Skip to content
  • by

Vegan Savory Sausages


I have revised this recipe, made the patties smaller and with fewer ingredients. These tasty sausage patties hold together nicely without need for binders. This is a large batch. Freeze some of them for later.

Makes about 65 small sausage patties.


  • 3 c water
  • 2 Tbsp onion powder or granules
  • 1 Tbsp sugar
  • 2 1/2 tsp salt
  • 1/2 Tbsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp gumbo file (optional)
  • 3 c TVP granules(textured vegetable protein)
  • 1 1/2 c quick oats
  • 2 Tbsp vegetable oil


  1. In a large pot, mix the water, onion powder, sugar, salt, red pepper flakes, thyme, sage, garlic powder, paprika, cumin, and gumbo file.
  2. Cook over medium heat until it comes to a boil.
  3. Remove from burner. Stir in the TVP and quick oats until well-combined.
  4. Cool 30 minutes or until cool enough to handle.
  5. Preheat oven to 350 degrees F and generously oil a full-sized baking sheet or 2 half-sized sheets.
  6. Break off dollops of the mixture that are about 2 tablespoons in size. Form into 1 1/2 inch patties with damp hands. Place on the oiled baking sheet(s) close together.
  7. Brush tops with the vegetable oil.
  8. Bake 20 minutes or until firm and browned.
  9. Serve hot immediately, or refrigerate and reheat later. Store extra patties in air-tight containers in freezer. Thaw in refrigerator, then reheat as usual.

Leave a Comment

Your email address will not be published. Required fields are marked *