I made quite a few versions of vegan breakfast sausage before coming up with this fabulous recipe! I am very excited to finally be able to share a sausage so good that I recommend making a double batch! It freezes and reheats really well, so you can have breakfast sausage anytime you like! Here are the ingredients you will need to make it:
Combine the rolled oats, TVP, and nutritional yeast in a mixing bowl. (If you need the sausage to be gluten free, be sure to use certified gluten free rolled oats and oat flour.)
Add the liquid smoke, vegan Worcestershire sauce, reduced sodium Tamari, miso, Magickal Seasoning Blend, and all of the other seasonings to a small saucepan. Stir while heating on medium until the miso has melted and everything is well-combined, then add the water:
Mix to combine, then heat to boiling. Reduce the heat and simmer for two minutes:
Pour the hot mixture into the bowl with the dry ingredients:
Mix well, then let stand for fifteen minutes. Turn your oven on to 375 degrees Fahrenheit to preheat while you wait.
Add the refined coconut oil and stir until it melts and is mixed in well. Be sure to use refined coconut oil, or your sausages will have an unpleasant coconut flavor.
Add the oat flour and mix again:
Finally, add the cooked rice and mix it in as well. (I like brown rice better in this recipe but didn’t have any already cooked.)
Divide the sausage mixture into fifteen pieces (2 oz each) and shape them into patties. Place the patties on a parchment-lined half-sheet pan:
Bake at 375 degrees Fahrenheit for twenty minutes:
Flip the sausages over:
Bake for another twenty minutes, then flip the sausages over again. (Flipping them back over isn’t necessary, but the top side is prettier.)
Let the sausages cool a bit before serving. They will be even better if you let them cool completely and then reheat them before serving. They can be reheated in the microwave (for about 30 seconds) or in a nonstick pan (for a couple of minutes). Freeze any sausages that won’t be eaten within a few days. If frozen, defrost before reheating.
Just look at those gorgeous sausages! They are perfect with some scrambled tofu and roasted potatoes!
You can also crumble up some sausages and make a lovely vegan sausage gravy! (The gravy and biscuit recipes will be posted soon!)
Or, fry up a tofu “egg”, add some vegan Follow Your Heart American Cheese and make a superb sausage biscuit!
Enjoy!
Vegan (& Gluten Free) Breakfast Sausages
These superb vegan (& gluten free) sausages are really easy to make!
Ingredients
- 100 g (1 c) TVP (Texturized Vegetable Protein)
- 90 g (1 c) Rolled Oats
- 20 g (1/4 c + 1 TBS) Nutritional Yeast
- 45 g (3 TBS) Reduced-Sodium Tamari Soy Sauce
- 7.5 g (1 1/2 tsp) Liquid Smoke
- 7.5 g (1 1/2 tsp) Vegan Worcestershire Sauce
- 16 g (1 TBS) Miso Paste
- 16 g (4 tsp) Magickal Seasoning Blend
- 2.8 g (1 tsp) Onion Powder
- 1.7 g (1/2 tsp) Granulated Garlic
- 1.5 g (1 1/2 tsp) Dried Rosemary Leaves
- 1.2 g (1 1/2 tsp) Dried Sage
- 0.6 g (1/4 tsp) Black Pepper
- 0.4 g (1/4 tsp) Dried Thyme
- 0.2 g (1/8 tsp) Crushed Red Pepper Flakes
- 420 g (1 3/4 c) Water
- 42 g (3 TBS) Refined Coconut Oil
- 45 g (3/8 c) Oat Flour
- 100 g (2/3 c) Cooked Rice (preferably brown)
Instructions
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Combine the rolled oats, TVP, and nutritional yeast in a mixing bowl. (If you need the sausage to be gluten free, be sure to use certified gluten free rolled oats and oat flour.)
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Add the liquid smoke, vegan Worcestershire sauce, reduced sodium Tamari, miso, Magickal Seasoning Blend, and all of the other seasonings to a small saucepan. Stir while heating on medium until the miso has melted and everything is well-combined, then add the water. Mix to combine, then heat to boiling. Reduce the heat and simmer for two minutes.
-
Pour the hot mixture into the bowl with the dry ingredients. Mix well, then let stand for fifteen minutes. Turn your oven on to 375 degrees Fahrenheit to preheat while you wait.
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Add the refined coconut oil and stir until it melts and is mixed in well. (Be sure to use refined coconut oil, or your sausages will have an unpleasant coconut flavor.) Add the oat flour and mix again. Finally, add the cooked rice and mix it in as well.
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Divide the sausage mixture into fifteen pieces (2 oz each) and shape them into patties. Place the patties on a parchment-lined half-sheet pan. Bake at 375 degrees Fahrenheit for twenty minutes.
