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Vegan Italian Sausage Patties
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In a sauce pot;
1 3/4 c. water
1 vegetable bouillon cube
1 1/2 c. textured vegetable protein chunks (TVP)
2 t. browning sauce
1 T. vegetable flakes (dried)
Bring to a boil, cover, remove from heat and let set for ten minutes stirring frequently. Un-cover and let cool for 15 minutes. Measure into dough mixer or bread machine;
1 c. vital wheat gluten
1 t. black pepper
1 t. paprika
1 t. crushed red pepper
1 t. minced garlic
1 t. fennel seeds
1 t. ground sage
add TVP mixture to dry ingredients and mix 10 minutes.
Add and mix another 5 minutes;
1/4 c. vegetable oil
Grind the mixture in food grinder with coarse attachment. Grinding isn’t absolutely necessary, but I recommend it so that the consistency is a little smoother. If you don’t grind it, I recommend that you use the regular size TVP rather than the chunks.
Make into patties and bake at 400’ on a lightly oiled or sprayed sheet tray for 12 - 15 minutes each side.