Vegan Sausage Recipe

Prepare the TVP

In a bowl, combine the textured vegetable protein (TVP) with the vegetable broth and soy sauce. Stir well and let it sit for about 10 minutes until the TVP absorbs the liquid and softens.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and chopped mushrooms, and cook for another 5-7 minutes until the mushrooms are softened and any moisture has evaporated.

Make the Flax Egg

In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens and forms a gel-like consistency. This will act as a binding agent in the sausage mixture.

Combine Ingredients

In a large mixing bowl, combine the softened TVP, sautéed vegetables, flax egg, ground oats, paprika, nutritional yeast, black pepper, salt, and Italian seasoning. Mix thoroughly until all ingredients are well combined.

Shape the Sausages

Using your hands, take portions of the mixture and shape them into sausage links or patties, depending on your preference.

Cook the Sausages

In the same skillet used for the vegetables, heat a little more olive oil over medium heat. Add the shaped sausages and cook for about 4-5 minutes on each side, or until they are golden brown and heated through.