This Vegan Breakfast Sausage recipe is inspired by Field Roast breakfast sausages. With an irresistible blend of herbs, spices, and hint of maple, they're perfect served alongside tofu scramble, vegan biscuits, or pancakes! These seitan sausages are great for meal prep, freezer-friendly, and can be made without oil or nuts.
REVIEW: ⭐️⭐️⭐️⭐️⭐️ "Honest to Heaven, this is the only homemade vegan sausage recipe I've tried that I actually like! These are GOOD!"
-Mike
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Why You'll Love This Recipe
Have you ever tried Field Roast's apple maple breakfast sausage? Holy moly, those little links are delicious!
The problem is, they're pricey and high in fat. So I decided to create a Field Roast copycat. And though I didn't exactly try to replicate the apple flavor in their product, I went all in with the maple vibes. And really, maple is the primary flavor in their vegan breakfast sausages anyway.
Another change I made was to reduce the fat content. In fact, these can even be made without oil.
In my earliest test batches I tried adding fresh apple and applesauce to the seitan, but the flavor didn't really come through. Realizing it would take something more concentrated, like freeze-dried apples, I decided to scrap the apple idea.
My goal is always to keep my recipes as easy as possible for you, without sacrificing flavor. So tracking down freeze-dried apples or adding more steps to this recipe to cook down apples just wasn't going to happen. So maple vegan breakfast sausage it is!
Bonus: I tested three different cooking methods and included all of the details in the recipe card below. So choose whichever one works best for you: baked in the oven, Instant Pot, or steamed.
Key Ingredients
The ingredient list looks long, but it's mostly herbs and spices. Also, all of the ingredients should be easy to find at the grocery store with ONE exception, maple sugar. Maple sugar isn't required for the recipe, but it does add amazing flavor.
Here are the other ingredients you'll need:
- vital wheat gluten - Currently I'm using this one by Anthony's. Since this is a seitan sausage recipe, there is no substitute for wheat gluten. If you need a gluten-free option, this tofu sausage is delicious.
- cooked chickpeas - or sub white beans or pinto beans.
- soy sauce - this adds important umami and salty notes.
- maple syrup - Lends a lightly sweet and irresistible flavor that complements the smoky and salty breakfast sausage vibes.
- apple cider vinegar - Adds a touch of acidity and helps disguise the natural taste of vital wheat gluten. Don't skip it!
- walnuts or oil - We really love the rich flavor and texture walnuts add to seitan. For nut-free, use a neutral cooking oil, such as grapeseed, avocado, or olive oil.
- liquid smoke - Colgin brand liquid smoke is easy to find in most grocery stores, or you can order online.
- ground sage, thyme, ginger, onion, garlic, and cayenne - for all of that sausage-y flavor and kick!
See recipe card below for amounts and step by step instructions.
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How to Make Vegan Breakfast Sausage
A food processor is helpful, but you can also prepare the recipe without one. To do it, you'll simply mash the chickpeas with a fork, add the seasonings and vital wheat gluten, and knead the dough by hand for several minutes.
In a large food processor, first blend everything except the broth, chickpeas, and vital wheat gluten. Then add the broth and chickpeas, and pulse several times to break down the beans. Add the vital wheat gluten, and process for about 30 seconds.
Transfer the dough to a flat work surface, and knead by hand for 30 seconds to 1 minute, or until the dough feels more firm. Shape the dough into a square, and cut into four equal-size pieces.
To create small/medium sausage links, cut each of those four pieces in four again (pictured above). Alternatively, you can create 8 larger sausges.
Cut enough pieces of heavy duty aluminum foil for the number of sausages you're making. Then cut slightly smaller pieces of parchment paper (refer to photo above). The foil sheets don't need to be huge; just make sure they're big enough to securely contain the seitan, with enough excess on the ends to twist closed like a candy wrapper.
To cook the sausages, you can pressure cook, bake, or steam.
Cooking Methods
Choose one of these 3 cooking methods:
Instant Pot (Recommended) - Add 1 cup of water to the insert of a 6-quart or larger Instant Pot. Place the wrapped sausages on the trivet. Cook at high pressure for 16 to 18 minutes, depending on size. Carefully quick release the pressure.
Oven - Preheat oven to 375°F. Place the wrapped sausages on a baking sheet, and bake for about 40 minutes (or 55 to 60 minutes for large-size sausages), flipping the sausages at the half way point.
Steamer - Add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn't touch the bottom of the basket. Bring the water to a simmer. Add sausages to the steamer, and cook for 45 to 55 minutes, depending on size.
