Oats & Rice Sausage
A simple vegan sausage recipe made from oats and rice. Some people had problems finding the frozen speckled butter beans in the Bean Sausage recipe I published back in 2008. I decided to make a sausage recipe without the beans and create a sausage with a chewier texture. GO TO RECIPE >
Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. 
Chelsea said,
October 6, 2009 @ 7:11 am
I have been looks for a grain based “sausage” to make, so thank you for the recipe. The pic looks great!
Teresa said,
October 8, 2009 @ 1:44 pm
These look great. Have yet to try any of your recipes but I will. Nice that many of your recipes are soy free and economical!
Joi said,
October 17, 2009 @ 5:49 pm
I am making these for breakfast Monday morning. Thank you so much for sharing.
Nancy said,
October 18, 2009 @ 10:58 am
I made these today and are great! Question though, what kind of molasses did you use? I only got 4 out of it since I didn’t have a biscuit cutter and had to use a drinking glass but they are awesome! Thanks! I started with the 1T of oil and then just kept added a bit of water as I cooked them. do you think they can be done without the oil?
My Vegan Cookbook said,
October 20, 2009 @ 10:53 am
The molasses was “Grandma’s Brand”. You probably could leave out the oil.
Mary Munro said,
October 22, 2009 @ 10:46 am
This looks amazing… I am afraid there is no egg substitute here where I live (in Demark)… any ideas on what else I could use?? THANKS!
Nancy said,
October 24, 2009 @ 9:48 am
I made these again today and used 2 T ground flaxseed with 6 T warm water, left out the other egg subsitute and left out the oil. I pan fried them in a few T of water for about 3 minutes each side in a nonstick pan and they came out good!
Geoffrey said,
October 28, 2009 @ 5:50 pm
I really liked these. Then I made variation batches and the most stripped down one I like best! All it contains is the rice, oats, nut.yeast, sage, thyme, black pepper and instead of the soy sauce I used about 1/2 Tbs of miso (less sodium and more flavor) Excellent to start with, I just liked my version even better. Different taste buds…
Ginger said,
November 30, 2009 @ 12:25 pm
These were great!!!!
Ashley Mauceri said,
December 20, 2009 @ 3:50 pm
I made these tonight, while they didn’t make 7 (I got 4 medium sized ones) they were awesome!! I will definitely make again.
Valeria said,
February 28, 2010 @ 7:08 pm
These are so good! My teenage son ate 3 of them and that is saying a lot! They are perfect and I’ll never buy that yucky soy sausage from the grocery store again. You are truly gifted in the kitchen!
Patricia said,
June 1, 2010 @ 11:22 am
After impatiently throwing together different things for my own creation, I find your website with such detailed, creative, patient creation and I am truly amazed at your ability to recreate in vegan. I love the use of oats,(with my Scottish ancestory and cholesterol caution) I used barley previously and never thought to use oats; both give a chewy texture.
I was wondering if you ever considered venturing into the dals of India, they are so high in proteins: Chana, Moong, Urad, Tur, Kala, Masoor, etc. As a runner I need a lot of protein and like to use these pulses also. You could probably do some amazing recipes with these. A chef most excellent.
Bridy said,
June 4, 2010 @ 8:17 pm
is the yeast necessary?
I would love to try these but don’t have any special kind of yeast, just regular yeast.
My Vegan Cookbook said,
June 5, 2010 @ 2:37 pm
You could just leave it out, shouldn’t be a problem. Nutritional yeast has kind of a cheezy flavor to it.
Kathy said,
June 22, 2010 @ 5:00 am
I just made these, and they taste GREAT.
I didn’t have any molasses, so I just used sugar, and I used ground flax seed as my egg replacer, and these worked fine.
I also made more than 7 patties, since I just formed little balls with the dough & flattened them by hand — mine came out thinner & crispier (& probably smaller) than the photo, but they were still tasty!
Thanks for a great recipe!