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.
Ingredients
- texturized vegetable protein (TVP): 1 cup
- warm vegetable broth: 1 cup
- flaxseed meal: 1 Tbsp
- quick-cooking oats: 0.75 cup
- nutritional yeast: 2 Tbsp
- all-purpose flour: 1 Tbsp
- vital wheat gluten: 1 Tbsp
- sage: 2 tsp (dried)
- ground black pepper: 1 tsp
- fennel seeds: 1 tsp
- garlic powder: 1 tsp
- ground thyme: 0.5 tsp
- smoked paprika: 0.5 tsp
- salt: 0.5 tsp (to taste)
- cayenne pepper: 0.25 tsp
- water: 0.25 cup
- soy sauce: 2 Tbsp
- maple syrup: 1 Tbsp
- cooking oil: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Form into tablespoon-size balls and flatten slightly.
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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.
