These are perfect. I've been looking online for a recipe to mock Morningstar veggie sausages because they are so darn expensive. I love them, but they are also filled with some garbage ingredients. I altered this recipe by using a sausage spice mixture from the website, but otherwise I made them like the recipe. Delicious! Thanks!
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I just realized I hadn't reviewed this recipe and I've been making it regularly for a while now. It's quick and easy and everyone likes it! Definitely a winner.
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I absolutely LOVED these. I had all the ingredients on hand, and they were really simple to make. I did make them the afternoon before, portion them out into 2" balls and refrigerated them until the next morning. I followed the recipe exactly, except for the fennel seed (don't have that on hand) black pepper & cayenne. Instead, I used about 1 tsp of the Penzey's Breakfast Sausage spice blend. I read the other reviews and decided to cook the patties for maybe 3-4 minutes on each side. They browned nicely, and the centers were not mushy at all. I will say I am VERY excited to have found this recipe. I've had the "tube" of vegetarian sausage that they sell in the stores (Gimme Lean??) and we think it's pretty awful, tasted like SOAP! This will be on the brunch menu from now on!!
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I always enjoy the recipes you post Prose. At first glance, I thought this was going to be pretty involved, so I was suprised when I got down to it to find out just how easy it is. I thought the flavours were spot on, and needed nearly all the 3 tbsp of the braggs (I left out maybe 1 tsp), so the taste is fab. I had some problems with the consistency...I couldn't get it to hold together, it was still quite runny. In the end I added about 4 more tbsp of flour and about the same amount of quick oats. I had an interuption in the middle of making these and learnt that the batter/dough is much easier to work with if you can leave it to sit for a while. I also found that if you eat them straight out of the pan, they are quite gooey inside, but if you can leave them for a while and reheat or just eat warm, they have a chance to 'set', greatly improving the texture. I also liked to really flatten them out in the frying pan. So maybe this is just one of those recipes you have to play around with a bit to get to your liking. I'm sure I'll be calling on this recipe a lot in future - this batch won't last long. Thanks for another great one Prose! Made for Veg Swap Feb10.
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If you make these be sure to take into consideration the amount of sodium from the Braggs or soy sauce. With Braggs, if you make 5 patties each one contains 576 mg. sodium. Six patties contain 480 mg. sodium each. I love salt but these tasted fairly salty to me. I will experiment next time with less Braggs. These were easy to mix up, they held together well and didn't crumble, and browned nicely. Flavor is very nice. My only complaint is the texture inside, which is a tad on the mushy side, but the crispy outsides compensated for that quite a bit. All in all this is a great alternative to meat sausage and I'll make this recipe again, doubling it next time and using less Braggs. Thanks for the nice recipe.
....Prose has corrected my notoriously bad math! If you make 6 patties, each will contain 160 mg. sodium. Sorry about that!
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