Vegan Breakfast Sausage Patties

 

10 minutes prep time, freezer-friendly, incredibly flavourful, high in plant-based protein, cheaper than any store-bought alternative, and so convincingly savoury and satisfying that even dedicated meat-eaters will be genuinely impressed. These easy vegan breakfast sausage patties are made from TVP (textured vegetable protein) mixed with classic sausage spices — fennel, sage, thyme, smoked paprika, and a touch of maple syrup for that perfect sweet-savoury balance — then pan-fried until deeply golden and irresistibly crispy. Make a big batch on Sunday and enjoy a hearty plant-based breakfast all week long.

Prep Time: 10 mins  |  Cook Time: 10 mins  |  Total Time: 20 mins |  Servings: 12 patties    

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Ingredients

• 1 cup (80g) TVP granules (textured vegetable protein)
• 180ml (¾ cup) warm vegetable broth
• 1 tablespoon ground chia seeds or ground flaxseed
• 2 tablespoons water (to make chia/flax egg)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• ¼ cup all-purpose flour (or oat flour for gluten-free)
• ¼ cup quick-cooking oats
• 2 tablespoons nutritional yeast
• 1½ teaspoons smoked paprika
• 1 teaspoon fennel seeds (slightly crushed — this is the key sausage flavour)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for a spicy kick)
• Pinch of cayenne pepper
• 2 tablespoons neutral oil, for frying

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Instructions

1. Prepare the flax or chia egg: in a small bowl, mix together the ground chia or flaxseed with 2 tablespoons of water. Stir well and set aside for 5 minutes until it forms a thick, gel-like consistency.
2. Rehydrate the TVP: place the TVP granules in a medium mixing bowl. Pour the warm vegetable broth over the TVP. Stir briefly, then set aside for 5 minutes to allow the TVP to fully absorb the liquid and plump up.
3. Add the soy sauce, maple syrup, and the chia or flax egg to the rehydrated TVP and mix well.
4. Add the flour, quick oats, nutritional yeast, smoked paprika, fennel seeds, sage, thyme, garlic powder, onion powder, black pepper, red pepper flakes, and cayenne. Stir together until everything is well combined. The mixture should be moist but firm enough to hold a patty shape. If it feels too wet, add another tablespoon of flour or oats. If it feels too dry and crumbly, add a teaspoon of broth or water.
5. Using your hands, take approximately 2–3 tablespoons of the mixture and roll it into a ball. Flatten firmly between your palms into a round patty shape approximately 1–1.5 cm thick. Repeat until all the mixture is used — you should get about 10–12 patties.
6. Heat the neutral oil in a large non-stick skillet over medium-high heat. Once the oil is hot and shimmering, add the patties in a single layer, working in batches to avoid crowding. Cook for 3–4 minutes per side without pressing or moving them, until each side is deeply golden brown and slightly crispy. Transfer to a paper towel-lined plate.
7. Serve immediately alongside tofu scramble, vegan pancakes, hashbrowns, or in a breakfast sandwich.

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Notes

• TVP (Textured Vegetable Protein): This is a dried soy-based product found in most health food stores and many supermarkets. It gives the patties a wonderfully chewy, meaty texture when rehydrated. It is naturally high in protein and very affordable.
• The fennel seeds are essential: Fennel is the characteristic flavour of traditional breakfast sausage. Do not skip it — even if you think you don't like fennel, the seeds blend into the patties and create that unmistakable savoury sausage taste without being overpowering.
• Air fryer method: Preheat to 165°C (325°F). Spray the basket with oil spray, place patties in a single layer, spray the tops, and air fry for 8–12 minutes until golden brown.
• Baked method: Bake on a lined baking sheet at 180°C (350°F) for 20–25 minutes, flipping halfway through. Note that baked patties will be slightly drier than pan-fried.
• Freezer-friendly: These freeze beautifully. Cool completely, layer between sheets of parchment paper, and freeze in an airtight container for up to 3 months. Cook from frozen on the stovetop over medium heat for about 5 minutes per side.

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