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.
More savory vegan recipes you might enjoy...
Megan says
I absolutely love this recipe. I used a vegan “beef” broth for added flavor. It is now a staple breakfast item. I’ve been trying to get away from ultra processed foods, and this is a fantastic option.
Jess @ IDTLC Support says
Perfect!
Lola says
made this recipe today and in place of the spices I used breakfast sausage seasoning I had. also added pea protein flour in place of AP flour. and used some red pepper flakes for heat. husband loved it. finally have a substitute for breakfast sausage that tastes like the real deal. thank so much!
Wendy says
Made these as part of a cooked breakfast. I’ve never been a fan TVP (I used ‘soy mince’ from Holland and Barrett) They were amazing, so much flavour, a meat like texture and so easy to make. Will definitely try again . Thanks Sam
Jess @ IDTLC Support says
We're so happy to hear it, Wendy!
Elena says
These were so easy and so yummy!!! I made the mix the night before and just cookie scooped them into the skillet in the morning when I was making breakfast. I like that you can do a lot with this, like do different flavor palettes such as more spicy ones or Italian sausage inspired. Sam's recipes are my "go-to" for trying to make vegan versions of just about everything and this one once again did not disappoint!
Jess @ IDTLC Support says
Fantastic!
BeeH says
this sausages sound really easy to make. However, is there any other ingredient I can use instead of TVP? such as chickpeas or mushrooms? I'm trying to avoid processed ingredients. Thank you
Jess @ IDTLC Support says
It hasn't been tested with chickpeas or mushrooms but please let us know if you try it out.
Kyra Dahlke says
what about making it from crushed soy curls?
BeeH says
Good idea!.. thank you. If I make them, I will let you know how they turn out.
Anna says
Hey, did you try to sub.TVP ? With what ? And how turned on? Thanks. I am trying to avoid everything processed.
BeeH says
Hi Anna. no yet. but I promise the minute I do. I'll post the results
nolachick says
Terrific recipe and a keeper. Made it as stated the first time around. The second time, I added some smoked salt, ground sage, oregano, red pepper flake, and coriander to suit my personal taste.
Jess @ IDTLC Support says
Terrific! We're glad you've found the right spice combination for your tastes!
Jan says
I'm going to try the smoked salt, thanks!
Melanie says
We tried a store brand breakfast vegan sausage last week and really didn’t like them. My husband didn’t like the texture. Tried these this morning and we liked these much more than the store ones. I added some sage to mine.
I do have a question on the nutritional info. Your fat content seems off. 1g of trans fat? I don’t see anything in the recipe that would have trans fat.
But thanks for another great recipe.
Jess @ IDTLC Support says
We're happy to hear you liked these more than storebought! The trans fat is reflective of the oil (canola, for example) for frying the patties.
Melanie says
Thanks. I don’t use any oil for these and they are perfect. These have become one of my husband’s favorite things. I make a big batch and freeze them. Thanks again!
Cas says
These are delicious! I'm an omni and my husband is a lifelong vegetarian. For this first run through, I just made the recipe as given. It came out exactly as described. I'll be making it again, I can already tell.
Jess @ IDTLC Support says
Wonderful!
Os 2 says
The vausage turned out delicious. Based on the previous “no flavor” reviews, I did add a little salt to bring out the other seasonings. I also added a little sage and red pepper flakes (I like spicy). Omitted syrup and used less flour so they would not be mushy and too sticky to handle with my hands. These were great! Thank you.
Jessica Murray says
I made these with soy curl crumbles I didn’t know what to do with. I also used a Quaker instant raisin spice packet because that’s all I had on hand. They turned out amazing!!!
Emily says
I made these and I couldn’t find them super enjoyable only because the taste was over powered by the oats. I think I will try this recipe and substitute with mash potatoes instead of oats, or breadcrumbs.
Bill says
terrific flavor, not overpowering. a little soft in texture but very good! very enjoyable and probably the best breakfast sausage substitute I've found! thanks for a great recipe!