How do I know when seitan sausage is done?
To test for doneness, use tongs or another utensil to press the center of one or two of the sausages. The center should feel very firm.
If the middle feels significantly softer/squishier than the ends of the sausages, they likely need a few more minutes cook time.
Tip! No matter which cooking method you use, it's very easy to cook the sausages longer if you discover they're not yet firm in the center.
Even with the Instant Pot you can add a few more minutes of cook time. Simply re-secure the lid, set to sealing, and cook at high pressure for another 1 to 3 minutes. Since the contents are already hot, the Instant Pot will come to pressure much more quickly this time.
Variation: Vegan Sausage Patties
We like the vegan breakfast sausage best as individual links. However, if you really don't have the patience to wrap 8 large sausages, you can divide the seitan dough into four equal pieces, and shape those pieces into large logs. See photo above.
The size of that larger piece is similar to store-bought packages of sausage. Have you ever seen this Gimme Lean Sausage from Lightlife? It's like that!
If you go this route, obviously cook time is longer because of the thickness of the seitan. But then you can slice the logs into sausage patties.
The patties can be served as is, or briefly pan-seared. Just make sure not to cook them too long in the pan, or they can become tough.
Note: The option for patties is not included in the recipe below. There are already options for small or large sausages plus 3 different cooking methods, and I don't want to overwhelm you with too much information in the recipe.
Batch Size & Tips
I adapted this recipe directly from my Vegan Andouille Sausage recipe, and both make a large amount. You'll get 8 entree-size sausages or 16 medium-size links.
The large batch size is great if you have more than a few people in your household or if you want to freeze some for another day.
If you're cooking for just yourself or maybe you'd like to test a small batch first to see whether you like the flavor and texture of these sausages, it's easy to prepare a half batch.
Serving Suggestions
Don't be surprised if you find yourself enjoying these flavorful sausages outside of breakfast time. Snacks, lunch, dinner-there's no wrong answer!
Slice the links and add them to a beautiful vegan cheese snack board.
For an epic vegan brunch or breakfast, serve your vegan sausage with tofu scramble, oat flour pancakes, fluffy vegan pancakes, whole-grain apple scones, or toast and fresh fruit!
How to Store
Vegan breakfast sausages will keep in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
Seitan sausage is best reheated by lightly steaming or briefly in the microwave.
I hope you love the sweet and smoky maple flavor of this vegan breakfast sausage as much as we do. If you try the recipe, be sure to comment below and let us know!
Recipe
Vegan Breakfast Sausage
Ingredients
- ½ cup raw walnut halves - or 3 tablespoons oil
- ¼ cup pure maple syrup
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- ⅓ cup nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ¾ teaspoon ground ginger
- 1 teaspoon fine sea salt
- 1 ½ teaspoons freshly cracked black pepper
- ⅛ teaspoon cayenne pepper - Add more if you like a kick
- 1 ½ teaspoons liquid smoke
- 1-2 tablespoons dried maple sugar, optional but recommended
- 1 cup cooked chickpeas
- 1 ½ cups vegetable broth
- 2 ½ cups vital wheat gluten - Kitchen scale recommended (click "Metric" above for weight). Otherwise, whisk the flour to fluff it up, then lightly scoop with measuring cup and level off excess.
Instructions
- Decide whether you'll be cooking the sausages in the Instant Pot, oven, or steamer. The Instant Pot is my preferred method for simplicity, shorter cook time, and ideal texture of the sausages.NOTE: a food processor is a quick way to make the seitan dough, but you can also prepare this recipe without one. See Notes for instructions.
- In the bowl of a large food processor, combine the first 15 ingredients and the maple sugar, if using (this is everything except the broth, chickpeas, and gluten). Process into a slurry.
- Scrape down the sides of the bowl as needed. Add the broth and chickpeas, and pulse 5 to 7 times to break up the beans. Add the vital wheat gluten, and process for 30 seconds. Transfer the dough to a flat work surface, and knead by hand for about 1 minute or until the dough feels firm.
- Shape the dough into a square, then cut it into 4 equal-size pieces. To create 16 small/medium-size links, cut each piece into 4. Or for 8 large, entree-size sausages, only cut each piece of dough in half.
- One at a time, shape each piece into a log. This doesn't need to be perfect as the sausages will snap into shape inside the foil.
- Cut enough pieces of aluminum foil (preferably heavy duty foil) for the number of sausages you're making. The foil should be large enough to securely wrap around each link, with enough excess on the ends to tightly twist closed (like a candy wrapper). I also like to add a layer of parchment paper between the foil and sausage to prevent sticking and reinforce the strength of the foil. Tightly wrap each sausage link.
