- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 108.3
- Total Fat: 4.1 g
- Cholesterol: 71.0 mg
- Sodium: 18.7 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.9 g
- Protein: 10.4 g
Maripat's Meatless TVP Breakfast SausagesSubmitted by: NORTHWOODSLUNA
IntroductionThis is not vegan but could be if vegan egg substitute was used in th preparation.
Easy, tasty. Can freeze the leftovers to reheat another time. This is not vegan but could be if vegan egg substitute was used in th preparation.
Easy, tasty. Can freeze the leftovers to reheat another time.
1 c Bob's Textured Vegetable Protein
1 cup water
1 TBSP Splenda
2 TBSP bread crums
1/2 tsp NuSalt
1/4 tsp ground thyme
1/4 tsp ground sage
1/4 tsp ground savory
1/4 tsp black pepper
Add spices and salt to water, bring to a boil.
Stir in TVP
Allow to cool
Beat eggs with splenda (or sweetner of choice)
Mix well the eggs, bread crumbs and TVP mixture.
Spread the oil evenly in a non stick skillet. Heat skillet
Form mixture into patties (about 1/4 c each). Fry for 5 minutes over medium high heat. Turn patties, reduce heat to medium cook another 5 minutes with pan covered.
I like to turn them again and let the first side cook a couple of minutes longer with the cover off.
Sausgages are done when there is no "juice" when squeezed and both sides are evenly browned.
Refrigerate or freeze leftovers.
Number of Servings: 6
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Rate This Recipe
Member Ratings For This Recipe
My first try at using tvp. I halved the recipe cause I wasn't too sure how it would turn out. Incredible the taste and texture was perfect, brown and delicious. Don't be put off if the mixture seems too moist at first. Once it's in the pan and fries for awhile it firms up nicely. - 9/21/10
Reply from NORTHWOODSLUNA (9/21/10)
Thank you for your comment! Glad you enjoyed the sausage :-)
I'm going to try making them into links sometime.
The patties DO freeze pretty well for up to a month.