These easy Vegan Breakfast Sausage Patties are a breeze to make in one bowl, pan-fried to crispy perfection, and freeze like a dream! Make them for your next Sunday brunch or layer them in a breakfast sandwich.
If you’re craving even more amazing vegan breakfast recipes, then you should try my JUST Egg Omelette, Tofu Bacon, and Fried Vegan Eggs as well.
I’m adding this Vegan Breakfast Sausage recipe to my long list of favorite breakfasts, along with my Tofu Scramble and Simple Vegan Pancakes. They’re so meaty and delicious! I couldn’t ask for a better side dish or filling for a breakfast sandwich.
You wouldn’t believe how easy it is to make vegan sausage patties from scratch, either. Just mix the TVP and seasonings in a bowl, fry the patties, and enjoy! Plus, you can freeze the extras if you don’t need the whole batch right away.
Why you’ll love these vegan sausage patties
- Taste incredible! A handful of simple seasonings and pantry staple ingredients give these sausage patties a delicious, realistic flavor you’ll love.
- Freezer-friendly – The patties keep well in the fridge and freezer, allowing you to enjoy something meaty and filling anytime a craving strikes.
- A weekend breakfast staple – A loaded plate of blueberry pancakes and breakfast potatoes is made complete with a vegan sausage patty or two!
How to make vegan breakfast sausages
Find the complete printable recipe with measurements below in the recipe card.
Add the TVP to a large bowl and pour the warm vegetable broth over it. Set it aside to rehydrate.
Next, add the rest of the ingredients to the bowl and stir to combine.
Form the sausage patties with your hands.
Is your sausage mixture too wet? Stir in 1 tablespoon of breadcrumbs (or quick oats) at a time until it’s easier to work with. If the patties are dry or crumbling, mix in a small splash of broth or water at a time until the mixture is moist and sticky.
Pan fry the breakfast sausages in a hot, oiled pan until they’re browned on both sides. Serve them right away or store them away for later.
Frequently asked questions
TVP, or textured vegetable protein, is a soy-based vegan meat substitute. The small crumbles are about as versatile as tofu and tempeh, but need to be rehydrated in broth or water before using. You can buy TVP bags in the natural food section of most well-stocked grocery stores (Bob’s Red Mill is a popular brand in North America) or online.
I haven’t tested the sausage patties in the oven, but if you’d like to try it, line the patties on a parchment-lined baking sheet and bake them in a 400ºF oven for about 20 minutes, flipping halfway through. They may not be as crispy, but they will still taste great.
Sure. Simply use gluten-free flour or certified gluten-free quick oats and tamari instead of soy sauce.
Yes! For the best texture, I’d recommend pan-frying the sausages before storing them away. They keep well for up to 4 days in the fridge.
Yes, the sausage patties freeze really well. Lay the formed and uncooked patties on a baking sheet, freeze them until solid, then transfer them to a freezer-friendly container or ziplock bag. The cooked and cooled sausages freeze well, too (wrap them individually in plastic wrap).
Let the patties thaw in the fridge overnight or reheat them from frozen in the air fryer, oven, or microwave.
Vegan Breakfast Sausage
Ingredients
- 1 cup TVP textured vegetable protein
- 1 cup warm vegetable broth
- 1/2 teaspoon fennel seeds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground sage
- 2 tablespoons soy sauce
- 1 tablespoon kitchen bouquet optional, see Notes
- 2 tablespoons neutral flavored oil plus more for frying
- 1 tablespoon pure maple syrup
- 1/2 teaspoon liquid smoke
- 2 tablespoons ground flaxseeds
- 2 tablespoons all-purpose flour
- 3/4 cup panko breadcrumbs or quick oats
Instructions
- In a large bowl, add the TVP and pour the warm vegetable broth over it. Let the TVP rehydrate for about 15 minutes. It should have soaked up all the broth by then.
- Now add all other ingredients to the bowl and stir to combine. If the mixture seems too wet to hold together, add additional breadcrumbs (or quick oats). Form patties with your hands.
- Heat a few tablespoons of oil in a non-stick or cast iron pan, then pan fry the sausage patties for 3-4 minutes on each side, until browned. Serve immediately, or store in the refrigerator for up to 4 days. They can also be frozen. Reheat in an air fryer, microwave or oven until warm.
Notes
- Kitchen bouquet is an optional ingredient. It makes the sausages darker in color, while not affecting the flavor much at all. Feel free to leave it out; your sausages will be lighter in color though.
- Gluten-free – Substitute tamari for soy sauce, gluten-free flour for all-purpose and use gluten-free certified quick oats or breadcrumbs.
Another great recipe Nora! My 1st bite thought it was a little bland but after eating few bites I could taste more flavor…maybe poor mixing. Instead of patties i just put in non stick fry pan and flattened and let it cook on both sides for 5-10 minutes. I break them up anyway so no need for patties. Thanks so much!
