Veggie Sausage Patties Recipes

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VEGAN PINTO BEAN BREAKFAST SAUSAGE



Vegan Pinto Bean Breakfast Sausage image

These meatless bean-packed sausages taste just like the real thing-and they're full of fiber (5 grams per link).

Provided by Food Network Kitchen

Categories     side-dish

Time 3h25m

Yield 6 servings of 2 sausage links

Number Of Ingredients 15

3 tablespoons olive oil, plus more for cooking
1/2 small onion, finely chopped
8 ounces mushrooms, finely chopped
Kosher salt
1 tablespoon low-sodium soy sauce
Two 15-ounce cans pinto beans, drained and rinsed
1/3 cup chickpea flour
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons pure maple syrup
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon freshly ground nutmeg
Pinch red pepper flakes
Freshly ground black pepper
Serving suggestions: whole-grain avocado toast, sliced tomato and fried polenta rounds with maple syrup

Steps:

  • Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
  • Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
  • Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
  • Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

VEGETARIAN SAUSAGE PATTIES



Vegetarian Sausage Patties image

I was looking for a replacement for Morningstar Farms frozen sausage patties, and found recipe 380398. I've altered it slightly, and am posting it here so I won't lose it.

Provided by joannelj

Categories     Breakfast

Time 15m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 16

1/2 cup textured vegetable protein
1/2 cup boiling water
1/4 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup rolled oats
1 teaspoon garlic powder
3/4 teaspoon sage
1/2 teaspoon ground fennel
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 cup water
1/2 teaspoon liquid smoke
3 tablespoons soy sauce
1 teaspoon maple syrup
1/4 teaspoon molasses
oil

Steps:

  • Boil water and add TVP, let sit 5 minutes.
  • Measure dry ingredients in a bowl, stir to mix.
  • Add TVP, mix well.
  • Measure all liquid ingredients in a measuring cup (I use the one that had tvp in it.) Stir well. If you use warm water, the molasses and syrup mix better.
  • Add wet to dry, stir well. If it's still sticky, stir in 1-2 tablespoons extra whole wheat flour.
  • Shape in 2 inch balls.
  • Heat oil over medium heat, and add sausage balls, flattening as desired. (Mom likes them fat, I like them thin.) Cook about 2 minutes per side.
  • Freeze leftovers.

TVP VEGGIE SAUSAGE PATTIES



Tvp Veggie Sausage Patties image

After experimenting with TVP (textured vegetable protein) for some time, i came up with this recipe. This "sausage" can be used in a variety of ways. I think its the most convincing sausage substitute i've ever tried. The spices can be altered to make it more Italian by adding fennel and italian herbs.

Provided by zingbartwo

Categories     < 30 Mins

Time 20m

Yield 12 patties, 6-8 serving(s)

Number Of Ingredients 15

1 1/4 cups water
1 cup textured vegetable protein
1/2 teaspoon cumin
1 teaspoon sage
1 teaspoon poultry or 1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 -3 drop liquid smoke flavoring
1/2 teaspoon sugar
2 eggs
1 tablespoon vital wheat gluten
2 tablespoons flour

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.

Nutrition Facts : Calories 38.6, Fat 1.8, SaturatedFat 0.6, Cholesterol 62, Sodium 607.4, Carbohydrate 3.2, Fiber 0.4, Sugar 0.5, Protein 2.5

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

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

GRILLED SAUSAGE PATTIES



Grilled Sausage Patties image

A blend of garlic, seasonings, and red wine combine to give you all the flavor of sausage, without the hassle of stuffing the meat into links. Makes a fantastic burger, topped with grilled peppers, onions and provolone cheese.

Provided by France C

Time 4h20m

Yield 4

Number Of Ingredients 9

1 pound ground pork
¼ cup dry red wine
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried parsley
¾ teaspoon paprika
½ teaspoon dried rosemary
¼ teaspoon white pepper
¼ teaspoon black pepper

Steps:

  • Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
  • Preheat an outdoor grill over medium-high heat.
  • Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 249.9 calories, Carbohydrate 1.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 6.1 g, Sodium 640.1 mg, Sugar 0.2 g

VEGAN BREAKFAST SAUSAGE



Vegan Breakfast Sausage image

TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.

