Prep 10 mins
Cook 10 mins
I love this recipe, I've eaten it for breakfasts and lunches... the texture and taste is very much like its' meat version... only this is way better for you. Good enough to serve to meat eaters, I promise!
- 236.59 ml cooked brown rice
- 177.44 ml rolled oats
- 29.58 ml whole wheat flour
- 14.79 ml ground flax seeds
- 44.37 ml water
- 4.92 ml molasses
- 29.58 ml canola oil (divided)
- 29.58 ml nutritional yeast
- 22.18 ml tamari
- 2.46 ml red pepper flakes (or more if desired)
- 4.92 ml black pepper
- 7.39 ml ground sage
- 1.23 ml nutmeg
- 1.23 ml thyme
- Stir together flax and water in a small bowl or cup, set aside.
- In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times.
- Add remaining ingredients including 1 T canola oil and flax/water mixture and blend till just mixed. (do not over process, you can finish mixing together with your hands).
- With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4" thick (thicker if you like).
- coat the bottom of a non-stick frying pan with the remaining 1 T canola oil and heat over medium high.
- When the oil is hot, cook the patties on each side until they are browned.
- transfer to a paper towel to blot off any excess oil before serving.
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!
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!
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!