Best Vegan Sausage Patties Recipes

VEGAN VEGETARIAN BREAKFAST SAUSAGE PATTIES

Steps:

• Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.
• Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.
• Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.
• Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.

VEGAN/VEGETARIAN SAUSAGE PATTIES

Steps:

• Stir together tvp and boiling water and set aside to soak for 5 minutes.
• Meanwhile, mix flour, flax, bran, and dry spices; stir to incorporate. Stir in tvp. In a measuring cup, measure out water; add liquid smoke directly to the cup and stir, if using (this way the smoke will be evenly distributed). Stir in other liquid ingredients, then add wet to dry; mix well. With your hands, form mixture into 2" balls and flatten slightly into patties.
• Fry in oil in an uncovered frying pan on medium heat, about 2 minutes per side (or until browned).
• Freeze leftovers (if you have any) and microwave 1-2 minutes to enjoy on busy weekday mornings.

VEGAN SAUSAGE PATTIES RECIPE - (4.4/5)

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.

VEGAN SEASONED FAUX "SAUSAGE" PATTIES

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.

VEGAN BREAKFAST SAUSAGE PATTIES

Steps:

• Bring water and seasonings to a boil. When boiling, add quick oats and pecan meal, stirring well.
• Reduce heat and simmer until thickened, about 1 minute. Allow to cool. Add rest of ingredients and stir well to incorporate.
• Form into thin patties and fry in a little olive oil on medium low heat until browned on both sides, about 5-7 minutes per side. The longer you let them sit the firmer they will be.