Tvp Veggie Sausage Patties

Chef #1392440's Note:

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6-8

Yield: 12.0 patties

• 1 1/4 cups water
• 1 cup textured vegetable protein
• 1/2 teaspoon cumin
• 1 teaspoon sage
• 1 teaspoon poultry or 1 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes (or more to taste)
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 -3 drop liquid smoke flavoring
• 1/2 teaspoon sugar
• 2 eggs
• 1 tablespoon vital wheat gluten
• 2 tablespoons flour

Directions:

1. 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.

Reviews

[messystation]

I had to change it a little because I wanted to mimic our Amish market's apple sage sausage. So, I left out the cumin, paprika, and red pepper flakes. I added parsley, subbed celery salt for regular and added some chopped dried apples. I also had to leave out the wheat gluten because it wreaks havoc on my digestion. The patties stayed together without it. I am sorry if this seems like too many changes, but I am sure the original is delicious too. I cannot wait to try the Italian version.