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Vegan Breakfast Sausage

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Let’s turn some boring TVP into some SAVORY Vegan Breakfast Sausage! A perfect substitute for Pork Sausage!

In most cases, I will totally just get some easy and convenient Vegan Breakfast Sausage from the store. However, that stuff can get pricey, and I know a lot of folks would rather make their own at home, and after making these, I can see why! These are super dang good, and come pretty close to what you get at the store and are a lot cheaper!

I decided on using some TVP for these, but not vital wheat gluten as I wanted to make these as easy to make as possible and also provide a gluten free option.

When I tested out a batch with vital wheat gluten, I found that you really need to steam them first to get a good texture, and I wanted these to come together much faster. All we really need to do is put a bunch of ingredients together, form some patties and then cook ’em on a pan!

The TVP does give it some good bite, but I will be the first to admit that these aren’t as bouncy as vegan sausages from the store. It’s close, but not quite the same, but they are still great as is!

why you’ll dig this vegan breakfast sausage

For one, they are much cheaper than anything store-bought. And even though we are using quite a bit of seasonings, they are really easy to make. You can enjoy them anyway you would eat a non-vegan sausage patty. I personally love them in a Vegan McMuffin!

ingredients for vegan breakfast sausage

I do call for a lot of ingredients admittedly, but most of them are pantry staples. They are really all just adding different levels of flavor. But if you omit 1 or 2 it won’t be a deal breaker.

  • TVP – this is the base of our sausage and is mandatory! In other parts of the world like Europe these are called Soya Chunks. Just get the kind that are the same size as ground beef.
  • Vegan Beef Broth – feel free to use veggie broth instead.
  • Mushroom Seasoning – I use this quite often. It packs a lot of umami, but use more nutritional yeast if you can’t find any.
  • Nooch, onion and garlic powder etc. – We make good use of a few pantry staples for some sausage flavor.
  • Vegan Mayo – you can sub for some neutral oil, but I like the tang and added binding of vegan mayo.
  • Blackstrap Molasses – adds some nice iron flavor and color.
  • Gravy Master, Worcester, Liquid Smoke – all add some nice flavor and color. But you can skip these if you can’t get them.
  • Ground flax – for binding, like a vegan egg!
  • Flour – also for binding, but use GF flour if you wish.
  • Breadcrumbs – I’ve made these with both panko and regular breadcrumbs and find that regular breadcrumbs do a better job of binding. You can use oats for gluten free! I would recommend pulsing them in a food processor to get them into smaller, breadcrumb sized pieces.

how to make vegan breakfast sausage crumbles

Also, if you just want to make sausage crumbles, omit the binders (flax, flour and breadcrumbs) and you’ll be good to go!

How to make vegan breakfast sausage patties

This really couldn’t be easier! We just need to rehydrate some TVP in some vegan beef broth (or veggie broth).

Then combine that with all the seasonings.

Next add the binders such as ground flax, flour and breadcrumbs. You can of course use GF flour and breadcrumbs or oats instead to make it gluten free! Then form into patties and fry them to perfection!

Gluten-Free Option

To make this gluten free, just sub the breadcrumbs for oats and the flour for gluten free flour (I like the Bob’s Red Mill All-Purpose GF Flour!) I recommend pulsing the oats in a food processor or blender to get them into smaller bits. You’ll also wanna use Tamari instead of Soy Sauce!

Storage

Refrigerate and use in 3-5 days, or freeze for up to 1 month. I would recommend freezing the patties after they’ve been formed but before grilling them. Then let them thaw and cook them as you normally would.

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TVP Breakfast Sausage

Thee Burger Dude
4.56 from 27 votes
Course Breakfast
Servings 6 -8 Patties

Ingredients
  

  • 1 cup TVP
  • 1 cup Vegan Beef Broth or veggie broth
  • 2 Tbsp nutritional yeast
  • 2 Tbsp Mushroom Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground sage
  • 1/4 tsp fennel seeds chopped
  • 1/8 tsp ground cloves optional
  • 1/4 cup vegan mayo or neutral oil
  • 1 Tbsp blackstrap molasses
  • 2 Tbsp maple syrup
  • 1 Tbsp soy sauce
  • 1 tsp vegan worcestershire sauce
  • 1 tsp Gravy Master or browning sauce
  • 1/2 tsp liquid smoke
  • 2 Tbsp ground flaxseed
  • 30 grams all purpose flour or GF flour
  • 1/2 – 1 cup breadcrumbs or oats

Instructions
 

  • Rehydrate the TVP in the vegan beef broth for about 15 minutes.
  • Add all the seasonings and stir to combine. For the breadcrumbs, start with about 1/2 cup, and keep adding until you can form patties that keep their shape. It should feel very similar to Beyond or Impossible meat. I like to form a patty and toss it from hand to hand to see if it will hold its shape as a test.
  • To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned.
  • Serve immediately and enjoy!
Tried this recipe?Let us know how it was!

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23 Comments

  1. This is the BEST vegan sausage I’ve ever had! My family and I have been vegetarians for over 20 years and we all love this recipe. Thank you, Burger Dude!

  2. 5-stars! I tried these recently and made breakfast sandwiches. Absolutely killer. Genuinely prefer them over Beyond and Impossible — I’m a level 99 veggie you understand, this recipe is meaty but not in a scary way haha. So easy and economical. Save your money and cherish your tastebuds.

  3. Do you think I could use vegan mayo made using silken tofu? I’m trying to squeeze in as much protein as I can.

  4. Dude, this is a great recipe! Ive tried others and yours is my fav! I live in Europe and some of the ingredients I had to substitute with others similar but very happy with the outcome overall! Thanks!

  5. The texture of this was great! Next time I’ll skip the cloves, though – I found it overpowering, and it actually made the sausage taste just like haggis! Not a bad thing at all, but not what I was expecting in a breakfast sausage. I’ll definitely make it as haggis for my family.

    1. Oh dang, sorry about that. I’ve never had haggis! I’ll add a note that the cloves are optional, and maybe reduce the amount.

    1. Haha, this isn’t Nora Cooks! But you can get the mushroom seasoning at an Asian market or on Amazon. I linked to it in the blog post, thanks!

  6. Hi there!
    I am super excited to whip these guys up on my upcoming kitchen endeavors for my omni family to enjoy!
    I do happen to have methylcellulose on hand ( hardly use it! ) I was wondering how I could incorporate it into your lovely recipe without over altering the finished product?
    Thank you so much for sharing these awesome concoctions!

  7. Hi Nora,

    is it possible to roll these into a more conventional sausage shape? Do you have any cylindrical sausage recipes? Thank you!

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