Vegan Breakfast Sausages Recipe

Name: Vegan Breakfast Sausages
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vital wheat gluten; 1/2 cup nutritional yeast; 1/2 cup chickpea flour (or soy flour); 2 teaspoons onion powder; 1 tablespoon whole fennel seed; 1 1/4 teaspoons pepper; 2 teaspoons paprika; 1/4 teaspoon cayenne; 1 teaspoon oregano; 1/2 teaspoon sea salt; 1/4 - 1/2 teaspoon allspice; 2 teaspoons garlic powder; wet ingredients; 2 1/4 cups water; 3 tablespoons vegan worcestershire sauce (there are several recipes on this site!); 3 tablespoons olive oil; 1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce

Servings: persons

2 cups vital wheat gluten
1/2 cup nutritional yeast
1/2 cup chickpea flour (or soy flour)
2 teaspoons onion powder
1 tablespoon whole fennel seed
1 1/4 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne
1 teaspoon oregano
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon allspice
2 teaspoons garlic powder
wet ingredients
2 1/4 cups water
3 tablespoons vegan worcestershire sauce (there are several recipes on this site!)
3 tablespoons olive oil
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce

1
["Combine all dry ingredients in a large bowl.", "In separate bowl whisk all the wet ingredients.", "Stir the wet into dry and mix lightly until combined and spongy dough forms.", "Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.", "When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.", "Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.", "What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the ""skin"".", "Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid."]

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups vital wheat gluten, 1/2 cup nutritional yeast, 1/2 cup chickpea flour (or soy flour), 2 teaspoons onion powder, and more.

Yes, Vegan Breakfast Sausages falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Breakfast Sausages

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions