Sausage patty

From tawdry Tracy at the soon to defunct Veg*n For Dinner.

These have a really great texture and good flavor. 

Notes & substitutions:

  1. Seasoned breadcrumbs only
  2. I preferred kidney beans to the lima
  3. These seemed a bit too sweet; half the syrup was plenty
  4. Cut the salt to 1/2 teaspoon

Fully stolen recipe:

(Not) Soy-Free Breakfast Sausage Patties — Makes 10 (large) patties

In a small pot, combine:

  • ½ cup bulgur
  • 1 ½ cups water
  • 2 Tbsp vegan chicken-style bouillon
  • 1 tsp black pepper
  • ½ tsp red pepper
  • 1 ½ tsp sage
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 ½ tsp salt
  • 1 Tbsp soya sauce
  • 1 Tbsp oil
  • 1 Tbsp ketchup
  • ½ tsp fennel seed (optional)

Bring to a boil and simmer mixture for twenty minutes. Set aside and allow to cool.

In a blender, (I use the Magic Bullet) combine the following:

  • 1 cup canned Lima beans
  • 3 Tbsp maple syrup
  • 2 Tbsp plain non-dairy milk

Blend until smooth.

When bulgur mixture is cool, mix it with the bean mixture in a large bowl. Then add:

  • 2 Tbsp cornmeal
  • ¼ cup oats
  • ½ cup breadcrumbs
  • 2 Tbsp vital wheat gluten flour

Mix well. Use a ¼ cup measure to scoop out the sausage mixture onto greased wax paper. Place the mixture between two layers of wax paper and use the back of a saucer to press them down into nice round patties.

Bake at 350 degrees for 15 minutes. Sausage patties will last in the refrigerator for a week and can be frozen.


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