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These were very good, but I added some sugar-free maple syrup to make them a bit sweeter. I also upped the soy sauce. Still very good though! Thank you for sharing this recipe.
These turned out all right but they're lacking something in the spice department that I just can't put my finger on. Maybe it's the fennel snickels mentioned. Also a little on the chewy side. Could have used a little more liquid on the TVP i think. Definately worth fiddling with some more though. Thanks Ocean Ivy!
These patties are awesome! I used firm silken tofu and all-purpose unbleached flour. For ten perfect patties, I portioned the mixture with a #20 cookie scoop (about 1/4 cup) and pressed the mounds into a 2 1/2" cookie cutter using damp fingers. I found that 4 minutes on each side in a covered skilled gave the patties a lovely golden color. (I also gave the patties a quick spritz before flipping for even browning on the second side.) Thanks for posting!
i added fennel seed. very yummy thanks :)
This is a good recipe. If I'm not mistaken, it is the creation of cookbook author Bryanna Clark Grogan and appears in her book - The (Almost) No Fat Cookbook. I think it would have been nice if Bryanna had been credited when the recipe was posted.
Move over Morningstar Farms! These babies are good! BF was asking me to get him some of those veggie sausage patties at the store, but they have all sorts of weird stuff in them (if you go to this url, you can see a listing of all the ingredients - http://kelloggs.com/cgi-bin/brandpages/product.pl?product=355&company=23)... Vegan Seasoned Faux "Sausage" Patties to the rescue! (That's a mouthful, eh?) Anyhow, these turned out very well. I followed the recipe exactly, with the exception of using only 1/2 tsp liquid smoke. I know that adding too much liquid smoke can completely ruin a dish (ah, experience) so I wanted to err on the side of caution- luckily, after tasting the final product, I do feel that that was plentry so that is the measure I will stick with when I make these again. I found that 2 ounces tofu will give you 1/2 a cup. These are really nice- lots of flavor and pleasantly chewy. I found that the thinner patties were better- the thicker ones were just a little too chewy to deal with. I added the whole 1/2 tsp pepper flakes called for, but was worried that they would be too spicy- luckily my worries were in vain- they turned out just great. I did use gluten flour, which I highly recommend because it does give this a nice chewy texture and helps these hold together well. I had to add an extra TBS, but I may have scrimped a bit in the begining. These were kind of hard to get to stick together, but I found that if you knead the dough a fair amount it gets better (like with bread, you are activating the gluten, making these more sticky). In the end, I found that about 1 1/2 Tbs batter, formed into a very thin patty (~1/4") worked best for me. I did get more than you said- I think I got 12 (already ate some, so too late to tell now!), but of course, this will vary with the size and thickness of your patties. Very good- they look pretty meatlike too- not really the color of beef- maybe more like turkey burgers? Next time I will try substituting the water for some weak black tea for some extra brown color or even adding a smidgen of molasses. This is a nice way to use TVP too. Very good, IMO. I haven't tried them out on BF yet, so I will report back when I have (and we'll see how they reheat then too). Thanks for a great recipe, Ocean~Ivy!