Name: Vegan Breakfast Sausage Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Vegan
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); 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

Jump to Recipe· 4.8 from 19 reviews

If you’ve been craving a hearty, flavorful, and totally plant-based start to your day, this Vegan Breakfast Sausage Recipe is exactly what you need. Trust me, I’ve tried a bunch of vegan sausages over the years, and this version hits that perfect balance of smoky, savory, and just a touch of sweetness that keeps me coming back for more. Plus, it’s super easy to whip up on a lazy Sunday morning or batch prep for weekday breakfasts.

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Why This Recipe Works

Textured Vegetable Protein (TVP): It absorbs flavors beautifully, giving these vegan sausages a meaty, satisfying bite without any actual meat.
Balanced Seasoning Blend: The combination of smoked paprika, garlic, sage, and fennel seeds delivers that classic sausage aroma and taste that feels familiar and comforting.
Easy-to-Use Ingredients: You probably already have most of these pantry staples, which makes this recipe accessible and budget-friendly.
Flexible Preparation: Whether you pan-fry, bake, or freeze for later, these vegan sausages hold up well and stay delicious.

Vegan Breakfast Sausage, plant-based sausage recipe, vegan sausage breakfast ideas, homemade vegan sausage, savory vegan breakfast options - The image shows eight dark brown, crispy patties arranged evenly inside a black round pan. The patties have a coarse texture with some small bits visible, and are sprinkled lightly with small green herb pieces. The background surface seen at the top is wooden but will be imagined as a white marbled texture. The pan has a slightly shiny area where the light reflects. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This vegan breakfast sausage recipe hinges on ingredients that bring texture, flavor, and moisture together in perfect harmony. Getting your hands on good-quality TVP and fresh spices makes a noticeable difference, so don’t skimp there.

Vegan Breakfast Sausage, plant-based sausage recipe, vegan sausage breakfast ideas, homemade vegan sausage, savory vegan breakfast options - Flat lay of textured vegetable protein chunks soaking in warm golden vegetable broth, scattered fennel seeds with their tiny oval shapes, vibrant rusty red smoked paprika powder dusted lightly, smooth piles of pale beige onion and garlic powders, small heap of rich brown soy sauce glistening in a drop, golden ground flaxseeds showing their fine grainy texture, soft fluffy white panko breadcrumbs, and a small amber pool of pure maple syrup catching light, all beautifully arranged with natural spacing and gentle overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Textured Vegetable Protein (TVP): Acts as the base and absorbs the savory broth and spices for that meaty texture.
Vegetable broth: Hydrates the TVP and adds a rich, savory undertone.
Fennel seeds: A classic sausage spice that lends a subtle anise-like sweetness.
Onion powder & garlic powder: Essential aromatics that build savory depth without the bulk of fresh ingredients.
Smoked paprika: Injects that warm, smoky flavor so many sausage lovers crave.
Ground sage: Traditional herb that rounds out the sausage spice profile perfectly.
Soy sauce: Adds umami and saltiness; can be swapped for tamari for gluten-free.
Kitchen Bouquet (optional): Gives a rich brown color but doesn’t affect flavor much — feel free to skip it.
Neutral oil: For cooking without overpowering the sausage’s flavor.
Pure maple syrup: Balances the spices with a touch of natural sweetness.
Liquid smoke: Heightens the smoky notes—key for that “meaty” feeling.
Ground flaxseeds: Helps bind everything together while adding a nutritional boost.
All-purpose flour: Acts as another binder; gluten-free alternatives work well.
Panko breadcrumbs or quick oats: Provide texture and help hold the patties without being mushy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this Vegan Breakfast Sausage Recipe depending on what I have or what mood I’m in. You can make it smoky, spicy, or even sweet just by adjusting a few ingredients.

Spicy Kick: Add a pinch of chili flakes or cayenne pepper to give your sausages a little heat—I never skip this when I want some extra wake-up power.
Herbal Twist: Fresh chopped rosemary or thyme can be stirred in for a more garden-fresh sausage flavor.
Gluten-Free: Substitute tamari for soy sauce, and opt for gluten-free flour and certified gluten-free oats or breadcrumbs easily.
Swap Flax for Chia: If you’re out of flaxseeds, chia seeds mixed with water work just as well to bind the patties.

