Friday, December 14, 2012

Vegan Sausage Patties

Plate of Vegan Sausage Patties, ready to serve.
These are great little patties if you like something savory for breakfast, or to go in a sandwich for lunch. They're great for the lunchbox, too! We particularly like them folded into homemade Naan with Lettuce, Tomato & Dijon Mustard.

I'm not a big fan of "fake meat." I like these patties because they have a nice flavour and texture that doesn't really remind me of meat, but is still tasty enough to please Omnivores.

I started out with this recipe and adapted it to my tastes and cooking style - you know, that style that doesn't like to blend a long list of spices when I'm already hungry ; )

Vegan Sausages as they start to cook.
Vegan Sausage Patties
Mash with a potato masher, a jar, the bottom of a bowl, or your fist:
1 (15oz) can Blackeye Peas (or equivalent home-cooked)
Mix in, kneading a little
1 (4oz) can mushrooms, finely diced with a knife
1/3 cup vital wheat gluten powder (from the baking aisle)
OR 1/3 cup instant potato flakes*
2 teaspoons tomato paste
2 Tablespoons Sausage Seasoning Mix

Form into patties and cook in non-stick skillet till golden brown on each side. Oil for cooking is optional. I find that without oil, these patties are easy to turn and don't stick IF you wait till each side is done before turning. If I try to turn too early, they stick.

*The original recipe was gluten-free and used Potato starch. I substituted Gluten Powder because it gives a chewier texture and provides some nice vegetable source protein. For a gluten-free recipe, instant potato flakes work as a nice substitution because they are cheaper and easier to find than potato starch. The potato flake method holds together better - the gluten method is chewier and higher protein - your choice.

Small batch Sausage Seasoning Mix
2 Tablespoons Onion Powder
1 Tablespoon Crushed Fennel
1 Tablespoon Basil
1 Tablespoon Parsley
1 Tablespoon Rosemary
1 Tablespoon Sage
1/8 tsp cayenne (optional)
1/2 Tablespoon Salt
1/4 teaspoon black pepper

or
 
Large Batch Sausage Seasoning Mix
1/2 cup onion powder
1/4 cup crushed fennel
1/4 cup basil
1/4 cup parsley
1/4 cup rosemary
1/4 cup sage
1/2 teaspoon cayenne (optional)
2 Tablespoons salt
1 teaspoon black pepper

Tip for dining with Omnivores: although many Omnivores enjoy these patties, if yours does not, you can easily serve a purchased "real" sausage patty alongside these.
 




One nice, golden Vegan Sausage Patty.


 

1 comment:

  1. I think these sound very good...the fennel is essential. ♥ I bought some bulk dry mung beans that I've been soaking for 3 days (they just started to sprout slightly) and am going to make vegetarian kofta (http://jeenaskitchen.blogspot.com/2007/12/saturday-kitchen-recipe-vegetarian.html) AND these: http://jeenaskitchen.blogspot.com/2008/01/saturday-kitchen-recipe-buckwheat-dosa.html

    ReplyDelete

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