These easy to make TVP Breakfast Sausages with maple flavor are so delicious and the perfect alternative to pork based sausage. Try them in breakfast sandwiches or as a side to pancakes or waffles.
While we do enjoy a good store bought vegan breakfast sausage, we don't enjoy the price. Luckily making your own is really easy. These TVP Breakfast Sausages are every bit as satisfying without the high price. These patties are high in protein and fiber with less sodium so they're surprisingly healthy too!
Try these sausages with tofu scramble and vegan cheese for a delicious breakfast sandwich.
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Ingredients
The main ingredient in these breakfast sausages is textured vegetable protein also known as TVP. But what is it? TVP is an inexpensive high protein, high fiber meat alternative made from dehydrated soy beans. Chickpea flour and flax egg helps to bind everything together. Spices and maple syrup give the patties a delicious flavor.
- textured vegetable protein (TVP)
- water
- better than bouillon no beef base
- chickpea flour
- garlic powder
- onion powder
- ground sage
- salt
- nutritional yeast
- maple syrup
- flax egg
- oil
See recipe card for quantities.
Substitutions & Variations
- Better than bouillon - instead of better than bouillon no beef base you can use homemade or store bought ready to use vegetable broth.
- Chickpea flour - you can use oat flour instead of chickpea flour.
- Spicy - add red pepper flakes to give sausages a little heat.
How to make TVP breakfast sausages
These TVP breakfast sausages are so easy to make. Start be rehydrating TVP in broth. Then add remaining ingredients and mix together. Form patties and bake!
Combine better than bouillon with boiling water, stirring to dissolve. Add TVP to broth and stir. Let sit for 10 minutes to hydrate.
Add chickpea flour, nutritional yeast, spices, maple syrup and flax egg to TVP. Mix well to thoroughly incorporate.
Scoop small amount of mixture and form patties. Place on a lined baking sheet.
Brush with oil. Bake at 375 degrees for 20-25 minutes or pan fry.
Top Tip
If you are going to pan fry the patties use a non stick pan for best results. The temperature should be medium low to ensure the patties cook through without burning. If you choose to bake don't skip brushing with oil. The patties will be a little dry without the oil.
Equipment
You'll need basic kitchen tools such as bowls, measuring cups and spoons to make this recipe. A cookie scoop is helpful to portion mixture, but it's not required. You'll also need access to an oven or stove top to cook the sausages.
Storage
Store sausage patties in an air tight container in the fridge. Good for 3-4 days.
To freeze: Bake or pan fry patties according to recipe instructions and cool completely. Transfer cooled patties to a freezer safe container or bag for up to 1 month. Reheat in the oven or skillet when ready to eat.
Common Questions
Yes, TVP is a high protein, high fiber, low fat plant based alternative to meat. It is made from soy so those with allergies should not consume.
Yes, TVP is considerably cheaper than meat especially if purchased in bulk.
Similar to tofu, it is very neutral in flavor. It takes the flavor of spices very well so it can be used in a variety of ways.
Related
Looking for other recipes like this? Try these:
Pairing
These are our favorite dishes to serve with these breakfast sausage:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
TVP Breakfast Sausage
Ingredients
- ¾ cup + 2 tbsp boiling water
- 1 teaspoon better than bouillon no beef paste see below for alternative
- 1 cup TVP
- 2 tablespoon ground flax seed
- 4 tablespoon water
- ¼ cup chickpea flour
- 2 tablespoon nutritional yeast
- 2 tbsp maple syrup
- 1 teaspoon ground sage
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ teaspoon salt
- oil for cooking
Instructions
- To bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone mat. Set aside. Skip if pan frying.
- Combine boiling water with no beef paste, stirring to dissolve. Pour broth over TVP, stir to combine. Let sit for 10 mins to hydrate TVP. Use a big enough bowl to add other ingredients to cut down on dirty dishes.¾ cup + 2 tablespoon boiling water, 1 teaspoon better than bouillon no beef paste, 1 cup TVP
- In a small bowl combine ground flax seed and 4 tablespoon of water to make a fix egg. Stir and let sit to thicken.
- In the bowl with TVP- add chickpea flour, nutritional yeast, ground sage, garlic powder onion powder, maple syrup and flax mixture. Stir well to thoroughly incorporate.¼ cup chickpea flour, 2 tablespoon nutritional yeast, 2 tablespoon maple syrup, 1 teaspoon ground sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt
- If baking - lightly oil the silicone mat or parchment paper on baking sheet. Scoop small amount of TVP mixture and use hand to form a patty. Brush the tops of patties with a little more oil. Bake for 20-25 minutes, flipping halfway or until lightly browned.
- To pan fry: Heat a drizzle of oil over medium low heat. Add patties and cook for 3-4 minutes per side or until browned.
Did you make this recipe? Let me know!