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Using a bit of my food science background, these vegan breakfast sausages taste just like their meaty counterpart. With vegetable protein and a variety of spices, these plant-based sausages pack in the pork flavor.
save this recipe!If you are vegetarian but still miss the occasional breakfast sausage, then this recipe is for you! Today, I’m going into the science-y part of cooking to teach you how to make your own meat substitutes that really look, taste, and feel like the “real deal.”
Not only are these delicious, but having these fun options in your arsenal means you can feed a wide range of people with just one meal.
I tweaked a recipe from Mark Thompson at Sauce Stache, king of all things vegan meat, to bring you some new techniques. And I’m not going to lie… you’ll need some weird ingredients for this one. But once you have all the supplies, you can easily whip up vegan meats whenever you want in under 20 minutes. Let’s do this!
here’s what you’ll need
Unlike most of my recipes on the blog, this one requires some fancy ingredients you’ll likely need to order online. The perk is that once you have them in your pantry, you can make these vegan sausage patties easily anytime you want! This is just an overview – jump to the recipe for all of the measurements and full instructions!
- Fat Pucks: Weird name, right? If you look at the anatomy of breakfast sausage, it has little chunks of fat that keep things moist. We’ll make our own with water, coconut oil, and methylcellulose. We’ll basically blend those three ingredients, then freeze them into a “puck.”
- Textured Vegetable Protein: These dehydrated soy nuggets look like ground meat and are the perfect base for sausage patties.
- Pea Protein: This protein powder helps bulk up the mixture.
- Methylcellulose: A common addition in the food industry, it absorbs water, which keeps these patties super juicy.
- Pork Flavored Broth Base: This vegan powder has a pork flavor without animal products. I love this brand in particular, which comes in various flavors (like chicken, beef, and pork) and is so great for vegan cooking!
- Beetroot Powder: This helps bring some color to the patties. After all, we eat with our eyes!
- Paprika: I prefer regular over smoked here, but use what you have.
- Maple Syrup: Pork has a naturally sweet flavor, so a touch will do.
- Water: Brings it all together!
- Breakfast Sausage Seasoning: The above ingredients can make a mean pork substitute and taste like your basic ground pork. To really bring home the vegan breakfast sausage flavor, we add sage, salt, brown sugar, red pepper flakes, and cloves.
Recipe tips
Freezer Ready: You can form the patties and freeze them before cooking. This would be perfect to take camping or just have in the freezer ready to make a couple on a Sunday morning.
Versatile Sausage: Use the mixture as a ground pork substitute anywhere you want! Just swap out the “Breakfast Sausage Seasoning” for some salt and pepper to taste.
Cook Ahead: Cook up the whole batch and store in the fridge to take on the go for easy breakfast all week.
I’m Lovin’ It
Nothing beats savory seasoned sausage for breakfast. Pair them with another breakfast classic like Egg Muffin Cups to add even more protein. Taking egg cups and sausage on the go is also super convenient.
Vegan Breakfast Sausage
Ingredients
Fat Puck
- ¼ cup water, 60 mL
- ¼ tsp methylcellulose
- ⅓ cup coconut oil, heated just until melted but not hot, 60 mL
Pork Base
- 1 cup textured vegetable protein, TVP, 60 g
- ¼ cup pea protein, 20 g
- 1 Tbsp methylcellulose
- 2 tsp pork flavored broth base
- 1 tsp beetroot powder
- ½ tsp paprika
- 1 cup water, 236 mL
- 1 Tbsp maple syrup, 15 mL
Breakfast Sausage Seasoning
- 1 tsp dried sage
- 1 tsp salt
- 1 tsp brown sugar
- Pinch crushed red pepper flakes
- Pinch ground cloves
Assembly
- 1 cup water, 236 mL
- 1 tsp cornstarch
Instructions
- Fat Puck: Add water and methylcellulose to a blender. While blender is running, slowly stream in coconut oil. Spoon mixture into a freezer-safe container and freeze until solid.
- Stir: Stir together all Pork Base ingredients. Stir in all Breakfast Sausage Seasonings. Let sit for 10 minutes.
- Add Fat: Use a cheese grater to grate the frozen fat puck into the pork base (finely chop the very end of the fat puck to protect your fingers). Stir to combine.
- Assemble: Combine water and cornstarch in a bowl. Dip your hands in the starchy water as you shape the mixture into patties, setting the patties on a parchment lined plate.
- Cook: Immediately cook patties in a well oiled pan over medium/high heat until browned and crispy on both sides.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi, you make the fat puck ahead and then you grate 1 tablespoon of it in your recipe ? I am not sure about this part…
Nope, you’ll grate the entire fat puck into the “pork” mixture! Should be quite a bit of fat, replicates that juicy pork mouthfeel 🙂
Where do you find methylcellulose. pork flavored base, and beet root powdered. I don;t think I’ve ever seen them in a grocery store.
Hi Gail! These will very likely need to be purchased online, unfortunately. I’ve included links to my favorite of each in the recipe card! 😀
Can methycellulose be substituted with Xantam Gum or corn startch? If so, how much would be needed for this recipe? Thank you!
I haven’t tried either with this recipe so I can’t say for sure, sorry about that!