Veggie Sausage Patties Recipe

Make flax egg

In a small bowl combine the ground flaxseed with 3 tbs water. Stir and let sit 5–10 minutes until thickened.

Prepare tofu

Crumble the pressed, drained tofu into a large mixing bowl with your hands or fork until it forms small curds.

If using packaged soy-based sausage crumbles, crumble or chop them finely. If using dehydrated textured soy protein, rehydrate according to package directions using hot water or broth, drain excess liquid, and squeeze gently to remove moisture, then add to the bowl with the tofu.

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the minced onion and sauté 4–5 minutes until translucent. Add the minced garlic and grated carrot and cook another 2–3 minutes until softened. Remove from heat and let cool slightly.

To the bowl with crumbled tofu and soy sausage, add the sautéed vegetables, rolled oats, chickpea flour, the flax mixture, parsley, sage, soy sauce, maple syrup, smoked paprika, ground coriander, black pepper, optional red pepper flakes, and salt.

Mix thoroughly with a sturdy spoon or your hands until components are evenly distributed. If the mixture feels too dry, add up to 2 tablespoons water, 1 tablespoon at a time, until the mixture holds together when pressed. If too wet, add an additional tablespoon of oats or 1 teaspoon flour at a time.

Taste a small pinch and adjust seasoning (salt, soy sauce, spice) as desired.

Divide the mixture into 8 equal portions (for small patties) or 4 for large patties. Press each portion firmly between your palms to form round patties about 3 inches in diameter and 1/2-inch thick. Place formed patties on a plate or tray lined with parchment. If time allows, chill in the refrigerator 20–30 minutes to help them set (optional).

Heat the remaining 1 tablespoon oil in a nonstick or cast-iron skillet over medium heat. When hot, add patties in a single layer without crowding. Cook 4–5 minutes per side until golden brown and crisp on the outside and heated through. Reduce heat slightly if the exterior browns too fast before heating through.

Alternatively, for a lighter finish: place patties on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 15–18 minutes, flipping halfway, until firm and lightly browned.

Serve warm. These patties work well on breakfast plates, in sandwiches or wraps, or with mustard, ketchup, or vegan mayo. Garnish with extra chopped parsley if desired.

Leftovers: cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze layered between parchment for up to 2 months. Reheat in a skillet or oven until warmed through.