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A white plate with several cooked, browned vegan breakfast sausage patties placed on parchment paper, with eggs and English muffins partially visible in the background.
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Vegan Breakfast Sausage

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfasts
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword: tvp recipe, vegan breakfast sausage, vegan sausage, vegetarian breakfast sausage
Servings: 8 sausages
Author: Sarah Bond

Ingredients

Fat Puck

Pork Base

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.
    Three round blocks of white cheese are placed on a light pink surface next to a metal box grater, ready to pair with vegan breakfast sausage for a delicious meal.
  • Stir: Stir together all Pork Base ingredients. Stir in all Breakfast Sausage Seasonings. Let sit for 10 minutes.
    A clear bowl with a pinkish-red mixture being stirred by a wooden spoon, resembling ground meat coated in a sauce—perfect for making vegan breakfast sausage.
  • 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.
    A clear bowl containing red batter and a pile of granulated sugar on top, ready for mixing—perfect for pairing with vegan breakfast sausage.
  • 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.
    Six unbaked red cookie dough rounds sit on a parchment-lined baking sheet, spaced apart and ready for baking—perfect alongside your favorite vegan breakfast sausage for a delightful morning treat.
  • Cook: Immediately cook patties in a well oiled pan over medium/high heat until browned and crispy on both sides.
    Three browned vegan breakfast sausage patties are frying in oil in a black non-stick skillet.

Notes

Recipe from Mark Thompson at Sauce Stache, with some minor revisions. 
Storage: You can keep these in the fridge in an airtight container for up to 4 days or freeze them for up to 3 months. Reheat in the oven, on the stove top, in the air fryer, or in the microwave.

Nutrition

Serving: 1patty | Calories: 114kcal | Carbohydrates: 3.3g | Protein: 4.5g | Fat: 9.6g | Saturated Fat: 7.9g | Cholesterol: 0mg | Sodium: 563mg | Potassium: 78mg | Fiber: 19.3g | Sugar: 2.1g | Calcium: 15mg | Iron: 1mg
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