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
vegan breakfast sausageThere 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).
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 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?
- Vegan Bolognese Sauce
- Vegan Stroganoff
- Vegan Goulash
- Vegan Spanish Beef Stew
- Vegan Spanish Magro con Tomate
did you make this vegan breakfast sausage recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Breakfast Sausage
- Prep: 15 mins
- Cook: 15 mins
- Total: 30 mins
- 10–12 sausages 1x
- Breakfast
- Vegan, American
Servings 10–12 sausages 1x
Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and tons of herbs and spices. It tastes like the real thing!
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
- 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.
Notes
- Recipe inspired by Sarah’s Vegan Kitchen.
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
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!
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Hi Martine! I’m so glad you liked our breakfast sausage recipe 🙂
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!
Sorry! I just saw that you mention you can use another kind of flour. Never mind!
Don’t worry!
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!
These look amazing! Can’t wait to try. Can they be made in bulk and frozen? If so, how long? Thank you!!!
Hi Terra! Feel free to freeze them 🙂 I think they can last up to 3 months! Hope you like them!
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?
Hi! I have never frozen it but I think it would work 🙂 Have a nice day!
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!
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Sounds so good Ashley! I’m glad you enjoyed our breakfast sausage 🙂 Have a nice day!
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!
Of I use meatless crumbles like Lightlife or Morning Star brand, would I still need water or veggie stock?
Hi Michelle! I’ve never used them, so I can’t help you, sorry!
Michelle, we have different brand names in Europe, but if these are the refrigerated/frozen meatless crumbles that are pre-seasoned and can be added directly to a dish as a beef replacement without any other seasoning, then you shouldn’t need the water. (TVP is a dehydrated soy product, so you have to rehydrate it.) The only problem with using the refrigerated/frozen crumbles would be that if they are the regular beef-style crumbles, the spices might not mix well to create a morning sausage-like dish. If you use the sausage crumbles, these might be over-seasoned if you follow the recipe exactly. I hope this helps!
Thanks for your help Ashley 🙂
I made pasta with Italian “sausage” last night and my carnivore BF loved it. I can’t wait to try your breakfast sausage! Thanks for all your recipes.
Hi JA! You’re so welcome 🙂 Hope you enjoy it!
Has anyone tried baking these? I’m oil free.. really looking forward to making these!
Hi Gail! You could try to cook them in a griddle with not oil, I think it should work 🙂
Yes, Gail, I’m virtually oil-free too and I bake them, them being ‘burgers,’ not sausages. I use a dessert spoon & a fork, the spoon to collect & drop the contents of each patty on parchment paper-lined cooking surface, & a fork dipped in water to flatten them a little. If you wish, feel free to use clean hands. They can be cooked in various ways. Being effectively oil-free, I bake them in the oven at 350F, & bake each side at least 20 minutes each. (If you bake them 30 minutes, you won’t have to turn them over–as I find both sides okay by then.) Pass the ketchp! Or my Oil-free Mayo, homemade p 21 (or both!)
Hi Murray! Thank you so much for your comment 🙂
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! 😁
Hi Aubrie! Thanks a lot 🙂 I’ver never tried it myself, so I don’t know… Sorry!
Aubrie,
Was wondering if you ever ended up substituting the flour for vital wheat gluten and if it worked? I was looking through comments to see if it could be done and came across your question. Thanks
Hi Aubrie, I have never tried to do the recipe with vital wheat gluten, but feel free to try it!
If you do it, please leave us a comment 🙂
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!
Hi Veggietater! You’re so welcome 🙂 Sounds so good!
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!
Hi Karyn! Hope you enjoy it 🙂
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!
Hi Murray! Hope you like them 🙂 This is our oil-free mayo: https://simpleveganblog.com/vegan-mayo-oil-free/ Have a nice day!
Can I use soy curls in place of the TVP?
Hi Alocasia! I haven’t tried it myself, but I think it’s not going to work, sorry!
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.
Hi Joanne! I’m so sorry to read that, my sausages were pretty tasty and full of flavor. Have a nice day!
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
Hi Dana! Thanks a lot for your comment 🙂 Have a nice day!
Thank you so much! Everything looks awesome and can’t wait to get cooking.
Hi Sylvia! Thank you so much 🙂 Hope you like it!
This looks so good, I must make it today.
Hi Cal! Thanks a lot. Hope you enjoy it 🙂
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?
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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 🙂
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.
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Hi Cal! You’re so welcome 🙂