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...
Sonia says
I made recepie and added a tsp of Cajun seasoning.
tasted great. The only problem I encountered was that the patties crumbled while cooking. The next time I will make this recepie using a 1/4 cup of bread crumbs instead of flour, and I will shape the patties and let it rest in the fridge for 30 mins. to wait til the patties firm up. Thanks for a great recepie!
Rebecca says
Third time making these. I like to bake into a rectangle and cut into size of toast for a breakfast sandwich. They freeze beautifully and are so delicious. Thank you for transforming my breakfast!
Jess @ IDTLC Support says
Great idea, thanks for sharing!
Janet Ring says
What size baking dish do you use? And how long did you bake them?
Rebecca says
I believe it is a quarter of a sheet pan. 350 degrees for 20-30 minutes. I scored it before baking so I could flip them half way through baking.
Tracy H says
I mashed this recipe up with your chorizo tofu crumbles and it was awesome! I used the “chorizo” seasoning instead of the sausage seasonings. I served it with a tofu scramble and omnivore my husband couldn’t tell it was a vegan dish.
Jess @ IDTLC Support says
That sound fantastic!
Lindy says
this is the best veggie sausage patty recipe I've tried. thank you! usually for mine I sub almond flour for all purpose and add approx 1/2 tsp liquid smoke. so yum! I've tried frying and baking and like baking just because it's easier. these freeze well too.
Sam Turnbull says
So happy you enjoyed it!
Ann says
Here's what I'm thinking: I don't like maple syrup so will omit that, will add sage, m/b some oregano, cumin, red pepper flakes, shiitake mushroom powder, sub Worcestershire sauce (less sodium) for the soy sauce, no-salt-added stock, and use masa harina instead of oatmeal. I'm also thinking about adding an egg as a binder. What do you think?
Thanks!
Carrie Xie says
Hi Sam! It is possible to sub the flour and rolled oats with VWG instead for a higher protein/lower carb sausage? TIA! <3
Jess @ IDTLC Support says
It's hasn't been tested with vital wheat gluten, but please let us know if you try it. Alternatively, you may want to try: Vegan Italian Sausages
Jess says
did you ever end up trying with vwg? I'm so curious and may just try
Chad says
Just made these yesterday and froze them. They were a little tricky to make patties out of as my mix was slightly crumbly, but it was totally doable. Had breakfast sandwiches with them this morning and they were great! I do put quite a few other things on my breakfast sandwiches, so they it's not like we were eating them by themselves, however they were easy and the flavor was good. I didn't have any onion powder so I left that out. I also added some sage to the mix, and think I will do a little more next time. And there will definitely be a next time.
Sam Turnbull says
So happy you enjoyed them Chad!!
raghav says
Barely any flavour, and the fennel seeds stood out a lot 🙁
Sam Turnbull says
Hi raghav, were you sure to measure all of the ingredients accurately? Out of the 12 ingredients, 8 of them are added for flavor!
Kathy says
I have to agree that I was disappointed with the lack of flavor. This is the first of her recipes that I haven’t loved. I cooked the sausage as crumbles and so was able to mix in a store bought spicy vegan sausage and that helped s lot.
Ash says
Hi. These look wonderful and I can't wait to try them out:) I was just wondering what is the purpose of the quick oats in this recipe? And can I substitute them with the old fashioned (rolled) kind? Thanks!
Sam Turnbull says
Quick oats help absorb some of the moisture, cook faster, and are more tender that rolled oats. All you have to do to turn your rolled oats into quick oats is to pulse them in a food processor or blender a few times until they are broken up. Enjoy!
Kathy F says
Yum! These turned out great I think. Thet were a little soft in the center, not quite gummy. Is that OK? I know TVP is to be cooked and I used my gridde at 300 F 5 minutes for 5 minutes a side. I am guessing they were a little bigger in the middle, my bad, just don't want to do something bad in cooking with TVP. New to all this!
Kathy F says
Sorry for the typos!
Sam Turnbull says
Hi Kathy, that's fine. Next time try cooking them on a little lower heat and for a little longer so that they cook through. Enjoy!
Deb says
What does Tvp stand for?
Marsha says
Textured Vegetable Protein. I buy it from Amazon but some stores carry it. It's a great substitute for ground meat.
Sam Turnbull says
Textured Vegetable Protein 🙂
Beth says
Can these be frozen?
Sam Turnbull says
Yes they can! See the "make ahead" section in the recipe notes 🙂
Patricia says
These were delicious - it was the fennel that gave them the great taste. And super filling. Thanks
Sam Turnbull says
So happy you loved them Patricia!
Donna says
Oh gosh these are yummy. Trying to follow portion control is difficult with your recipes. Sticking to just one portion is almost impossible Another perfect recipe.
Sam Turnbull says
Thank you Donna!
Heidi says
These are delish! I need to add more soy protein to my meals and these are perfect! Thanks for a great recipe!
Sam Turnbull says
Wonderful! So happy you love them!
Claire T. says
Yummy! Thanks for another great recipe! I usually buy vegan sausage patties and links at Trader Joe's and Aldi, but can't find them lately. My daughter has been craving sausages for breakfast. These turned out great and I will forget buying them again.
Tammy Chang says
Hi,
Do you think I could use chopped up soy curls instead of the tvp?
Sam Turnbull says
I have not tested that, but it might work. Let us know how it turns out if you give it a try.
Melanie says
Yes. That is what I always use in place of TVP. Works great!
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?
Sam Turnbull says
Hi Jim, the nutrition breakdown will vary based on the brands and ingredients you use. I use a program that automatically calculates this, but if you need very accurate nutrition breakdown I suggest you use a program like My Fitness Pal to calculate the exact nutrition with the exact brand of ingredients you are using.
Judy says
Hi Jim,
My tvp from Bob’s Red Mill states that there is 0 sodium in 1/4 cup! I don’t know why yours is different but you might want to call them and ask. They are very responsive.
Judy
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.
Sam Turnbull says
Wonderful! So happy you enjoyed!
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!!
Sam Turnbull says
So happy you enjoyed it Lynne!!
Mandy says
I love your sausage roll variation ! I will definitely try this sometime for sure. Thank you!
Sam Turnbull says
Wonderful!
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!
Sam Turnbull says
Hi Lisa, maybe quinoa flakes would work? Hope that helps!