By CHRISSYG on September 10, 2010
Photo by Sharon123
Photo by Sharon123
"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!"
Serving Size: 1 (100 g)
Servings Per Recipe: 4
"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!"
"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!"
"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!"
"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!"
"I really enjoyed this for a light lunch today. I had all the ingredients on hand, so it came together quickly. I put it in a sandwich with mayonnaise and it was yummy. Thanks! Made for New Kids on the Block game."