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...
Patricia Sackett says
Can whole chia seeds be used?
Jess @ It Doesn't Taste Like Chicken says
Yes, whole chia seeds should work.
Diane says
I just made this recipe exactly as it is. I omitted the olive oil and I sprayed avocado oil. They are so delicious. I love them. Thank you for the recipe.
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks Diane!
Mandy H says
1st time using any of your recipes, would highly recommend.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you! Welcome Mandy, I hope you find many more recipes to enjoy 🙂
Alicia says
I can honestly say these are awesome, no other word for it. Just the right amount of ingredients and they work so well together.
I have to say Sam Turnbull knows how to cook for sure, amazing recipes.
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Alicia!! You made my day 🙂
Michele says
So pleased to have found this recipe. I used to be able to buy Tofurky Italian sausage in the UK which I used to slice and put in various pasta dishes and this recipe produces a very very good alterntive. Have two questions, by how much should I reduce the cooking time if I want to make smaller sausages and a more general quesiton regarding using VWG, are there any circumstances where you'd recommend kneading the dough?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michele, so happy you enjoy the recipe! If you are making them smaller just cook a minute or two less. For VWG, this recipe doesn't use that, are you perhaps referring to my seitan sausages? Kneading the seitan makes it tougher and chewier, so if you ever want a tougher chewier results, then you can knead the seitan for a few mintues, but note it can get very chewy very quickly (aka rubber/bubblegum) haha. I hope that helps!
John Chinnici says
Super easy, great results!
Jess @ It Doesn't Taste Like Chicken says
Hooray!
Kay says
For the Gluten Free option add a replacement for Soy Sauce (which contains wheat)...Amino Acids is one such replacement.
Jess @ It Doesn't Taste Like Chicken says
Thanks for the note! We've made some notes in the recipe.
Gail Pottinger says
I am relatively new to making my own vegan “meats”. This is my second time making the sausage and it’s so easy to make and really tasty too. The texture is quite nice and they stay together very well too. My husband is the only true meat eater in our house and he even likes them. The only change I made is adding twice the real maple syrup because we like the maple flavor a little stronger. Thanks Sam for making another easy and delightful recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Gail! 😊 I’m so happy you’re enjoying making your own vegan meats and thrilled to hear even your husband is a fan, love the extra maple syrup twist!
Ro says
OH WOW, these are so easy and so very very very yummy!!! Thank you so much Sam for this, and all your, amazing recipes. I only just have had a proper look at your website, after finding seitan recipes to make, and can't stop pouring over all your amazing recipes. Have now printed out so many to add to my 'to try asap' file. This recipe will be a constant in our household!!! All of us loved them...only problem was the 12 that the recipe made disappeared between the 3 of us before we could blink!!! 😉
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ro, Yay!! I’m so happy to hear these were such a hit and that they disappeared so fast! 😂 It means so much to know you’re enjoying the recipes and diving into the site. I hope you have so much fun cooking your way through that “to try ASAP” list! Thanks again for the kind words!
Lisa says
What can I use in place of TVP? I don’t care for it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This recipe is specifically designed for using TVP so that will get you the best results. I know some other readers have also tried crushing soy curls and that worked really well for them. I hope that helps!
Suzanne Bernet says
Hi, Lisa -- I try to stay away from the more processed things, so don't use TVP. I substituted Bob's Red Mill whole grain red bulgur, which is nutty and healthy and all the good things! You'll need to cook it a bit before adding it. I simmered it for 5 minutes, then let it sit for 10 before squeezing it to drain excess liquid. I thought it worked fine, but try it and see what you think.
Lisa says
Thank you for this suggestion; I will ry it.
Cari says
I am wondering if you have experimented with freezing these once they are baked, or how long the sausage 'batter' can be held uncooked if you wanted to make larger batches to either reheat or cook fresh? Anything you can share?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cari, yes, you can absolutely freeze these once they’re baked. Just let them cool completely, then store them in an airtight container or freezer bag for up to 2 months. To reheat, you can pan-fry, bake, or pop them in the air fryer straight from frozen until heated through. As for the uncooked sausage mixture, it keeps well in the fridge for up to 24 hours. I often prep the mix the night before and cook fresh in the morning—it firms up nicely and the flavors deepen a bit too! Hope that helps, and happy breakfasting!
