Name: Vegan Breakfast Sausage Patties Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup TVP textured vegetable protein; 1 cup warm vegetable broth; 1/2 teaspoon fennel seeds; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/4 teaspoon ground sage; 2 tablespoons soy sauce; 1 tablespoon kitchen bouquet (optional); 2 tablespoons neutral flavored oil plus more for frying; 1 tablespoon pure maple syrup; 1/2 teaspoon liquid smoke; 2 tablespoons ground flaxseeds; 2 tablespoons all-purpose flour; 3/4 cup panko breadcrumbs or quick oats

Jump to Recipe· 4.7 from 3 reviews

If you’ve been on the hunt for a truly delicious, plant-based breakfast upgrade, I promise this Vegan Breakfast Sausage Patties Recipe is absolutely worth making. These patties come out perfectly seasoned and have that crave-worthy texture that you usually only get from the real thing! Stick around—I’m going to walk you through everything you need to know so your patties turn out fantastic every time.

🤍

Why This Recipe Works

Perfect Texture: Using TVP soaked in warm broth gives these patties a meaty bite without any actual meat.
Balanced Seasoning: The blend of fennel, smoked paprika, sage, and liquid smoke creates that iconic sausage flavor that’s savory and satisfying.
Easy to Customize: Simple ingredients mean you can tailor the spices or add-ins to your own taste without any fuss.
Versatile Cooking: You can pan-fry, air fry, reheat, or freeze these patties, making them an excellent make-ahead breakfast option.

Vegan Breakfast Sausage Patties, plant-based sausage patties, vegan breakfast recipes, dairy-free sausage, vegetarian breakfast ideas - The image shows eight dark brown, crispy patties arranged evenly inside a black round pan. The patties have a coarse texture with some small bits visible, and are sprinkled lightly with small green herb pieces. The background surface seen at the top is wooden but will be imagined as a white marbled texture. The pan has a slightly shiny area where the light reflects. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a unique role to mimic that familiar sausage flavor and texture without compromising on plant-based goodness. Let’s break down why.

Vegan Breakfast Sausage Patties, plant-based sausage patties, vegan breakfast recipes, dairy-free sausage, vegetarian breakfast ideas - Flat lay of textured vegetable protein chunks soaking in warm golden vegetable broth, scattered fennel seeds with their tiny oval shapes, vibrant rusty red smoked paprika powder dusted lightly, smooth piles of pale beige onion and garlic powders, small heap of rich brown soy sauce glistening in a drop, golden ground flaxseeds showing their fine grainy texture, soft fluffy white panko breadcrumbs, and a small amber pool of pure maple syrup catching light, all beautifully arranged with natural spacing and gentle overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

TVP (Textured Vegetable Protein): This is your protein-packed base that rehydrates into a meaty texture—so important for that classic sausage feel.
Vegetable Broth: Soaking the TVP in warm broth instead of water adds a depth of flavor starting from the very beginning.
Fennel Seeds: These bring that subtle sweet and slightly licorice-like flavor typical in many breakfast sausages.
Onion Powder & Garlic Powder: Provide savory depth that wakes up your taste buds with every bite.
Smoked Paprika: Adds smoky warmth without needing a grill.
Ground Sage: The quintessential herb in sausage seasoning, giving earthiness and complexity.
Soy Sauce: Contributes umami and saltiness; also helps bind the patties.
Kitchen Bouquet (optional): Darkens the patties for that signature sausage look, but don’t worry if you skip it—the flavor is just as good!
Neutral flavored oil: Adds moisture and helps in frying for a crispy outer crust.
Maple Syrup: Balances the savory spices with just the right touch of sweetness.
Liquid Smoke: Enhances smokiness without needing a smoker—this is my little secret weapon.
Ground Flaxseeds: Acts as a natural binder to hold the patties together beautifully.
All-purpose Flour: Helps with binding and adds structure for easy shaping.
Panko Breadcrumbs or Quick Oats: Adds texture and soaks up moisture so the patties aren’t mushy.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Vegan Breakfast Sausage Patties Recipe is how simple it is to switch up the flavors to suit your vibe. I sometimes add a pinch of cayenne for heat or swap out the smoked paprika for chipotle powder to give it a smoky kick that’s different but just as tasty.

Variation: Once, I stirred in some chopped fresh sage instead of dried, and it added a bright herbal note that was fresh and delicious.
Gluten-Free: Swap soy sauce for tamari, use gluten-free flour, and make sure to pick gluten-free oats or breadcrumbs to keep it allergy-friendly.
Less Smoky: Skip the liquid smoke if you want something milder but keep the smoked paprika to keep some warmth.
Make It Spicy: A bit of crushed red pepper flakes or hot sauce mixed in can fire these patties up for chili lovers.

