Quick and easy to make, freezer-friendly, incredibly flavorful Vegan Breakfast Sausage Patties are the perfect addition to your breakfast!
This plant-based breakfast sausage recipe is TVP based and absolutely delicious! Add to an English muffin with some tofu scramble and vegan cheese for the best breakfast ever.
This vegan breakfast sausage recipe is a family favorite in my house! I love meal prepping them on a Sunday and storing them in the fridge or freezer for a quick and tasty vegan breakfast side dish.
This plant-based sausage recipe is meat-free, egg-free, nut-free and vegan but tastes just as good and is just as satisfying.
What is TVP?
For our homemade vegan sausage patties, we are going to be using TVP. TVP stands for Textured Vegetable Protein and is made from defatted soy flour that has been cooked under pressure and then dried.
It is low in fat and calories and is flavorless! The TVP is rehydrated with water and mixed together with many other ingredients that create the most flavorful and delicious vegan breakfast sausage. It has the perfect texture, especially when combined with the vital wheat gluten and sautéed veggies.
Where can I find TVP?
If you have a section in your local grocery store that sells Bob’s Red Mill products, start there! It’s a fairly inexpensive product and one bag really goes a long way. If you can’t find it, you can order it online or check out a local health food store.
Where can I find Vital Wheat Gluten?
Vital wheat gluten is pure gluten- the starch has been completely removed. It is widely available in most grocery stores. It is typically in the baking aisle where they have all the flour. Bob’s Red Mill is the brand I use. You can also find it online.
- Textured Vegetable Protein (TVP)
- Flax Egg
- Shallot, Mushrooms & Garlic
- Vital Wheat Gluten
- Oat Flour
- Nutritional Yeast
- Low Sodium Soy Sauce
- Textured Vegetable Protein: TVP is the base of our sausage recipe. When rehydrated with water, it provides the BEST texture for sausage.
- Flax Egg: Ground flaxseed is combined with water and set aside to thicken into a gelatinous texture. This will help bind our veggie sausage.
- Shallot, Mushrooms & Garlic: Adds flavor and texture.
- Vital Wheat Gluten: This is what is going to mix with our tvp and provide an added meaty texture- don’t skip it!
- Oats: I pulsed the oats into flour- doesn’t need to be completely blended into a fine powder. Some larger pieces is fine. You can use all-purpose flour as well but I think the oats work better.
- Nutritional Yeast: Adds umami and flavor.
- Low Sodium Soy Sauce & Vegan Worcestershire Sauce: Provides a salty, umami flavor. We aren’t adding additional salt.
- Maple Syrup: Just touch for some sweetness to balance the flavors.
- Seasonings: I used Onion Powder, Rubbed Sage, Dried Thyme, Black Pepper & Red Pepper Flakes. Optional but delicious additions would be smoked paprika and fennel.
How to Make This Recipe
Add TVP to a heat-safe bowl and add 1 cup of boiling water. Let sit for 10 minutes.
Whisk together the ground flaxseed with 2 tablespoons of water to create a flax egg. Set aside to thicken.
Mince the shallot, mushrooms, and garlic. Add a splash of water to a small frying pan to medium-high heat and cook until soft and starting to brown.
Pulse oats in a blender a few times to create oat flour- it doesn’t need to be completely fine. Just pulse a couple of times to break them down.
Add the TVP, mushroom mixture, flax egg, oat flour, and all the remaining ingredients (minus the oil) into a food processor and pulse until just combined.
Start shaping your sausage mixture into a patty shape- you should get about 8 to 9 when using a ¼ cup scoop. Flatten them with the palm of your hand.
Heat a large frying pan on medium-low heat and add a splash of oil- add a splash in between each batch.
Cook the vegan sausage in batches- don’t overcrowd the pan. Add the patty to the pan and cover, cook for 3 to 4 minutes then remove the lid and cook for another 2 minutes. Flip and cook for another 3 to 4 minutes covered and 2 minutes uncovered.
They should be golden brown and crispy on the outside. If they start to burn- your pan is too hot.
Add more seasonings? These vegan sausage patties have so much flavor as is but fennel seeds or ground fennel, smoked paprika or regular paprika, garlic powder and cayenne pepper would be great additions.
