The Web didn’t give me exactly what I wanted: A recipe for a quick, from-scratch skillet full of vegan sausage patties. Fat free. Cheap. Pantry ingredients. Well, my pantry, at least.
The goal was a healthy version of the memory of sausage, mild and from the supermarket. While these brown, you can put together pancake batter or simmer a pot of oatmeal.
- 1 Cup boiling water
- 1 teaspoon low-salt vegetable bullion powder
- 1 teaspoon dried sage or sage-dominant herb blend, such as poultry seasoning
- 1 teaspoon seasoned salt OR salt-free paprika-dominant spice mix
- 1 Tablespoon cornstarch
- 1 Tablespoon catsup OR tomato paste
- 1/4 teaspoon ground black pepper, to start
- 1/4 teaspoon salt, optional, to start
- 1 Cup TVP (texturized vegetable protein) granules
- 2-6 Tablespoons bread crumbs, panko, matzo meal or gluten-free equivalent
Place hot water in a small mixing bowl, add bullion powder, herbs, spices, cornstarch, catsup or tomato paste and a good grinding of black pepper. Mix thoroughly. Taste, add if needed 1/4 teaspoon salt. Add TVP and mix thoroughly. Wait two minutes for absorption then stir bread crumbs (or equivalent) to the mix, 2 Tablespoons at a time, to be thoroughly moistened and just slightly sticky (think raw hamburger). Taste, add more salt or spices if needed. Let cool and fully absorb, no less than 10-15 minutes.
Preheat large nonstick skillet on medium heat 5 minutes. Add 1/2 Tablespoon vegetable oil to pan.
Wet hands with water and form 2-inch wide by 1/4-inch thick patties and place into hot skillet. Cook about 4 minutes until well-browned and flip, cooking another 4 minutes. Makes about 8 patties.
Recipe can be doubled.
Copyright 2013 Ben S. Pollock Jr.