I’ve gotten multiple requests for these vegan sausage patties in the two weeks since this blog has been back up, and with good reason! Sure, you can purchase expensive uncooked vegan sausage, but once you’ve tried these sausage patties, why would you want to?
This brilliant recipe adapted from Vegetarians in Paradise ranks as one of my all-time favorites. These sausage patties are simple and quick to throw together, and frequently find themselves on a plate with pancakes on warm Saturday mornings at my house. They also go nicely on a toasted English muffin with a slice of fried tofu, melted vegan cheese and mustard. They have great texture (from textured vegetable protein) and are omnivore-approved, so check ‘em out!
Vegan Sausage Patties
Cook time:
Total time:
Ingredients
- ½ c tvp
- ½ c boiling water
- ½ c whole wheat flour
- ¼ c oat or wheat bran
- 1 tbsp nutritional yeast
- 1 tbsp ground flax seeds, optional
- 1 tsp garlic powder
- ½ tsp crushed sage
- ½ tsp fennel seeds
- ¼ tsp black pepper
- ¼ tsp salt
- dash or two of cayenne, optional
- ¼ c water
- ½ tsp liquid smoke
- 3 tbsp soy sauce
- 1 tsp maple syrup
- ¼ tsp blackstrap molasses
- oil for frying
Instructions
- Stir together tvp and boiling water and set aside to soak for 5 minutes.
- Add flour, bran, and dry spices; stir to incorporate.
- In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed).
- Add water mixture and remaining liquids to dry; mix well.
- With your hands, form mixture into ½” thick patties.
- Heat a quarter inch of oil in a cast iron pan.
- When oil is hot, fry patties for a couple of minutes on each side, until golden.
- Repeat last step with remaining batter, adding more oil each round as necessary.
- Serve hot.
48 comments
Amey says:
Jul 8, 2012
mmmm, those look super delicious. I love breakfast patties. It is 11 pm and I am thinking about breakfast patties!
claryn says:
Jul 8, 2012
Hey, I am all about breakfast for dinner (or midnight snack, as the case may be)!
Bookmarks for 8th July 2012 | Lednor.Com says:
Jul 8, 2012
[...] Vegan Sausage Patties | Hell Yeah It’s Vegan! – I’ve gotten multiple requests for these vegan sausage patties in the two weeks since this blog has been back up, and with good reason! Sure, you can purchase expensive uncooked vegan sausage, but once you’ve tried these sausage patties, why would you want to? [...]
Andrea says:
Jul 8, 2012
This looks like a great recipe, especially if company is around.
claryn says:
Jul 8, 2012
I make pancakes and baked goods for breakfast for myself pretty often, so I do like to add these to the menu when people are visiting and I’m trying to make it special. The best part is that I don’t have to think ahead — all the ingredients are in my pantry!
Tuesday says:
Jul 10, 2012
Mmmmmm THANK you, you KNOW this makes me happy
hahahaha
claryn says:
Jul 11, 2012
Hey, you’re very welcome!
Britt says:
Aug 6, 2012
I just made these for a healthy tofu egg muffin so yummy!!!
Julie says:
Aug 9, 2012
Thank you, thank you! I’ve been looking for a recipe like this so that I can stop buying the packaged ones! I’m going to the store for some tvp to make these tonight! I’m so excited. Thank you!
Julie says:
Aug 10, 2012
I made them and they are fantastic!! Good bye frozen patties! Thank you so much for sharing this recipe!
claryn says:
Aug 15, 2012
Awesome! Glad this recipe is getting some love outside of my apartment
Steph says:
Sep 13, 2012
How many patties does each recipe make? And do they freeze well?
marie says:
Nov 4, 2012
Mines made ten like the round ones in the froze section. They freeze really well in a double ziplock freezer bag and tinfoil them food w/o freezer burn. I can have them anytime with my vegan pancakes!
Corrine says:
Oct 7, 2012
I just made these vegan sausage patties and the texture is just like the real deal! You are amazing! Thank you so much! Please if you have a vegan burger with a meat like texture like these delish patties please let me know. I’ve search the web and tried them and they are all horrible.. I love burger king and bocca burgers but I want to know how to get that same great taste and texture!
Celeste says:
Feb 2, 2013
Try these… they’re amazing! http://vegweb.com/recipes/simple-and-yummy-textured-soy-protein-burgers
MacKenzie says:
Oct 11, 2012
LOVE this recipe! Started making these last year, and now I keep a large batch in my freezer at all times!
claryn says:
Oct 11, 2012
So glad you like it, MacKenzie! Thanks for the comment
Katy says:
Oct 20, 2012
What is tvp?
claryn says:
Oct 20, 2012
TVP stands for “textured vegetable protein.” It can be made from a variety of different plants, can often be found in its dry form in bulk bins, and is available in granules, flakes, chunks, etc.
