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Vegan Breakfast Sausage

Rated as 5 out of 5 Stars

"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."
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35 m servings 126
Original recipe yields 8 servings (16 sausage patties)


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  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® 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; 3.3 11.6 14.7 0 571 Full nutrition

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This is the Best veggie sausage I've ever had!