Vegan Sausage Patty Recipe

Prepare tofu

Press tofu for 15–30 minutes to remove excess water (if not already pressed). Crumble the pressed tofu into chunks.

Process tofu and aromatics

In a food processor, add the crumbled tofu, chopped onion, and garlic. Pulse until mostly smooth but still slightly coarse (aim for a meaty texture). Scrape down the bowl as needed.

Combine dry base

In a large bowl, whisk together the vital wheat gluten, chickpea flour, and nutritional yeast until evenly combined.

Mix wet seasonings into tofu

To the tofu mixture in the processor add warm vegetable broth, soy sauce, maple syrup, and 1 teaspoon oil. Pulse a few times just to distribute liquids evenly — do not over-puree.

Form dough

Transfer the tofu mixture into the bowl with the dry ingredients. Add the seasoning mix (see Seasoning & Aromatics section) and 1 tablespoon cold water. Stir with a spatula until a shaggy dough forms, then knead in the bowl for 1–2 minutes to develop structure. The vital wheat gluten will tighten and the mixture should become elastic and hold together; if it's too dry add up to 1 tablespoon more water, a little at a time.

Prepare seasonings

If using whole fennel seeds, toast them lightly in a dry skillet for 30–45 seconds then crush with a mortar and pestle or back of a spoon. Measure smoked paprika, ground sage, dried thyme, black pepper, salt, and red pepper flakes (if using). Add these to the bowl with the dry base when forming the dough so they are evenly distributed.

Shape patties

Divide the dough into 6 equal portions (about 2 oz each). Roll each portion into a ball, then flatten into a 3-inch patty about 1/2 inch thick. Wet your hands slightly if the dough is sticky.

Pan-fry

Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium heat. Add patties in a single layer without crowding. Cook 3–4 minutes per side until browned and slightly crisp. Lower heat if they brown too quickly; cook an additional 1–2 minutes per side to ensure warmed-through and firm texture.

Optional finish

For a slightly firmer, chewier texture, you can transfer browned patties to a foil-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes. Alternatively, brush with a little extra soy sauce or maple syrup during the last minute in the pan for added glaze.

Serve or store

Serve immediately in a breakfast sandwich, with biscuits, or as desired. To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze separated by parchment for up to 3 months.