These flavorful vegan breakfast sausage patties are surprisingly so easy to make. Textured vegetable protein (TVP) gives them a meaty texture and makes them high in protein.
I used to love sausage patties with breakfast, and since going vegetarian I've continued to love meatless sausage patties, links, etc. While there are plenty of vegan breakfast sausage options available at the store, they are often expensive and can be high in sodium.
That's why I spent a long, long time testing and perfecting this recipe for homemade vegan maple breakfast sausages using TVP.
They have a hint of maple flavoring like my favorite vegan breakfast sausage brand, alongside a handful of other classic sausage seasonings and spices.
If you're looking for the perfect vegan sausage for vegan biscuits and gravy, this is it! If you're looking for a lunch or dinner-style sausage, check out my vegan Italian sausage recipe.
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Recipe features
- One batch of sausage patties is ready in just 30 minutes!
- Uses textured vegetable protein (TVP), a high protein meat alternative made from soybeans. Each veggie sausage has 6 grams of protein.
- Easy to adjust seasonings
- The patties freeze and reheat well
Ingredients
- Textured vegetable protein (TVP) is a processed version of soybeans. When rehydrated it has a spongy, almost meaty texture. I buy bulk at my local health food store or buy Bob's Red Mill brand which is available in the baking aisle at most grocery stores.
- Vegetable broth is used to rehydrate the TVP. I like to use Better than Bouillon mixed with water.
- Ground sage and fennel seed are two classic sausage seasonings.
- Chickpea flour acts as a binder and adds depth of flavor. It can be found in the baking aisle at most grocery stores. You can use leftover chickpea flour in these vegan breakfast muffins.
- Maple syrup is added for a hint of maple flavor. This can be omitted if desired.
- Ground flax seeds combine with water to make flax eggs. This acts as a binder.
- Rolled oats are ground into oat flour in a blender. This helps bind the sausages together.
- Soy sauce adds umami flavor and depth. Use tamari for a gluten-free option.
- Coconut oil adds richness and emulates the fattiness of traditional sausage.
Step by step instructions
Before you begin: Add ½ cup rolled oats to a blender to make oat flour. Blend until mostly smooth. It is okay if the flour is a little coarse.
Making the breakfast sausages
- Rehydrate the TVP. Bring 1 cup of water or vegetable broth to a boil. I use my electric kettle but you can also heat it on the stove. Combine the boiling water and TVP in a heatsafe bowl. Let rest for 5 minutes.
- Make two flax eggs by whisking together ground flax seed and water. Let rest for 5 minutes before using.
- Combine all ingredients. Stir together the seasonings, chickpea flour, oat flour, and flax eggs until well combined.
- Cover and refrigerate for at least 10 minutes and up to a day. This allows the TVP to fully hydrate and absorb some of the seasonings.
Cooking the sausages
- Heat a large skillet over medium to medium-high heat. Add coconut oil or any other neutral cooking oil.
- Form the sausage mixture into 8 medium patties, a little more than ¼ inch thick.
- Cook on each side for 3-4 minutes, until golden brown.
Tips for success
- Recipe size: This recipe makes 8 small sausage patties. Because it has a lot of ingredients, I like to make a double or even triple batch to keep in the freezer.
- Serving ideas: Serve alongside vegan pancakes and a tofu scramble for brunch, or make vegan biscuit sandwiches. Use in vegan biscuits and gravy, with sweet potato breakfast hash, or anywhere you could use a little extra protein.
- A note on texture: I noticed that leftover sausage patties have an even better texture than just-cooked patties, and this is because the sausages actually firm up a lot as they cool. The texture becomes more pronounced and less soft about 10-15 minutes after removing it from the stove.
FAQ
No. Textured vegetable protein is the most important ingredient in this recipe and unfortunately cannot be substituted.
I have not tested these patties in the oven. I will update the recipe if I do try it out.
I have not tested this recipe with regular flour. Chickpea flour acts as a binder and adds depth of flavor. If you don't have chickpea flour, I recommend adding an extra 2 tablespoons of oat flour.
