Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal!
These homemade easy vegan sausage patties are made with Textured vegetable protein (TVP). They are super meaty, high in protein, and so much more affordable than store-bought vegan meats! I'm pretty new to TVP but it's quickly becoming a favorite in my house, because it's cheap, easy to find, and it has a fantastic meaty texture. A few weeks ago I posted a recipe for TVP Taco Meat- what TVP recipe should I post next? Let me know in the comments!
The key to making these vegan sausages taste just like the real thing is to add fennel seeds. Fennel seeds are the flavor that is associated with sausage meat. Don't you love that it's a plant-based ingredient!? Not only do these taste like sausages but they are made with wholesome ingredients including TVP, oats, and chia or flax seeds, these are the perfect way to start your morning. They are a bit more tender in texture than meat is, but I kinda like that. And unlike my seitan recipes, these ones can be made entirely gluten-free. Yay!
Common Questions:
What are Vegan Breakfast Sausages Made of?
Textured vegetable protein (TVP), oats, flour, chia or flax seeds, and spices and seasonings! You may be interested in how to season vegan breakfast sausage? I've added soy sauce for salt and umami, maple syrup for a little breakfast sweetness, smoked paprika for some smokiness, fennel seeds for the classic sausage taste, and onion powder, garlic powder, and black pepper to amp up those flavors. The end result is a vegan breakfast sausage that tastes just like real sausage!
What is Textured Vegetable Protein (TVP)?
TVP is the short form for Textured Vegetable Protein, which contains just one ingredient: soy flour. TVP is most commonly found in granules as I use in this recipe, but you can also find it in large pieces such as chunks, slices, and strips. It's very affordable and shelf-stable so it's a great food to keep in your pantry at all times. You may be able to find it in your grocery store in the health food section. Or you can find it at health food stores, international grocery stores, or you can order it online on amazon.
Allergy Information & Substitutions?
To make these vegan breakfast sausage patties, omit sub the all-purpose flour for oat flour. Ensure that your quick oats and oat flour are both gluten-free. To make these oil-free you can bake them at 350F for about 20 minutes. Note that they will be a little dry. TVP is made from soy, so these cannot be made soy-free.
How to Make Easy Vegan Breakfast Sausage Patties:
In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed.
Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.
Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop.
If using a cookie scoop (my preferred method): use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan.
Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.
If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky.
Cook the patties on one side until browned and crispy, 3 - 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.
These vegan breakfast sausage patties are:
- quick and easy to make
- high in protein
- have a gluten-free option
- full of savory spices
- incredibly delicious!
What to serve with these vegan sausages:
Vegan Fried Egg
Tofu Scramble Spice Mix - tastes like eggs!
Hearty Tofu Scramble
Easy Vegan Sheet Pan Pancakes
Vegan French Toast
Vegan Buttermilk Pancakes
Bon appetegan!
Sam Turnbull.
Easy Vegan Breakfast Sausage Patties
Ingredients
- 1 cup dry TVP granules (textured vegetable protein)
- 1 cup vegetable broth warmed
- 2 tablespoons ground chia or ground flax
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- ½ cup quick oats
- ¼ cup all-purpose flour (or sub oat flour for gluten-free)
- 2 teaspoons smoked paprika
- 1 teaspoon fennel seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 - 4 tablespoons light oil (such as canola or vegetable)
Instructions
- In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed. Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.
- Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop. If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky. If using a cookie scoop: use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan. Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.
- Cook the patties on one side until browned and crispy, 3 - 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.
Notes
Nutrition
This recipe is adapted from Unbelievably Vegan cookbook, Sarah's Vegan Kitchen, and All Recipes.
Jim says
Your recipe calls for 1 cup of TVP, your choice of Bob's Red Mill TVP states 643mg of Potassium per 1/4 cup. That would be 2572 mg of potassium in your Recipe and therefore, with 12 servings per recipe equals 214mg of Potassium per serving/patty. NOT 46mg as stated. This is important info for someone with CKD! Or is my math incorrect? Or does the Potassium float away during cooking?
Cameron Head says
These were excellent. Im going to double the recipe mext time. I didn't have veggie broth so I just used water. They still tasted great.
Lynne Wright says
Once again you have created an incredible recipe! Thank you for all your efforts to make it easy for me to find delicious vegan recipes. You're much spicier than we are, so I cut paprika in half. I also ground the fennel seeds to help the flavour blend better. Because I knew I wanted to bake these, I only used 1/3 cup GROUND oatmeal and 3 Tbsp flour. They are the perfect sausage patties for me -- so much better than processed ones at the store.
I have stolen your recipe and modified it to make sausage rolls: I leave out the oatmeal and flour. After all the other ingredients have sat long enough to soak up all the moisture, I spread the mixture on puff pastry and roll up like sausage rolls (or cinnamon rolls), cut with a thread into 1-inch slices, bake at 425F for 15-20 minutes until golden brown. Even my non-vegan friends love them! THANK YOU!!
Lisa says
Hello! Wondering what I can sub for the oats as I’m low carb, thanks!
Ps LOVE your seitan chicken nuggets make them all of the time!