Ingredients
- 1 cup onion, finely diced
- 1 tablespoon olive oil (optional, use water if wanting to make this oil-free)
- 4 large garlic cloves, crushed or minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fennel seed
- 2 tablespoons Bragg liquid aminos
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons rubbed sage
- 1 tablespoon Better-Than-Bouillon
- 1 tablespoon molasses
- 3/4 teaspoon salt
- 1 1/2 cup TVP (Textured vegetable protein)
- 2 1/2 cup quick oats
- 1/3 cup walnuts, finely chopped (optional)
- 4 cups water
Glaze:
- 1 tablespoon vegan margarine
- 2 teaspoons Braggs liquid aminos
- 1–3 teaspoons maple syrup
Instructions
In a large saucepan, sauté onion for a few minutes. Add the minced garlic, red pepper flakes, fennel seeds, and sage, cook for an additional minute. Add the water, Bragg liquid aminos, Better-Than Bouillon, molasses, and salt. Bring to a boil.
Remove from heat. Add the TVP, oats, and walnuts. Stir to combine.
Let sit for 15 minutes.
Preheat oven to 350F.
Using a 1/3 cup measuring spoon (oiled to release mixture), make patties on a lined or greased baking sheet.
Bake in the oven for 20 minutes. Flip and bake an additional 15 minutes.
Let cool completely before freezing.
When ready to eat, remove from freezer, brown in the pan for a few minutes to thaw.
If desired, brown in the glaze below. This adds such flavor and color to these sausage patties.
Notes
TVP is textured vegetable protein. It is made from soy and is naturally gluten-free. This recipe can easily be made without oil if wanting an oil-free option.
It can also be made without nuts to make it a nut-free option.