Maple Vegan Breakfast Sausage – Cozy Peach Cuisine

These tasty vegan breakfast sausage patties are surprisingly so easy to make. The textured plant proteins give them a meaty texture and make them high in protein.

Close up of two breakfast sausages on a white plate

in the past Love sausage patties for breakfast, and since becoming a vegetarian I’ve continued to love meatless sausage patties, links, etc. While there are many vegan breakfast sausage options available at the store, they’re often expensive and can be higher in sodium than I prefer.

That’s why I spent a long, long time testing and perfecting this recipe for Maple Homemade Vegan Breakfast Sausages.

They have a hint of maple flavoring like my favorite brand of vegan breakfast sausage, along with a handful of other classic sausage seasonings and spices.

Recipe features

  • Easy and fast: ready in just 30 minutes
  • Use textured plant proteinsa high-protein meat alternative made from soybeans
  • Each veggie sausage has 6 grams of protein
  • Customizable: Easy to adjust seasonings
  • It freezes and reheats well

What will you need

Labeled ingredients
  • Textured vegetable protein (TVP) is a processed version of soybeans. Once rehydrated it has a spongy, almost meaty texture. I buy in bulk at my health food store or buy Bob’s Red Mill brand that is available in the baking aisle in most grocery stores.
  • Vegetable broth it is used to rehydrate the DVT. I like to use Better than broth mixed with water.
  • Ground sage AND fennel seeds are two classic seasonings for sausages.
  • chickpea flour acts as a binder and adds depth of flavor. It can be found in the baking aisle in most grocery stores. You can use leftover chickpea flour in these vegan breakfast muffins.
  • Maple syrup is added for a hint of maple flavor. This can be omitted if desired.
  • Ground flax seeds combine with water to make flax roe. This acts as a binder.
  • Oatmeal they are ground into oatmeal in a blender. This helps bind the sausages together.
  • I am willow adds flavor and umami depth. Use tamari for a gluten-free option.
  • Coconut oil adds richness and emulates the fatness of traditional sausage.

Step by step instructions

Before starting: Add ½ cup of rolled oats to a blender to make oatmeal. Blend until you get a homogeneous mixture. It’s okay if the flour is a little coarse.

Preparing breakfast sausages

Steps 1 to 4 to make breakfast sausage
  1. Rehydrate the DVT. Bring 1 cup of water or vegetable stock to a boil. I use my electric kettle but you can also heat it on the stove. Combine the boiling water and the TVP in a heatproof bowl. Leave to rest for 5 minutes.
  2. Prepare two flax eggs whisking together ground flaxseed and water. Leave to rest for 5 minutes before using.
  3. Combine all ingredients. Mix the seasonings, gram flour, oatmeal, and flax eggs together until well blended.
  4. Cover and refrigerate for at least 10 minutes and up to a day. This allows the TVP to fully hydrate and absorb some of the seasonings.

Cooking sausages

Three raw sausage patties on a black frying pan
  1. Heat a large skillet medium to medium-high heat. Add coconut oil or any other neutral cooking oil.
  2. Form the sausage mixture into 8 medium meatballsjust over ¼ inch thick.
  3. Cook on each side for 3-4 minutesuntil golden brown.
Golden fork piercing a bite of sausage

Tips for success

  • Recipe size: This recipe makes 8 small sausage patties. Because it has a lot of ingredients, I like to make a double or even triple batch to keep in the freezer.
  • Serving ideas: Serve alongside vegan pancakes and tofu scrambles for brunch or make vegetarian cookie sandwiches. Use it in vegan biscuits and gravy, with sweet potato hash, or anywhere you could use a little extra protein.
  • A note on texture: I’ve noticed that leftover sausage patties have an even better texture than freshly cooked patties, and that’s because sausages actually firm up a lot as they cool. The texture becomes more pronounced and less soft about 10-15 minutes after you take it off the heat.

FAQs

Can I substitute textured vegetable protein?

No. Textured Plant Protein is the most important ingredient in this recipe and unfortunately cannot be substituted.

Can I freeze sausage patties?

Yes, they freeze very well. You can freeze them cooked or raw. To reheat frozen raw meatballs, just add an extra minute on each side. Frozen meatballs heat up in the microwave in just a minute or on the stovetop in about 2 minutes.

Can I cook them in the oven instead of in the pan?

I have not tried these meatballs in the oven. I’ll update the recipe if I try it.

Can I use regular flour instead of chickpea flour?

I have not tried this recipe with plain flour. The chickpea flour acts as a binder and adds depth of flavor. If you don’t have chickpea flour, I recommend adding 2 more tablespoons of oatmeal.

What is Textured Vegetable Protein?

Textured Vegetable Protein (TVP) is a processed form of soybeans made from soybean meal. It is also called defatted soy flour. It is made by a process of

Two breakfast sausages on a white plate next to a cup of coffee

Looking for more breakfast ideas?

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📖 Recipe

Close up of two breakfast sausages on a white plate

Print Recipe

Vegan Maple Breakfast Sausage Patties

Maple-Sweetened Meatless Breakfast Sausages made with textured plant protein and a handful of classic sausage spices.

Preparation time5 min

Time to cook8 min

Rest time15 min

Total time30 min

Portions: 8 small meatballs

Author: Cassidy Reeser, MS, RD

Instructions

  • Hydrate the DVT. Bring 1 cup of water or vegetable stock to a boil. I use my electric kettle but you can also heat it on the stove. Mix the boiling water and the TVP in a heatproof bowl. Leave to rest for 5 minutes.

  • Prepare two flax eggs whisking together ground flaxseed and 6 tablespoons water in small bowl. Leave to rest for 5 minutes before using.

  • Add ½ cup of rolled oats to a blender to make oatmeal. Blend until you get a homogeneous mixture.

  • Combine all ingredients: Hydrated TVP, flax egg, oatmeal, nutritional yeast, gram flour, coconut oil, maple syrup, soy sauce, and other seasonings/spices. Mix until well combined.

  • Cover and refrigerate for at least 10 minutes and up to a day. This allows the TVP to hydrate and absorb some of the seasonings.

  • Heat a large skillet medium to medium-high heat. Coat with coconut oil or any other neutral cooking oil.

  • Form the sausage mixture into 8 medium patties, a little over ¼-inch thick

  • Cook the sausage patties for 3-4 minutes per side. Flip when golden. The meatballs are ready when they are browned and cooked aside.

Notes

  1. Vegetable broth: I like to use a teaspoon of Better than broth mixed in water for best flavor.
  2. Freezing: Meatballs can be frozen cooked or raw. Add an extra minute on each side while reheating.
  3. Warehousing: Store in the refrigerator for 3-4 days. Heat on the stove over medium heat in 1-2 minutes.
  4. A note on texture: I’ve noticed that leftover sausage patties have an even better texture than freshly cooked patties, and that’s because sausages actually firm up a lot as they cool. The texture becomes more pronounced and less soft about 10-15 minutes after you take it off the heat.

Calories: 107kcalCarbohydrates: 12gProtein: 8gFat: 3gSaturated fats: 2gPolyunsaturated fats: 1gMonounsaturated fat: 1gSodium: 216mgPotassium: 103mgFiber: 4gSugar: 3gVitamin A: 6UIC vitamin: 1mgSoccer: 53mgIron: 2mg

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