BREAKFAST

Easy Vegan Breakfast Sausage Patties (TVP) • It Doesn’t Taste Like Chicken

Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal!

Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal! #itdoesnttastelikechicken #veganrecipes

These homemade easy vegan sausage patties are made with Textured vegetable protein (TVP). They are super meaty, high in protein, and so much more affordable than store-bought vegan meats! I’m pretty new to TVP but it’s quickly becoming a favorite in my house, because it’s cheap, easy to find, and it has a fantastic meaty texture. A few weeks ago I posted a recipe for TVP Taco Meat– what TVP recipe should I post next? Let me know in the comments!

Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal! #itdoesnttastelikechicken #veganrecipes

The key to making these vegan sausages taste just like the real thing is to add fennel seeds. Fennel seeds are the flavor that is associated with sausage meat. Don’t you love that it’s a plant-based ingredient!? Not only do these taste like sausages but they are made with wholesome ingredients including TVP, oats, and chia or flax seeds, these are the perfect way to start your morning. They are a bit more tender in texture than meat is, but I kinda like that. And unlike my seitan recipes, these ones can be made entirely gluten-free. Yay!

TVP (textured vegetable protein)

Common Questions:

What are Vegan Breakfast Sausages Made of?

Textured vegetable protein (TVP), oats, flour, chia or flax seeds, and spices and seasonings! You may be interested in how to season vegan breakfast sausage? I’ve added soy sauce for salt and umami, maple syrup for a little breakfast sweetness, smoked paprika for some smokiness, fennel seeds for the classic sausage taste, and onion powder, garlic powder, and black pepper to amp up those flavors. The end result is a vegan breakfast sausage that tastes just like real sausage!

What is Textured Vegetable Protein (TVP)?

TVP is the short form for Textured Vegetable Protein, which contains just one ingredient: soy flour. TVP is most commonly found in granules as I use in this recipe, but you can also find it in large pieces such as chunks, slices, and strips. It’s very affordable and shelf-stable so it’s a great food to keep in your pantry at all times. You may be able to find it in your grocery store in the health food section. Or you can find it at health food stores, international grocery stores, or you can order it online on amazon.

Allergy Information & Substitutions?

To make these vegan breakfast sausage patties, omit sub the all-purpose flour for oat flour. Ensure that your quick oats and oat flour are both gluten-free. To make these oil-free you can bake them at 350F for about 20 minutes. Note that they will be a little dry. TVP is made from soy, so these cannot be made soy-free.

How to Make Easy Vegan Breakfast Sausage Patties:

Mix up the vegan sausage mixture

In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed.

Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.

Form the patties

Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop.

If using a cookie scoop (my preferred method): use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan.

flatted the patties into a disc shape

Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.

Fry the vegan sausage until its crispy on the outside and cooked through

If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky.

Cook the patties on one side until browned and crispy, 3 – 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.

Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal! #itdoesnttastelikechicken #veganrecipes

These vegan breakfast sausage patties are:

  • quick and easy to make
  • high in protein
  • have a gluten-free option
  • full of savory spices
  • incredibly delicious!

What to serve with these vegan sausages:

Vegan Fried Egg
Tofu Scramble Spice Mix – tastes like eggs!
Hearty Tofu Scramble
Easy Vegan Sheet Pan Pancakes
Vegan French Toast
Vegan Buttermilk Pancakes

Bon appetegan!
Sam Turnbull.

Print Recipe

Easy Vegan Breakfast Sausage Patties

Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal!This recipe is adapted from Unbelievably Vegan cookbook, Sarah’s Vegan Kitchen, and All Recipes.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Servings: 12 patties

Calories: 66kcal

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Instructions

  • In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed. Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.

  • Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop. If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky. If using a cookie scoop: use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan. Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.
  • Cook the patties on one side until browned and crispy, 3 – 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.

Notes

Make-Ahead: these vegan breakfast sausages can be prepared ahead, cooled, and then stored in an air-tight container in the fridge for up to 4 days or you can freeze them. They are delicious cold or reheated. You can also prepare the uncooked sausage mixture and store it in the fridge overnight and make the patties fresh in the morning. 
Quick Oats: if you only have large flake rolled oats on hand, you can make your own quick oats by simply adding them to a food processor or blender, and pulsing a few times until the oats are broken down but there is still some larger flakes.
Gluten-Free: To make these vegan breakfast sausage patties, omit sub the all-purpose flour for oat flour. Ensure that your quick oats and oat flour are both gluten-free.
Oil-free/ Oven: To make these oil-free you can bake them on a parchment paper lined baking sheet at 350F (180C) for 20 – 30 minutes, flipping halfway through. Note that they will be a little dry. 
Air Fryer: preheat your air fryer to 325F (170C), spray the basket with spray oil, and place the sausages in a single layer, working in batches if needed. Spray the sausages with spray oil and air fry 8 – 12 minutes until golden brown.

Nutrition

Serving: 1sausage patty (not including oil) recipe makes 12 patties | Calories: 66kcal | Carbohydrates: 9g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 248mg | Potassium: 46mg | Fiber: 3g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

This recipe is adapted from Unbelievably Vegan cookbook, Sarah’s Vegan Kitchen, and All Recipes.

More savory vegan recipes you might enjoy…




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