3 1/2 cups water
1/4 cup soy sauce (or to taste)
1/4 cup nutritional yeast flakes
2 tablespoons oil
1 1/2 tablespoons onion powder
1 tablespoon maple syrup or honey, (opt.)
1 tablespoon dried sage
1 tablespoon Italian seasoning
1 teaspoon ground fennel or less
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
3 1/2 cups quick-cooking oats
Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.
Combine all ingredients, except oats, in a medium saucepan; bring to a boil over high heat.
Remove from heat; add oats and stir well. Allow mixture to sit 5 minutes.
Use a regular canning lid ring to form patties; place on prepared baking sheet. Bake 15 minutes; flip sausages and bake an additional 10 minutes.
Makes 10 servings.
TIP: Vary amount of the cayenne pepper to change the spiciness.
Both recipes have better texture when put in the refrigerator after then have cooled for a few hrs before using, or overnight. When heating, spray a frying pan with cooking spray and heat til warmed throughout.
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