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    Home > Recipes > Gluten Free

    Vegan Breakfast Sausage

    Published: Dec 6, 2018 · Modified: Dec 14, 2022 by Iosune · This post may contain affiliate links · 49 Comments

    Jump to Recipe

    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).

    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?

    • 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

    Vegan Breakfast Sausage

    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!
    4.80 from 5 votes
    PRINT PIN RATE
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 sausages
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1sausage (of 12) | Calories: 105kcal | Carbohydrates: 16g | Protein: 6.2g | Fat: 1.6g | Sodium: 216mg | Fiber: 3.3g | Sugar: 1.3g

    More Vegan Gluten Free Recipes

    • Vegan Aioli
    • Vegan Tartar Sauce
    • Old Bay Seasoning Recipe
    • Jackfruit Carnitas
    2.6K shares

    Reader Interactions

    Comments

    1. Naomi Francis says

      December 15, 2021 at 9:00 pm

      These were delicious! Easy to make 2!

      Reply
      • Iosune Robles says

        December 16, 2021 at 9:15 am

        Hi Naomi! I'm so glad you liked it 🙂

        Reply
    2. Martine says

      August 07, 2021 at 6:35 pm

      5 stars
      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!

      Reply
      • Iosune Robles says

        August 09, 2021 at 11:18 am

        Hi Martine! I'm so glad you liked our breakfast sausage recipe 🙂

        Reply
    3. Becky says

      July 23, 2021 at 1:53 pm

      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!

      Reply
      • Becky says

        July 23, 2021 at 2:03 pm

        Sorry! I just saw that you mention you can use another kind of flour. Never mind!

        Reply
        • Iosune Robles says

          July 26, 2021 at 6:56 pm

          Don't worry!

      • Iosune Robles says

        July 26, 2021 at 6:41 pm

        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!

        Reply
    4. Terra says

      November 18, 2020 at 12:22 am

      These look amazing! Can't wait to try. Can they be made in bulk and frozen? If so, how long? Thank you!!!

      Reply
      • Iosune Robles says

        November 19, 2020 at 7:24 am

        Hi Terra! Feel free to freeze them 🙂 I think they can last up to 3 months! Hope you like them!

        Reply
    5. Dee Hughes says

      October 15, 2020 at 8:12 pm

      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?

      Reply
      • Iosune Robles says

        October 16, 2020 at 10:01 am

        Hi! I have never frozen it but I think it would work 🙂 Have a nice day!

        Reply
    6. Ashley says

      August 31, 2020 at 4:36 pm

      5 stars
      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!

      Reply
      • Iosune Robles says

        September 01, 2020 at 10:28 am

        Sounds so good Ashley! I'm glad you enjoyed our breakfast sausage 🙂 Have a nice day!

        Reply
    7. Jamie says

      May 03, 2020 at 7:54 pm

      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!

      Reply
    8. Michelle says

      October 09, 2019 at 5:48 pm

      Of I use meatless crumbles like Lightlife or Morning Star brand, would I still need water or veggie stock?

      Reply
      • Iosune says

        October 29, 2019 at 12:04 pm

        Hi Michelle! I've never used them, so I can't help you, sorry!

        Reply
      • Ashley says

        August 31, 2020 at 4:44 pm

        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!

        Reply
        • Iosune Robles says

          September 01, 2020 at 10:29 am

          Thanks for your help Ashley 🙂

    9. JA says

      June 03, 2019 at 11:36 pm

      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.

      Reply
      • Iosune says

        June 10, 2019 at 11:38 am

        Hi JA! You're so welcome 🙂 Hope you enjoy it!

        Reply
    10. Gail says

      April 15, 2019 at 2:03 pm

      Has anyone tried baking these? I’m oil free.. really looking forward to making these!

      Reply
      • Iosune says

        April 16, 2019 at 12:38 pm

        Hi Gail! You could try to cook them in a griddle with not oil, I think it should work 🙂

        Reply
      • Murray says

        June 04, 2019 at 1:34 pm

        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!)

        Reply
        • Iosune says

          June 10, 2019 at 11:41 am

          Hi Murray! Thank you so much for your comment 🙂

    11. Aubrie Hall says

      March 13, 2019 at 5:09 am

      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
      • Iosune says

        March 14, 2019 at 9:31 am

        Hi Aubrie! Thanks a lot 🙂 I’ver never tried it myself, so I don’t know… Sorry!

        Reply
      • Dena says

        April 19, 2020 at 6:49 pm

        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

        Reply
        • Iosune Robles says

          May 04, 2020 at 3:52 pm

          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 🙂

    12. VeggieTater says

      February 19, 2019 at 7:27 pm

      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
      • Iosune says

        February 20, 2019 at 7:57 am

        Hi Veggietater! You're so welcome 🙂 Sounds so good!

        Reply
    13. Karyn says

      December 20, 2018 at 12:34 pm

      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
      • Iosune says

        December 21, 2018 at 12:59 pm

        Hi Karyn! Hope you enjoy it 🙂

        Reply
    14. Murray says

      December 16, 2018 at 11:55 am

      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
      • Iosune says

        December 17, 2018 at 11:43 am

        Hi Murray! Hope you like them 🙂 This is our oil-free mayo: https://simpleveganblog.com/vegan-mayo-oil-free/ Have a nice day!

        Reply
    15. Alocasia says

      December 11, 2018 at 5:22 pm

      Can I use soy curls in place of the TVP?

      Reply
      • Iosune says

        December 11, 2018 at 6:41 pm

        Hi Alocasia! I haven't tried it myself, but I think it's not going to work, sorry!

        Reply
    16. JoAnne says

      December 09, 2018 at 5:53 pm

      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
      • Iosune says

        December 10, 2018 at 8:19 am

        Hi Joanne! I'm so sorry to read that, my sausages were pretty tasty and full of flavor. Have a nice day!

        Reply
    17. Dana says

      December 08, 2018 at 4:42 pm

      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
      • Iosune says

        December 09, 2018 at 11:02 am

        Hi Dana! Thanks a lot for your comment 🙂 Have a nice day!

        Reply
    18. Sylvia Edwards says

      December 06, 2018 at 3:55 pm

      Thank you so much! Everything looks awesome and can't wait to get cooking.

      Reply
      • Iosune says

        December 06, 2018 at 5:50 pm

        Hi Sylvia! Thank you so much 🙂 Hope you like it!

        Reply
    19. Cal says

      December 06, 2018 at 2:53 pm

      This looks so good, I must make it today.

      Reply
      • Iosune says

        December 06, 2018 at 5:48 pm

        Hi Cal! Thanks a lot. Hope you enjoy it 🙂

        Reply
      • Cal says

        December 06, 2018 at 6:51 pm

        4 stars
        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
        • Iosune says

          December 07, 2018 at 9:16 am

          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 🙂

        • Cal says

          December 08, 2018 at 7:07 pm

          5 stars
          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.

        • Iosune says

          December 09, 2018 at 11:00 am

          Hi Cal! You're so welcome 🙂

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