Step-by-Step: How I Make Vegan Breakfast Sausage Patties Recipe

Step 1: Rehydrate the TVP to get that perfect base

Start by pouring warm vegetable broth over the TVP in a large bowl. This is where the magic begins—letting the TVP soak for about 15 minutes until it’s soft but still holds a bit of texture. Don’t rush this step; good texture depends on it!

Step 2: Mix all your seasonings and binders until homogenous

Once the TVP is rehydrated, throw in all your spices, soy sauce, oil, maple syrup, liquid smoke, flaxseeds, flour, and breadcrumbs. Stir it really well—this mixture should hold together when you squeeze it. If it feels too wet, add extra breadcrumbs or oats a tablespoon at a time.

Step 3: Form patties with your hands and get ready to fry

Use your hands to shape the mixture into small patties about the size of your palm. Don’t worry if they aren’t perfect circles; a bit of rustic charm is part of their appeal!

Step 4: Fry until golden and crispy

Heat a few tablespoons of neutral oil in a non-stick or cast iron skillet over medium heat. Fry the patties for 3-4 minutes on each side until they’re beautifully browned and develop a crispy crust. Resist the urge to move them around too much—letting them sit undisturbed helps create that perfect sear.

💡

Tips from My Kitchen

Don’t Skip the Soak: I’ve tried skipping rehydration and the texture was off—soft but crumbly. Soaking fully first gives you a real meaty feel.
Adjust Moisture Gradually: If your mix feels too wet, add breadcrumbs slowly—over-dry makes dry patties, so balance is key.
Use a Cast Iron Skillet: It helps get the patties extra crispy and evenly browned without sticking.
Flip Carefully: Let patties brown properly before flipping so they hold their shape and develop a crust.

How to Serve Vegan Breakfast Sausage Patties Recipe

Garnishes

I’m a sucker for a sprinkle of fresh chopped parsley or chives over the top—adds a pop of color and freshness that contrasts nicely with the smoky sausage flavors. Sometimes, a drizzle of maple syrup on the side is just heavenly for dipping.

Side Dishes

These patties pair perfectly with crispy hash browns, avocado slices, or even a stack of fluffy vegan pancakes. For a hearty meal, I often serve them alongside sautéed greens or tomatoes to balance the richness.

Creative Ways to Present

For a brunch party, I once made mini slider versions using these patties with vegan cheese and maple mustard on toasted mini buns—everyone loved that fun twist! They’re great as a simple appetizer or part of a breakfast board with fresh fruit and spreads.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop leftover patties into an airtight container and keep them in the fridge. They last up to four days, which is ideal for busy mornings when you want a quick protein hit without fussing.

Freezing

These patties freeze beautifully! I flash freeze them on a baking sheet first, then transfer to a freezer-safe bag. That way, you can grab as many as you want later without them sticking together—a total game-changer for meal prep.

Reheating

I usually pop them in the air fryer at 350°F for about 5 minutes to warm through and crisp up again. If I don’t have time, the microwave works too, but the air fryer really revives that crispy exterior perfectly.

FAQs

Can I make this Vegan Breakfast Sausage Patties Recipe without TVP?

While TVP gives the patties their meaty texture, you can experiment with cooked lentils or finely chopped mushrooms as a base, but expect a different texture and possibly more moisture, which you’ll need to balance with extra binders like oats or flour.
Is this recipe gluten-free?

It can be! Just swap out soy sauce for tamari, use gluten-free all-purpose flour, and make sure your breadcrumbs or oats are gluten-free certified. The flavors still shine through beautifully.
How do I get the patties to hold together without falling apart?

Be sure to let the flaxseeds soak and bind the mixture well. Also, add the breadcrumbs or oats gradually if the mix feels wet. Press the patties firmly when shaping and allow them to brown without excessive flipping to help them hold.
Can I cook these in the oven or air fryer instead of pan-frying?

Absolutely! Bake them at 375°F for about 15-20 minutes, flipping halfway through, or air fry at 350°F for 10 minutes. Cooking times vary by appliance, so keep an eye to prevent drying out.
How long do the vegan sausage patties keep in the fridge?

Stored in an airtight container, these patties stay fresh for up to 4 days in the refrigerator—perfect for quick breakfast options throughout the week.

Final Thoughts

This Vegan Breakfast Sausage Patties Recipe has become one of my absolute kitchen staples because it’s dependable, delicious, and super flexible. Whether you’re vegan, vegetarian, or just sausage-curious, I truly think you’ll enjoy how easy it is to have these flavorful patties ready in a flash. Give it a try, and I bet you’ll find yourself reaching for them on busy mornings again and again—kind of like I do!