VEGAN BREAKFAST SAUSAGE PATTIES WITH TVP
An easy, budget-friendly vegan breakfast sausage recipe made of TVP (textured vegetable protein). They're high in protein and can be made oil-free and gluten-free if desired.
Provided by Sarah Sullivan
Time 40m
Number Of Ingredients 15
Steps:
- Pour boiling water (or vegetable broth; see notes) over TVP in a mixing bowl. Cover and allow to sit for 5 minutes to absorb.
- Add in all remaining ingredients and stir until well-combined. There should be no dry spots. Set in the fridge for about 10 minutes and the mixture will firm up slightly. The mixture should hold together like wet sand when you squeeze some of it in your palm, but it shouldn't stick to your hands. If it's too crumbly, you can add additional water a few teaspoons at a time. If it seems too wet, add additional flour 1 tbsp at a time.
- Shape into balls roughly 2″ in diameter. I usually get 9 medium-sized patties from this recipe. You can make them larger or smaller if you like; you'll just have to adjust the cook time accordingly.
- To pan-fry (recommended), heat 1-2 tablespoons oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.
- You can also bake these if you prefer to cook oil-free, but the result will be less moist. I would recommend at least spraying them with a bit of olive oil. Preheat oven to 375°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown. (They won't brown as dramatically as the pan-fried ones.)
TVP VEGGIE SAUSAGE PATTIES
After experimenting with TVP (textured vegetable protein) for some time, i came up with this recipe. This "sausage" can be used in a variety of ways. I think its the most convincing sausage substitute i've ever tried. The spices can be altered to make it more Italian by adding fennel and italian herbs.
Provided by zingbartwo
Categories < 30 Mins
Time 20m
Yield 12 patties, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400. Boil water and add seasonings. Combine TVP, flour and vital wheat gluten. Add broth to dry ingredients. Lightly oil muffin pan, and fill bottoms of cups with about 1/2" of mixture. Bake in 400 degree oven about 10-12 minutes until firm. When ready to use, fry until brown on both sides, or crumble for use in recipes. Makes 12-14 patties.
Nutrition Facts : Calories 38.6, Fat 1.8, SaturatedFat 0.6, Cholesterol 62, Sodium 607.4, Carbohydrate 3.2, Fiber 0.4, Sugar 0.5, Protein 2.5
TVP VEGGIE BURGERS
I tried to recreate the veggie burgers that McMaster University's Bridges Cafe serves, and I think I've pretty much got it with this recipe.
Provided by StuYoung
Categories Soy/Tofu
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir TVP into boiling water in a medium mixing bowl.
- Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
- Let stand 10 minutes.
- Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
- Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
- Shape into 6 patties (1/2 inch think or so).
- Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
- I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
- Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.
VEGAN BREAKFAST SAUSAGE
TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.
Provided by Breanna Ford
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
- Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
- Form into tablespoon-size balls and flatten slightly.
- Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 11.6 g, Fat 3.3 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 571.4 mg, Sugar 2.1 g
TVP BREAKFAST SAUSAGE
A delicious, lightly seasoned breakfast sausage made from TVP (textured vegetable protein). Found on a low-carber website when searching for TVP sausage recipes, made small modifications. In our supermarkets, TVP is located with 'specialty flours' like rye and rice.
Provided by cutlers819
Categories Breakfast
Time 9m
Yield 8-12 3, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Add salt and spices to water, bring to boil. Add TVP. Remove from heat, stir well, and allow to cool enough to mix with eggs. Beat egg with sugar*, add TVP mixture. Form patties - extra may be frozen. Fry up (about 3 minutes per side, till nicely browned) and enjoy!
- * I'm not sure what the sugar's for - the original recipe called for more sweetener than this and it came out quite sweet. I left in a little to help the sausage brown up, but I'm sure the recipe would be fine without it!
Nutrition Facts : Calories 49.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 124.1, Sodium 430.4, Carbohydrate 1.9, Fiber 0.1, Sugar 1.6, Protein 3.7
VEGETARIAN SAUSAGE PATTIES
I was looking for a replacement for Morningstar Farms frozen sausage patties, and found recipe 380398. I've altered it slightly, and am posting it here so I won't lose it.
Provided by joannelj
Categories Breakfast
Time 15m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil water and add TVP, let sit 5 minutes.
- Measure dry ingredients in a bowl, stir to mix.
- Add TVP, mix well.
- Measure all liquid ingredients in a measuring cup (I use the one that had tvp in it.) Stir well. If you use warm water, the molasses and syrup mix better.
- Add wet to dry, stir well. If it's still sticky, stir in 1-2 tablespoons extra whole wheat flour.
- Shape in 2 inch balls.
- Heat oil over medium heat, and add sausage balls, flattening as desired. (Mom likes them fat, I like them thin.) Cook about 2 minutes per side.
- Freeze leftovers.
VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples! Us veg-heads shall not be left out during BBQ season!
Provided by the80srule
Categories Vegan
Time 25m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
- Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
- Add the nut/seed butter and incorporate.
- Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
- Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
- Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.
Nutrition Facts : Calories 93.4, Fat 2.9, SaturatedFat 0.6, Sodium 608.6, Carbohydrate 13.8, Fiber 2.6, Sugar 2.4, Protein 5.1
VEGAN/VEGETARIAN SAUSAGE PATTIES
This is modified from http://hellyeahitsvegan.com/?p=755, which has some lovely step-by-step photos. My meat-eating husband said, "In some ways I like these better than real sausage." They definitely wouldn't fool anybody, but they will satisfy any craving you may have for breakfast sausage without harming pigs or raising your cholesterol, and they taste MUCH, MUCH better than any vegetarian sausages you can buy in the freezer of your health food store. Enjoy with hash browns, fruit and Recipe #364735 for a vegan breakfast feast! You might want to double the recipe, though.
Provided by Prose
Categories < 15 Mins
Time 15m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 53.3, Fat 2, SaturatedFat 0.2, Sodium 4, Carbohydrate 8, Fiber 2.7, Sugar 0.8, Protein 3
VEGGIE PATTIES
These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping. The "batter" will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer. NOTE: I continue to make these regularly, and not surprisingly, don't make them the same every time. I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder.
Provided by Jenny Sanders
Categories Lunch/Snacks
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the seasonings with the chick pea flour.
- Slowly mix in the water, working well to remove all lumps.
- Stir in the vegetables.
- It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
- Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
- Fry until browned on each side, about 5 minutes per side.
- Do two or three at a time.
- Add 1 tbsp more oil for the second batch.
- These are nice served with tamarind sauce or even a steak sauce like H.P.
Nutrition Facts : Calories 165.8, Fat 6.4, SaturatedFat 0.8, Sodium 411.9, Carbohydrate 21.8, Fiber 3.8, Sugar 3.6, Protein 6.3
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