Vegan Breakfast Sausages

Breakfast sausages or “breakfast sausage” are a type of sausage eaten for breakfast in the United States.



  • 1 taza de soja texturizada fina (80 g)
  • 1 taza de caldo de verduras o agua (250 ml), caliente
  • 1 y 1/4 tazas de harina de arroz integral (175 g)
  • 1/4 taza de levadura nutricional o de cerveza (4 cucharadas)
  • 2 cucharaditas de salvia
  • 2 cucharaditas de tomillo
  • 2 cucharaditas de ajo en polvo
  • 1/2 cucharadita de pimentón dulce
  • 1/8 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena en polvo
  • 2 cucharadas de tamari o salsa de soja
  • 1 cucharada de sirope de arce
  • 2 huevos de lino


  1. Add the textured soy and the broth of vegetables or water in a bowl. Cover and let sit for 5-10 minutes for the soy to absorb the liquid.
  2. In another bowl, mix the dry ingredients (flour, nutritional or brewer’s yeast, sage, thyme, garlic powder, paprika, pepper and cayenne) until they are well integrated.
  3. Add the rest of the ingredients (hydrated soybeans, tamari or sauce soy, syrup and flax eggs). Stir until well combined.
  4. Make balls with your hands and shape them into disks (or whatever size you like). 
  5. Cook the sausages in a pan with a little oil (optional) until browned on both sides. If you don’t use oil, it’s a good idea to use a grill.
  6. You can serve the sausages directly as part of breakfast or have them for lunch or dinner.
  7. Store leftovers in the fridge in an airtight container for 5-7 days.


  • You can use other types of flour, although you may need to add more or less.
  • Use whatever herbs and spices you like.< /li>
  • Other sweeteners can be used instead of maple syrup.
  • Recipe inspired by Sarah’s Vegan Kitchen.
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