Kickstart your day with these amazing vegan sausage patties! Made from TVP, they are incredibly high in protein and have the perfect meat-like consistency. These vegan breakfast sausages are freezable too!

These vegan sausage patties have been my go-to breakfast whenever I am craving something savory! They are outrageously delicious, and pairs beautifully with a fluffy stack of soy milk pancakes or these crispy chickpea flour waffles.
The best part is that these vegan breakfast sausages are easy to make, and are ready in almost no time! Love making a large batch on the weekends so I will have something healthy to reheat on busy workdays.
💚Why you will love this recipe
- Smoky, flavorful, and meaty
- A great source of plant-based protein - a serving contains 11g of protein and only 90 calories!
- Store well and are freezable hence great for meal prep
- Fairly easy to make and is ready in 30 minutes
🤔What exactly is TVP
TVP stands for textured vegetable protein, which is also sometimes known as textured soy protein. It is a defatted soy product that is a by-product of the production of soybean oil. Hence, it is a good source of plant protein, and a ¼ cup serving roughly provides 9 grams of protein with only 56 calories.
The texture of TVP closely resembles that of ground meat, making it an excellent substitute for meat. Plus, it is extremely versatile and soaks up seasonings and sauces readily!
Where to buy
You can find TVP in most well-stocked groceries, usually in the health food aisle or baking aisle. You might also find them in your local health food stores or bulk food stores. If you still have no luck finding them, purchase TVP online through Amazon!
🧄What you will need
📃Notes / substitutions
- TVP - It is highly recommended to use TVP granules as opposed to chunks.
- Liquid smoke - An optional ingredient, provides extra smokiness and depth of flavor to these TVP breakfast sausages.
- Gluten-free - Use more oat flour in place of vital wheat gluten. Do make sure that both the oat flour and soy sauce are certified gluten-free.
🔪How to make
Preheat oven to 180C / 350F.
Bring a cup of water or broth to a boil and pour it over TVP to rehydrate it. Set aside for 5-10 minutes.
In the meantime, heat up ½ tablespoon of neutral-tasting oil in a non-stick pan on medium-high heat. Once the pan is heated, add in onion and saute for 3-4 minutes until translucent. Then, add garlic and cook for another 1-2 minutes. Remove from pan and set aside.
In a food processor, place in all ingredients, including rehydrated TVP, and the cooked onion and garlic. Pulse until all ingredients are finely chopped.
Take out about ⅓ cup of mixture and roll it into a compact ball. Then, flatten it out to form patties. Repeat for the remaining mixture.
Bake them in the oven for 20 minutes, flipping them halfway through. You can enjoy your vegan breakfast sausages baked, or pan-fry them in some oil before serving.
✔Helpful tips
- It is highly recommended to use vegetable broth to rehydrate TVP. You can even mix in some broth powder or melt ½ a broth cube if you do not have any ready-made ones.
- Be flexible with the amount of flour used. If the mixture of vegan sausage patties is too wet to shape, add a tablespoon of oat flour at a time.
- You can make 4 larger-sized patties instead of 8 smaller ones, especially if you are planning to make breakfast sandwiches with them. Do increase baking time to 30 minutes to make sure that they are properly cooked through.
- If you want these vegan breakfast sausages to look and taste like restaurant ones, pan fry them in some oil until they are charred on both sides.
- Feel free to adjust the seasonings used or even add in complementary seasonings to make this recipe your own! Some that work great in this recipe include cumin, chili powder, or a Mexican seasoning blend.
🥞How to serve
Here are some of my favorite ways to serve these vegan sausage patties -
- For an American-style breakfast, serve them alongside some silken tofu scramble, vegan bacon, toast, and potatoes.
- These TVP breakfast sausages pair beautifully with pancakes like banana oatmeal protein pancakes, pea protein pancakes, or chickpea flour pancakes.
- Make yourself some breakfast sandwiches by making the patties bigger and serving them with either a bagel or bun, vegan cheese, and some sliced tomatoes.
- Crumble it up and add it to this curry tofu scramble before serving them on buttered toast. Trust me, this combo is seriously addictive!
