This vegan breakfast sausage is juicy, tasty, and delicious, just like what I remember my dad making us when we were kids.
It’s so simple, too, and uses commonly found ingredients like rice, quinoa, and oats.
Watch the recipe video here or scroll down for the full recipe.
This vegan breakfast sausage gets lots of protein and its meaty feel from TVP, TV what?
TVP stands for Texturized Vegetable Protein and is a soy-based product. Like most soy, it has little flavor on its own but takes on the flavor of sauce or spices really well. TVP comes in crunchy, dry crumbles that store exceptionally well over time and are hydrated just before use.
For every one cup of TVP, simply add one cup of boiling water, juice, or vegetable broth. I added plain water, but any vegetable broth would add even more flavor.
Let it sit and soak for 10 to 15 minutes and fluff with a fork. Simple as that. TVP has a kind of lumpy, squishy/firm texture that is very “meaty.”
I used two different kinds of rice because that was what I had on hand. I used regular brown rice and red wild rice, along with a bit of quinoa. In the recipe, I’ll list specific kinds of rice, but definitely use what you have. They’re pretty interchangeable.
The wild rice and quinoa made this sausage a little lighter and crunchier than the “real” thing, but I liked it. A bit of oats helps it stick together even better and adds protein and texture.
What makes breakfast sausage fantastic and totally derlicious is all the spices. I like mine kind of hot and peppery so that’s what’s in the recipe, but adjust yours to your own taste.
Just put all the ingredients in a food processor and whir until the mix with finely ground but not too mushy. It will stick together nicely. Form patties in the desired size and use how you would any sausage mix. I made smallish patties and fried them using a little oil. I was using my new/old (antique) cast iron skillet and that does best with some oil. But other types of pans would work fine with no oil and these would toast and brown nicely.
Mmm, brown and delicious.
Vegan Breakfast Sausage
Vegan Breakfast Sausage is easy to make using healthy, plant-based ingredients.
- 1 cup TVP Texturized Vegetable Protein
- 1 cup boiling water, juice, or vegetable broth
- 1 cup wild and red rice. mixed
- 1/2 cup cooked quinoa
- 1/4 cup oats any kind
- 1 tsp salt or to taste
- 1 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rubbed sage
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tsp fennel seeds, crushed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp red pepper flakes
- 1/4 to 1/2 tsp paprika
- 1/8 to 1/4 tsp cayenne
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- oil for cooking optional
Place one cup of TVP crumbles in a medium glass or ceramic bowl. Bring one cup of water, juice, or vegetable broth to a boil and pour over the TVP, stirring once. Allow mix to stand for 10 to 15 minutes and then fluff with a fork.
Cook the rice and quinoa according to package instructions. Use one cup of rice and half cup quinoa along with a quarter cup of oats.
Place the rehydrated TVP, the rice, quinoa, and oats in a food processor. Add the spices.
Process until finely chopped and evenly mixed, but do stop blending before it gets mushy.
Form into patties and fry in a pan using oil or not, depending on preference. Can be baked on parchment in the oven as well.
We later used the sausage mix to make sausage gravy and had it with a tofu scramble … and enjoyed a great big, old fashioned, Southern breakfast.
I’ll post a recipe for the gravy soon!
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Want more vegan and plant-based breakfast ideas? Try these.
And more DIY faux meats are here:
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.