Vegan Seasoned Faux Sausage Patties Recipes

Steps:

• Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
• Drain and rinse beans.
• Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
• Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
• Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.

Steps:

• In a bowl, pour the water and soy sauce over the TVP.
• When soft add the other ingredients except the gluten and mix well.
• When the mixture is cooled, add the gluten flour.
• Mix well with your hands and form into 10 thin patties (I get 5).
• Steam-fry in two batches in a heavy skillet sprayed with PAM until firm and browned, 7-10 minutes per side.
• These can be refrigerated or frozen for later use.
• I place them on a baking sheet and freeze them and then place them all in a freezer bag.
• For a quick sandwich, put them in the microwave for about 1-2 minutes, depending on the microwave, then make a sandwich with your favorite additions.
• In a bowl, pour the water & soy sauce over the TVP.
• When soft, add other ingredients (except the gluten) and mix well.
• When the mixture is cooled, add in the gluten flour.
• With your hands, mix well, forming into 10 thin patties (or 5).
• In a heavy skillet, spray with PAM.
• In 2 batches, steam fry until browned & firm, 7-10 minutes per side.
• You may use right away, or store in the freezer for other occasions!
• These can be refrigerated or frozen, carefully, for later use.

Steps:

• Stir together textured vegetable protein and boiling water and set aside to soak for 5 minutes. Add flour, bran, and dry spices; stir to incorporate. In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed). Add water mixture and remaining liquids to dry; mix well. With your hands, form mixture into 1/2-inch-thick patties. Heat a 1/4-inch of canola oil in a cast iron pan. When the canola oil is hot, fry patties for a couple of minutes on each side, until golden. Repeat the last step with remaining batter, adding more oil each round as necessary. Serve hot.

Steps:

• Combine all dry ingredients in a large bowl.
• In separate bowl whisk all the wet ingredients.
• Stir the wet into dry and mix lightly until combined and spongy dough forms.
• Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
• When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
• Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
• What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
• Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.

Steps:

• Boil water and add TVP, let sit 5 minutes.
• Measure dry ingredients in a bowl, stir to mix.
• Add TVP, mix well.
• Measure all liquid ingredients in a measuring cup (I use the one that had tvp in it.) Stir well. If you use warm water, the molasses and syrup mix better.
• Add wet to dry, stir well. If it's still sticky, stir in 1-2 tablespoons extra whole wheat flour.
• Shape in 2 inch balls.
• Heat oil over medium heat, and add sausage balls, flattening as desired. (Mom likes them fat, I like them thin.) Cook about 2 minutes per side.
• Freeze leftovers.