❔Commonly asked questions
As TVP is made from soybeans, they are naturally gluten-free. However, cross-contamination may occur during processing, so be sure to get one that is certified gluten-free if you are intolerant to it.
These vegan sausage patties will keep well in the fridge for 3-4 days. They are freezable too and can be frozen for up to 3 months. Store patties in a sealed container or zip-top bag with a layer of parchment paper in between layers to prevent them from sticking together.
Let frozen vegan breakfast sausages thaw completely in the fridge overnight or on the countertop for a few hours before reheating. You can either bake them in the oven for 6-8 minutes at 200C/400F or pan-fry them for roughly 5 minutes on each side.
More vegan breakfast recipes
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📖 Recipe
TVP Vegan Breakfast Sausage Patties
Ingredients
- 1 cup TVP granules
- 1 cup vegetable broth or water
- ½ medium yellow onion diced
- 3 cloves garlic minced
- ½ cup oat flour
- ¼ cup vital wheat gluten
- 2 tablespoon nutritional yeast
- 2 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon liquid smoke (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 180C / 350F.
- Bring a cup of water or broth to a boil and pour it over TVP to rehydrate it. Set aside for 5-10 minutes.1 cup TVP granules, 1 cup vegetable broth
- In the meantime, heat up ½ tablespoon of neutral tasting oil in a non-stick pan on medium high heat. Once pan is heated, add in onion and saute for 3-4 minutes until translucent.½ medium yellow onion, 3 cloves garlic
- Then, add in garlic and cook for another 1-2 minutes. Remove from pan and set aside.
- In a food processor, place in all ingredients, including rehydrated TVP, and the cooked onion and garlic. Pulse until all ingredients are finely chopped.½ cup oat flour, ¼ cup vital wheat gluten, 2 tablespoon nutritional yeast, 2 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon liquid smoke, salt and pepper
- Take out about ⅓ cup of mixture and roll it into a compact ball. Then, flatten it out to form patties. Repeat for the remaining mixture.
- Bake them in the oven for 20 minutes, flipping them halfway though. You can enjoy them baked, or pan fry them in some oil before serving.
Notes
- Be flexible with the amount of flour used. If the mixture is too wet to shape, add a tablespoon of oat flour at a time.
- You can make 4 larger-sized patties instead of 8 smaller ones, especially if you are planning to make breakfast sandwiches with them. Do increase baking time to 30 minutes to make sure that they are properly cooked through.
- If you want these vegan breakfast sausages to look and taste like restaurant ones, pan fry them in some oil until they are charred on both sides.
- Gluten-free - Use more oat flour in place of vital wheat gluten. Do make sure that both the oat flour and soy sauce are certified gluten-free.
- Oil-free - Use ¼ cup of water or broth to cook onion and garlic instead of oil.
Reheating - Let frozen vegan sausage patties thaw completely in the fridge overnight or on the countertop for a few hours before reheating. You can either bake them in the oven for 6-8 minutes at 200C/400F or pan-fry them for roughly 5 minutes on each side.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Louis
WOW! This was my first time using TVP and I'd definitely call it a success! I used garlic and onion powder instead of regular garlic and onion, and I made my patties half the size (so I only cooked them for 16 mins) and they came out perfect! I'll definitely be making this again. Thanks so much for publishing this recipe!
Meesha
I am so happy to hear that! It's my pleasure😁
Carol
Can we use Soy Curls that we've run thru the Vitamixer instead of TVP? Also, I think adding ground fennel seeds will give an even richer sausage flavor!
Jan
Some crushed red pepper and ground/rubbed sage would make it more sausage-like too. If not using Italian spice mix, using Vegan Ham Base, cracked black pepper, maple syrup or flavoring, and sage would make a great breakfast flavored sausage to make sausage gravy for mashed potatoes, grits or biscuits!
Meesha
Thanks for the recommendations! I have to try adding those seasonings the next time I make it.😁
Moya
I’m a bit baffled at the comment ‘ use gluten free if needed’, re the oats, when the recipe calls for viral wheat gluten so can’t possibly be gluten free anyway. Am I missing something?
Meesha
Sorry I just added it out of habit! This recipe is definitely not gluten-free.😅