Step-by-Step: How I Make Vegan Breakfast Sausage Recipe

Step 1: Rehydrate the TVP

Start by placing your TVP in a large mixing bowl, then pour in warm vegetable broth. Let it soak for about 15 minutes until it’s tender and most of the broth is absorbed. You’ll see the TVP plump up nicely—this step is crucial for that satisfying texture, so don’t rush it!

Step 2: Mix in the Flavor Bomb

Once the TVP is ready, add all the spices, seasonings, oils, and binding ingredients. Stir everything together until well combined. If it feels too wet or loose, toss in a bit more breadcrumbs or oats until the mixture holds together like a sausage patty.

Step 3: Shape Your Patties

Wet your hands slightly (to prevent sticking) and form the mixture into patties. You can make them any size you want, but I usually aim for smaller breakfast-sized patties that cook quickly and fit nicely in sandwiches.

Step 4: Pan-Fry to Perfection

Heat a few tablespoons of neutral oil in a non-stick or cast-iron skillet over medium heat. Add the patties and cook about 3-4 minutes each side until they get golden brown and a bit crispy around the edges. You’ll know they’re done when they hold together well and have that irresistible browned scent filling your kitchen.

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Pro Tips for Making Vegan Breakfast Sausage Recipe

Don’t Skip the Soak: Giving the TVP enough time to soak up broth means you’ll end up with moist, juicy ‘sausages’ rather than dry crumbles.
Adjust Moisture Wisely: Mix the dough only until everything is just combined. Over-mixing can make the patties dense and dry.
Low and Slow for Browning: Cook on medium heat so the outside crisps nicely without burning before the inside is cooked through.
Let Rest Before Serving: Giving the patties a minute or two off the pan helps them set up and hold their shape better.

How to Serve Vegan Breakfast Sausage Recipe

Garnishes

I usually serve these sausages with a sprinkle of fresh parsley or chives on top—it adds a pop of color and a mild herbal freshness that balances the smoky spices perfectly. A little Dijon mustard on the side is my go-to dipping sauce for an extra zing.

Side Dishes

My favorite pairings include crispy breakfast potatoes, buttery toasted English muffins, and sautéed greens like kale or spinach. This vegan sausage also plays really well alongside scrambled tofu or vegan pancakes for a cozy brunch at home.

Creative Ways to Present

For special occasions, I love making mini sausage sliders with vegan cheese and pickles, or slicing the sausages and stirring them into breakfast hash. They also hold up well chopped into pasta sauces or breakfast casseroles for a plant-based twist.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the patties cool completely, then store them in an airtight container in the fridge. They keep beautifully for up to 4 days — perfect for busy mornings when you just want to grab and go.

Freezing

This Vegan Breakfast Sausage Recipe freezes like a dream. Arrange the cooled sausages in a single layer on a baking sheet to flash-freeze, then transfer to a resealable bag. They’ll last for up to 3 months and thaw quickly.

Reheating

Reheating is simple: pop them in an air fryer or oven for a few minutes to crisp them up again. I’ve also microwaved them when I’m in a hurry—just cover and heat until warmed through. The air fryer or pan-fry gives the best texture, though.

FAQs

Can I make Vegan Breakfast Sausage Recipe without TVP?

While TVP gives you that classic meaty texture, you can try substituting it with minced mushrooms, lentils, or finely chopped walnuts. These options change the texture but still deliver great flavor when seasoned well.
Is this recipe gluten-free?

It can be! Just swap soy sauce for tamari, use gluten-free all-purpose flour, and opt for gluten-free breadcrumbs or oats. This way, you can enjoy a gluten-free version without losing any taste.
How spicy is this Vegan Breakfast Sausage Recipe?

By default, it’s mildly spicy thanks to the smoked paprika and savory seasonings. You can easily add chili flakes or cayenne if you prefer a spicier sausage.
Can I bake the vegan sausages instead of pan-frying?

Absolutely! Bake at 375°F (190°C) for about 20 minutes, flipping halfway through. Baking yields a nicely browned exterior while keeping the inside tender.
How long do these vegan sausages last in the fridge?

Stored in an airtight container, they’ll stay fresh for about 4 days. Always check for any off smells just to be safe!

Final Thoughts

This Vegan Breakfast Sausage Recipe holds a special spot in my morning routine because it’s comforting, customizable, and genuinely delicious—all without compromising on nutrition or ethics. I feel confident sharing it because it’s straightforward enough for beginners but tasty enough to delight anyone. So give it a try and savor those warm, savory bites—you might just find your new favorite breakfast staple!