided by lk2015

Categories 100+ Everyday Cooking Recipes

Time 9h55m

Yield 16

Number Of Ingredients 17

Ingredients

½ cup pinto beans
½ cup lentils
1 serving cooking spray
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
1 red bell pepper, finely chopped
1 egg
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ cup rolled oats
¼ cup shredded Cheddar cheese
¼ cup sunflower kernels, chopped

Steps:

Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
Drain and rinse beans.
Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 12.1 g, Cholesterol 13.9 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 166.3 mg, Sugar 1.6 g

VEGAN SEASONED FAUX "SAUSAGE" PATTIES

Vegan Seasoned Faux

All vegans will appreciate this recipe. Not one sweet little animal was harmed making these! I love recipes like this, and had to pass it along. I hope you enjoy! 8)

Provided by OceanIvy

Categories Lunch/Snacks

Time 25m

Yield 5-10 patties

Number Of Ingredients 13

Ingredients

3/4 cup boiling water
2 tablespoons soy sauce
1 cup textured vegetable protein, granules
1/2 cup firm tofu, mashed up
2 teaspoons marjoram
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
black pepper, for taste
1 teaspoon liquid smoke
1/2 cup wheat gluten flour or 1/2 cup unbleached flour

Steps:

In a bowl, pour the water and soy sauce over the TVP.
When soft add the other ingredients except the gluten and mix well.
When the mixture is cooled, add the gluten flour.
Mix well with your hands and form into 10 thin patties (I get 5).
Steam-fry in two batches in a heavy skillet sprayed with PAM until firm and browned, 7-10 minutes per side.
These can be refrigerated or frozen for later use.
I place them on a baking sheet and freeze them and then place them all in a freezer bag.
For a quick sandwich, put them in the microwave for about 1-2 minutes, depending on the microwave, then make a sandwich with your favorite additions.
In a bowl, pour the water & soy sauce over the TVP.
When soft, add other ingredients (except the gluten) and mix well.
When the mixture is cooled, add in the gluten flour.
With your hands, mix well, forming into 10 thin patties (or 5).
In a heavy skillet, spray with PAM.
In 2 batches, steam fry until browned & firm, 7-10 minutes per side.
You may use right away, or store in the freezer for other occasions!
These can be refrigerated or frozen, carefully, for later use.

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