Nana Lynn says:
Oct 30, 2012
Wonder if this can be altered to be gluten free also. May have to experiment a bit.
claryn says:
Oct 30, 2012
I bet it could. I should give that a try… and let me know if you do, too!
Jen says:
Nov 11, 2012
I absolutely love this recipe! I literally was eating the raw “sausage’ off my hands non stop!
I was caught short one morning without sage or liquid smoke and my substitutes of Marjoram and Thyme ( a little of each, and smoked paprika were a delightful surprise. A different taste but just as addicting and we actually probably won’t use the liquid smoke again because without it the richness of the maple and othe other more subtle seasoning notes come out to be VIP.
Love VEGAN SAUSAGE! HELL YEAH!
Valera says:
Nov 18, 2012
I didnt have the molasses that was called for but just substituted it for a little extra maple syrup. Also used wheat germ instead of wheat bran. Im sure with the bran it would have a little bit of a heartier texture. These were a little soft in the center, like what you would imagine processed sausage to be, but wow were they delicious. They definitely cured my craving for sausage!!
angela says:
Nov 24, 2012
Amazing!!! Thank you so much for sharing! Will be making with tofu scramble for weekend brunch!!
Lexi says:
Nov 29, 2012
These are great! I’m snacking on my first lot as I type. I added more maple (missing molasses), and used thyme instead of sage. Think I’m going to mess around with some chickpea flour and try GF these for a celiac friend. Thanks for the great recipe!
claryn says:
Dec 2, 2012
Glad you like them, Lexi — and good luck making them gluten-free! I bet it wouldn’t be hard to do, since the flour isn’t really being used for its gluten content.
mikki says:
Dec 8, 2012
I just made these and I had to substitute a bunch of things I didn’t have on hand, used (date honey pureed dates n cinnamon) used ground cashews for the yeast, and some other spices but the main concept was there and these things are KILLER GOOD! I feel amazing after eating these with my green smoothy an potatos! best breakfast ever!
bookwormbethie says:
Dec 18, 2012
this was an awesome recipe! i think someone in the PPK (post punk kitchen) forums pointed me in your direction. i made this tonight and my not-vegan hubby ate 3! thank you so much for sharing!
claryn says:
Dec 19, 2012
Awesome!! Glad you liked them, Bethie!
Yay for Vegan Sausage from Scratch! « bookwormbethie says:
Dec 18, 2012
[...] Recipe here – love the blog name! This is a great recipe. The only unusual ingredient is 1/4 cup oat or wheat bran, but I found both in the bulk bins of my natural foods grocery store, I opted for oat bran. Also, when I made the recipe I did not use the optional flax seeds and I only used 1/4 tsp fennel seeds. The recipe is great as is but I also think it has a lot of potential for different uses. Next time, I’m going to cut the soy sauce amount by half, use extra water to make up the difference, and use Italian flavors, roll into balls, and either bake or fry them as “meatballs” for spaghetti. Yum! [...]
kari says:
Dec 25, 2012
VERY VERY GOOD. Just made a batch and tested one for taste. Loved it! Instead of pattying them out and frying, I rolled into a log wrapped in plastic wrap and it is steaming right now. Will refrigerate and then slice and cook. Thank you!
claryn says:
Dec 28, 2012
Love your twist on the method, Kari — I’ll have to give it a try!
Sara says:
Dec 27, 2012
These were amazing, and I actually had everything in the pantry! Really, really good. My omni husband gave it a big thumbs up.
claryn says:
Dec 28, 2012
Awesome! Thanks for the comment, Sara
Katie says:
Dec 31, 2012
Can’t wait to try these. I am planning to cook them without oil, then put them in the food dehydrator and keep them for long term food storage. Will check back in and let you know how it goes.
claryn says:
Jan 1, 2013
Cool! I’m interested
Katie says:
Jan 3, 2013
Okay, here’s what I did. I made a batch of these, and cooked one up per the directions (in olive oil) and put it in my pasta dinner, which was super yummy! I took the rest of the batch and smeared it out and dehydrated it. Once dehydrated, I experimented with some of it in a pasta dish (with all the other ingredients dehydrated as well.) It turned out okay. Not as tasty as the one that was fried in olive oil, naturally.
But it worked out okay. I am interested in emergency long-term food storage, hence the experiment. I think I may need to do some tweaking with this process, but it was definitely a good start. Thanks for this recipe!!
Margaret says:
Apr 11, 2013
If you are into food storage I recommend Honeyville. They have lots of products that are freezed dried. They alo have sausage TVP which I mut confess is pretty bland. Definitely needs something to light a fire under it.
You can make as big or as small an order as you wish. It costs 4.49 no matter how big the order is. I usually get my stuff in 2 or 3 working days but I’m not that far from the warehouse. They are honest and a trustworthy site.
