Sausage Patties


The healthful ingredients in these plant-based patties have great flavor and are an excellent alternative to the highly refined ones at the grocers made with soy protein isolate or concentrate. These freeze very well, so make an extra batch to grab for a quick breakfast.  



When reheating, cover patties with foil so they do not dry out, or a damp paper towel if you are microwaving.


Sausage Patties

Servings  – 24 small patties   
Prep Time  –  15 minutes 
 Cook Time  – 30 minutes   
Passive Time   – 30-60 minutes


2 cups water

1/2 cup finely chopped raw cashews chop by hand, a grinder will turn them to powder

1/4 cup low-sodium soy sauce for allergies use GF or SF soy sauce

1/4 cup nutritional yeast flakes

1 tbsp tahini

1 1/2 tsp onion granules or powder

1 1/2 tsp oil, opt.

1/4 + 1/8 tsp garlic granules or powder

3/4 tsp sage or 1 tbsp fresh minced

1 tsp basil or 1 tbsp fresh minced

1/4 tsp thyme or 1 teas fresh minced

1/4 tsp oregano or 1 teas fresh minced

2 cups quick oats use GF oats for gluten free

  1. COMBINE all ingredients except oats in kettle and bring to a boil.
  2. STIR in oats.  When starting to thicken, REMOVE from heat.
  3. COVER and let sit until cool.
  4. SCOOP onto prepared cookie sheet and flatten to 1/2-inch thick.  I like to use a scoop – release so all the patties are uniform and it is quick and easy. For best results use parchment paper lightly sprayed with nonstick spray.

  5. BAKE at 325° in preheated oven for 15 minutes. TURN and BAKE for additional 15 minutes.
  6. SERVE with ketchup or gravy for breakfast meal.