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Turn the patties over, then bake for another twenty minutes.
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Place the pan on a cooling rack, then flip the sausages over again. (Flipping them back over isn’t necessary, but the top side is prettier.)
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Let the sausages cool a bit before serving. They will be even better if you let them cool completely and then reheat them before serving. They can be reheated in the microwave (for about 30 seconds) or in a nonstick pan (for a couple of minutes). Freeze any sausages that won't be eaten within a few days. If frozen, defrost before reheating.
Oh my gosh, Deborah, I can’t wait to try these! Veggie sausage is the only sausage worth eating. Lately, I, too, have been dabbling in this area, and am about to make my first V pepperoni (my son’s is delicious!).
Vegan sausage is the best (and only) kind for sure! Pepperoni is on my list of recipes to master! How does your son make his?
What could I substitute for coconut oil? I don’t do any oil. Is it being used as a binder?
The coconut oil provides moisture and improves the mouthfeel of the sausages. It isn’t a binder in this recipe. You could try leaving it out and adding 3 TBS more water, but your sausages may seem a bit too dry. Unsweetened applesauce might work better, but it could also make your sausages too sweet. Even though the oil isn’t acting as a binder, you could try subbing it with a flax or chia egg as they might help with retaining moisture as the sausages bake. So, it will be a bit of an experiment to find the best substitute! Please let me know if you try any of these and how they work!
All of your recipes are successful! My husband and I will make sausage this morning. Thank you for sharing these with us.
Thank you! I hope you both love the sausages!
I have Coeliacs disease and I can’t eat the Gluten Free Oats or Codex …
What would be a suitable alternative to the Gluten free Oats?
Hi Chris, I also have celiac but do fine with certified GF oats. They are a pretty important part of the texture in this recipe, so I’m not sure any substitute will work as well. The only thing I can think of to try is quinoa flakes. If you try this, please let me know how the sausages turn out!
What about using Bob’s Red Mill mediun grind coarse cornmeal in place of the oats? There is a recipe for vegan lentil loaf out there in the blogosphere that uses this instead of rolled oats.
I think any substitute is going to change the texture and flavor, but could still be really good. It will probably take some experimentation with these different options to find one that works for any one person’s dietary needs and personal tastes. I love all the suggestions and think there are some great possibilities!
I made the magical seasoning mix and the gravy. Have not made the sausage yet, but given how good the gravy and spice mix was, I am making sausage tomorrow. The spice mix was just a tad sweet. Next time I make it, I will reduce the sugar ever so slightly.
I’m so glad you like the gravy and Magickal Seasoning Blend, Marty! I would increase the onion powder proportionately to the decrease in sugar when you next make the blend.
Hi. I’ve made these sausages several times and I love them. I also add a tablespoon of maple syrup and a half teaspoon of nutmeg. I’m still experimenting. I’ve tried to substitute the flaxseed egg for the oil that you mentioned above. They were still good, but I definitely agree that using some sort of oil gives the sausages more moisture and more sausage texture. Great recipe!
I’m so glad you love them! The maple syrup sounds like a great addition, and I’ll have to give the nutmeg a try too. Thank you for sharing your experience with the flax egg sub for the oil. It’s great to know that the sausages were still good that way, even if the oil works better. There are many people who are on oil free diets who will really appreciate this info! How much flaxseed meal and water did you sub for the oil?
I used one tablespoon of ground flax seed and 3 tablespoons of warm water. That was the “flax egg” recipe that I found when I googled it.
As far as the oils, I’ve used canola oil and Trader Joe’s kalamata olive oil (what I’ve had on hand). Recently I saw that Trader Joe’s now has triple filtered coconut oil, so I think I’ll try that next time. 🙂 Love your blog!
Thank you for the info, and I am so glad you love my blog! I do think refined coconut oil gives the best flavor and texture, but the filtered one sounds interesting. Just be sure there is no coconut flavor at all in the filtered one before using it in this recipe. I used regular coconut oil once, and they really were inedible!
Hi Deborah! I saw Chris was looking for a substitute for the gluten-free oats in your vegan breakfast sausages. What about using wild rice, Japanese sushi rice, or a blend of the two in place of the rolled oats? Wild rice is chewy and sushi rice is tender and sticky.
I personally tolerate oats fine, but I know not all celiac patients do. Such is the case with my good friend’s daughter.
One issue with these potentional subs may be the flavor of the wild rice.
It’s fairly assertive compared to the flavor of rolled oats. Perhaps a little psyllium powder could help out? Or how about using Hodo yuba? It’s a soy product. Whole Foods Market carries it. There may be better subs out there that I have not thought of yet.
Thank you for these great suggestions! Any or all of these could be useful in finding a good oat substitute, and I think it will just take some experimenting to find what work best.