Veggie Sausage Recipe

Rehydrate TVP

Place the hot vegetable broth in a medium bowl and add the TVP. Stir and let sit 5–7 minutes until the TVP has absorbed the liquid. Fluff with a fork and set aside.

Prepare tofu

Wrap the tofu in clean kitchen towels or paper towels and press under a heavy pan for 10 minutes to remove excess water. Crumble the pressed tofu into a large mixing bowl into small curds.

Make oat flour

Place the rolled oats in a blender or food processor and pulse until they form a coarse flour (about 20–30 seconds). Measure out 1 cup and add to the bowl with crumbled tofu.

Combine dry ingredients and seasonings

Add the rehydrated TVP, oat flour, chickpea flour, smoked paprika, ground coriander, dried thyme, garlic powder, onion powder, crushed fennel seeds, red pepper flakes (if using), black pepper, and sea salt to the bowl with tofu. Mix thoroughly to distribute spices.

Bind and flavor the mixture

In a small bowl whisk together olive oil, soy sauce and maple syrup. Pour this into the tofu/TVP mixture. Using your hands or a sturdy spoon, mix until a cohesive but slightly sticky mixture forms. Taste a small pinch and adjust salt or spices as needed.

Rest to hydrate

Cover the bowl and refrigerate 20–30 minutes to allow flavors to meld and the dry elements to hydrate fully. If mixture seems too wet after resting, add up to 1 tbs of oat flour; if too dry, add 1 tsp water at a time.

Form patties or links

Divide the mixture into 8 equal portions for patties (for buns) or 6 portions for larger sausage-style patties. Wet your hands slightly and shape each portion into a compact patty or a sausage-shaped log about 3–4 inches long and 1–1.5 inches thick. Press firmly so they hold together.

Pan-sear

Heat a large nonstick or cast-iron skillet over medium heat and add the neutral oil. When oil shimmers, add the patties leaving space between them. Cook 4–5 minutes per side, pressing gently once with a spatula to ensure even contact, until a deep golden-brown crust forms. Reduce heat to medium-low if they brown too quickly.

Finish in oven (optional)

For extra-firm texture, preheat the oven to 375°F (190°C). After browning both sides in the skillet, transfer patties to a baking sheet and bake 8–10 minutes to cook through and firm up. Remove and let rest 3 minutes before serving.

Toast buns lightly in the same skillet or oven if using. Assemble patties on buns with mustard or ketchup, sliced onion, tomato and chopped parsley as desired. For à la carte plated service, arrange 2–3 patties per plate with a garnish of parsley and optional sides.

Serve warm. Leftover patties store in an airtight container in the refrigerator for up to 4 days or freeze individually wrapped for up to 2 months. Reheat in a skillet over low heat or in a 350°F (175°C) oven until warmed through.