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· 4.5 from 11 reviews

If you love starting your day with something savory and satisfying but want to keep it totally plant-based, this Vegan Breakfast Sausage Recipe is going to be your new best friend. It’s packed with flavor, has that perfect hearty texture, and really nails that smoky, spiced sausage vibe without a hint of meat. Trust me, once you try making these, you’ll never reach for the store-bought version again.

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Why This Recipe Works

Flavor-packed spices: The mix of fennel, smoked paprika, and liquid smoke creates that authentic sausage taste you’re craving.
Perfect texture: Using TVP soaked in broth with breadcrumbs keeps the patties juicy but sturdy enough to hold together.
Simple, accessible ingredients: Most are pantry staples or easy to find, making this a go-to recipe anytime.
Flexible and forgiving: Adjust the seasoning, oil, or binders to get your ideal sausage texture and flavor.

Vegan Breakfast Sausage, plant-based sausage patties, vegan breakfast ideas, homemade vegan sausage, meatless breakfast recipes - 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

The magic in this Vegan Breakfast Sausage Recipe lies in how the ingredients come together—each one adding a layer of flavor or texture that mimics traditional sausage so well. Plus, knowing a bit about why helps you tweak the recipe to your taste or pantry.

Vegan Breakfast Sausage, plant-based sausage patties, vegan breakfast ideas, homemade vegan sausage, meatless breakfast recipes - 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

TVP (Textured Vegetable Protein): This is your meat substitute; it soaks up broth to become juicy and meaty in texture.
Vegetable broth: Used to hydrate the TVP, giving it a savory depth.
Fennel seeds: Classic sausage flavor that brings warmth and subtle sweetness.
Onion & garlic powder: Adds essential savory aromatics without overpowering.
Smoked paprika: Delivers the much-loved smoky note typical of breakfast sausages.
Ground sage: A traditional herb in sausage making, adding earthiness.
Soy sauce: Amp up the umami and saltiness naturally.
Kitchen Bouquet (optional): For a beautiful deep brown color—perfect if you want those Instagram-worthy sausages.
Neutral oil: Helps with frying and keeps the patties moist.
Maple syrup: Balances salt and spice by adding a subtle touch of sweetness.
Liquid smoke: Boosts that smoky flavor, making the patties taste indulgent without grilling.
Ground flaxseeds: Acts like a binder and adds a wholesome touch.
All-purpose flour: Helps hold everything together for that perfect patty shape.
Panko breadcrumbs or quick oats: Adds structure and helps absorb moisture for a balanced texture.

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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.

Make It Your Way

I love personalizing this vegan breakfast sausage recipe depending on what I have on hand or what flavor vibe I’m going for—don’t hesitate to do the same! Whether you want more heat, less oil, or need a gluten-free spin, this recipe is super flexible.

Spice It Up: I’ve kicked things up a notch with some cayenne or chili flakes when I want a little morning fire.
Gluten-Free Version: Swapping soy sauce for tamari and gluten-free flour and oats works beautifully without sacrificing texture.
Herb Variations: Sometimes I add a bit more sage or fresh herbs like thyme for a seasonal twist.
Oil-Free Option: Try baking the patties lightly sprayed with oil if you want to reduce fats.

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

Step 1: Hydrate Your TVP Perfectly

Start by pouring warm vegetable broth over the TVP in a large bowl. Let it sit for about 15 minutes so the TVP fully soaks up that savory liquid and springs to life with a slightly spongy texture. Don’t rush this step—it’s crucial for juicy sausages.

Step 2: Mix in All the Flavor Bombs

Once the TVP is ready, add all your spices, sauces, oils, flaxseed, flour, and breadcrumbs or oats directly into the bowl. Stir everything well with a spoon or your hands to combine. The mixture should stick together when pressed; if it feels too loose, toss in additional breadcrumbs little by little.

Step 3: Shape and Pan-Fry to Golden Perfection

Using your hands, form the mixture into small patties—about the size of your palm and roughly half an inch thick. Heat a good splash of neutral oil like canola or sunflower in a non-stick or cast iron skillet over medium heat. Fry the patties for 3-4 minutes on each side until they get that gorgeous golden-brown crust. Resist the urge to crowd the pan; give them room to crisp up.

Step 4: Serve or Store

Serve these up immediately while warm and crispy, or let them cool and pop them in the fridge for up to 4 days. You can also freeze them if you want to make a big batch for quick breakfasts later on.

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Tips from My Kitchen

Don’t Skip the Broth: Soaking the TVP in warm broth instead of plain water makes a world of difference in flavor.
Adjust Breadcrumbs Gradually: Adding breadcrumbs a little at a time helps you get the perfect sausage texture—not too dry, not too mushy.
Use a Hot Pan: Preheat your skillet well; this ensures gorgeous browning without the patties sticking.
Avoid Overcrowding: Fry sausages in batches if needed to maintain a crisp crust on each patty.

How to Serve Vegan Breakfast Sausage Recipe

Garnishes

I usually like a sprinkle of freshly chopped parsley or chives—it adds a fresh, green pop that balances the smoky, rich flavor. Sometimes a drizzle of extra maple syrup on the side gives a hint of sweetness that I adore, especially on cooler mornings.

Side Dishes

These sausages pair perfectly with classic sides like crispy hash browns, sautéed mushrooms, and avocado toast. On lazy weekends, I love serving them alongside scrambled tofu and fresh fruit for a colorful, filling breakfast plate.

Creative Ways to Present

For brunch parties, I like cutting the patties into bite-sized pieces and offering them on skewers with cherry tomatoes and grilled bell peppers—makes for a fun “sausage appetizer” feel! Another favorite is layering them in breakfast sandwiches with vegan cheese and spicy mustard. Trust me, your guests will be wowed.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the sausages cool completely, then store them in an airtight container in the fridge. They keep nicely for up to 4 days, making them a great prep-ahead option if you want a protein-packed breakfast ready to heat.

Freezing

I typically freeze these patties individually on a parchment-lined tray, then transfer them to a freezer bag once solid. This way, I can grab just the amount I want later without thawing the whole batch. They freeze beautifully for up to 3 months.

Reheating

To reheat, I prefer an air fryer to bring back that crispy edge—just a few minutes at 350°F does the trick. If you don’t have one, warming in a hot skillet or oven works well, too. The microwave is fine for convenience but might soften the crust.

FAQs

Can I make this Vegan Breakfast Sausage Recipe gluten-free?

Absolutely! Just swap the soy sauce with tamari, use gluten-free all-purpose flour, and choose gluten-free certified breadcrumbs or quick oats. The texture and flavor will stay just as delicious.
What can I use instead of TVP?

While TVP gives the best texture here, you can experiment with cooked lentils or finely chopped mushrooms as a substitute. Just keep in mind the moisture content may require adjusting the binders.
Is Kitchen Bouquet necessary?

Nope. It’s mainly for that rich, dark color, so you can leave it out if you don’t have it on hand—the flavor won’t change much.
How long does this vegan sausage keep in the fridge?

Store in an airtight container and enjoy within 4 days for the best texture and flavor.

Final Thoughts

This Vegan Breakfast Sausage Recipe has become such a staple in my kitchen because it’s delicious, quick to make, and so adaptable. It helps me start my mornings with a comforting, protein-packed bite that makes going vegan feel effortless and joyful. Give it a try and watch it become your new favorite breakfast hack—I’m pretty sure you’ll love it as much as I do.