Vegetarian Sausage Patties

Our family will occasionally purchase Morning Star Farms Vegetarian Sausage Patties, but the size of our family can make it really expensive. After some experimenting and playing around with TVP Sausage crumbles, this is the recipe we like the most.

We enjoyed these with biscuits this morning.

Melissa’s Vegetarian Sausage Patties

1 cup TVP sausage crumbles
3/4 cup boiling water
1/2 cup oatmeal
3 Tbsp. flour
2 Tbsp. maple syrup or brown sugar
1 tsp. BAKON yeast powder or 1/2 tsp. liquid smoke
1/4 tsp. onion powder
1/4 tsp. fennel seed, crushed
1/8 tsp. dried rosemary, crushed
1/8 tsp. garlic powder
pinch cayenne
1 egg

Add TVP to bowl and pour over boiling water. Allow TVP to soak for a few minutes. Add remaining ingredients. Heat oil in frying pan. Scoop about 2 Tbsp. of mixture into mounds in the frying pan and flatten out slightly. Fry patties on each side until browned.

About Melissa

Melissa Ringstaff is a pastor's wife, serving with her husband in the beautiful Appalachian Mountains of Southeastern Kentucky. She is a homeschooling mother of five plus four and Grandarlin' to 13 (so far) grandchildren. Melissa is the Founding Editor of A Virtuous Woman since 2001. She has written several titles including Spring Cleaning for the Heart and Home, The Homemaker's Journal: Keeping House, and Christian ADVENTures in Prophecy. You are invited to visit Melissa at A Virtuous Woman.
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4 Responses to Vegetarian Sausage Patties

  1. I'm looking forward to giving this recipe a try. The price of the store-bought vege-sausage patties is too much for one meal.

  2. eggplanteer says:

    This is just what I've been looking for. Morning Star Farms is not available near me, plus it is too expensive. I will give your recipe a try in the morning. Thanks!

  3. I hope you enjoy the recipe!

  4. eggplanteer says:

    My family went crazy for these sausage patties. They have a perfect meaty texture and wonderful flavor, and are very quick and easy to make. I put them in homemade rolls, and I imagine you could make an “egg McMuffin” style sandwich with them. I used a mortar and pestle to crush the rosemary and the seeds. (Actually I used anise seeds which are very close to fennel seeds in taste.) I think this recipe could work in Italian dishes too if you adjust the seasonings. In fact there are so many possibilities! Great recipe. Thank you Melissa!

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