Vegan Sausage Patties | the vegan bee says:
Feb 9, 2013
[...] as I could, I knew that vegan sausage was one item that was a must. I found a great recipe over at Hell Yeah It’s Vegan, and I love it! It literally took me all of ten minutes to mix up a [...]
Corey says:
Feb 28, 2013
Background: I am a meat eater and trying to eat healthier and wanted an alternative to sausage or bacon for my breakfast sandwich; can’t lie I like my cheetos, chinese food, and pizza but have been cutting back!
I’m giving it a 5; I originally thought maybe a 3.5-4…because it’s not the same as meat, obviously and I knew what was in it…maybe it tainted my view (not fully committed to such healthy ingredients). However, I feel the need to evaluate it on it’s own merits…it’s entirely plant based and pretty good at that, so that brought it up to 4-4.5 (I couldn’t quite commit to a 5 on my own, because a local pizza place I like has a non-meat (not sure if its vegan or vegetarian) breakfast patty I really like too. What made it a 5/5 is that I made a breakfast sandwich and had my s.o. try it, and he REALLY liked it…and he does not usually like my healthy alternatives and would eat pizza and taco bell every day if he could. I personally thought the liquid smoke and fennel seeds were about 2x as much as my palate likes, but when it cooks it loses some intensity. My s.o. also usually does not like over seasoning and liked the bfast sandwich (I think he might taste more of the seasoning if he ate it as a patty on it’s own.
Here is the nutritional information: Servings 5-6 (size of a opening of a coffee cup, about 1/2″ thick):
Based on 5 servings, Cal 108
Fat 1g (not sure how, my calorie tracker showed 0 for each ingredient, but 1 for the total so might be some very small quantities in each ingredient), Carbs 19g, Protein 9g, Trans Fat 0g, Sat Fat 0g, Cholesterol 0g, Sodium 278mg, Net Carbs 14g, Fiber 4g, Sugars 4g. %RDA: Calcium 5%, Iron 25%, B-6 55%, B-12 22%, Vit E 1%, Vit K 1%, Magnesium 8%, Phosphorous 11%, Potassium 2%, Zinc 7%, Copper 9%, Manganese 35%, Selenium 20%, Thiamin 33%, Riboflavin 53%, Niacin 29%, Pant. Acid 5%, Folate 6%
If you are not a vegan or vegetarian, you will likely not have these ingredients in your pantry and nutritional yeast is NOT the same as baking yeast. (Nutritional yeast comes in a powder or flake form…it is probably in the health food or bulk section of supermarket); it adds nutritional value as well as is used in some recipes to make them creamier.
Heather C. says:
Mar 27, 2013
Do you fry then freeze, or freeze then fry?
Jenn says:
Mar 31, 2013
Thank you, these are amazing! My vegan breakfasts were starting to get a little boring but not anymore
Marnie Saskin says:
Apr 1, 2013
These are amazing! Bought vegan breakfast patties can be so expensive, and these satisfy the fast-food-like horrible/lovely cravings just fine
I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour:arrowroot flour:almond meal + about 2 Tbsp ground flax meal + scant 1/2tsp xantham gum for every 1 cup of mix) and they turned out fantastic! Thanks so much…
Kay says:
Apr 14, 2013
I just made these this morning, the flavor was great! I did not have oat or wheat bran …so I improvised and ground some walnuts. I would like a little chewier texture. Would the bran have made it more chewy and less soft in the center or should I use a little more tvp the next time. There will definately be a next time! My parents are trying hard to give up meat and I will make them breakfast with these patties, scrambled tofu and your delicious pancakes. Thanks for sharing.
Susie Leger says:
Apr 22, 2013
The ‘sausages’ were good, and did taste a lot like the meat kind. I was happy with them and will make them again. I’m learning to cook both vegetarian and vegan since I have friends that are both. I really appreciate this web page and I plan to try out several of the recipes. Thanks a lot for sharing your recipes with us. :0)
Susie Leger says:
Apr 23, 2013
Oh, so sorry. I see I put 4 stars, it should have been 5. They really are good and very close to the animal kind. It’s great to have ‘sausage’ without all the chemicals.
Adey says:
May 8, 2013
woah! 3 tbsp soy sauce makes this taste of nothing except soy and I had to bin it. Which brand are you using? I used Pearl River Bridge Dark Soy Sauce
claryn says:
May 19, 2013
Sorry you had trouble, Adey! The soy sauce you used was definitely the culprit. Dark soy sauce and regular soy sauce are different things, and not interchangeable. Dark soy sauce contains sugar and is thicker, less salty, and just plain tastes different from standard soy sauce. Any plain old soy sauce or tamari — sometimes called “light,” but not to be confused with “lite” as-in “reduced-sodium” — will do.