Mock Sausage Patties

Name: Mock Sausage Patties (Elevated)
Total time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 3/4 cup Vital Wheat Gluten; 1/4 cup Brown Rice Flour; 1/4 cup Tapioca Starch; 1/3 cup Nutritional Yeast; 2 tbsp Smoked Paprika; 1 tbsp Porcini Mushroom Powder; 1 tsp Fennel Seeds-toasted and ground; 1 tsp Sage-dried; 1 tsp Smoked Salt; 1/2 tsp Black Pepper-freshly ground; 1/2 cup Shiitake Mushrooms-finely diced; 1/4 cup Sun-Dried Tomatoes-oil-packed, drained and chopped; 3/4 cup Vegetable Broth; 1 tbsp Maple Syrup; 1 tsp Liquid Smoke; 1 tbsp Red Wine Vinegar; 2 tbsp Olive Oil

⏱1h

👥6

🔥250 cal

Hard

🍽️Mediterranean

A sophisticated vegan sausage patty featuring smoked salt, porcini mushroom powder, and a touch of liquid smoke for a deeply savory and complex flavor. Uses a blend of gluten-free and gluten-full flours for texture.

3/4 cup Vital Wheat Gluten

1/4 cup Brown Rice Flour

1/4 cup Tapioca Starch

1/3 cup Nutritional Yeast

2 tbsp Smoked Paprika

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥250 cal

Hard

🍽️Mediterranean

#Vegan #Breakfast #Sausage #Plant-Based #Gourmet #Mushroom #Smoked

Instructions

Sauté the Shiitake Mushrooms in 1 tbsp of Olive Oil until softened and browned. Add Sun-Dried Tomatoes during the last minute of cooking. Let cool.
In a large bowl, combine all Base ingredients.
In a separate bowl, whisk together all Flavor ingredients.
Add the Flavor mixture and sautéed mushroom mixture to the Base mixture and stir to combine.
In a small bowl, combine all Liquid ingredients.
Gradually add the Liquid mixture to the dry ingredients, mixing until a dough forms. Knead for 10-12 minutes until very elastic and smooth.
Let the dough rest, covered, in the refrigerator for at least 30 minutes.
Divide the dough into 6 equal portions. Shape each portion into a patty.
Heat remaining Olive Oil in a skillet over medium heat.
Cook the patties for 7-10 minutes per side, or until browned and firm.

Ingredients

3/4 cup 90 g Vital Wheat Gluten
1/4 cup 30 g Brown Rice Flour
1/4 cup 30 g Tapioca Starch
1/3 cup 48 g Nutritional Yeast
2 tbsp 30 mL Smoked Paprika
1 tbsp 15 mL Porcini Mushroom Powder
1 tsp 5 mL Fennel Seeds-toasted and ground
1 tsp 5 mL Sage-dried
1 tsp 5 mL Smoked Salt
1/2 tsp 2.5 mL Black Pepper-freshly ground
1/2 cup 60 g Shiitake Mushrooms-finely diced
1/4 cup 30 g Sun-Dried Tomatoes-oil-packed, drained and chopped
3/4 cup 180 mL Vegetable Broth
1 tbsp 15 mL Maple Syrup
1 tsp 5 mL Liquid Smoke
1 tbsp 15 mL Red Wine Vinegar
2 tbsp 30 mL Olive Oil

Equipment

Large Bowl
Small Bowl
Whisk
Skillet
Frying Pan
Mortar and Pestle (for grinding fennel seeds)

Instructions

Sauté the Shiitake Mushrooms in 1 tbsp of Olive Oil until softened and browned. Add Sun-Dried Tomatoes during the last minute of cooking. Let cool.
In a large bowl, combine all Base ingredients.
In a separate bowl, whisk together all Flavor ingredients.
Add the Flavor mixture and sautéed mushroom mixture to the Base mixture and stir to combine.
In a small bowl, combine all Liquid ingredients.
Gradually add the Liquid mixture to the dry ingredients, mixing until a dough forms. Knead for 10-12 minutes until very elastic and smooth.
Let the dough rest, covered, in the refrigerator for at least 30 minutes.
Divide the dough into 6 equal portions. Shape each portion into a patty.
Heat remaining Olive Oil in a skillet over medium heat.
Cook the patties for 7-10 minutes per side, or until browned and firm.

Nutrition per serving

Calories 250

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0 reviews

Mock Sausage Patties

Mock Sausage Patties

Ratings & Reviews

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