Vegan Breakfast Sausage
TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.
You can use warm water instead of vegetable broth, any type of flour that you prefer, and Bragg(R) Amino Acids instead of soy sauce.
If dough is too wet, sprinkle slightly more flour (or oats/breadcrumbs) and mix again, adjust and mix as needed until dough will mostly still stick together in tablespoon-size balls.