Author: 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.
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Easy Vegan Breakfast Sausage Patties
Servings: patties
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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, (or sub tamari for gluten-free)
- 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More savory vegan recipes you might enjoy...
Lisa says
Hi Sam -
I trust your recipes so much that I doubled this one on my first try. These sausage patties ares really, really good!! I added a pinch of cayenne and a pinch of red pepper flakes to make them spicy.
Thank you for another great recipe!!
Lisa
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Lisa! Love the added spice 🙂
Bev says
Such a great recipe. I always make a double batch and freeze them. We just pull out a few at a time to have in the fridge.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you’re enjoying them, Bev! Love that you freeze them too 🙂
Dene says
Wow, what can I say, these were amazing. I am really surprised how good they were and how easy they are to make. They weren't dry at all and were perfect. Had some crumbs fall of and this was a bonus as they were extra crispy!
I've made a few of your recipes and never had a bad one yet!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Dene! That means so much, I’m so glad you’ve been enjoying the recipes 😊
Dan Pendergast says
I’ve made dozens and dozens! Great alternative to expensive Morningstar patties. To help keep the patties from falling apart I bake them at 325 for 25 mins and allow them to cool before freezing. I also use a sausage patty press that I bought from Amazon.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Dan! Great tips, especially letting them cool before freezing 😊
Noelle Bl says
I love your recipes, but for some reason they kept falling apart when I tried shaping them into patties. Any tips as to why and what I can do to avoid this?
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Noelle! If they were falling apart, the mixture may have needed a little more time to hydrate, or it may have been a touch too dry. I’d try letting it sit for a few minutes before shaping, and really pressing the patties together firmly with your hands. That usually helps a lot 😊 Also all-purpose flour works best here for hold, so I don't know if you tried substituting the flour, but it would make them a bit more tender.
Noelle Bl says
Ok, I think the problem might have been with the whole wheat flour (my substitution) instead of white flour. I will definitely try them again, but with the correct flour.
Thanks for the tip!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, that would make them a bit more tender for sure. I hope they work out better for you next time!
Kimi says
I really like MorningStar sausage links, but the price is just getting too much for me so I’m really trying to figure out how to make those this looks like it’ll work real well I might put it in a food processor to make it more of a thicker texture very excited very excited to try it
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Kimi! I hope you love them. A quick blitz in the food processor could be fun to experiment with, let me know how it turns out!
Shelley says
I love this recipe so much. I double it and make burger sized patties for breakfast sandwiches (made with a chickpea omelette and a little vegan cheese) which I freeze and then take out as needed.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Shelley! Those breakfast sandwiches sound incredible. I love the idea of freezing them for easy mornings 😊
Laurie says
How did you keep them from falling apart?
Shelley says
I've never had that issue and I follow the recipe to the letter. I also bake them instead of frying them
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laurie! Usually if they’re falling apart, it helps to let the mixture sit for a few minutes so it can hydrate fully before shaping. Pressing them together firmly also helps a lot, and making sure your oil and pan are nice and hot when adding them to the pan to help create a crust and hold them together. I hope that helps!
Ana says
Taste and texture on point! The fennel seeds are a bit much, aka spiky and hard in the patties. I will try grounding them up next time I make these, I feel like that will take these to a 10/10 for sure!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Ana! Yes you can absolutley grind the fennel seeds. They usually are soft for me but it might depend on how old they are or different brands. I’m so glad you enjoyed them!
Kris says
I am a pescatarian but was looking for a cleaner veggie sausage than the ones that you find in the frozen food section. I made these and they turned out delicious. I love being able to identify all the ingredients in my food and being able to control the amount of salt.
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing to hear Kris! I love that you can control the ingredients too. Thanks so much for sharing 😊
sup says
Sausage... sow+sage, there is no sage in this? These are also really dry. Since you have a cup of TVP, 1/2 cup of oats and 1/4 cup of flour, then I'd go closer to 1-1/4 cup of broth unless you want a hockey puck.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for the feedback. This recipe is written so the mixture can be shaped into patties and pan-fried, which results in a meaty, chewy, juicy texture (definitely not meant to be dry or puck-like). If your mixture feels a bit too dry, you can absolutely add an extra splash of vegetable broth as needed—just be careful not to add too much so the patties still hold together. I hope that helps!
Christine says
Sausage Origin
late Middle English: from Old Northern French saussiche, from medieval Latin salsicia, from Latin salsus ‘salted’
Etymology of the word has nothing to do with sage
Luisa Casali says
Made these this morning and they were delicious and easy and quick to make. Made another batch for lunch and they were loved by everyone vegan and not.
Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, Luisa! I love hearing that everyone enjoyed them, vegan and not 😊 Thanks so much for the kind comment!
linda says
So far so good mixture looks great
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Linda! Sounds promising already 😊 Hope you love how it turns out!
Tess says
Delicious! Thanks for sharing this. It’s great for meal prepping breakfast rolls. When shaping, I found it easier to have a small bowl of water at the ready, so I could keep my fingers, spoon and crumpet ring (for shaping) wet, and shaped them directly onto (wet) greaseproof paper. I just plopped them directly into the pan off the paper. They’re so tasty. Had to keep ‘testing’ as I was going! XD
Jess @ It Doesn't Taste Like Chicken says
Amazing! Thanks for sharing your tips, Tess!