Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and tons of herbs and spices. It tastes like the real thing!
There aren't many savory breakfast recipes on the blog, as I have a sweet tooth (I usually have oatmeal or a smoothie for breakfast), but I promise I'm going to share more for those of you who prefer to eat savory things to start your day.
Breakfast sausage is a classic, and is delicious just by itself or in a breakfast sandwich with vegan English muffins, tempeh bacon, some vegan cheese and tofu instead an egg.
Besides, this recipe is also gluten-free, as it's made with textured soy protein, brown rice flour (any other type of flour will do), vegetable stock (water is another good choice) and some herbs and spices. I also added flax eggs as the binder and maple syrup, but if you don't want to use any sweetener is okay.
It's even better than the real thing and much healthier, so you can enjoy it on a daily basis. I also eat it for lunch and dinner as it was a burger, with some bread and veggies.
These sausages are not only perfect for a hearty breakfast but also make a delightful addition to your brunch spread. For more brunch ideas and delicious recipes, be sure to explore my Vegan Brunch Recipes collection!
Looking for more vegan breakfast recipes? Try my delicious Tempeh Bacon, Tofu Scramble, and Vegan Waffles for a plant-based feast you'll love!
vegan breakfast sausage ingredients
- Textured vegetable protein.
- Vegetable stock or water – Homemade is best, but store-bought is also a good choice. Water is also a choice, but if you use vegetable stock, the sausages will be tastier.
- Brown rice flour – Any other type of flour is okay. Add more or less if needed.
- Nutritional yeast – If you can't eat it, just omit this ingredient and add more flour if needed.
- Dried sage.
- Dried thyme.
- Garlic powder – Onion powder is a great alternative, or even you could add both.
- Paprika.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
- Cayenne powder – This ingredient is optional. If you don't like spicy food, just omit it.
- Tamari or soy sauce – Coconut aminos is also okay. You could also add some salt and more liquid if needed.
- Maple syrup – Feel free to use other sweeteners. If you're using a non-liquid sweetener, add more liquid if needed. This ingredient is not necessary, so you can replace it with some liquid. It will make your breakfast sausage taste better though.
- Flax eggs – I've never tried this recipe using any other egg replacer myself, but I think it could work.
- Oil – This is an optional ingredient. If you don't eat oil, just omit it. I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier, but it’s up to you.
tips to make vegan breakfast sausage
- Try to make your own vegetable stock at home, it’s so easy, more affordable and made with simple ingredients and the amount of sodium you want.
- Feel free to add or use other herbs or spices you like.
- If your dough is too sticky, add more flour. If it's too dry, add more vegetable stock or water. Take a look at our picture to see our dough.
looking for more textured vegetable protein recipes?
did you make this vegan breakfast sausage recipe?
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Vegan Breakfast Sausage
Ingredients
- 1 cup textured vegetable protein
- 1 cup vegetable stock or water, hot
- 1 and ¼ cups brown rice flour
- ¼ cup nutritional yeast
- 2 teaspoon dried sage
- 2 teaspoon dried thyme
- 2 teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder, optional
- 2 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- 2 flax eggs
Instructions
- Add the textured vegetable protein and the hot vegetable stock or water to a large mixing bowl. Stir, cover and allow to sit for 5-10 minutes to absorb.
- Mix the dry ingredients (flour, nutritional yeast, sage, thyme, garlic powder, paprika, pepper and cayenne) in another large mixing bowl until well combined.
- Add the rest of the ingredients (rehydrated textured vegetable protein, tamari or soy sauce, syrup and flax eggs) to the bowl you have the dry ingredients. Stir until well combined.
- Make 10-12 patties with your hands.
- Heat some oil in a skillet and cook the sausages until golden brown for both sides (about 3-4 minutes each side). If you don't eat oil, just omit it. You can also cook the sausages in a griddler.
- Serve immediately. Keep leftovers in a sealed container in the fridge for 5-7 days.
Naomi Francis says
These were delicious! Easy to make 2!
Iosune Robles says
Hi Naomi! I'm so glad you liked it 🙂
Martine says
These sausages are delicious and so simple to make. My non-vegan son keeps asking for them. I usually make a bigger batch and freeze them. They keep really well. Thanks for sharing these creative recipes!
Iosune Robles says
Hi Martine! I'm so glad you liked our breakfast sausage recipe 🙂
Becky says
Does it have to be brown rice flour? Or is it possible to use whole wheat or oat flour? If so, would be a 1:1? Thanks!
Becky says
Sorry! I just saw that you mention you can use another kind of flour. Never mind!
Iosune Robles says
Don't worry!
Iosune Robles says
Hi Becky! Any other type of flour is okay. Add more or less if needed 🙂 If your dough is too sticky, add more flour. If it’s too dry, add more vegetable stock or water. Take a look at our picture to see our dough!
Terra says
These look amazing! Can't wait to try. Can they be made in bulk and frozen? If so, how long? Thank you!!!
Iosune Robles says
Hi Terra! Feel free to freeze them 🙂 I think they can last up to 3 months! Hope you like them!
Dee Hughes says
I was on the lookout for a new breakfast sausage recipe! This looks delicious. I will be using almond flour in place of the rice flour. Wondering if you have frozen these? And, if so, what was the result?
Iosune Robles says
Hi! I have never frozen it but I think it would work 🙂 Have a nice day!
Ashley says
These are fantastic, flavorful, and really easy to make! And - added bonus - you can adjust the spices to make them taste like the kind of sausage you like. I made two batches - one according to the recipe and one with more black pepper, sage, and liquid smoke. Both were delicious. For those who found them bland, just adjust the spices to your taste (or if your spices are older, you'll probably just have to increase the amounts) + rehydrate/marinate the TVP in ALL of the wet ingredients for around 10 minutes so that the vegetable stock, soy sauce & maple syrup all sink into the soy itself. Also, I couldn't find brown rice flour where I live, so I used white rice flour and they came out great. Thanks so much, Iosune!
Iosune Robles says
Sounds so good Ashley! I'm glad you enjoyed our breakfast sausage 🙂 Have a nice day!
Jamie says
Didn't have TVP on hand so I made it with quinoa soaked in water. They were slightly bland as a result, so heed the recommendation for using broth! Still tasty for a home of carnivores!