Vegan Breakfast Sausage
Wake up your mornings with a hearty and flavorful twist by making these Vegan Breakfast Sausages! Packed with plant-based protein from textured vegetable protein (TVP) and wholesome rolled oats, these savory sausages offer a satisfying bite while being entirely meat-free. Infused with a medley of warm spices like smoked paprika, fennel, and sage, along with a subtle touch of sweetness from maple syrup, they deliver the perfect balance of flavors. Easy to prepare in just 35 minutes, these golden-brown sausages are pan-fried to perfection and pair beautifully with tofu scramble, pancakes, or your favorite breakfast sides. Make a batch to enjoy fresh or freeze for a quick, protein-packed breakfast any day of the week. Perfect for vegans and anyone looking to add more plant-based options to their breakfast routine!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Vegetable broth
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 1 cup Rolled oats
- 2 tablespoons Garbanzo bean flour (chickpea flour)
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Fennel seeds (crushed)
- 1 teaspoon Ground sage
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine the ground flaxseed and water to create a flax egg. Stir well and let it sit for 5 minutes to thicken.
In a medium bowl, add the TVP and pour the vegetable broth over it. Stir to combine and let it rehydrate for 10 minutes, or until the liquid is fully absorbed.
In a food processor, add the rolled oats and pulse a few times until they resemble coarse flour. Set aside.
To the bowl with the rehydrated TVP, add the prepared flax egg, chickpea flour, soy sauce, maple syrup, and nutritional yeast. Mix well.
Add all the dry spices, including smoked paprika, garlic powder, onion powder, crushed fennel seeds, ground sage, black pepper, and red pepper flakes, to the mixture. Stir to evenly distribute the spices.
Gradually stir in the ground oats, adding enough to create a moldable dough. The mixture should hold together when pressed but not feel overly sticky.
Form the mixture into small sausage-shaped patties or links, about 2-3 inches long, or form round patties if preferred.
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the sausage pieces in batches, being careful not to overcrowd the pan.
Cook the sausages for 2-3 minutes on each side, or until golden brown and heated through.
Remove from the skillet and serve immediately. These sausages pair well with tofu scramble, toast, or pancakes. They can also be kept in the fridge for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 18.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
