By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 x 2 oz. patties

For Sausage:

• Soak 8 oz. TVP in hot water until soft.
• Add crushed red pepper and 1 1/2 tablespoon sage.
• Mix well, and make breakfast sausage patties.

For Veggie Burgers:

• Soak 8 oz. TVP in hot water until soft.
• Add 1 egg, 1 chopped onion, and seasons to taste with salt and pepper.

Directions:

• Form into 4 x 2 oz. patties, and fry in 2 oz. melted margarine until brown on both sides.