Vegan Breakfast Sausages

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.