• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    Vegan Maple Breakfast Sausage

    Published: Jan 19, 2022 · Modified: Feb 9, 2022 by Cassidy Reeser · This post may contain affiliate links.

    305 shares
    jump to recipe

    These flavorful vegan breakfast sausage patties are surprisingly so easy to make. Textured vegetable protein gives them a meaty texture and makes them high in protein.

    Close up of two breakfast sausages on a white plate

    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 higher in sodium than I prefer.

    That's why I spent a long, long time testing and perfecting this recipe for homemade vegan maple breakfast sausages.

    They have a hint of maple flavoring like my favorite vegan breakfast sausage brand, alongside a handful of other classic sausage seasonings and spices.

    Recipe features

    • Quick & easy: ready in just 30 minutes
    • Uses textured vegetable protein, a high protein meat alternative made from soybeans
    • Each veggie sausage has 6 grams of protein
    • Customizable: Easy to adjust seasonings
    • Freezes and reheats well
    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Tips for success
    5 FAQ
    6 Looking for more breakfast ideas?
    7 Vegan Maple Breakfast Sausage Patties

    What you'll need

    Labeled 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

    Steps 1 through 4 to make breakfast sausage
    1. 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.
    2. Make two flax eggs by whisking together ground flax seed and water. Let rest for 5 minutes before using.
    3. Combine all ingredients. Stir together the seasonings, chickpea flour, oat flour, and flax eggs until well combined.
    4. 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

    Three uncooked sausage patties on a black skillet
    1. Heat a large skillet over medium to medium-high heat. Add coconut oil or any other neutral cooking oil.
    2. Form the sausage mixture into 8 medium patties, a little more than ¼ inch thick.
    3. Cook on each side for 3-4 minutes, until golden brown.
    Gold fork piercing a bite of sausage

    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 vegetarian biscuit sandwiches. Use in vegan biscuits and gravy, with sweet potato 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

    Can I substitute the textured vegetable protein?

    No. Textured vegetable protein is the most important ingredient in this recipe and unfortunately cannot be substituted.

    Can I freeze the sausage patties?

    Yes, they 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.

    Can I bake these in the oven instead of pan-frying?

    I have not tested these patties in the oven. I will update the recipe if I do try it out.

    Can I use regular flour in place of chickpea flour?

    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.

    What is textured vegetable protein?

    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

    Two breakfast sausages on a white plate next to a cup of coffee

    Looking for more breakfast ideas?

    • Easy Tofu Scramble (Ready in 15 Minutes!)
    • Veggie and Potato Breakfast Bowls
    • Peanut Butter Breakfast Cookies
    • Easy Potato Skillet Breakfast (Vegan)

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of two breakfast sausages on a white plate
    Print Recipe
    4.75 from 4 votes

    Vegan Maple Breakfast Sausage Patties

    Maple-sweetened meatless breakfast sausages made with textured vegetable protein and a handful of classic sausage spices.
    Prep Time5 mins
    Cook Time8 mins
    Resting Time15 mins
    Total Time30 mins
    Servings: 8 small patties
    Author: Cassidy Reeser, MS, RD

    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

    1. Vegetable broth: I like to use one teaspoon of Better than Bouillon mixed into water for the best flavor.
    2. Freezing: The patties can be frozen cooked or uncooked. Add an extra minute to each side when reheating.
    3. Storage: Keep refrigerated for 3-4 days. Reheat on the stove over medium heat in 1-2 minutes.
    4. 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.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Calories: 107kcalCarbohydrates: 12gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 216mgPotassium: 103mgFiber: 4gSugar: 3gVitamin A: 6IUVitamin C: 1mgCalcium: 53mgIron: 2mg

    More Vegetarian and Vegan Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Quinoa Chickpea Salad (In a Jar!)
    • Rice and Bean Casserole with Sweet Potatoes
    305 shares

    Reader Interactions

    Comments

    1. Noki

      January 03, 2023 at 10:22 am

      I enjoyed this recipe, I did use more sage and maple syrup and added a splash of liquid smoke. Easy and very tasty.

      Reply
    2. Marilyn Whiting

      November 09, 2022 at 6:15 pm

      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!

      Reply
      • Cassidy Reeser

        November 10, 2022 at 12:20 pm

        Thanks so much for the review! I’m so glad you liked them 🙂

        Reply
    3. Danielle

      January 23, 2022 at 10:29 am

      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.

      Reply
      • Cassidy Reeser

        January 23, 2022 at 10:55 am

        Thanks so much for trying my recipe and for the review! I'm so glad you liked them 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Vegetarian meal prep

    • Quinoa Edamame Salad with Peanut Sauce
    • Vegan Breakfast Egg Sandwiches
    • Vegan Lentil Bowls with Lemon Tahini Dressing
    • Easy Vegetarian Bean Burritos
    • One-Pot Vegetarian Spaghetti
    • Instant Pot Red Beans and Rice (Vegan)
    • Southwest Quinoa Taco Salad
    • Sweet Potato Quinoa Bowls with Almond Dressing

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.