Provided by Breanna Ford

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 35m

Yield 8

Number Of Ingredients 19

1 cup texturized vegetable protein (TVP)
1 cup warm vegetable broth
1 tablespoon flaxseed meal
¾ cup quick-cooking oats
2 tablespoons nutritional yeast
1 tablespoon all-purpose flour
1 tablespoon vital wheat gluten
2 teaspoons dried sage
1 teaspoon ground black pepper
1 teaspoon fennel seeds
1 teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper
¼ cup water
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon cooking oil

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.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 11.6 g, Fat 3.3 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 571.4 mg, Sugar 2.1 g

TASTY VEGGIE PATTIES



Tasty Veggie Patties image

Here's a delightful entree with a healthy dose of vegetables. "I like making these savory patties for a quick dinner," notes Rosie Hostetler of Sumter, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup shredded yellow summer squash
1/2 cup grated peeled potato
1/4 cup shredded carrot
3 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons beaten egg
1 tablespoon finely chopped onion
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil

Steps:

  • In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ONE-PAN SAUSAGE AND VEGGIES RECIPE BY TASTY



One-Pan Sausage And Veggies Recipe by Tasty image

Here's what you need: russet potatoes, zucchinis, yellow squashes, red pepper, onion, sausage, olive oil, garlic cloves, canned diced tomato, salt, pepper

Provided by Tasty

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 russet potatoes, peeled and diced
2 zucchinis, diced
2 yellow squashes, diced
1 red pepper, de-seeded and diced
½ onion, diced
2 large links sausage
2 tablespoons olive oil
2 garlic cloves, minced
14.5 oz canned diced tomato, drained
salt
pepper

Steps:

  • Preheat oven to 375°F (190°C).
  • Layer all of the veggies and sausages on one or two 9x13 baking pans, depending on the size of the vegetables you use.
  • Drizzle on olive oil, and sprinkle on the garlic, diced tomato, salt, and pepper.
  • Bake uncovered for one hour.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams

SIMPLE HOMEMADE SAUSAGE PATTIES



Simple Homemade Sausage Patties image

Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 8 small patties

Number Of Ingredients 10

1 pound ground pork
1 garlic clove, minced
1 tablespoon dried sage, crumbled
3/4 teaspoon dried thyme
1/2 teaspoon dried fennel, crushed
Pinch of ground nutmeg
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons vegetable oil

Steps:

  • Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
  • To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
  • Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

VEGAN SAUSAGE PATTIES RECIPE - (4.4/5)



Vegan Sausage Patties Recipe - (4.4/5) image

Provided by Nyneve

Number Of Ingredients 18

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.

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From yummly.com


GLUTEN FREE VEGAN SAUSAGE PATTIES WITH NO NUTS OR SOY!
2021-11-28 Preheat your oven to 375 degrees. Prepare 1 large or 2 small sheet pans with parchment or spray with oil. Bake for 10 minutes, take the sheet pan out to check on how fast they are cooking. You can leave as is or flip and bake for 10 more minutes. If they are still a little soft, bake a few minutes more.
From healthyslowcooking.com


HOMEMADE VEGETARIAN SAUSAGES - TALES FROM THE KITCHEN SHED
2017-05-19 Drain and roughly mash the lentils. Soften onions by gently frying in a pan. Add crushed garlic to the softened onions and cook for a couple of minutes. Finely chop the rehydrated mushrooms. In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
From talesfromthekitchenshed.com


VEGGIE WALNUT SAUSAGE PATTIES RECIPE - FOOD NEWS
directions. In a food processor, combine walnuts and bread and pulse until coarsely ground. Pour out into a large bowl. Mix in the cheese, salt and pepper and onion until thoroughly combined. In a small bowl whisk egg and tomato paste or ketchup. …
From foodnewsnews.com


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