Don’t have oat flour? You can try all-purpose flour, wheat flour, or maybe chickpea flour.
- Make Breakfast Sandwiches: Serve on a Vegan Bagel or English Muffin with tofu scramble or JUST egg and vegan cheese. I love adding spinach, avocado slices and tomato.
- Serve as a side with Vegan French Toast with Just Egg, Vegan Buttermilk Pancakes or Vegan Waffles.
- Chop up and add to a hash or vegan frittata or even breakfast tacos!
- Crumble and add to a breakfast burrito, biscuits and sausage gravy or use as a ground meat substitute in pasta.
- Make a breakfast platter: Vegan sausage patties, tofu scramble, a side of hash browns and toast.
Tips & Tricks
Cover with a lid! By covering with a lid for the first 3 to 4 minutes, it helps steam the instead of the breakfast sausage so the vital wheat gluten cooks. If you don’t cook these long enough, it could end up stringy on the instead from the gluten strands and we don’t want that. I find 3 to 4 minutes covered and then 2 minutes uncovered, each side, works wonderfully!
Add oil between batches and turn down the heat when needed! Oil with help these from browning evenly and getting a nice color and a crispy exterior. But be sure to turn the heat down as needed. I start at medium-low and tend to lower it all the way if they start to brown too fast.
Storage: Store leftovers in an airtight container for up to 5 days- cook uncooked patties as instructed or simply reheat cooked leftovers.
Reheating: Toss into a 350F preheated oven for a few minutes until warmed through or place on the stovetop on medium-low heat until warmed through.
Freezing: Freeze leftovers for up to 2 months. Thaw before using.
Frequently Asked Questions
Beyond Meat, Field Roast, Jack & Annie, Morning Star and Lightlife all have vegan sausages.
The key ingredients in vegan sausage is typically pea protein or soy protein along with one or more oils, spices and other plant-based additions like lentils, soy, oats, and more!
Unfortunately not. This recipe contains vital wheat gluten which doesn’t have an appropriate substitute that I could confidently say would work.
More Breakfast Recipes You’ll Love
Best Vegan Breakfast Sausage
- 1 cup Textured Vegetable Protein (TVP) mixed with 1 cup Water
- 1 tablespoon Ground Flaxseed with 2 tablespoons water
- ¼ cup Shallot minced
- ⅓ cup Mushrooms minced
- 2 Garlic Cloves minced
- ½ cup Vital Wheat Gluten
- ½ cup Oats pulsed in to flour
- 3 tablespoons Nutritional Yeast
- ¼ cup Low Sodium Soy Sauce
- 1 tablespoon Vegan Worcestershire Sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon Dijon Mustard see notes
- 2 teaspoons Onion Powder
- 1 teaspoon Rubbed Sage not ground
- ½ teaspoon Dried Thyme not ground
- ½ teaspoon Black Pepper to taste
- ½ teaspoon Red Chili Flakes
- Avocado Oil or Vegetable Oil for cooking
- Add TVP to a heat safe bowl and add in 1 cup of boiling water. Let sit for 10 minutes.
- Whisk together the ground flaxseed with 2 tablespoons of water to create a flax egg. Set aside to thicken.
- Mince the shallot, mushrooms, and garlic. Add a splash of water to a small frying pan to medium-high heat and cook until soft and starting to brown.
- Pulse oats in a blender a few times to create oat flour- it doesn't need to be completely fine. Just pulse a couple times to break them down.
- Add the TVP, mushroom mixture, flax egg, oat flour and all the remaining ingredients (minus the oil) in to a food processor and pulse until just combined.
- Start shaping your sausage mix into patties- you should get about 8 to 9 when using a ¼ cup scoop. Flatten them with the palm of your hand.
- Heat a large frying pan on medium low heat and add a splash of oil- add a splash in between each batch. Cook the vegan sausage in batches- don't over crowd the pan. Add the patty to the pan and cover, cook for 3 to 4 minutes then remove the lid and cook for another 2 minutes. Flip and cook for another 3 to 4 minutes covered and 2 minutes uncovered. They should be golden brown and crispy on the outside. If they start to burn- your pan is too hot.