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I’m a big fan of store-bought plant-based sausage patties like those from MorningStar and Trader Joe’s. That being said, buying them every week adds up, so I wanted to make a super realistic recipe for vegan breakfast sausage patties I can keep stocked in the freezer for quick, high-protein breakfasts during the workweek. This recipe is easy to make and has that same meaty sausage texture as those store-bought versions!
Why You’ll Love These Vegan Breakfast Sausages
Each batch costs about $2.50–$3.50 to make (for 8 servings) and packs around 8g of plant-based protein per patty. That’s about half of the cost of a bag of store-bought patties! Here are a few more reasons we love this recipe and you will too.
Emily’s Recipe Notes:
- Flavor: Savory, salty, and umami-rich with a hint of maple
- Texture: Firm crispy edges with a meaty center
- Difficulty: Beginner-friendly with a simple, one-bowl process
- Time: Ready in about 30 minutes. Also freezer-friendly, so you can meal prep a batch ahead of time
Why This Recipe Works
Store-bought vegan sausage patties rely on a combination of plant protein and binders to create that classic texture, so this recipe follows a similar approach. The base is TVP, which is also used in many commercial versions, but here I pulse into a finer texture before hydrating.
In this recipe, the structure comes from a mixture of vital wheat gluten and potato starch. The gluten adds chew and elasticity, while the starch activates as the patties cook to help bind everything together. Too little wheat gluten and the patties won’t hold their shape, too much and they become overly firm and elastic! This recipe has just the right amount.
Ingredients
Ingredient Highlights & Some Swaps
TVP (Texturized Vegetable Protein)
This is the base of the patties. I use the one from Anthony’s Goods, which I order online since it’s usually the most affordable. Straight from the bag, the texture is pretty coarse… great for something like ground beef (I use it that way in my TVP ground beef recipe), but not ideal for patties.
I pulse it in a food processor to create a finer texture that helps everything hold together. Other brands will work, just don’t skip the pulsing step!
Vital Wheat Gluten
As mentioned above, this is what gives the patties their structure. It’s the main ingredient in seitan, and I use it often in recipes like my vegan steak and vegan chicken. I typically buy the Anthony’s Goods version online. There isn’t a direct substitute here, although I may test a gluten-free version in the future, but for now this one is essential. Don’t skip it!
Soy Sauce
Adds salt, a deep, savory flavor and color to the patties. I use regular Kikkoman soy sauce (full sodium). If you’re using a reduced sodium version, you’ll likely want to add a pinch of salt to the mixture to make sure they have enough sodium.
Spices
A mix of ground fennel seed, red pepper flakes, poultry seasoning (or ground sage), garlic powder, onion powder, and paprika creates that classic sausage flavor. You can easily adjust the spices depending on your preference: add more red pepper flakes for spicy sausage or smoked paprika for a slightly different flavor.
Maple Syrup
Just a little adds that subtle sweetness you expect from breakfast sausage and helps balance the savory spices. You can technically leave it out, but I recommend keeping it in for that tasty maple breakfast sausage flavor.
Neutral Oil
Oil helps bring everything together and adds moisture. I’ve used sunflower oil and olive oil, but avocado oil or any oil will work. You’ll also use oil when cooking the patties to help them brown.
How to Make Vegan Sausage Patties
Exact ingredient quantities are in the recipe card below!
Add all of the spices, liquid seasonings and hot water (or low sodium veggie broth) to a large bowl.
Mix the liquids together and add the fine TVP to hydrate.
Mix the TVP into the liquids until uniform and set aside for ~3-5 minutes to hydrate fully.
Once hydrated, you can add the vital wheat gluten and potato starch on top.
Mix to form a dough and scoop into 8 equal sized portions. (Or scoop into 6 larger portions). Flatten the patties into discs about 1/4-1/2″ thick.
Place on an oiled baking sheet and bake at 350F for 16-18 minutes, flipping halfway. Once baked, I recommend panfrying over medium low heat to brown both sides.
Ways to Serve Vegan Breakfast Sausage
One of the things I love most about these patties is that they’re easy to build into a full breakfast depending on what you have on hand. Here are a few ideas:
- With pancakes or waffles: Serve with my vegan buttermilk pancakes, oat milk pancakes, Bisquick pancakes, or Belgian waffles with fresh fruit and maple syrup.
