Homemade Vegan Breakfast Saausage Recipe

Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and a blend of herbs and spices — tastes just like the real thing.

If you prefer savory mornings, this vegan breakfast sausage is an excellent option. It’s made from textured vegetable protein (TVP), brown rice flour, vegetable stock and a mix of herbs and spices. The result is a flavorful, hearty sausage that works well on its own, in a breakfast sandwich, or alongside tofu, tempeh bacon and vegan cheese.

This recipe is naturally gluten-free when using gluten-free TVP and brown rice flour, and it’s simple to adapt: use water instead of stock if needed, swap flours, or omit the maple syrup for a less sweet version. Flax eggs act as the binder, while tamari or soy sauce adds savory depth.

These sausages are lighter and healthier than conventional breakfast sausage, and versatile enough to enjoy at any meal—serve them in a bun like a burger, slice them into salads, or plate them with classic breakfast sides.

They also make a welcome addition to brunch menus and hearty spreads. If you try them, you can pair the sausages with vegan waffles, tofu scramble, or a savory casserole for a complete plant-based meal.

Vegan breakfast sausage ingredients

• 1 cup textured vegetable protein (TVP)
• 1 cup hot vegetable stock or water
• 1 ¼ cups brown rice flour (or another flour of choice)
• ¼ cup nutritional yeast (optional)
• 2 tsp dried sage
• 2 tsp dried thyme
• 2 tsp garlic powder (or onion powder)
• ½ tsp paprika
• ⅛ tsp ground black pepper
• ⅛ tsp cayenne powder (optional for heat)
• 2 tbsp tamari or soy sauce (coconut aminos as an alternative)
• 1 tbsp maple syrup (optional)
• 2 flax eggs (or another egg replacer)
• Oil for frying (optional)

Tips for making the best vegan breakfast sausage

• Use homemade vegetable stock when possible for better flavor and lower sodium.
• Adjust herbs and spices to suit your taste — more sage and thyme give a classic sausage profile.
• If the mixture is too sticky, add a little more flour; if too dry, add extra hot stock or water. Aim for a moldable, slightly firm texture.
• You can cook the patties on a skillet with a little oil, or use a nonstick surface or griddle if you prefer oil-free cooking.
• Store leftovers in an airtight container in the refrigerator for 5–7 days; reheat in a skillet or oven.

More recipes using textured vegetable protein

• Vegan Bolognese Sauce
• Vegan Mushroom Stroganoff
• Vegan Beef Stew (plant-based)

Did you make this vegan breakfast sausage?

Please leave a comment, rate the recipe, or tag a photo on Instagram with the hashtag #simpleveganblog — it’s always wonderful to see your versions and tweaks.