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!
- 1 cup cooked brown rice
- 3⁄4 cup rolled oats
- 2 tablespoons whole wheat flour
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 teaspoon molasses
- 2 tablespoons canola oil (divided)
- 2 tablespoons nutritional yeast
- 1 1⁄2 tablespoons tamari
- 1⁄2 teaspoon red pepper flakes (or more if desired)
- 1 teaspoon black pepper
- 1 1⁄2 teaspoons ground sage
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon 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!
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!
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!