Completely fell apart when tyring to make patties. I had to add more oil and vegetable stock just to get the mixture to hold, that seemd to do the trick. I will fry some first then add in a beaten egg. I was getting tired of paying through the nose for store bought sausage. This tasted really good.
I made these this morning and they turned out great! They were nice and crispy on the outside and full of flavor. I don’t have a lot of experience with TVP, so I wasn’t sure what to expect. I could not detect a flavor at all from the TVP.
Note that you do have to handle them gently–at least mine wanted to fall apart–but that did not cause any real problems for me. 🙂
This will be my go-to breakfast sausage recipe. They are so much cheaper and healthier than store bought.
I was thinking the same recipe could be used to make Italian sausage for soups or pizza with slightly different herbs and spices. Have you tried anything like that with TVP?
These are amazing! I made a huge batch and froze them shaped but uncooked — super easy to take out & quickly fry or bake in the toaster.
I’m so glad that you loved the recipe, Veronica! Thank you for sharing your stellar review and comments! What a fun and easy item to have in the freezer! Happy cooking!
Do you think these would bake well in the oven? I only have a stainless steel pan (which is a new experience- I had never owned stainless steel until a few months ago) and I have yet to manage to use it effectively for recipes like this. Things always stick, burn, fall apart, just generally get ruined.
Yeah, I have a hard time with stainless steel for some things, like tofu and other sticky things. I don’t think it would work super well for cooking these sausages. They could certainly be baked in the oven. I’d say 350 degrees F for 15 minutes, then flip and bake for 10-15 more minutes. They won’t be as crispy on the outside, but it will work.
I have moved away from non-stick and have the same trouble as you with stainless steel. I made these in cast iron and it worked well. Perhaps that might be an option for you if you decide to get one. An air fryer seems like it would make them crispy.
Try pouring a little oil in your stainless steel pan to coat it, then put on the heat to get the oil really hot. Once its spitting turn off the heat and empty the oil carefully into another container. Let the pan cool a little before adding fresh oil and begin cooking with confidence that it won’t stick. Sadly, you have to do this every time, not too bad if you reuse the oil. Hope this helps.
I love these. Easy to make and they freeze well. I also used brown rice instead of TVP and they tasted a little different but still delicious! Just remember to cook your rice with veggie broth.
Hi Yvonne. I am thrilled that you love the sausage! Thank you for sharing your cooking experience and ideas. I appreciate your terrific review!
Can I use vital wheat gluten instead of TVP?
I haven’t tried that, and it will change the recipe a lot. You’d have to experiment; I created this recipe based on the TVP.
Flavor is sooo good! Better than the store brand pre made vegan sausages. I didn’t have my flaxseed though is that why they didn’t stick much? Or should I have just added more breadcrumbs? Tysm for this recipe Nora 💓
Hi Ava. I’m so glad you love the flavor of the sausage! If they fell apart, they probably needed more breadcrumbs or quick oats. They fall apart when the mixture is too wet, but too dry could also be a problem. If you can make a patty with your hands without it crumbling, it should be fine. That said, you do have to be gentle when cooking and flipping them. I hope this helps!
I was just thinking that I wanted to try making some breakfast sausages and your recipe popped up in my email!! Thank you!
Your seasonings are spot on and taste wonderful. I had some mushrooms that needed using so I processed mushroom and walnuts and added them to the mix and the result is really great. I will definitely be making these again and again.
Hi Cheryl. I love your idea of adding mushroom and walnuts! Thanks for sharing your cooking experience and stellar review! I’m so glad you loved the recipe! Happy cooking!
These are amazing! Easy to make and incredibly delicious. Fennel seeds add an authentic flavour. Your recipes never disappoint.
Thanks Ann! I’m so happy you enjoyed the breakfast sausages.
These were delicious! Came together so easily. I used the textured soya from my local Asian market and dark soy sauce. We thought they looked exactly like sausage patties from the store. I crumbled some into a Just Egg quiche with lots of veggies and it was excellent. We will definitely make these again.
Do you think this would work using soy curls? Chopped, or the tiny bits at the bottom of the bag? Has anyone tried this?
Yes, it would work. I’ve put soy curls in my food processor before to make them into smaller pieces.
These are delicious but mine fell apart completely. Any ideas for holding it together?
If they fell apart, they probably needed more breadcrumbs or quick oats. They fall apart when the mixture is too wet, but too dry could also be a problem. If you can make a patty with your hands without it crumbling, it should be fine. That said, you do have to be gently when cooking and flipping them.
Could you use dark soy sauce instead of regular soy sauce to give the extra colour to the patties, if you don’t have Kitchen Bouquet?
I bet that would work, yes. Enjoy!
The recipe looks great, but the measurements are confusing. Is better if you use cups and measuring spoons. I would love to try it soon.
I cook and bake using cups and tablespoons/teaspoons, not metric. So that would probably be best, but I do offer metric for those who need it.