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.
(click stars to vote)
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...
Hadley says
Second time making these—yum! I’m planning to serve them at Easter and want to do the least amount of work that day possible. If I freeze these, what’s the best way to reheat? Thanks for the great recipe, Sam!
Sam Turnbull says
Happy you love them! Let them thaw in the fridge overnight, then pan fry or bake to reheat 🙂
Holly says
I didn't have everything for this and wanted gluten free, so I made it without maple syrup and fennel, subbed chickpea flour for the ap flour, subbed rolled oats for the quick oats, and subbed whole chia for the ground chia, and it STILL turned out great! Thanks for this one, I really enjoyed it
Sam Turnbull says
Wonderful!
Wes says
I made these on Saturday, made some "egg" and put the together with toast for a breakfast sandwich. It was awesome! Quick and easy. I did add red pepper flakes and some sage. I loved the toasted fennel seeds.
Sam Turnbull says
Glad you enjoyed Wes!
Judy says
Could this be made into crumbles instead? I bet that would be fun.
Sam Turnbull says
Yes, for sure! Crumble and bake or pan fry 🙂
Sara F says
These are SO GOOD! Made these on the weekend. I made them exactly as they are listed; and they turned out perfect. Another winner, Sam!
Sam Turnbull says
Amazing! So happy to hear that Sara 🙂
KM says
These are great! Perfect flavour. I love that these aren’t a seitan sausage - I much prefer the slightly softer texture for a breakfast patty.
+10 for using tvp. So happy to see this appearing in more and more recipes since it’s such an inexpensive and versatile ingredient.
Thanks for the recipe!
Sam Turnbull says
Wonderful! Thrilled you love them so much KM :)!
in2insight says
We loved these. They may even be better than the frozen ones from Beyond.
Did bake them, and advised, they were crisp but a tad dry. Next time will pan fry for sure.
Great flavors and textures.
Thank you for sharing!
Sam Turnbull says
Wonderful! So happy you love them so much!! 🙂
Dina says
Oh I just made and enjoyed this. Another Sam Turnbull 10! Thank you =)
Sam Turnbull says
Yay! THanks so much Dina!!
Bianca says
Eating while I type this.
These are pretty good! I usually don't like the taste of TVP (a bit "dog foody" to me), but I cannot taste it in this one.
I wouldn't say it tastes exactly like a sausage, but it's flavourful and can easily replace breakfast sausages! Looking forward to having it with Just Egg scramble and some breakfast potatoes
I'm thinking these are also good for an afternoon snack, tbh - since it has both carbs and protein.
Sam Turnbull says
So happy you enjoy them! 🙂
Tess says
Hi Sam, thank you for this recipe. It was really tasty and so handy to make. Tess
Sam Turnbull says
You're most welcome! 🙂
Susan says
I’m having these delicious TVP breakfast sausage patties right now along with tofu scramble seasoned with The Mix! I have broccoli on the side because it’s lunchtime. So good ! I love the crispy edges. I second the request for a TVP veggie burger. Thank you, Sam!!
Sam Turnbull says
Haha, ok noted, TVP burger is on the list!
Shari Z says
This came out great! I think next batch I will add a bit more heat, but my hubby likes it just as written. Me too, actually, but going to try some variations too.
Sam Turnbull says
Wonderful, so happy you enjoyed it!
Bianca says
TVP is out of stock at Amazon and I can't help but wonder if it's your fault! haha
When it's available again, I'll definitely make this one.
Sam Turnbull says
Hahaha! It might be....
Wes says
I found some at Walmart in the Mexican ingredients with the spices and dried Chiles. That surprised me.
Nic says
They look great! I just wondered if store bought meat substitute mince (such as Quorn) could be used instead of the TVP, as I’ve not seen it for sale locally?
Maria says
Hi Nic!
Be careful with Quorn brand if you are vegan. They use egg whites in their products.
Just a heads up in case you didn’t know! 🙂
Sam Turnbull says
I haven't recipe tested that, I imagine the texture and flavor would be different. If you give it a go, let us know how it turns out 🙂
Sunny says
Thanks, Sam. I knew I recently got some TVP for a reason. Now I have the recipe I needed.
In the 90s, I used to make lasagna with TVP for the carnivores in my life. I just smiled to myself as they gobbled it up and never suspected it was meat-free. Haha
Sam Turnbull says
Hahaha love it!
Deb Z says
i Sam!!
IF I wanted thee patties to be a bit firmer, could I replace the flour with vital wheat gluten? They look good. If so, would I have to steam them first and if so for how long? I tend to make my VWG "meats" in an Instant pot.
Thanks for all you do!
D says
You’re asking her for a completely different recipe now lol.
Bailey says
I was actually just thinking about adding VWG to boost the protein content! I think they should be steamed if you do that. I’m going to make them more flat/spread out. I’m going to steam mine for 15 minutes, but I don’t use an instapot
Lisa says
Please report back as to how adding VWG and steaming turns out. I am really curious.
Bailey says
I made them with VWG; using only 1/4c to replace the flour in the recipe. The mixture was still scoopable and mouldable. I made 5 large patties and steamed them for 25 minutes. They were quite firm after the steam! I may replace some of the oats with more VWG next time, but the trick will be keeping the consistency scoopable.
Lisa says
Thanks for the reply. I will try subbing 1/4 cup VWG too. The chew from VWG is pretty crucial for my omnivore husband.
Sam Turnbull says
I tried this and it failed miserably! Haha. So you have been warned.
Sam Turnbull says
No, I recipe tested this and it was a miserable fail.
Megan says
These look incredible! I can't wait to try them out. Thank you, Sam!!
Sam Turnbull says
You're welcome, I hope you love them 🙂
Gabbie M says
Thanks for this recipe!! It’s incredibly tasty, and definitely will be made many times. The texture and the flavours are spot on, I only added a pinch of salt because I like it on the saltier side. Many of your recipes are my default go to, you are making it so easy to be vegan
Sam Turnbull says
Aww wonderful, so happy you loved them Gabbie!
Lesley Hampton says
Lovely Sam, thanks! A lovely thick burger next would be great! Thanks x
Sam Turnbull says
Have you tried my seitan burger?
Deb Z says
Hi Sam,
If we wanted this to be more meaty, less soft, could we sub VWG for the flour? If so, would we have to steam it first or no?
Thanks!
Sam Turnbull says
No, I tested this and it was a miserable fail! For the best texture cook them low and slow. 🙂