Instant Pot method:
- In a 6 quart or larger Instant Pot, add 1 cup water to the insert. Place the trivet inside, and stack the wrapped sausages on top of the trivet.
- Secure the lid on the Instant Pot and set to sealing. For the smaller sausages, cook at high pressure for 16 minutes. For large sausages, cook at high pressure for 18 minutes. Carefully quick release the pressure, and use tongs to transfer 1 or 2 sausages to a plate or cutting board. Check for doneness as described below.
Oven method:
- Preheat oven to 375 degrees F. Place wrapped sausages on a baking sheet, and bake for 35 to 40 minutes (or 55 to 60 minutes for large sausages), flipping the sausages at the half way point. Check for doneness as described below, returning them to the oven for a few more minutes if needed.
Steaming method:
- Add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn't touch the bottom of the basket. Bring the water to a simmer. Add sausages to the basket, and steam for 45 to 55 minutes, depending on size. Check for doneness as described below.
Check for doneness:
- Use tongs or another utensil to press the center of one or two of the sausages. The center should feel firm. If it feels significantly softer/squishier than the ends of the sausage, carefully unwrap the foil to take a closer look.No matter which cooking method you're using, it's very easy to cook the sausages longer if you discover they're underdone. Even with the Instant Pot you can add a few more minutes of cook time. Simply re-secure the lid, and cook at high pressure for another 1 to 3 minutes. Use your best judgment here, depending on how done the center of the sausages seem. Because the contents are already hot, the Instant Pot will come to pressure much more quickly this time.
- Once done, allow sausages to cool for 5 to 10 minutes, then remove the foil. Serve immediately, or allow to cool completely before transferring to a storage container.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Alex says
Very impressive flavor match to field roast! Thanks for a great recipe 🙂
I definitely thought my food processor was large but apparently not large enough for the amount of liquid in this! Lol! next time I'll do the final mix in a bowl instead. But the mess was totally worth it.
Theresa says
I’m not a fan of sweet in savory dishes. Would leaving out the maple syrup and sugar be possible without compromising flavor? Or substituting with date paste? Thank you.
Lori Rasmussen says
I'm usually not either, so I get that. It does balance some of the savory seasonings, so I would keep at least a touch of sweetness. Date paste sounds good!
Lisa says
Lori, these sausage have a wonderful flavor profile. I’ve been making them on the regular and keep a stash of them in my freeezer. They taste great on their own, chopped up or sliced and added to salads, dinner meals, sandwiches, and would be great on a vegan charcuterie board. Thank you for the recipe!
Hanna Lyons says
This looks delicious but I can't use soy sauce. Any recommendations for a substitute? Thank you!
Lori Rasmussen says
Hi Hanna, thank you! Coconut aminos are a good swap.
Jill says
This is the third vegan sausage recipe I have tried and absolutely the best. Added some crushed fennel seeds, but otherwise made exactly as directed. Thank you so much for a wonderful and easy recipe!!
Glenys says
Delicious sausages with the added bonus of all being made in the food processor.
Andrew says
I just did this recipe in the blender after my food processor broke. When I used my food processor, there would be little chunks of walnuts and bigger chunks of chickpeas in the dough, and the sausage came out nice and firm. This time, my blender was able to pulverize the walnuts and beans much more effectively, but it resulted in a much less firm dough and a less firm finished product (no matter how long I cooked it). Did I pulverize too much?
Lori Rasmussen says
Hi Andrew - Yes, ingredients like beans and nuts interfere with the gluten formation and make seitan more tender. So you're right, since all of the bits of beans and nuts were pureed by the blender, more was "available" to soften the seitan. Next time you could try a couple of things to prevent that, like pulsing them separately in the blender so you can control how much they're broken down. Then mix everything in a bowl. Or if you liked not having any bits of walnuts and chickpeas, you could try slightly reducing their amounts.
Gypsy says
Absolutely the best vegan sausage I ever made! Thank you for sharing this recipe, it will be a staple for me!
Andrew says
Can you recommend a particular flavor or liquid smoke?
Lori Rasmussen says
Hi Andrew - I usually use Colgin Hickory liquid smoke.
Ashley says
Want to try these! Any recs for making them less "breakfasty" I'd like to try them in place of a 'hot dog's. Thanks!
Lori Rasmussen says
Hi Ashley, yes that sounds good! You can omit the sage, thyme, ginger, and maple sugar. I'd also replace the maple syrup with ketchup and reduce or omit the vinegar. Let us know how it goes!