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    Home » Breakfast

    TVP Vegan Breakfast Sausage Patties

    Published: Aug 13, 2021 · Modified: Sep 29, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Incredibly chewy and meat-like, these vegan breakfast sausage patties are smoky, savory and flavorsome. Made from TVP, they are high in protein and super filling. These patties store well and are freezable too!

    A stack of 5 sausage patties with a fork, fresh rosemary leaves and glass of water in the background.

    These TVP breakfast sausages has been my go-to breakfast whenever I am craving something savory! They are outrageously delicious, and pairs beautifully with a fluffy stack of vegan American pancakes.

    Jump to:
    • 💚Why you will love this recipe
    • 🤔What exactly is TVP
    • 🧄What you will need
    • 📃Notes / substitutions
    • 🔪How to make
    • ✔Helpful tips
    • 🥞How to serve
    • ❔Commonly asked questions
    • More vegan breakfast recipes
    • 📖 Recipe

    💚Why you will love this recipe

    • Extremely flavorful and meaty - You will be surprised by how similar these vegan breakfast sausage patties taste like the regular ones! Promise they are not mushy and do not break apart easily.
    • Wholesome and a great source of plant based protein - Hence, they are incredibly satisfying to keep you full till lunchtime.
    • Easy to make and minimal prep work needed - These TVP breakfast sausages are foolproof and beginner-friendly! Only a few simple ingredients needed and everything is ready in under an hour.
    • Great for meal prep - These patties not only stores well in the fridge, but is freezable too! You can easily double or triple the recipe as part of your meal prep.

    🤔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 in 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 them online through Amazon! (I am using the Bob's Red Mill ones)

    🧄What you will need

    Ingredients needed like tvp, vital wheat gluten, oat flour, onion and garlic on a grey background.
    Seasonings needed like nutritional yeast, soy sauce, maple syrup, liquid smoke and other herbs and spices.

    📃Notes / substitutions

    • TVP - It is highly recommended to use TVP granules as oppose 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.
    • Oil-free - Use ¼ cup of water or broth to cook onion and garlic instead of oil.

    🔪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.

    Rehydrated TVP in a white bowl with a fork on a checkered tablecloth.

    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. Then, add in garlic and cook for another 1-2 minutes. Remove from pan and set aside.

    Collage showing sauteing onion then adding in garlic in a black pan.

    In a food processor, place in all ingredients, including rehydrated TVP, and the cooked onion and garlic. Pulse until all ingredients are finely chopped.

    Collage showing before and after processing all ingredients in a food processor.

    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 TVP breakfast sausages baked, or pan fry them in some oil before serving.

    Collage showing before and after baking sausage patties in a baking sheet lined with parchment paper.

    ✔Helpful tips

    • It is highly recommended using 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 TVP breakfast sausages is too wet to shape, add in a tablespoon of oat flour at a time.
    • You can make 4 larger sized patties instead of 8 smaller one, 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 TVP 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 seasonings used or even add-in complementary seasonings to make this recipe your own! Some that work great in this recipe includes cumin, chili powder or Mexican seasoning blend.
    Vegan breakfast sausages arranged on a parchment paper with rosemary leaves, chili flaes and a fork in the background.

    🥞How to serve

    Here are some of my favorite ways to serve these vegan breakfast sausage patties -

    • For an American style breakfast, serve them alongside some silken tofu scramble, vegan bacon, toast and potatoes.
    • These TVP breakfast sausages pairs beautifully with this super fluffy American pancakes. If you are looking to get in more protein, try out this pea protein pancakes instead.
    • Make yourself some breakfast sandwich 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

    Is TVP gluten-free?

    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 intolerance to it.

    This Bob's Red Mill TVP is one of the many that is certified to be free from gluten.

    How to store and are they freezable?

    These vegan breakfast 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 TVP breakfast sausages thaw completely in the fridge overnight or on 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.

    5 vegan patties on a cast iron skillet with glass of water, some rosemary leaves and a fork in the background.

    More vegan breakfast recipes

    • Easy Almond Milk Crepes
    • Vegan Baked Oats for One (TikTok inspired)
    • Vegan Banana Protein Powder Waffles (gluten-free + healthy)
    • Eggless French Toast

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A stack of 5 vegan sausage patties with another one leaning on the stack.

    TVP Vegan Breakfast Sausage Patties

    Meesha
    Incredibly chewy and meat-like, these vegan breakfast sausage patties are smoky, savory and flavorsome. Made from TVP, they are high in protein and super filling. These patties store well and are freezable too!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 8 patties
    Calories 90 kcal

    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
    Prevent your screen from going dark

    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. Then, add in garlic and cook for another 1-2 minutes. Remove from pan and set aside.
      ½ medium yellow onion, 3 cloves garlic
    • 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

    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.
    Tips 
    • Be flexible with the amount of flour used. If the mixture is too wet to shape, add in a tablespoon of oat flour at a time.
    • You can make 4 larger sized patties instead of 8 smaller one, 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.
     
    Storing - These vegan breakfast 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.

    Reheating - Let frozen TVP breakfast sausages thaw completely in the fridge overnight or on 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

    Calories: 90kcalCarbohydrates: 10gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 374mgPotassium: 91mgFiber: 3gSugar: 2gVitamin A: 86IUVitamin C: 2mgCalcium: 54mgIron: 2mg

    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.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
    « Easy Almond Milk Crepes
    Crunchy Matcha Granola using Quick Oats (Vegan) »

    Reader Interactions

    Comments

    1. Carol

      April 28, 2022 at 8:59 am

      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!

      Reply
    2. Moya

      August 22, 2021 at 1:48 am

      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?

      Reply
      • Meesha

        August 23, 2021 at 10:39 am

        Sorry I just added it out of habit! This recipe is definitely not gluten-free.😅

        Reply

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