11 Reviews

I've made other veg sausage patties, and have never been thrilled by the outcome. With this recipe, I was pleasantly surprised. I couldn't stop myself from having more. The combination of spices is superb, and the patties themselves hold together extremely well. They even taste convincing, if you're trying to imitate meat.

I didn't have flaxseed and do eat egg products, so I used one egg in place of the flaxseed-water mix. (You could also substitute a commercial vegan egg replacer or 1/4 cup of blended, silken soft tofu for the tablespoon of ground flaxseed.) I only had white rice on hand, so I used that instead of brown rice. Since the rice was freshly-made and still hot when it was added to the ground oats, the oats absorbed a lot of the moisture and ultimately made for a more cohesive patty.

There is no question that I'll be making these again. Exquisite recipe!

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cthuliz January 25, 2012

Made this recipe today and loved it but I have a question. On the rice. I read it to mean, cook a cup of brown rice and use the result in the recipe and it's good but it made a lot more than 4 servings because cooking a cup of brown rice yields about 3 cups of rice. Is that correct or should I have measured a cup of cooked rice and used that? <br/><br/>Thank you. Can't wait to try a meatball version as the texture of these patties beats the commercial products by a long shot!

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memdebbie November 30, 2014

Used coconut oil and wheat flour, added a few drops of liquid smoke and doubled all other ingredients, excepting for the brown rice. Best sausage taste ever!

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Billy S. September 30, 2014

What an outstanding recipe! I made no substitutions to the first batch, with the exception of one egg's worth of vegan egg replacer (I did not have flax) and they came out perfectly: excellently seasoned, they browned beautifully in the pan and held their shape every step along the way. I love that there is no soy in this recipe other than what's contained in the tamari! The mixture lends itself to experimentation, too, and can transform itself based on whatever seasonings you choose to add. I ended up following Barb 3663's suggestion and baked the patties at 400 for about 20 minutes total so they could be packed and frozen. Once thawed, they're the ideal vegan brown 'n' serve sausages. They are also MUCH more cost-effective than commercial products, healthier, and far better tasting!

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Donna Marie B. January 28, 2014

9/14 Fabulous! Just the taste I was looking for. I baked mine in the oven at 400 for 15 minutes per side, then put them in the freezer for quick breakfasts before work.
The possibilities with this recipe are endless. If you were to change up the seasonings you could have meatballs, meatloaf, burgers....
9/15 Played around with this a bit more today. Added 1/4 chopped onion and 1 Tbsp Fennel seed. Yum!

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Barb 3663 September 15, 2012

I wasn't crazy about these patties. As one reviewer suggested, I used an egg instead of the flaxseed-water. The patties held together well and got nicely crispy in the pan, but the texture was very dense and not terribly flavorful. I made another batch, this time subbing in mashed (cooked) white beans for half the rice and cut back on the oats. I also added freshly ground sage and more spices. The result was better but still disappointing. They were better crumbled up and put into our breakfast tacos. I think the main ingredients of oats and rice make the patties too heavy and bland.

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mindydbrainard May 09, 2016

Great recipe! My boyfriend loves the pre-made, pre-packages sausages and I was sick of paying the $$. He said these were SO much better than those, and I completely agree. Thanks for sharing!

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Esther B. November 29, 2015

I am back! I modified the recipe according to my own tastes:<br/>1/2 cup brown rice cooked<br/>3/4 cup quick oats<br/>1/2 cup rehydrated TVP (I used 1 veg bouillon cube in 1/2 cup of boiling water to rehydrate. Add TVP soak for 10 minutes.) <br/>2 tbsp whole wheat flour<br/>3 tbsp water<br/>1 tsp molasses<br/>2 tbsp canola oil<br/>2 tbsp nutritional yeast<br/>1 1/2 tbsp low sodium soy sauce<br/>1 1/2 tsp ground sage<br/>1/4 tsp ground nutmeg<br/>1/4 tsp thyme<br/>In food processor pulse separately about 7 times: cooked brown rice, quick oats, rehydrated TVP. Mix all modified ingredients in mixing bowl. Follow original recipe directions for cooking. <br/>(I eliminated black pepper, red pepper flakes, flax seeds. Patties turned out very good ! in spite of the reduction in spices, which is a personal preference. It's a keeper. Thanks for the template!)

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Valerie T. November 20, 2014

These turned out great. So much better than any other "sausage" recipe I've tried. I've been buying Morning Star, but hate spending so much. I left out the flax seed and that was the only change I made. I'm looking forward to making these again using Penzey's sausage seasoning for breakfast or Italian sausage patties. Getting them good and brown made a big difference in the texture and I think the basic recipe and then making some seasoning adjustments would make a great burger substitute. I'm not a big fan of the texture of bean burgers. Thanks for this keeper recipe!

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Lucky in Bayview January 31, 2014
Vegan Breakfast Sausage