Vegan Sausage
- Number of Servings: 16
Ingredients
1 c textured vegetable protein1 tsp thyme2 tsp sage (fresh)3 Tbsp fennel (fresh, finely chopped)1/4 tsp pepper3/4 c + 3 Tbsp veggie broth (hot! boiling, even)5-7 drops liquid smoke1 Tbsp Braggs1/2 c flour (all purpose or whole wheat)2 flax eggs (2 Tbsp ground flax mixed with 6 tbsp water, let sit for 5-10 minutes)
Preheat oven to 375 degrees. Mix the TVP and spices together. Make the flax eggs so they begin to congeal and are ready to mix when you want them (cold or lukewarm water is best). Combine veggie broth, liquid smoke, and Braggs, then add to dry mixture. Let sit for 5-10 minutes, or until liquid is all absorbed. Once liquid is absorbed, add flour and 'eggs'. Press into a lightly greased muffin tin to form patties about 1/2 inch thick. Bake for 15 minutes. Take out of oven and remove from muffin tins. The sides in the muffin tin will be moist and soft; place patties on cookie sheet with the moist side up and bake for another 5-10 minutes, until crisp all around. Done.
I pan-fried a couple of these, but I'm more pleased with how the baked ones turned out. They might be good with a pan fry to finish them off, but I didn't miss the extra oil.
Serving Size: makes 16 muffin-tin-sized patties, about 1/2 inch thick each
Number of Servings: 16
Recipe submitted by SparkPeople user JMATEY.
I pan-fried a couple of these, but I'm more pleased with how the baked ones turned out. They might be good with a pan fry to finish them off, but I didn't miss the extra oil.
Serving Size: makes 16 muffin-tin-sized patties, about 1/2 inch thick each
Number of Servings: 16
Recipe submitted by SparkPeople user JMATEY.
Nutritional Info Amount Per Serving
- Calories: 39.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 60.1 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.4 g
- Protein: 3.7 g
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