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...
Ashley says
I was honestly a little skeptical having not used TVP much in the past, but these were SO GOOD! I didn't have any smoked paprika so I used regular paprika and a few dashes of liquid smoke. These taste great, have a really nice texture, and held together very well. I will definitely be making these again and again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful Ashley! Thrilled you loved them so much! TVP is a great thing to work with 🙂
Kay says
hi,
I made these. I like the ingredients and the sausages overall. I do want to make again. I wanted to know how I can make them less dry though? I would like them to be more moist.
Can I add more vegetable broth or water? If so, how much?
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay, I’m glad you enjoyed the flavors and want to make the sausages again. These shouldn’t be dry, so let’s troubleshoot! Did you make any substitutions, like using gluten-free flour (which can absorb more liquid) or skipping oil when cooking? Air frying or overcooking can also cause dryness. I highly recommend pan-frying in oil for the best result. If you’d like, try adding 1–2 extra tablespoons of vegetable broth or water to the mixture but I wouldn't add more than that or they might not hold together well. I hope that helps!
Kay says
I would appreciate your help. I pan fried in oil. Your instructions said 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. You said to cook until browned, which s 3-5 minutes. I pan fried in a griddle and a non-stick pan at the same time (to save time). I used 4TBSP of the sausage mixture because I wanted them bigger, but I flattened them across so they would be the same level as 2TBSP. On the griddle, the temperature was 330 degrees. The non-stick pan on the stove was between 3/4. It took about 12 minutes to get browned on one side on the griddle and pan though. So it did take longer. But I didn't put the heat higher because you said to have it at a low temperature. So maybe these are the reasons it was dry? What temperature should I have?
Another question...if I drizzle some oil on them and then follow your oven instructions 'bake them on a parchment paper lined baking sheet at 350F (180C) for 20 - 30 minutes, flipping halfway through', would they still be dry?
Sorry for the long message! I would appreciate your troubleshooting tips. These are healthy and delicious so I do want to figure this out. Thanks again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay, Yes, cooking for 12 minutes on one side would definitely dry them out. It should take 3–5 minutes as you mentioned, so it sounds like your heat was too low. For baking, brushing or spritzing them with a bit of oil can help keep them moist if desired. I hope that helps!
Kai says
These sausages were perfect with homemade vegan pancakes for breakfast! I’ve been vegan/plant-based for about 20 years. My husband is transitioning and he likes the ready-made, store bought brands. He liked these and asked what do the “brands” put in them to make them taste more like meat? I googled the ingredients and said, “if you can’t pronounce the ingredients you probably shouldn’t eat them.” We’ve decided to keep a batch of these “Easy Sausages” on hand! This was my first time and I made the recipe as written, cooked one and then adjusted seasoning adding Cajun seasoning, red pepper and a bit more maple syrup. It was perfect! They crumbled fairly easily but it didn’t matter the flavor is amazing and we eat sausages in bites, anyway. 10 out of 10! I have a great vegan butter recipe and now, I need a Just Egg replication recipe, please!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your excellent review!
James says
If you want a just egg replacement try used split mung beans. Soak 1 cup split mung beans overnight. Blend with 3/4 cup of plant milk, 1 tbsp nutritional yeast, 0.5 tsp black salt, 1 tbsp neutral oil, 1 tbsp corn or tapioca starch and optional 0.5 tsp turmeric for colour.
Lisa says
These were way better than I expected. I enjoyed them for breakfast all week and will make again soon!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful to hear!
Paula says
I made these today, I was lazy and used ready to go "breakfast sausage seasoning", so I skipped all the spices above. They turned out tasty, I do find the TVP has a strong flavour, and it does come through. But that's probably my personal feeling about TVP. This is a great recipe and I absolutely recommend giving it a go.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience!
Yvonne says
Hello Sam
I recently signed up for your newsletter, and today I made these delicious patties. They are so good. Reading through the comments I saw where someone added sage, so I did add 1/2 teaspoon.
I have saved your chilli recipe to make next.
Thank you for this recipe.
My price for TVP was 50 cents for a large bag, mushroom flavoured.
Jess @ It Doesn't Taste Like Chicken says
Fantastic, Yvonne! Thanks for sharing your experience!
Katy m says
Just made this today. There were so so good. Had to use regular rolled oat instead but missed the note about put it through the food processor first. The turned out just fine! That could also because I miss measured the amount of veggie broth in mine. So I had more liquid in my batch.
All in all a very accident proof recipe I would say! Love this and I love tvp!
I also added a little more heat and bit of Vegemite to mine.
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're glad it turned out and was a hit!
R says
These are tasty. I went the pan fry method. I did have to make one sub, chickpea flour for the AP and oats, as I didn’t have quick cook oats. I recommend serving with a touch of melted butter and maple over top.
Jenny says
Hi Sam, hope I have put this comment in the right place, I have just come across your recipes, as am going to a wedding and have to take own food, I am excited to see so many lovely vegan recipes I can do, i love the way you explain about options, ie no oil, and also different subs for certain foods,and storage options, will be trying lots of your recipes now, can I use chopped mushrooms in place of tvp in the sausage patties
as don't use that, thank you,
Jess @ It Doesn't Taste Like Chicken says
Hi Jenny - it sounds like mushrooms would be a tasty substitute. It hasn't been tested in place of tvp so we can speak to how it would turn out, but if you test it, please let us know.
Jess @ It Doesn't Taste Like Chicken says
Great idea, thanks for sharing!
Barb says
Thank you for these thoughtful responses. It's so easy to forget that we are offered FREE yummy recipes that Sam has put the time, money & energy into creating. It doesn't get much better than that! And KM, vegan for 25 years? You are my inspiration! OK, now off to make two dozen of these to freeze. With gratitude to all of you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks so much Barb! Enjoy!
