Homemade Soysage Patties

Ingredients

• 1 cup vital wheat gluten
• 1 cup firm tofu, crumbled
• 1/2 cup nutritional yeast
• 1/4 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 teaspoons smoked paprika
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt to taste

Instructions

1. 1.Prepare the Mixture

   In a large bowl, combine the vital wheat gluten, crumbled tofu, nutritional yeast, smoked paprika, sage, thyme, black pepper, red pepper flakes (if using), nutmeg, garlic powder, onion powder, and salt. Mix well.

2. 2.Add Wet Ingredients

   In a separate bowl, whisk together the vegetable broth, soy sauce or tamari, olive oil, and maple syrup. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

3. 3.Knead the Dough

   Knead the dough for 2-3 minutes until it becomes smooth and elastic. If the dough is too dry, add a little more vegetable broth. If it's too wet, add a little more vital wheat gluten.

4. 4.Shape the Patties

   Divide the dough into 6 equal portions. Shape each portion into a patty about 1/2 inch thick.

5. 5.Cook the Patties

   Heat a lightly oiled skillet or griddle over medium heat. Cook the patties for 6-8 minutes per side, or until they are golden brown and firm to the touch.

6. 6.Serve

   Serve the soysage patties hot with your favorite breakfast sides, such as eggs, toast, and potatoes.

Nutritional Information

Equipment

• Large bowl
• Small bowl
• Whisk
• Skillet or griddle

Tips

• For a spicier soysage, add more red pepper flakes or a pinch of cayenne pepper.
• Store leftover soysage patties in an airtight container in the refrigerator for up to 3 days.
• Soysage patties can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
• For a richer flavor, try using smoked tofu instead of firm tofu.

Frequently Asked Questions