- With biscuits and gravy: Use these in place of store-bought sausage in my biscuits and sausage gravy recipe.
- Breakfast sandwiches: Add to a biscuit or English muffin with tofu eggs, vegan cheese, or avocado. I’ll also be sharing a vegan buttermilk biscuit soon that pairs perfectly here (stay tuned!).
- With potatoes: Serve with roasted or pan-fried potatoes and ketchup for a simple, savory breakfast.
- Meal prep breakfasts: Pair with chia pudding, overnight oats, or a quick scramble for an easy weekday breakfast.
Storage Tips
These vegan sausage patties are very freezer-friendly, which makes them great for meal prep.
- Fridge: Store in an airtight container for up to 5 days. Reheat on the stovetop.
- Freezer (after baking): Let the patties cool, then freeze in a single layer or store in a freezer-safe container. When ready to eat, pan fry straight from frozen in a lightly oiled skillet over medium-low heat. Cover and cook for about 5 minutes per side, or until heated through and browned on the outside. If they’re browning too quickly, lower the heat.
- Freezer (after pan frying): You can also freeze them after pan frying. Reheat the same way in a skillet until warmed through.
Tips & FAQs
Yes, TVP is one of the best bases for vegan sausage patties because it has a naturally “meaty” texture and absorbs flavor well.
The texture of the TVP helps prevent crumbly vegan sausage. Straight from the bag, it’s too coarse and doesn’t bind well. Pulsing it in a food processor creates a finer texture that helps the mixture hold together. Vital wheat gluten and potato starch also add structure so the patties stay intact when cooking.
Yes. This step makes a big difference. Pulsing the TVP creates a finer texture that mimics traditional sausage and helps the patties hold together.
More Vegan Breakfast Ideas
Vegan Breakfast Sausage Patties (Crispy & Meaty)
Rate this RecipeIngredients
Wet Mix
- 2 ½ tbsp soy sauce, 33g
- 2 tbsp neutral oil, 18g
- 1 ½ tbsp maple syrup, 20g
- 1 tsp poultry seasoning or dried ground sage, 2g
- ½ tsp fennel seed, roughly ground – .25g
- ½ tsp black pepper, .5g – or ⅛ tsp red pepper flakes
- 1 tsp garlic powder, 3g
- 1 ½ tsp onion powder, 4g
- ½ tsp sweet paprika, also called regular paprika – 1g
- ⅔ cup hot water, or low sodium vegetable broth
Dry Mix
- 1 cup texturized vegetable protein, 60g – (TVP) pulsed finely in food processor after measuring
- ⅓ cup vital wheat gluten, 43g
- 2 tbsp potato starch, 16g
Instructions
- Preheat the oven to 350°F. Lightly oil a metal baking pan.
- Whisk all the wet ingredients together in a large bowl.2 ½ tbsp soy sauce, 2 tbsp neutral oil, 1 ½ tbsp maple syrup, 1 tsp poultry seasoning or dried ground sage, ½ tsp fennel seed, ½ tsp black pepper, 1 tsp garlic powder, 1 ½ tsp onion powder, ½ tsp sweet paprika, ⅔ cup hot water
- Pulse the TVP in a food processor until it’s finer, but not completely powdery. It should still have some small texture.1 cup texturized vegetable protein
- Add the TVP to the liquids and whisk to combine. Set aside for 3-5 minutes to hydrate.
- Mix in the vital wheat gluten and potato starch. Knead with your hands for ~30 seconds to bring the mixture together into a dough. Divide into 8 equal sized portions (about 38g each) or 6 larger portions. Shape into patties that are about ¼-½” thick.⅓ cup vital wheat gluten, 2 tbsp potato starch
- Place on the prepared baking pan. Add a drizzle of oil to coat both sides of the patties. Bake for 16–18 minutes, flipping halfway through. At this point, you can let them cool and freeze, or pan fry right away in a lightly oiled skillet over medium-low heat until browned on both sides (about 3–5 minutes per side).
Recipe notes
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