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Oat and walnut plant-based sausage patties on a baking sheet
Chef Julia Dunaway

Plant-Based Sausage

Oat and walnut breakfast patties with sage, fennel and smoke. Bakes in 20 minutes and freezes beautifully.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 20 patties
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

Dry
  • 2 ½ cups quick oats (or whole oats processed in a food processor)
  • ½ cup walnuts, ground in a food processor
  • 3 tablespoon s ground flax seeds
  • 3/4 cup cooked brown rice
  • 2 tablespoon s nutritional yeast
  • ½ tablespoon onion powder
  • ½ tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • ½ teaspoon ground sage
  • ½ teaspoon ground fennel
  • ½ teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • Pinch cayenne pepper
  • Pinch red pepper flakes
Wet
  • 1 tablespoon maple syrup
  • ½ teaspoon liquid smoke
  • 1 cup vegetable stock
  • 1 cup water
  • 2 tablespoon s low-sodium soy sauce

Equipment

  • Food processor
  • 3 tablespoon cookie scoop
  • Two baking sheets

Method
 

  1. Combine the oats, walnuts, ground flax seeds, brown rice, nutritional yeast and all the spices in a large bowl.
  2. In a small saucepan add the vegetable stock, water, maple syrup, liquid smoke and low-sodium soy sauce. Simmer briefly.
  3. Add the warm liquid to the oat mixture and mix well. Let the mixture sit for about 10 minutes to firm up.
  4. Using a 3 tablespoon cookie scoop, measure out approximately 20 portions onto two parchment lined baking sheets.
  5. Press into circles with fingers dipped in water to keep the mixture from sticking.
  6. Bake at 350°F for 15 minutes. Turn the patties over and bake for 5 more minutes.

Video

Notes

Letting the mixture rest for 10 minutes is what makes the patties hold together — do not skip it. Freeze cooled patties flat, then bag.