Emily says
I’ve reviewed these before, but I have to again—they’re so good! I always use crushed butler soy curls — I usually have to add a bit more oat & AP flour so they’re not so sticky. But they cook so well and they’re basically impossible to overcook, so they’re great if you’re busy making other stuff and forget about them for a bit lol these will be a lifelong recipe for me <3 definitely recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha that's wonderful!!! I am so thrilled they have become a go-to recipe for you Emily! 🙂
Sophie says
Delicious. I used liquid smoke in place of the smoked paprika only because I was out of that! Turned out great anyway. Thanks for the recipe!
Jess @ It Doesn't Taste Like Chicken says
Fantastic - thanks for your kind words, Sophie!
Frankye Jones says
Looking forward to making these. I always have thought sage to be a sausage ingredient l did not know about fennel. No wonder I wasn’t successful trying w sage.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I hope you enjoy them Frankye!
J says
Can I cook these in an air fryer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi J! Yes you can, check the recipe notes as I include instructions for air frying there. Enjoy! 🙂
Angel L Clark says
this was so easy and turned out great! I love having a replacement for my store bought sausage patties that is more convenient and way less expensive (probably healthier too)! I did make one into a patty but the rest I cooked as "ground" sausage for breakfast tacos!in my cast iron pan. thanks sam!
Jess @ It Doesn't Taste Like Chicken says
That's fantastic!
Elizabethh says
I plan to make the Gluten Free version, can I omit the maple syrup? (Currently on sugar cleanse)
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elizabethh, Great question! Yes, you can absolutely omit the maple syrup, the patties will still hold together just fine. Hope you enjoy them! 😊
Erin says
Literally just made these, and I'm leaving a 5 star review as I fry up my other batch of 6 patties. Delicious and EASY recipe!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful! Thanks Erin!
Cynnie says
Can you use ground fennel?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cynnie, whole fennel seeds are best for the texture and taste, but if you only have ground fennel on hand use 1/2 teaspoon of ground fennel as it is more concentrated. Enjoy!
Sandy Hoyte says
I make these regularly. Instead of forming the patties I put the mixture into a muffin tin, pat them down and freeze them. They pop out easily when frozen and I put them in a container and use as needed. So easy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that is such a great idea! THanks for sharing Sandy!
Barb says
hi! I have tried different recipes that taste good, but they crumble.I am looking for a homemade sausage that holds together like Beyond sausage patties. Do they hold together well? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Barb, these are a bit more tender than Beyond Sausage patties but they are close! If you want a super firm sausage I recommend trying my seitan sausages. I hope that helps!
Sandy Hoyte says
I use 3 tablespoons of ground fax and that holds it together better. Also, when i make them and put the mixture in the muffin tins (one batch does a regular muffin tin) I pat it down with a spoon and then freeze it so they hold together well.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your tips!
Lorri says
Best tip! I’ve been doing this since I read your advice. They seem to hold together better during frying too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is a great tip and glad that it works for you too Lorri! I will add it in the recipe notes!
Lana Costello says
Made this twice and looooove. Instead of forming into patties I cook it like I would crumbled sausage and it is delicious 🤤
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ohh sounds perfect and so easy. Thrilled you love the recipe so much Lana, thanks for the review 🙂
katie says
Yum! Delicious recipe. I need to eat gluten free so I used 1/4 cup of chickpea flour in place of the flour (or oat flour). The first batch were crumbly (still tasty) so I added about 2 1/2 tablespoons of Namaste 1:1 gf flour and they stayed together better. Thanks for the recipe! 🙂
katie says
Forgot to add I omitted the fennel as well (not a fan). This is definitely in our meal rotation now.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it katie!!