These Vegan Breakfast Sausage Patties are an easy alternative to store-bought vegan sausages. They’re packed with savory spices, sweet maple syrup, and plant-based protein. Oil-free, refined sugar-free, and nut allergy-friendly, they’re the perfect base for breakfast sandwiches with some vegan cheese or they’re delicious all on their own. They’re easy to make gluten-free, too!
This is such a great recipe, you’ll forget all about the “real thing”. They can be baked or pan-fried, and they’re ready in under an hour!
Serve this sausage with easy Vegan Breakfast Potatoes, or as a side for Vegan Belgian Waffles.
For more alternative vegan meats, try this Smoky Maple Tempeh Bacon or Crispy Sesame Tofu.
Why You’ll Love this Recipe
- Quick & Easy – This vegan sausage recipe uses easy to find plant-based ingredients and is ready in under an hour. All the mixing occurs in one bowl, so you can minimize the mess, too.
- Perfect for meal prep – You can easily made a double batch of these sausages and store them in the fridge for a whole week of breakfast meal prep. They’re also freezer friendly!
- Customizable – The best vegan sausage recipe is always one that can be easily tweaked. Get creative with the spices in this recipe. Add some heat with a bit of cayenne pepper or red pepper flakes or throw back to traditional sausages with some fennel seeds. Make these your own!
Ingredients
- TVP – Textured vegetable protein is the base for this recipe. It is high protein with a good texture reminiscent of traditional pork sausage. It is easy to find in most major grocery stores.
- Vegetable broth – This is used to rehydrate the TVP. You can use water instead if you don’t have veggie broth on hand.
- Ground flax seeds – Combined with warm water to make flax eggs, this acts as the binder for this recipe, preventing the sausages from crumbling when cooked.
- Nutritional yeast – Affectionately referred to as “nooch” by seasoned vegans, nutritional yeast adds a slightly cheesy flavor to any dish as well as adds some B12 vitamins! This is also easily found in most major grocery stores.
- All-purpose flour – This also helps bind the ingredients and absorb some liquid as well. You can swap for gluten-free 1:1 replacement flour or a gluten-free oat flour to make these gluten-free.
- Pure Maple Syrup – This is the only form of “sugar” in this recipe. It adds the maple flavor of course! You can omit if you aren’t in love with maple-flavored breakfast sausage or if you want to reduce the sugar even further in this recipe. If you omit this, swap with equal parts soy sauce so the liquid ratio is not thrown off.
- Liquid smoke – This adds the necessary smoky flavor. There are many varieties of liquid smoke. I have chosen a “hickory” flavor for this recipe, but you can use whatever you like. Make sure to select a gluten-free and vegan variety if that is important to you.
- Spices – I’ve used a combination of garlic powder, onion powder, sage, salt & black pepper, and smoked paprika. You can adjust the spices however you please, but I think the garlic and sage are the must keeps!
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large bowl (make sure it is heat resistant as you will be pouring boiling liquid into it)
- Cast iron skillet (if you plan to pan fry the sausages)
- Baking sheet (if you plant to bake the sausages)
- Silicone or wooden spatula
How to Make Vegan Breakfast Sausage Patties
In a small pot, bring the vegetable broth to a boil. Place the TVP into a heat-resistant bowl or storage container. Once the broth is boiling, add it to the TVP and loosely cover the bowl for 10 minutes.
Place the ground flaxseed in a small bowl and mix with 6 tbsp of warm water to make the flax eggs. Set aside for 5 minutes.
Once the TVP and flaxseed are soaked, add all ingredients into the bowl with the TVP and mix until thoroughly combined. Cover the bowl and place it in the fridge for 10 minutes. This allows the flavors to really soak into the TVP.
There are two easy cooking methods for these plant-based breakfast sausages:
1. To panfry these vegan sausages, scoop about 1/3 cup into a well-seasoned cast iron skillet or non-stick pan. Shape into a thin patty with a spatula. Heat over medium-high heat for 2-3 minutes per side or until golden brown. Total Time: about 24 minutes
2. To bake these sausages, form patties with your hands and place on a baking sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 10 minutes. Carefully flip each sausage patty and bake another 10-13 minutes or until golden brown. Total Time: about 23 minutes
That’s it! Enjoy!
How to Store
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze the patties separated by parchment paper. They will keep best flavor for up to 3 months.
More Tips
- Not Vegan? This recipe can technically be used with ground meat instead of TVP. You could also replace the flax eggs with 1 real egg.
- Gluten-free? Use a gluten free 1:1 replacement flour and ensure the brands of other ingredients (like liquid smoke and vegetable broth) are gluten-free.
- Oil-free? This recipe is oil-free! If you don’t have a non-stick pan or well-seasoned cast iron skillet, I would recommend using the baking method for these sausages to prevent sticking.
FAQ
TVP stands for Textured Vegetable Protein which is basically dehydrated soy protein. It has a meaty texture when rehydrated and tastes like whatever spices or flavors you add to it. It is a great base for many vegan meat recipes.
Yes! These veggie sausages are super freezer-friendly. Let them cool completely before separating with parchment paper (to prevent sticking) and storing in a freezer-safe container.
Vegan Maple Breakfast Sausage Patties
Ingredients
- 1 cup TVP
- 1 cup vegetable broth
- 2 tbsp Ground flaxseed ( +6tbsp water to make flax eggs)
- 2 tbsp nutritional yeast
- ⅓ cup flour
- 2 tbsp maple syrup
- 2 tsp liquid smoke
- 1 tsp sage
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a small pot, bring the vegetable broth to a boil. Place the TVP into a heat-resistant bowl or storage container. Once the broth is boiling, add it to the TVP and loosely cover the bowl for 10 minutes.
- Place the ground flaxseed in a small bowl and mix with 6 tbsp of warm water to make the flax eggs. Set aside for 5 minutes.
- Once the TVP and flaxseed are soaked, add all ingredients into the bowl with the TVP and mix until thoroughly combined. Cover the bowl and place it in the fridge for 10 minutes.
To Panfry:
- Scoop about 1/3 cup into a well-seasoned cast iron skillet or non-stick pan. Shape into a thin patty with a spatula. Heat over medium-high heat for 2-3 minutes per side or until golden brown.
To Bake:
- Form patties with your hands and place on a baking sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 10 minutes. Carefully flip each sausage patty and bake another 10-13 minutes or until golden brown.
- That’s it! Enjoy!
Notes
- Not Vegan? This recipe can technically be used with ground meat instead of TVP. You could also replace the flax eggs with 1 real egg.
- Gluten-free? Use a gluten free 1:1 replacement flour and ensure the brands of other ingredients (like liquid smoke and vegetable broth) are gluten-free.
- Oil-free? This recipe is oil-free! If you don’t have a non-stick pan or well-seasoned cast iron skillet, I would recommend using the baking method for these sausages to prevent sticking.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
Question, what’s the purpose of the maple syrup in this recipe? Is it just for flavor, or…?
Hi! Great question! It does add some moisture to the patties as well as balance the spice, but it is mostly for flavor. If you omit it, you can add another 2tbsp of broth or water. If you still want to balance the spice but don’t have maple syrup, you can sub any other liquid sweetener like agave. Hope that helps!
These sausage patties are so easy to make and use really simple ingredients. They are delicious, and I love having the option to freeze them for later!