Vegan Tempeh Breakfast Sausage Patties Recipe

Satisfy your morning protein craving with a vegan tempeh breakfast sausage patties recipe that's sure to tickle your taste buds with a sweet, spicy flavor and meaty texture.  

This tasty recipe starts with flavorful tempeh crumbles - the same method I use for making delicious tempeh burgers, spicy tempeh tacos, and veggie tempeh stew. It's the best way to prep tempeh I’ve tried.  

Ingredients, Notes, and Substitutions

Tempeh. Tempeh, made from cooked and fermented soybeans, is a versatile vegan meat substitute because it can be crumbled and turned into a ground meat substitute or sliced and marinated. It can be found in blocks near the tofu at the grocery store or health food stores.

Mushrooms. When blended with simmered tempeh and soy sauce, mushrooms produce a meaty flavor and texture. Use 4 regular button mushrooms, which is about ½ a cup. ¼ a cup of dried mushrooms is a good substitute. 

Vital wheat gluten. Vital wheat gluten (seitan) is moistened wheat flour that's dried so that only the gluten remains. It's used for making vegan meats because of its chewy texture when combined with other ingredients. 

Soy sauce. Soy sauce or tamari adds a meaty umami flavor than salt alone. You can also use liquid amino acids to replace soy sauce.

Vegan Worcestershire sauce. It can be tricky finding vegan Worcestershire without oil. For a quick substitute, use 1 tablespoon of soy sauce and 1 teaspoon of apple cider vinegar or red wine vinegar, plus ½ a teaspoon of garlic powder and onion powder, respectively.

Smoked paprika. If you use hot smoked paprika, you may want to reduce the amount of red pepper flakes you use. If you want a smokier flavor, consider adding ½ a teaspoon of liquid smoke. 

Red chili flakes. Red chili or red pepper flakes give feisty bits of spice. How spicy you want your sausage is your personal preference. You can also use cayenne pepper or hot paprika.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

I know this recipe is all about tempeh sausages; however, you can substitute it with textured vegetable protein or vegan mince such as Beyond Beef. 

Modify the spices by adding a few pinches of garlic powder or onion powder. Crushed or whole fennel seeds add more of an Italian sausage flavor.

Step-by-Step Instructions

1. Cut the tempeh block into small cubes or crumble it. Add the tempeh, soy sauce, and vegetable broth to a medium pot and simmer it for 20 minutes. Drain and press the tofu against the side of the colander to dry it. 
2. Mix the vital wheat gluten and spices in a small bowl. Add the tempeh and the rest of the ingredients to a food processor and blend a few pulses. Break the ingredients down, but leave a little texture. 
3. ​Add the dry ingredients and pulse 3-4 times. Check that you can form a ball or patty with the sausage mixture. 
4. Make patties about ¼ an inch thick: Pan-fry, bake, or air fry. 

Pro Tips

Why simmer tempeh?

When you open a package of tempeh, you'll notice it's harder and denser than tofu. It's chewier and less pliable. For this reason, flavors won't seep into tempeh. 

Simmering tempeh, especially when making tempeh crumbles or blending it, softens it and creates a texture like ground beef that gives flavors a place to cling to. They make a great alternative to tofu in vegan sausage crumbles.

Another reason to simmer tempeh is to reduce the strong flavor naturally inherent to tempeh. That strong flavor can be off-putting to some individuals (like me). The process of simmering and draining alleviates this annoyance.

How to test the sausage mixture

The ideal mixture holds together and stays in whatever form you put it in. So, let’s talk about the ball test.

Grab about ½ a cup of the sausage mixture and form a ball. If the ball crumbles, then the mixture is too dry. Start by adding a tablespoon of broth or water and mix well until you form a ball that doesn't fall apart.

The mixture is too wet if your sausage ball either won't form or quickly melts into a puddle. Add a little vital wheat gluten, mix well, and continue testing.

Cooking Options

• Pan Fry. Preheat a non-stick skillet or heavy-bottomed fry pan over medium heat. Add the sausage patties in a single layer. Cook on one side for about 5 minutes until the bottom is browned, and then flip and cook until the patties are brown on all sides and firm in the middle.
• Bake. Preheat the oven to 400 F. Place the sausage patties on a baking tray lined with parchment paper or a silicone baking mat. Bake the patties for 10 minutes or until they start to brown. Flip them and continue baking for another 5-10 minutes.
• Air fry. Preheat the air fryer to 375 F (190 C). Place the patties in a single layer in the air fryer basket. Fry for 5 minutes. Flip the patties and fry for another 3-4 minutes until they are browned and firm. 

Serving Suggestions

Breakfast sausage patties make delicious breakfast sandwiches when stuffed between 2 slices of homemade plant-based bread or your favorite English muffin.

They are a natural accompaniment for a veggie-packed tofu scramble and a side of hashbrowns. And finally, they are a perfect addition to vegan biscuits and savory lentil gravy.

Frequently Asked Questions