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Vegan Breakfast Sausage

4.6 from 13 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 patties
Author: Sarah Sullivan

Ingredients

  • 1 cup vegetable protein
  • 1 cup hot water
  • 2 flax eggs (2 tablespoons ground flaxseed soaked in 1/4 cup water)
  • 1 cup flour
  • 2 tablespoons nutritional yeast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon ground sage
  • 1 teaspoon fennel, optional
  • 1 teaspoon black pepper
  • 2 tablespoons soy sauce or liquid aminos
  • 2 tablespoons maple syrup

Instructions

  • Pour hot water into tvp, cover and allow to sit for 5 minutes to absorb.
  • Combine flour and spices in a medium mixing bowl. Add rehydrated tvp, flax egg, soy sauce and maple syrup and stir to combine.
  • Shape into balls roughly 2" in diameter.
  • To bake, preheat oven to 425°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown.
  • To pan-fry, melt a bit of oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.

Notes

Note: You can also freeze the "dough" to have sausage patties ready to cook individually throughout the week. Shape into balls and press out into patties. Separate the patties with small parchment squares or circles and freeze in an airtight container. Place your frozen patties in a skillet and cook as directed above.
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