Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 126
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 3g
- Protein: 15g
- Sugar: 2g
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