Emily R. says
I love this recipe and have made it several times over (and will continue to do so!). I’m allergic to TVP, so I use crushed Butler soy curls instead with amazing success (:
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's a great idea! So happy you loved it Emily!
Jeanine says
Hello, when using Soy Curls, do you grind them? If yes, do you grind before or after rehydrating? thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jeanine, I have never tried this myself but it sounds like Emily crushed them when they were still firm and dry. Enjoy!
Emily R. says
I just crush them with my hands or a rolling pin while they’re still dry in the bag! (:
Serena says
I love these patties!! The first time that I made them I baked in the oven so they turned out a bit dry but the second time I pan fried them and they were PERFECT. Definitely one of my favorite recipe for vegan homemade patty.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy to hear that Serena. Thank you for your review 🙂
Andrea says
I have made these many times. They are the easiest and tastiest little sausages! I keep oats around just for this 🙂
Stacey says
These came out better than the pre-made store bought ones and are much easier on the wallet!
Nigel says
We like these in rolls for breakfast with ketchup
Michelle says
I love these so much, but they fall apart just sitting in the pan. I tried heating on low, but not much better. What if I bake a little first, then fry? I guess I'll try that next. They are just SO yummy I'll eat them no matter what.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle, are you sure you're using quick oats (and not rolled oats )? If you are using a gluten-free flour that makes them way less sticky. I hope that helps!
Mary says
Loved the flavor! Will be in the rotation.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Charmaine says
Where in the world do you get the CHEAP TVP?
I don't even want to like your recipe for the price of it on line.
I have been a vegetarian since I can remember. I never liked meat, but mom and dad made me sit at the table until my plate was clear. I remember many nights sitting there 2 - 3 hours by myself. I never ate the meat. Everyone in my family is a carnivore.
A vegan for about 8 years. (It is hard to do.) I don't know what SAUSAGE tastes like. I wish you would come up with your own names for the dishes. I would try them. (Like your crab cakes - IKES. The name alone has turned me away from trying them.). Maybe try a vegetable name.
I have always loved animals. I didn't realize where most vegetarian recipes came from until reading up on it. Cheese was the hardest. After reading about it, a lot less difficult.
Sebastian says
Most bulk food stores carry TVP for very cheap. I bought more than enough for this recipe for about 50 cents since they do it by weight and it's dehydrated. You can also make your own with tofu. You're being a bit brazen.
Karmen says
We buy ours at Mexican supermarkets where it’s super cheap. Not everyone is a born vegan (as apparently that was your calling, right?) and some people miss the tastes they grew up with despite choosing this lifestyle. Why not try some empathy instead of judgement?
KM says
Try a local bulk store for TVP rather than online. I bought a 10KG bag for $40CDN from a small local shop. It has lasted me about 5 years of relatively frequent use in this and many other recipes.
I’ve seen this sentiment re: the naming of vegan recipes before and I have to say I don’t really get it. You know the crab cakes and sausages don’t have meat in them. What difference does the name make to that?
This recipe, as with Sam’s other vegan “meat” recipes, is just that: it’s a vegan approximation of a traditionally meat-based product with which the vast majority of (at least North American and European) folks are familiar and, naturally, wish to replicate in their vegan diets. This is especially important and useful for newer vegans - though as a vegan for 25 years, I still appreciate these naming conventions! It’s a highly effective means of communicating what the reader can expect from this recipe whereas, say, “savoury soy patty” communicates very little. I know exactly what to expect when I make this recipe before I make it. And if I do want to replicate a traditionally meat-based product, I can find it easily when searching for it.
VeggieDoc says
Holy cow, do you complain this much in person or does that nasty attitude and entitlement only appear when hiding behind a screen? TVP can be purchased in bulk for quite cheap and lasts a long time. I got mine off Amazon a few months ago for a few dollars a bag and they last a very long time. Or you can do as another poster suggested and buy a small amount from the bulk section. The recipe developer doesn't have any control over fluctuating prices and has already chosen very affordable and accessible ingredients for most people.
Regarding the naming of vegetarian/vegan products, most people start off life being fed animal-based products so this helps to familiarize them with something they've had before and makes the recipe more visible online. Could she have named it "savory maple oat soy breakfast patties"? Sure, but most people won't look that up, especially not anyone who eats meat and is looking for easy recipes to help cut down meat consumption. Our goal as a planet should be to reduce negative environmental impact, minimize animal suffering, and be able to feed everyone more sustainably. That's a lot easier to achieve when meat eaters can transition to more meat-free recipes like this. We don't all come from non-meat families and must start somewhere. Be grateful these free resources are available to all and these recipes developers take the time to make such wonderful recipes for us to try. If not, just scurry along and don't try the recipe.
Kim says
This recipe is delicious! I added a little sage and a tbsp of oil; I would use about half the fennel seed next time. It was easy and cheap to make. Love it.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your notes, Kim!
Bill says
love these as they are not too seasoned...good for kids and toddlers. my biggest problem is they don't stay together. they break apart almost all the time. would Adding sone liquid or another flax egg do the trick?
Theodene says
I only made this once. I found that cooking it in a nonstick pan without oil helped to keep my patties from falling apart.
Sebastian says
I didn't love these on their own, I usually find that TVP has a bit of a funky scent that I was hoping the sausage spices would overpower, but alas. Not wanting to be wasteful, I cooked it up into large patties that I then broke up, and found that I liked it much better when cooked into something else like eggs or mixed into pasta.
DFo says
WOW This tastes like sausage. I used this in with some vegan just egg bites I made and my hubby and I couldn't believe how good it tasted. There's a lot of flavor--almost too much. I followed the recipe. Thanks!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your review!