Chewy and savory vegan breakfast sausages ready in only 20 minutes, great on breakfast sandwiches, or as a component of any awesome breakfast smorgasbord!
Mix together boiling water and TVP in small bowl; set aside for 5 minutes and allow it to rehydrate. TVP will look puffed up and 'fluffed' when ready!
While TVP is rehydrating, in a medium sized bowl, mix together all dry ingredients (flour, oats, nutritional yeast, garlic powder, crushed sage, Italian seasoning, fennel, red pepper flakes, black pepper) and whisk to mix.
Add rehydrated TVP to other dry ingredients, mix.
In a measuring cup or small bowl, mix all wet ingredients together (water, liquid smoke, soy sauce, maple syrup, molasses) and whisk.
Make a well in the dry ingredients, then pour in the wet mixture. With a fork, mix together well.
Form into patties and flatten to about 1/2".
Oil skillet and heat to medium. Once hot, fry each sausage about 4 minutes per side till browned.
-I like using a medium sized scoop (1.5 tbs) to portion out patties into equal size.
-Makes 6 large sausage patties, or 12 mini sausage patties.
-Can be frozen once cooked and reheated in microwave or skillet later (microwave not recommended).
-This recipe is for Italian flavored sausages, but play around with the seasoning if you'd like something else!