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.
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
What you'll need
- 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 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
No. Textured vegetable protein is the most important ingredient in this recipe and unfortunately cannot be substituted.
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.
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
Looking for more breakfast ideas?
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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.
Noki
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
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
Thanks so much for the review! I’m so glad you liked them 🙂
Danielle
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
Thanks so much for trying my recipe and for the review! I'm so glad you liked them 🙂