Plant-Based Sausage Patties

Plant Based Sausage Patties


Whether you eat meat or not, these all plant-based patties are downright delicious! Made with textured vegetable protein, whole wheat flour and oat bran, and spiced with fennel seeds, sage, smoked paprika, garlic and soy sauce.
  • Serves: 8 to 1
  • Active Time: 15 mins
  • Total Time: 25 mins
  • Views: 21,192
  • Success: 100%


Step 1: Preparing Your Mise en Place

• 1/2 cup textured vegetable protein
• 1/2 cup water (very hot)
• 1/2 cup whole wheat flour
• 1/4 cup oat bran
• 2 tbsp nutritional yeast
• 2 tbsp ground flax seeds (flax meal)
• 1/2 tsp fennel seeds, whole
• 1/2 tsp chili flakes (optional)
• 1 tsp garlic powder
• 1/2 tsp dried sage
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 cup water (or more as needed)
• 3 tbsp soy sauce or Bragg Liquid Aminos
• 1 tsp maple syrup or agave
• 1/2 tsp blackstrap molasses


In a medium-sized bowl, mix together the textured vegetable protein and hot water. Set aside to soak for 7 to 10 minutes.

Next add all of the dry ingredients to the bowl and stir thoroughly to combine. Add soy sauce, maple syrup and molasses and mix together. Let mixture sit for approximately 15 minutes. This allows the flavors and ingredients to absorb and meld together.

Step 2: Forming and Cooking the Patties

• 1 to 2 tbsp oil (coconut, grapeseed or sunflower)*


Using your hands, form into patties 1/2 inch thick and 2 inches wide. Alternatively, you can form them into whatever shape you are looking for. For instance, if you wanted to add chunks of “sausage” to a soup, you could shape the mixture into smaller, more rustic pieces.

Note: This recipe makes enough for eight 1 1/2-ounce patties.

To cook the patties, heat a large stainless steel or cast iron pan over medium to medium-high heat. Once hot, add the oil and then the patties.

Fry the patties on the first side until golden, about 2 to 3 minutes and then flip. Turn the heat down to low and finish cooking the second side. The patties are done when they are heated through and crisp and golden on the outside.

Note: If desired, omit the oil and place the patties onto a baking sheet lined with parchment paper and bake in the oven.

Chef's Notes

Feel free to experiment with this recipe—adding more or less spices or using different spices all together. Fried onions and sun-dried tomatoes also work really well in these patties.


  • Bonnie D
    Bonnie D
    Ken, I made these tonight for dinner. I loved the overall taste of them but want to improve the textural experience. What would you suggest to lighten them? The next time I make them I plan to mix in some duxelles to the recipe and see how that works. The spices are excellent and remind me of sausage. I crumbled up the leftovers to use on pizza this week.
  • Ken R Rouxbe Staff
    Ken R
    Hi Bonnie- You may need to add a bit more liquid to the mix or reduce the flour by 1-2 Tbsps - as it will continue to swell and absorb as it sits and cooks. Adding in mushroom duxelles is a great idea, so please let us know how it turns out. Cheers!
  • Bonnie D
    Bonnie D
    Thanks for the tips Ken! I made them again yesterday and cut the recipe in half to play with it. I inadvertantly added more water not thinking that I had cut recipe size. The mix was more wet than the first time but when cooked in the pan, cooked up nicely over medium heat. Great as a pizza or flatbread topping! I took some into work to pass around for the know we have to plant the seeds of plant-based eating whenever we can! lol This recipe is great! I encourage others to give it a try. I am thinking you could assemble the dry mix sans TVP (since it has to be soaked). and add the wet ingredients when you mix it a time saver.
  • Ken R Rouxbe Staff
    Ken R
    Great work Bonnie! It's pretty amazing how much water those ingredients can absorb - and there is even variation among brands. I added 1/2 cup finely ground carrots to my last batch and it made them a bit sweet. ~Ken
  • Stephanie H
    Stephanie H
    I loved the white bean soup, but not this sausage. It all came together pretty well and I formed it into "rustic" chunks as suggested, but it's missing something for me. I used Italian seasoning and thought, with the fennel, that it would resemble Italian sausage. Don't mean to complain, but I've only really enjoyed falafel and an oat burger recipe from some neighbors. They had given me a recipe for veggie Italian sausage that uses wheat gluten instead of TVP--they even gave me a bag of the gluten which they buy in bulk. I'm a levain bread baker and hesitate to use the gluten at all. That's what was behind my question today at the live Q&A. I'm really trying to enjoy the veggie burgers but won't even bother with the wheat gluten recipe if it's too processed. Just don't know exactly what it is. Sorry for rambling on....
  • Ken R Rouxbe Staff
    Ken R
    Was there something about it that was not Italian enough? Was it the gluten or the seasoning? These patties use TVP.... Gluten flour is simply the gluten removed from the whole flour - you can extract it yourself if you are worried about the flour being processed. You can also try another base for the patty if you'd prefer. Thanks for clarifying - Ken
  • Stephanie H
    Stephanie H
    I don't know, Ken. I had all the ingredients in the recipe except for dried sage--I subbed with so-called Italian seasoning, all dried herbs. I guess the one ingredient that real Italian sausage has is fat. I'm sure that's why they seemed sort of dry and bland. I haven't tried anything with the wheat gluten. I made these with the TVP. I'll let you know if I try my neighbor's recipe and how it turns out. I will take your advice and experiment with other bases and spices. I jumped ahead of following the sequential order of tasks to find something interesting to cook. I'll keep plugging away. Thanks for your support.
  • Sophia D
    Sophia D
    I've never worked with TVP before, and would prefer to use a different ingredient. Would oatmeal work in this recipe?
  • Ken R Rouxbe Staff
    Ken R
    Hi Sophia- It may work, but you will have to likely try a few versions to get the texture right. Oatmeal can become soggy if too moist or gritty if not cooked through enough. And then there's the question of what type of oatmeal to use. Steel cut or thick rolled? As an alternative, the brown lentils may be a good option to try! ~Ken

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