Vegan Breakfast Sausage Plant-Based Recipe (2025)

This vegan breakfast sausage is juicy, tasty, and delicious, just like what I remember my dad making us when we were kids.

It’s so simple, too, and uses commonly found ingredients like rice, quinoa, and oats.

Watch the recipe video here or scroll down for the full recipe.

This vegan breakfast sausage gets lots of protein and its meaty feel from TVP, TV what?

TVP stands for Texturized Vegetable Protein and is a soy-based product. Like most soy, it has little flavor on its own but takes on the flavor of sauce or spices really well. TVP comes in crunchy, dry crumbles that store exceptionally well over time and are hydrated just before use.

For every one cup of TVP, simply add one cup of boiling water, juice, or vegetable broth. I added plain water, but any vegetable broth would add even more flavor.

Let it sit and soak for 10 to 15 minutes and fluff with a fork. Simple as that. TVP has a kind of lumpy, squishy/firm texture that is very “meaty.”

I used two different kinds of rice because that was what I had on hand. I used regular brown rice and red wild rice, along with a bit of quinoa. In the recipe, I’ll list specific kinds of rice, but definitely use what you have. They’re pretty interchangeable.

The wild rice and quinoa made this sausage a little lighter and crunchier than the “real” thing, but I liked it. A bit of oats helps it stick together even better and adds protein and texture.

What makes breakfast sausage fantastic and totally derlicious is all the spices. I like mine kind of hot and peppery so that’s what’s in the recipe, but adjust yours to your own taste.

Just put all the ingredients in a food processor and whir until the mix with finely ground but not too mushy. It will stick together nicely. Form patties in the desired size and use how you would any sausage mix. I made smallish patties and fried them using a little oil. I was using my new/old (antique) cast iron skillet and that does best with some oil. But other types of pans would work fine with no oil and these would toast and brown nicely.

Mmm, brown and delicious.

We later used the sausage mix to make sausage gravy and had it with a tofu scramble … and enjoyed a great big, old fashioned, Southern breakfast.

I’ll post a recipe for the gravy soon!

XO Lisa

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Want more vegan and plant-based breakfast ideas? Try these.

Savory Crepes

Avocado Apple Toast

Sausage Cups

Savory Sweet Tofu Scramble

Orange Banana Breakfast Salad

And more DIY faux meats are here:

Easy Vegan Meat Substitute

I’m Possible Burger