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.
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.
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, irregular 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 at 350°F (177°C).
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.