Maripat's Meatless TVP Breakfast Sausages
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c Bob's Textured Vegetable Protein1 cup water1 TBSP Splenda2 eggs2 TBSP bread crums1/2 tsp NuSalt1/4 tsp ground thyme1/4 tsp ground sage1/4 tsp ground savory1/4 tsp black pepper
6 patties about 3 inchs wide, 1/2" thick.
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.
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.
Nutritional Info 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
Member Reviews
-
MERLILU
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.
Thanks again!