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Vegan breakfast sausages on a plate with a serving spatula. Served with orange juice and coffee.

Best Vegan Breakfast Sausage

Quick and easy to make, freezer-friendly, incredibly flavorful Vegan Breakfast Sausage patties are the perfect addition to your breakfast! 
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 Servings
Author: Liv King

Ingredients
 

  • 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

Instructions

  • 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.

Notes

Storage: Store leftovers in an airtight container for up to 5 days- cook uncooked patties as instructed or simply reheat cooked leftovers.
Some Dijon Mustard brands aren't vegan- be sure to check ingredients.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!