Vegan Breakfast “Sausage” – Facebook Poll Question Winner


In my latest Facebook poll, I asked y’all to vote on breakfast “sausage” flavors! The winning flavors were “spicy” and “full o’ herbs” so, in working on this recipe, I knew that those flavors had to be prominent.

The “spicy” aspect is found in some of the seasonings which give a subtle (not crazy) bit of warmth that takes a second to emerge on your palate. The “full o’ herbs” components are ground sage, a must for any “sausage,” and some dried rosemary. Besides these flavors, I also added in a little sweetness (maple syrup) and a little tartness (pickle juice) to balance everything out and give a truer “sausage” flavor. Whether you want to eat them on their own, on a breakfast sandwich, or wrap ’em up in a pancake, I’m sure you’ll love them -and they’re super easy to make too!

It all gets started by combining textured vegetable protein (TVP) with some old fashioned oats in a mini food processor. Pulse these together until they are a little finer in texture -just a few seconds should do it. (If you don’t have a mini food processor you could try putting them in your blender for a second or two. Just be careful to not over process them!) When the desired consistency has been reached, the mixture gets dumped into a medium size bowl and a cup of hot tap water gets added. The mixture will soak for 5-7 minutes to allow almost all of the water to be absorbed. While this is soaking, it’s a good time to gather up the seasonings we will need.


The seasonings you will need are ground sage, dried rosemary, chili powder, cayenne pepper, smoked paprika, onion powder, salt, and pepper. You will also need to grab your vital wheat gluten, maple syrup, and a jar of pickles.


When the hot tap water has almost completely been absorbed, the vital wheat gluten gets added along with the seasonings, the maple syrup, and the littlest amount of pickle juice -don’t worry, these “sausages” aren’t going to taste like pickles, I promise! Everything gets mixed together really well and then it’s time to form our “sausages.”


Grab some of the “sausage” mixture and form it into a ball in the palm of your hand, pressing it as needed to ensure it stays together nicely. Flatten the ball into a disc about a half of an inch thick and then place it, and it’s friends, on a parchment lined sheet pan.


The “sausages” get baked in a 350 degree oven for 20 minutes, at which point they are carefully flipped over, and then returned to the oven for a final 20 minutes.


Vegan Breakfast 'Sausage'

  • Servings: 6
  • Print

Credit: Compassion is the Secret Ingredient,


  • 1/2 cup textured vegetable protein (TVP)
  • 1/4 cup old fashioned oats
  • 1 cup hot tap water
  • 1 tablespoon ground sage
  • 1/2 tablespoon dried rosemary
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup vital wheat gluten
  • 1/2-1 tablespoon maple syrup
  • 1 teaspoon pickle juice


  1. Preheat oven to 350 degrees and prepare a sheet pan by lining it with parchment paper. Set pan aside for a moment. In a mini food processor, combine the TVP with the oats. Pulse until a finer texture in achieved -just a few seconds should do it as we are simply looking for these pieces to get a little smaller, not to create a powder. When the desired consistency has been reached, dump the TVP and oat mixture into a medium size bowl and add the hot tap water. Allow this mixture to soak for 5-7 minutes so that most of the water gets absorbed. While this mixture is soaking, measure out the seasonings so they’re ready for you to use.
  2. After 5-7 minutes, add in the seasonings you measured out a moment ago along with the vital wheat gluten, maple syrup, and pickle juice. Mix well so that the vital wheat gluten starts to bond everything together nicely. Grab some of the “sausage” mixture (about 2 tablespoons worth) and form it into a ball in the palm of your hand. Flatten the ball into a disc about a half of an inch thick and then place it on the sheet pan you prepared earlier. Repeat the forming method until no “sausage” mixture remains in the bowl.
  3. Bake the “sausages” for 20 minutes. After 20 minutes, carefully flip over each “sausage” to ensure even cooking. Return the pan to the oven for a final 20 minutes. When the “sausages” are done, let them cool for a moment before serving. Finished “sausages” will keep in an airtight container in your fridge for up to 3 days.

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