Best Breakfast In Austin

Recipe: Kerbey’s Vegan Soysage

Recently we made a switch from producing our own vegan “sausage patty” (lovingly known as “soysage”) to hemp patties that are both vegan and gluten free, courtesy of our friends over at Good Seed. We know this change may have left some of you longing for our classic soysage. Well, you’re in luck! Now you can have Kerbey Lane Cafe’s soysage anytime by using the recipe below. Enjoy!

Soysage “Sausage” Patties


(Makes about 10 patties.)

3 ounces millet

1 ounce amaranth

1-1/2 ounces green lentils

1-1/2 ounces brown rice

1 medium-sized beet, trimmed and peeled

1 medium-sized carrot, trimmed and peeled

1 ounce raw pumpkin seeds

2 ounces sunflower seeds

1-1/2 ounces sesame sticks

1 ounce hemp seeds

½ ounce chia seeds

2 garlic cloves, minced

½ tablespoon each: ground cumin, paprika, onion powder

1 tablespoon kosher salt

1 tablespoon chili powder

½ cup unbleached flour

1 tablespoon olive oil


Begin by making the Soysage Sausage Patties. Cook the millet, amaranth, lentils, and rice until soft; drain to remove all water; set aside to cool.

Finely shred the beet and carrot. Combine the pumpkin seeds, sunflower seeds, sesame sticks, hemp seeds, and chia seeds in a food processor fitted with steel blade and pulse to chop roughly. Combine the grain/lentil mixture with the beet mixture in a large bowl. Add the chopped seeds and all remaining ingredients and thoroughly mix together until well incorporated.

Using your hands, form the mixture into 2-ounce patties. Heat a glaze of olive oil in a skillet over medium heat and pan fry the patties until crisp.

Soysage patties can also be prepared ahead of time and refrigerated. Reheat on low in the oven to serve.