Vegan Sausage Patties (Gluten-free)


I love those little frozen veggie sausages that come in a box. I don’t love buying frozen food from a factory, though. I’d much rather make it myself.

My first try at making my own sausages was this recipe. It was good! But it wasn’t what I was craving, exactly. I tweaked the spices a bit, and it was closer, but still not quite right. Then I decided that the large amount of wheat flour in the original recipe, being used as a binder, was the problem. It seemed to be muting the spices too much.

I tried one more time, using a mashed potato and some chickpea flour in place of the wheat flour. This version is a bit more delicate than the first ones I made, and as such they need to be baked instead of pan-fried. But the flavor? Nailed it.

These use the Italian Sausage Spice Mix that I posted yesterday, but with the addition of sage, they taste like regular breakfast sausage, and they were exactly the flavor I was craving. Now I just need to find a biscuit recipe I love and I will have achieved breakfast nirvana.

Vegan Sausage Patties (Gluten-free)

Cook Time: 20 minutes

Yield: 6 servings

Serving Size: 2 or 3 sausage patties


  • 1 medium potato, about 8-ounces
  • 3/4 cup tvp
  • 2 cloves garlic, put through a garlic press
  • 1/2 teaspoon liquid smoke
  • 3 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon molasses (not blackstrap)
  • 1 teaspoon Italian sausage spices
  • 1 teaspoon sage
  • 3/4 cup boiling water (I used water left over from steaming the potatoes)
  • 2 tablespoons chickpea flour


Peel potato and dice into 1/2-inch pieces. Steam until tender, about 10 minutes. Transfer to a bowl and mash very well with a potato masher (lumps of potato will make these crumble.)

Combine the tvp, garlic, liquid smoke, soy sauce, olive oil, molasses, Italian sausage spices, and sage in a medium bowl. Pour boiling water over the top. (I used water left over from steaming the potato.) Set aside for 5 minutes so that the tvp will absorb the water.

Oil a baking sheet. Preheat oven to 375 F.

Stir the mashed potato and chickpea flour into the tvp. Turn the mixture out onto a cutting board and press to about 1/2-inch thickness. Use a 2-1/2-inch biscuit cutter to cut sausages. Carefully transfer to the baking sheet and repeat with remaining sausage dough.

Bake for 20 minutes, turning over after 10 minutes.


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