Vegan Breakfast Sausage

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TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.

Submitted by Breanna Ford
Published on March 9, 2020
5
5
5
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
8
Yield:
16 sausage patties
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup texturized vegetable protein (TVP)

  • 1 cup warm vegetable broth

  • 1 tablespoon flaxseed meal

  • ¾ cup quick-cooking oats

  • 2 tablespoons nutritional yeast

  • 1 tablespoon all-purpose flour

  • 1 tablespoon vital wheat gluten

  • 2 teaspoons dried sage

  • 1 teaspoon ground black pepper

  • 1 teaspoon fennel seeds

  • 1 teaspoon garlic powder

  • ½ teaspoon ground thyme

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon cayenne pepper

  • ¼ cup water

  • 2 tablespoons soy sauce

  • 1 tablespoon maple syrup

  • 1 tablespoon cooking oil

Directions

  1. Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.

  2. Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.

  3. Form into tablespoon-size balls and flatten slightly.

  4. Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

Cook's Notes:

You can use warm water instead of vegetable broth, any type of flour that you prefer, and Bragg(R) Amino Acids instead of soy sauce.

If dough is too wet, sprinkle slightly more flour (or oats/breadcrumbs) and mix again, adjust and mix as needed until dough will mostly still stick together in tablespoon-size balls.

Nutrition Facts (per serving)

126 Calories
3g Fat
12g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 126
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 571mg 25%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 15g 29%
Vitamin C 0mg 0%
Calcium 46mg 4%
Iron 3mg 17%
Potassium 120mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.