TVP 'Sausage' Patties with Braised Red Cabbage and Apple

1.In a large pot over medium heat, sauté the red onion in a splash of water or oil until softened. Add the shredded cabbage, apple slices, apple cider vinegar, brown sugar, ground cloves, and 1/2 cup water. Cover and simmer on low heat for 45 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced.

2.While the cabbage braises, place the TVP in a large bowl and pour the hot vegetable broth and soy sauce over it. Let it sit for 10 minutes to rehydrate.

3.Stir the tomato paste, nutritional yeast, sage, thyme, smoked paprika, and garlic powder into the soaked TVP. Gradually mix in the vital wheat gluten and knead for 2 minutes until the mixture becomes firm and slightly elastic.

4.Form the TVP mixture into 6 to 8 flat patties.

5.Heat olive oil in a large non-stick skillet over medium-high heat. Fry the patties for 4-5 minutes per side until a deep golden-brown crust forms.

6.Season the braised cabbage with salt and pepper to taste. Serve the hot 'sausage' patties alongside a generous portion of the sweet and tangy red cabbage.