Textured vegetable protein (TVP) is a processed form of soybeans made from soyflour. It is also called defatted soy flour. It is made by a process of
Storage notes
- Leftovers are best within 3-4 days. Keep refrigerated.
- Maple sausage patties freeze really well. You can either freeze them cooked or uncooked.
- To reheat the frozen raw patties, just add an extra minute to each side. The frozen patties will reheat in the microwave in just a minute or on the stove in about 2 minutes.
Looking for more breakfast ideas?
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Recipe
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Vegan Maple Breakfast Sausage Patties
Ingredients
- 1 cup textured vegetable protein
- 1 cup vegetable broth see note #1
- 2 tablespoons ground flaxseed
- 6 tablespoons (¼ cup + 2 tablespoons) water
- ½ cup rolled oats
- 2 tablespoons nutritional yeast
- 2 tablespoons chickpea flour
- 1 tablespoon coconut oil more as needed for pan-frying
- 1 tablespoon maple syrup optional
- 1 tablespoon soy sauce use tamari to make GF
- 1 teaspoon ground sage
- 1 teaspoon fennel seed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes optional
Instructions
- Hydrate the TVP. Bring 1 cup of water or vegetable broth to a boil. I use my electric kettle but you can also heat it on the stove. Stir together the boiling water and TVP in a heatsafe bowl. Let rest for 5 minutes.
- Make two flax eggs by whisking together ground flax seed and 6 tablespoons water in a small bowl. Let rest for 5 minutes before using.
- Add ½ cup rolled oats to a blender to make oat flour. Blend until mostly smooth.
- Combine all ingredients: hydrated TVP, flax eggs, oat flour, nutritional yeast, chickpea flour, coconut oil, maple syrup, soy sauce, and remaining seasonings/spices. Stir until well combined.
- Cover and refrigerate for at least 10 minutes and up to a day. This allows the TVP to hydrate and absorb some of the seasonings.
- Heat a large skillet over medium to medium-high heat. Coat with coconut oil or any other neutral cooking oil.
- Form the sausage mixture into 8 medium patties, a little more than ¼ inch thick
- Cook sausage patties for 3-4 minutes on each side. Flip when golden brown. The patties are ready when browned and cooked through on the side.
Video
Notes
- Vegetable broth: I like to use one teaspoon of Better than Bouillon mixed into water for the best flavor.
- Freezing: The patties can be frozen cooked or uncooked. Add an extra minute to each side when reheating.
- Storage: Keep refrigerated for 3-4 days. Reheat on the stove over medium heat in 1-2 minutes.
- A note on texture: I noticed that leftover sausage patties have an even better texture than just-cooked patties, and this is because the sausages actually firm up a lot as they cool. The texture becomes more pronounced and less soft about 10-15 minutes after removing it from the stove.
Brittany says
Super excited to try this! Do you think it would work well in a “sausage” gravy? I’m trying to eat more plant based but have also recently discovered biscuits and gravy, would love a vegetarian alternative!
Cassidy Reeser, MS, RD says
It’s great for sausage gravy! I’ve used it in this recipe before: https://cozypeachkitchen.com/homemade-vegan-sausage-gravy-biscuits/
Enjoy!!
Melissa says
I’ve never used TVP before so I apologize if this is a dumb question - am I supposed to drain or squeeze out the broth after soaking?
These look amazing and I’m anxious to try them!
Thank you
Cassidy Reeser, MS, RD says
Not a dumb question! The TVP should absorb all of the liquid when it rehydrates. If it doesn’t, I would just drain off the extra liquid.
Melissa says
Thank you so much for your reply to my question. I got side tracked with other things and it took me a few weeks to get back to this. I had a big bag of pea protein and decided that today was the day.
OH MY GOSH!! These are by FAR the best vegan sausages I’ve tasted!! Why, oh why did I wait so long?
