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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.

Recipe Summary

15 mins
10 mins
10 mins
35 mins
16 sausage patties


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Form into tablespoon-size balls and flatten slightly.

  • 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

126 calories; protein 14.7g; carbohydrates 11.6g; fat 3.3g; sodium 571.4mg. Full Nutrition