Vegetarian Breakfast Sausage Patties (4 servings) 1 cup quick-cooking or old fashioned oats egg substitute equal to 2 eggs (or 3 egg whites) 1 teaspoon ground fennel 1 teaspoon ground sage 1/4 teaspoon ground rosemary salt and pepper - to taste 1 dash parsley - optional 1 dash dill - optional 3 cups vegetable stock (or 3 cups water with 1 vegetable bullion cube) In a medium mixing bowl, combine all ingredients. Mix well. Form into 4 to 6 patties. In a large frying pan coated lightly with cooking spray - over medium-high heat, brown both sides of all patties. Re-form into patties if any break while flipping. Add vegetable stock to the frying pan. Increase heat to high. As soon as the liquid starts to boil, reduce heat to a gentle simmer and cook for 20 minutes. Remove patties to a plate. Empty remaining liquid from frying pan. Return pan to medium-high heat and brown both sides of the patties once more. Serve immediately or cool to room temperature and store in refrigerator for up to 5 days. For spicy veggie patties, add 1/2 to 1 teaspoon of ground red pepper flakes. Mr Breakfast would like to thank TexasJen for this recipe. Recipe number 2927. Submitted 9/30/2010.