These Vegan Breakfast Sausage Links are amazing! Full of flavor and oil-free, smokey, spicy, and slightly sweet, they’re a perfect addition to your vegan breakfast!
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This recipe for Vegan Breakfast Sausage Links was the first vegan recipe I created and documented. That was way back in 2012 – and we’re still making them today.
I began by looking online and trying several vegan breakfast sausage link recipes. Each one seemed to be lacking something. After analyzing the recipes, I knew that I needed to maximize the flavors to achieve the taste we were looking for. After several tries, I came up with a recipe that is out of this world!
Back then, the stores were not full of the vegan meat substitutes we have today. Now there are several vegan brands available, but even today, I prefer to make my own.
These sausages are amazing! Smokey, savory, sweet, with just the right amount of herbs and spices. Not the fat bombs of animal based breakfast sausages, and tastier than most commercial brands I’ve tried.
We usually form these sausages into breakfast links. But sometimes we form them into larger sausages. The larger sausages can be sliced into sausage patties, ground up into sausage crumbles for pizza, or to mix into some sausage gravy.
How to Make Breakfast Sausage Links
In a small bowl, mash the white beans with a fork until there are just small bits.
In a large bowl, mix together the vital wheat gluten and the dry seasonings. Then mix the beans into the dry mixture until you have small crumbles. I find this is easiest to do with a pastry cutter.
Whisk together the vegetable broth, soy sauce, and maple syrup in a small bowl.
Pour the wet ingredients into the dry ingredients, and mix with a wooden spoon until combined. Knead the mixture for about three minutes.
Form the dough into sausage links or larger sausages and wrap them in parchment and then in foil. Make sure the foil wraps around the sausage at least two times. The sausages will expand as they cook, and if there is not enough foil wrapping, they will burst.
When I make the breakfast links, this recipe yields about 18 links. The nutrition calculations in the recipe box are based on two of these breakfast links.
Place the sausages in a large steamer and steam for 30 minutes for small sausage links and 45 minutes for larger sausages.
Serving suggestions:
- These sausages are a great accompaniment to my Tofu Scramble and some hash browns or roasted potatoes.
- Serve them alongside my Vegan Pancakes and Berry Sauce.
- Add some diced sausage to a potato and veggie Breakfast Hash.
- Dice or grind up some of the sausages and stir them into some gravy made with my Vegan Country Gravy Mix. Spoon this over some biscuits.
- Add slices to a Vegan Breakfast Casserole.
Explore our Vegan Staples cookbook
For more meat substitute recipes, see:
- Vegan Italian Sausages
- Vegan Pepperoni
- Vegan TLT (Tofu Bacon, Lettuce, & Tomato) Sandwich
- Glazed Vegan Ham
- Easy Vegan Andouille Sausage
- BBQ Tofu
- Vegan Bacon Bits
- Vegan Beef Seitan
Are you new to oil free cooking? Check out my Oil Free Cooking Tips to learn more about oil free baking, roasting, sauteing, and more!
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Breakfast Sausage Links
Ingredients
- ½ cup cooked white beans smashed with fork
Dry Ingredients
- 1 ¼ cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sage
- 1 teaspoon fennel seed
- 1 teaspoon rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
Wet Ingredients
- 1 cup veggie broth
- 2 tablespoons maple syrup
- 1 tablespoons soy sauce
Instructions
- Place the white beans in a small bowl and smash them with a fork.
- Crush fennel seeds, rosemary, thyme, and red pepper flakes with a mortar and pestle.
- In large bowl, whisk together all dry ingredients, including those you just crushed with the mortar and pestle.
- Mix in the smashed beans. The easiest way to do this is with a pastry cutter.
- In a small bowl, mix together all wet ingredients.
- Add the wet ingredients to the dry ingredients, mixing and kneading for about 3 minutes.
- Form sausages and wrap each in a layer of parchment paper and then a double layer of foil. Twist the ends of the foil tootsie roll style. My sausage links are approximately 3 to 3 1/2 inches long and about 3/4 inch diameter. If you make larger sausages, you will need to adjust the cooking time.
- Cook in steamer 30 minutes (45 minutes for large sausages).
- Let the sausages cool completely.
- To serve, fry in a non-stick pan to brown.
Nutrition
Nutrition calculations are approximate.
