Servings: 9 patties or 12 sausages

BROTH BROTH
3 cups water 3 cups water
2 tblsp Mushroom powder 2 tblsp Mushroom powder
3 tblspn soy sauce 3 tblspn soy sauce
1 tsp molasses 1 tsp molasses
½ tsp salt (+) ½ tsp salt (+)
SEITAN SEITAN
1 cup rolled oats 1 cup rolled oats
1 tsp fennel seeds + ½ tsp crushed red pepper corns + 1 tsp crushed chilli flakes  (ground together) 1 tsp fennel seeds + ½ tsp crushed red pepper corns + 1 tsp crushed chilli flakes  (ground together)
1½ tblsp dehydrated onion flakes 1½ tblsp dehydrated onion flakes
2 cloves crushed garlic 2 cloves crushed garlic
½ salt ½ salt
1 tblspn caribbean spice 1 tblspn caribbean spice
1 tsp ground sage 1 tsp ground sage
1½ tsp crushed dried rosemary (ground) 1½ tsp crushed dried rosemary (ground)
½ tsp black pepper ½ tsp black pepper
3 tblsp ground flax seeds 3 tblsp ground flax seeds
1 tblsp olive/coconut oil 1 tblsp olive/coconut oil
¼ tsp liquid smoke ¼ tsp liquid smoke
1 tsp maple syrup 1 tsp maple syrup
1 tblspn Italian herbs 1 tblspn Italian herbs

Combine BROTH ingredients & simmer
Combine all meat dry ingredients & pulse leaving texture
Add 9 tblsp water + oil + liquid smoke + maple syrup + Italian herbs
Mix thoroughly & stand for 30 minutes (add chickpea flour if too wet)
Coat hands in oil & make patties or sausage shapes (continue to coat hands)
Fry sausages/patties until light golden brown
Add 1 inch broth & partially cover for 1o minutes
Refry & serve OR freeze

On final fry can add few drops liquid smoke  On final fry can add few drops liquid smoke
Credit to YouTube's 'Connie's Rawsome Kitchen' ❤  Credit to YouTube's 'Connie's Rawsome Kitchen' ❤