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Vegan Breakfast Sausage

Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and tons of herbs and spices. It tastes like the real thing!

Vegan Breakfast Sausagevegan breakfast sausage

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 (take a look at our vegan eggs Benedict to see how to replace the egg).

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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.

Vegan Breakfast Sausage

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.

Vegan Breakfast Sausage

looking for more textured vegetable protein recipes?

did you make this vegan breakfast sausage recipe?

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Vegan Breakfast Sausage

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Vegan Breakfast Sausage

★★★★★ 4.5 from 2 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 sausages
  • Category: Breakfast
  • Cuisine: Vegan, American

Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and tons of herbs and spices. It tastes like the real thing!

Vegan Breakfast Sausage
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Ingredients

  • 1 cup textured vegetable protein (80 g)
  • 1 cup vegetable stock or water (250 ml), hot
  • 1 and 1/4 cups brown rice flour (175 g)
  • 1/4 cup nutritional yeast (4 tbsp)
  • 2 tsp dried sage
  • 2 tsp dried thyme
  • 2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder (optional)
  • 2 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 2 flax eggs

Instructions

  1. 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.
  2. Mix the dry ingredients (flour, nutritional yeast, sage, thyme, garlic powder, paprika, pepper and cayenne) in another large mixing bowl until well combined.
  3. 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.
  4. Make 10-12 patties with your hands.
  5. 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.
  6. Serve immediately. Keep leftovers in a sealed container in the fridge for 5-7 days.

Notes

Nutrition

  • Serving Size: 1 sausage (of 12)
  • Calories: 105
  • Sugar: 1.3 g
  • Sodium: 216 mg
  • Fat: 1.6 g
  • Carbohydrates: 16 g
  • Fiber: 3.3 g
  • Protein: 6.2 g
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    • Good recipe. I’ve often wondered why more food bloggers don’t use TVP as the protein in their recipes. I’ve been using TVP to make Taco “Meat” for years.

      Made it. Used 1/4 tsp. Cayenne instead of 1/8 tsp. and added 1/2 tsp. powdered Anise. Made nice patties, but not as attractive as yours. Fried them in VOO. Not enough flavor. Will make another batch today and try to amplify the flavor. How do you form such nice looking patties?

      ★★★★

      Reply

      • Hi Cal! It was pretty tasty to me, but feel free to add all the spices you want. It was pretty easy, the dough was not too dry, not too sticky. I just used my hands 🙂

        Reply

        • I do like this recipe! This time I used 1/2 tsp. cayenne and ground 1 tsp. anise seeds and 1/2 tsp. fennel seeds with the motor and pestle. Makes a great sausage flavor. Thanks for all you do to bring us great food.

          ★★★★★

          Reply

  3. Hi Iosune, the expression “the real thing” , generally speaking, has a positive cannotation in it- I am sure that is not what you mean. Vegan cuisine is the most excuisite cuisine in the world, no need to aline it next to anything 🙂 I personally discovered, since I became vegan, a multitude of flavors and various combinations that only the freedom of vegan cuisine can offer without the risk of failing… absolutely ravishing every single time I cook. All the best

    Reply

  4. Just made these. Very simple recipe to make. However, even with all the spices added, there is no flavor. I’ll try again, but I will probably double most of what is in the recipe. Usually sausage has a zing taste to it and these do not.

    Reply

  6. Hi Iosune, the breakfast sausage sounds good, I’ll try it. Will try the veggie burgers too.
    Did you mention an oil-free mayo? I make one (Mori-Nu tofu, homemade soymilk, mustard, lemon juice, vinegar, splenda, salt) but it comes out a little bitter.
    Thanks much for any help!

    Reply

  7. This is exactly what I was looking for. I will try it as soon as the festive season craziness slows down and I can take the time to savour a new recipe. Thanks!

    Reply

  8. I had the grandkids over and wanted to make this for them… but of course had no TVP on hand! I started thinking of healthy options I could “sneak” into them (because oatmeal got panned), so I tried using whole old fashioned oats in this recipe instead, and it was a winner! The night before I wanted to make it I tried boiling about a cup and a half of veggie broth, added the spices and soy sauce, then poured it into an equal amount of oats mixed with the flax, & nooch. (optional… I used some okara {soy grits} I had left over from making soy milk) I was just winging it so the measurements aren’t exact… if it isn’t firm enough after cooling, just add more oats or some flour. I refrigerated it over night and in the morning we made both patties and little “sausage” shapes because that’s what they preferred! lol Anyway they were great and they all disappeared, thanks for the inspiration!

    Reply

  9. Looks great! Very excited to try these. Was wondering if I could substitute vital wheat gluten for the brown rice flour? I understand I would probably have to knead it for awhile to activate the gluten but just wasn’t sure if it would work in place or not. Thanks! 😁

    Reply

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