Easy vegan breakfast sausage for a delicious and hearty breakfast. Serve beside tofu scramble, pancakes, or on a sandwich! YUM!
I’ve been testing a recipe for Vegan Breakfast Sausage for a while now. I’ve discovered I’m pretty picky about my sausage. Who knew? My first couple attempts included rice but it would crumble too easily and didn’t taste enough like sausage to me. I decided to scrap the rice and go for Textured Vegetable Protein. TVP is easy to find, very inexpensive, and is simple to cook with. I recommend making a big batch of these and keeping them in your freezer for an easy vegan breakfast! Serve the Vegan Breakfast Sausage on a bagel or english muffin, along side some tofu scramble, or pancakes! Yum!
What You Will Need For This Vegan Breakfast Sausage
Kitchen Essentials:
A food processor comes in handy but isn’t necessary for this recipe. You will need to pulse the oats in a flour but could also use oat flour.
Main Ingredients:
- Textured Vegetable Protein
- Vital Wheat Gluten
- Shallot
- Mushroom
- Oats
How To Make The Best Vegan Breakfast Sausage Every Time
You can use this by hand in a big bowl with a spatula or use a food processor to quickly bring this together. You’ll know it’s ready because the gluten will be developed and a doughy texture will be formed.
Since these have vital wheat gluten in them you want to make sure they get cooked through entirely. I like to cover the pan with a link and let steam for a few minutes but this isn’t absolutely necessary, just recommended.
More Breakfast Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Breakfast Sausage
Ingredients
- 1 cup Textured Vegetable Protein TVP
- 1/4 cup Shallot minced
- 1/3 cup Mushrooms minced
- 2 Garlic Cloves minced
- 1 tbsp Ground Flaxseed mixed w/ 2 tbsps Water
- 1/2 cup Oats pulsed slightly
- 1/2 cup Vital Wheat Gluten
- 3 tbsps Nutritional Yeast
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 2 tbsps Maple Syrup
- 1/4 cup Soy Sauce
- 1 tsp Ground Sage
- 1 tsp Dried Thyme
- 2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Fennel Seed optional
- 1/2 tsp Red Pepper Flakes optional
- Oil for pan-frying
Instructions
- Boil 1 cup water, turn off heat, add TVP. Let sit for 10 minutes.
- Mince shallot, mushrooms, and garlic. In a pan, on medium-heat, add a tsp of oil or water and cook vegetables until soft and slightly browning.
- In a small bowl, mix ground flaxseed and water. Set aside.
- Pulse oats slightly in a food processor or blender breaking them down a bit but not in to a flour.
- Add TVP, shallots, mushrooms, garlic, flaxseed egg, and all the other ingredients (except the oil) to the food processor or a big bowl.
- Mix together the sausage with your hands or in the food processor until everything is evenly distributed.
- Start shaping your sausage mix into patties. Use a heaping 1/4 cup for each patty. You'll get around 10.
- Heat a large pan on medium heat with 1-2 tbsps of oil, adding more in between batches. Cook about 4 sausage patties at a time. 4-6 minutes on the first side. Flip and cook for another 3 minutes or until golden brown on both sides.
- Serve and enjoy!
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