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Ingredients
1 cup textured vegetable protein
1 cup very hot water
1/2 cup old-fashioned cooking oats (not instant)
1 cup whole wheat flour
4 tbsp ground flax seeds
4 tbsp nutritional yeast
1 tsp fennel seeds, whole
1 tsp crushed red pepper flakes
2 tsp garlic powder
1 tsp dried ground sage
1/4 tsp kosher salt
1 tsp paprika
1/2 tsp pepper
1/2 cup water
6 tbsp soy sauce
2 tsp maple syrup
1 tsp black molasses
Instructions
In a medium mixing bowl, mix TVP and water together. Stir and let sit for 5 minutes
In a small mixing bowl, combine oats and the next nine ingredients. Stir with a whisk or fork until fully incorporated. Add mixture into the bowl with the TVP. Add water, soy sauce, maple syrup and molasses.
Using your hand, smash all ingredients together until fully incorporated. Let mixture set for about 15 minutes to let spices meld together.
Shape mixture into sausage patties and set on top of a sheet of wax paper.
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp olive oil then add 5 patties. Cook on each side for about 7-8 minutes. Repeat with other 5 patties. Serve on a platter and brush or drizzle with extra maple syrup.
Notes
Recipe is adapted from a Rouxbe Online Culinary School recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: stove top