You know that feeling when you want a big, weekend breakfast but everything seems… lacking? Store-bought vegan sausages can be rubbery, bland, or just plain weird. I’ve been there.
For years, I thought good plant-based sausage was a myth.
But after a lot of trial and error in my own kitchen, I figured it out. This recipe is the real deal. It’s savory, has the right bite, and is actually easy to make at home.
The Best Vegan Breakfast Sausage (Seriously, It’s Easy)
This isn’t one of those recipes with a million strange ingredients. We’re using simple stuff to create a breakfast sausage that will make your mornings a whole lot better.
What You’ll Need
Wet Stuff:
- 1 cup cooked brown lentils or one 15-ounce can, rinsed
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
Dry Stuff:
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon fennel seeds, lightly crushed
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Tools You’ll Use
- Food processor or a bowl and potato masher
- Large mixing bowl
- Spatula
- Large skillet or frying pan
- Measuring cups and spoons
How to Make Vegan Breakfast Sausage
Step 1: Add all the “Wet Stuff” to your food processor. Blend until it’s mostly smooth. A few small chunks of lentil are totally fine.
Step 2: In a large bowl, mix all the “Dry Stuff” together. Make sure all the spices are spread out evenly.
Step 3: Pour the wet mixture into the dry mixture. Stir with a spatula until a sticky dough forms.
Step 4: Knead the dough with your hands for just a minute, right in the bowl. Don’t overdo it, or the sausages will be tough.
Step 5: Divide the dough into 10-12 equal pieces. Roll each piece into a ball, then flatten it into a small patty shape.
Step 6: Heat a little oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, until they are nicely browned and cooked through.
Pro Tips
After making these hundreds of times, I’ve learned a few things.
- Don’t Over-Knead: Seriously. Vital wheat gluten gets tough the more you work it. A quick 60-second knead is all you need to bring it together.
- Crush Your Fennel: Gently crushing the fennel seeds with the back of a spoon releases their oil and flavor. This one tiny step makes a huge difference.
- Let It Rest: If you have time, let the dough rest for 10 minutes before shaping the patties. This helps the gluten relax a bit.
Key Flavor Profile
This table shows you where the classic “sausage” flavor comes from.
| Flavor Type | Ingredients | Purpose |
|---|---|---|
| Savory | Lentils, Soy Sauce | Meaty depth |
| Smoky | Smoked Paprika, Liquid Smoke | “Cooked over fire” taste |
| Herby | Sage, Fennel | Classic breakfast spice |
| Sweet | Maple Syrup | Balances the salt |
Substitutions and Variations
You can definitely play around with this recipe.
- Gluten-Free? This recipe relies on vital wheat gluten. For a GF version, you’d need a different recipe using a base of black beans, walnuts, and oats.
- Different Beans: No lentils? Black beans or chickpeas work well too. The color and texture will just be a little different.
- Spice It Up: Add a pinch of red pepper flakes for some heat. Or try a little thyme for a different herby flavor.
Texture Checkpoints
Use this guide to make sure your mixture is on the right track.
| Stage | What It Should Look Like | What It Should Feel Like |
|---|---|---|
| Wet Mix | A thick, brownish puree | Like a smoothie |
| Combined | A shaggy, sticky ball | Tacky and firm |
| Kneaded | A smoother, elastic dough | Spongy and springy |
Meal Pairing Ideas
These sausages are great on their own, but they also pair well with other foods.
- Scrambled tofu and toast
- Pancakes or waffles
- Breakfast burritos with potatoes and salsa
- Crumble it on top of a vegan pizza
Make-Ahead and Storage
You can easily make these ahead of time.
To Make Ahead: Prepare the patties but don’t cook them. Layer them between pieces of parchment paper in an airtight container. They’ll stay good in the fridge for up to 3 days.
Leftovers: Store cooked patties in the fridge for up to 5 days. You can reheat them in a skillet or in the microwave. They freeze really well, too.
FAQs
Q1. My dough is too sticky! What did I do wrong?
Ans: It’s a sticky dough, but if it’s unworkable, you can add a tiny sprinkle of vital wheat gluten. A little oil on your hands also helps when shaping the patties.
Q2. Can I bake these instead of frying them?
Ans: Yes. Bake them at 375°F (190°C) for about 20-25 minutes, flipping them halfway through. They won’t be as crispy as the pan-fried version.
Q3. What is vital wheat gluten and where do I find it?
Ans: It’s the protein from wheat. It looks like flour and is what gives these sausages their chewy, “meaty” texture. You can find it in the baking aisle of most grocery stores or online.
Wrapping Up
So that’s it. A simple way to make your own vegan breakfast sausage that actually tastes good. You don’t have to settle for sad, store-bought patties anymore.
Give this recipe a try this weekend.
I’d love to hear how it goes for you. Leave a comment below and let me know if you made any changes or have any questions
