One click away from the web's best sausage recipes, where we teach you how to make sausage, try our vegetarian sausage recipe, so easy to make and it's delicious! True Vegetarians and/or vegans will no doubt omit the eggs and replace them with either applesauce or a commercial egg replacer of their choice.
Vegetarian Sausage Patty Recipe
1 cup cooked white kidney beans (170 g)
1 cup cooked short-grain rice (188 g)
1 tbsp table salt (19 g)
1/4 tsp allspice (0.60 g)
1/2 tsp onion powder (1.8 g)
1 tsp garlic powder (3.1 g)
1/2 tsp white pepper (1.35 g)
1 tsp rubbed sage (1.3 g)
1 tsp coriander, ground (1.7 g)
1 1/2 tbsp olive oil (22 ml)
2 tbsp granulated sugar (29.4 g)
2 eggs, beaten
1/2 cup fresh cilantro chopped (22.8 g)
1 cup dried bread crumbs (113 g)
1 cup plain soy milk (236 ml)
vegetable cooking spray
1. Mash the cooked beans/rice with a potato masher; place in mixing bowl.
2. Sprinkle the remaining ingredients over the bean and rice paste; knead well
3. Taste test by pan frying a small thin patty. add additional ingredients (except salt) at this time if desired.
4. Shape mixture into equal size patties (1/2-inch thick, allow to rest under refrigeration 30 minutes prior to baking.
5. Place on oiled non-stick cookie sheet, bake at 350°F (175°C) for 20 minutes, flip and bake additional 10 minutes.
6. Flip patties and continue baking for another 10 minutes.
7. Vegetarian patties can be eaten as is or brush with vegetable spray and pan fry or grill.*
8. Store fresh vegetarian sausage patties up to seven days in a refrigerator or vacuum seal and freeze up to one year.
The difficult part of building a proper vegetarian patty is to get the right consistency so that it holds together. If it's too moist or too dry the patty may fall apart as it cooks. A consistency similar to cookie dough is about right for a proper vegetarian sausage patty.
*Or serve vegetarian patties on buns with traditional burger condiments, such as lettuce, tomato, onion, cheese, pickles, slaw, ketchup or mustard.