I was a little skeptical because of the TVP, but now I just feel foolish for not trying them sooner! Tomorrow, I will be using the rest of the TVP to make more for the freezer. I will also be deleting the other sausage recipe that I had pinned "to try". No need for other recipies - I have found THE ONE!
Cassidy Reeser, MS, RD says
That is fantastic!! I'm so happy to hear these are it for you! You're making me think I need to mix up a batch ASAP. Thanks for the review!! 🙂
Grecia says
Love this so much! I make two to three batches all the time. Breakfast for breakfast sandwiches or a protein for my pancakes! Make these now! Wish I could just have an endless supply of them. I go through it so fast. Thank you!
Cassidy Reeser, MS, RD says
Let me know if you figure out how to get an endless supply, I'll be signing up for it as well. Thanks for the review! 🙂
Elaine Blakesly says
I've been trying to rely less on processed foods, and one of my big ones is frozen vegan sausage. As luck would have it, the ingredients were already in my pantry so I gave this recipe a try today. Wow, it really was easy to make and so good! I like smaller patties, so this really gave me about 16. Perfect to freeze and enjoy for awhile. I'll be checking out more of Cassidy's recipes!
Cassidy Reeser says
Hi Elaine! Thanks so much for the review and for trying this recipe out! 🙂
A says
Bull’s eye!! Holy Moses, seriously! Made this recipe twice now within a matter of days between one another. I doubled the batch the second go around. Strongly recommend doing that as 1x will leave you wishing that you had whipped up a double batch.
Makes a great addition to a plant-based McMuffin sandwich. If you’re looking for a recipe that has your mouth and tastebuds bursting with flavour in every bite, stop! Look no further because this recipe is a keeper for sure!!
*omitted oil for pan cooking. Cooked on a non-stick pan and all worked out fine.*
Cassidy Reeser says
Awesome!! Agreed, perfect addition to a breakfast sandwich. Thanks for the review!
Jeremy says
What are your thoughts on using Bob's egg replacer in lieu of the flax to make the "eggs"? Better or worse?
Cassidy Reeser says
I think it should work fine, especially with holding the patties together. Especially if the egg replacer requires the same amount of liquid as a flax egg. I'd love to hear the result if you end up trying it out.
Veronica Evans says
I have been looking awhile for a good vegan sausage recipe and EUREKA!! I found it. These were delicious. My daughter and i really enjoyed them. Definitely going to be a staple in our house. Next, I am looking for a good burger patty. 😊
Cassidy Reeser says
Yay so happy to hear this is the one! I might just have to start testing a burger patty, now that you mention it. 🙂
Cecelia says
I have been a vegan for over 50 years and have been searching for a breakfast patty that I remember from my childhood. With this recipe you have shared, my search is over. They were so easy to make and the taste was the best I have ever made. Thank you so very much. Will be using more of your recipes in the future.
Cassidy Reeser says
That’s so nice to hear, I’m happy I could help bring back those childhood memories. That was also the goal for myself with this recipe. Thanks for the review!
Alexis Skowron says
How long are the parties good in the freezer for?
Cassidy Reeser says
For best quality, I'd say up to 3 months. They should be able to keep for up to 6 months, but run the risk of getting freezer burned over time.
Noki says
I enjoyed this recipe, I did use more sage and maple syrup and added a splash of liquid smoke. Easy and very tasty.
Marilyn Whiting says
This is by far the best breakfast sausage recipe. I couldn't find chickpea flower anywhere so I did add the two extra tablespoons of oat flour. The patties cook better if the skillet is super hot and patties are thin. Even better the next day for breakfast. Great recipe!
Cassidy Reeser says
Thanks so much for the review! I’m so glad you liked them 🙂
Danielle says
I saw these on your Tik Tok and immediately had to try them. These are the best vegan breakfast sausages I have ever made! I’ve tried others with tvp before but the texture and flavors weren’t quite right. These were perfect. Thank you also for your tip about letting them cool down improving the texture.
Cassidy Reeser says
Thanks so much for trying my recipe and for the review! I'm so glad you liked them 🙂