Spicy Tempeh Breakfast Sausage

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Perfectly browned Tempeh Breakfast Sausage patties on a wood plank

If you follow us on Instagram, you know I’ve been sitting on this recipe for a while now with ample excitement.

I’d been pondering how to make this recipe work for weeks, and after finally giving it a try, I’m SO pleased with the results.

If you’re plant-based or trying to eat more that way, this vegan breakfast “sausage” is going to satisfy that savory morning protein craving like no other. Let’s do this!

Ingredients and spices for making Spicy Vegan Breakfast Sausages

This recipe does require more ingredients than I typically use, but it’s for a good cause. Every spice adds another layer of flavor to make these undetectably vegan “sausages!” The simple factor comes with the 1-bowl prep to save on dishes and clean up time.

The base of this “sausage” is tempeh, which mocks the texture of sausage perfectly. For a brief history on the origin of tempeh, learn more here!

Next comes a mixture of smoky, sweet, and spicy seasonings like smoked paprika, cayenne pepper, thyme, and nutmeg. Vegan Worcestershire sauce adds a “meaty” flavor, while a bit of oil adds moisture. Garlic and onion add texture and even more flavor.

The fun part is the mixing, which I recommend doing with your hands. You can also do this in the food processor, but I prefer mixing in a bowl so you get more of a chunky mixture and less of a puree. Plus, using your hands is more fun – trust me.

I highly recommend cooking these on the stovetop for a crusty outer edge and a tender middle. But I also tried baking these and it works as well if you’re trying to avoid or cut back on oil. Either way, these “sausages” are a major win!

Cast-iron skillet filled with vegan sausages for a protein-rich plant-based breakfast

I hope you all LOVE this sausage! It’s:

Hearty
Super flavorful
Smoky
Spicy
Crisp on the outside
Tender on the inside
Easy to make
& SO delicious

These are the perfect breakfast companion for things like my Masala-Spiced Tofu Scramble, Breakfast HashSimple Tofu Quiche, and Crispy Hash Brown Haystacks. Not to worry – I am also going to be testing this recipe for an updated Biscuits and Gravy recipe as well as other breakfast entrées, so stay tuned!

For more tempeh recipes, check out my Blissed-Out Thai Salad with Peanut Tempeh, Marinated Peanut Tempeh, Smoky Tempeh Burrito Bowls, and Simple Vegan Meatballs.

And for a brief history on the origin of sausage, check out this article!

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Fork cut into a healthy Spicy Vegan Breakfast Sausage patty

Spicy Tempeh Breakfast Sausage

Spicy vegan breakfast sausage made with protein-rich tempeh. Smoky, savory, and flavorful, and just 1 bowl required! A delicious, plant-based sausage alternative.
Author Minimalist Baker
Print
Spicy Tempeh Breakfast Sausages garnished with sprigs of fresh rosemary
4.77 from 43 votes
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 5 (sausages)
Course Breakfast, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 8 ounces tempeh*
  • 1/4 medium white onion (diced)
  • 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp)
  • 1 tsp organic brown sugar or coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 1/2 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp smoked paprika
  • 2 Tbsp fresh chopped rosemary
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp red pepper flake (plus more for spicier sausage)
  • 2 Tbsp vegan Worcestershire sauce* (I like Annie’s brand or this GF brand!)
  • 1 Tbsp avocado, grape seed, or olive oil* (or other neutral oil // plus more for cooking)
  • 1 pinch allspice (optional)
  • 1/2 tsp dried marjoram optional

Instructions

  • Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
  • Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
  • Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
  • Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
  • When ready to cook, line a 1/3 cup measuring cup with plastic wrap and fill with "sausage." Fold plastic wrap over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 "sausages" (amount as original recipe is written // adjust if altering batch size) 
  • Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
  • Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
  • Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

Notes

*To keep this recipe gluten-free, ensure your tempeh and Worcestershire sauce are both gluten-free.
* If cutting back on oil, you can bake these at 375 degrees F (190 C) on a parchment-lined baking sheet for 20-30 minutes or until golden brown and semi firm on the edges.
*Nutrition information is a rough estimate calculated with 2 Tbsp oil (for mixing and cooking) per 5 sausages.

Nutrition (1 of 5 servings)

Serving: 1 sausages Calories: 156 Carbohydrates: 7.6 g Protein: 8.7 g Fat: 10.9 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 258 mg Sugar: 2 g

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  1. Melinda says

    Yes, I have a comment.
    Why in the world are you using plastic wrap??!!!
    And then calling yourself the ‘Minimalist Baker’???!
    I have been a from scratch veg for 32 years & I haven’t had plastic wrap in my kitchen for over five years.
    Plastics are a huge part of our destroying Gaia.
    No excuses. Not alright.
    Use a stainless steel scoop.
    They work great.
    You wash them & they’re good to go.
    Please think about using anything that is disposable plastic.
    Our choices are unbelievably important. Your choices …
    You are in a position to step up to the plate & be a positive role model.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Melinda. We actually use parchment paper now, but this was an older post when we weren’t as aware. Thanks for the reminder!

  2. Visnu says

    This was so delicious and flavorful! I threw the ingredients together last night and cooked the patties on the stove them this morning. I increased the thyme by 1/2 tsp since I didn’t have fresh rosemary. I also used freshly grated nutmeg. They were falling apart a little bit so I added a flax egg and some bread crumbs. Super delicious. I could see this going well with a vegan gravy or a herby yogurt sauce (maybe with some dill or fennel). Thank you for this awesome recipe!

  3. Louise O Jarvis says

    I’ve made the recipe twice and enjoyed it. I have really missed sausage since becoming vegan. I added chopped walnuts for texture and maple syrup for sweetness. Next time I will add flax meal and perhaps oatmeal for binding, and will try it with molasses.
    Thank you so much for the recipe!

  4. Lynn says

    In the recipe you state 4 cloves garlic = 2 Tbsp. That should be 2 tsp., since 1 clove is approximately 1/2 tsp. minced.

  5. Kim says

    Just made these with the food processor . I made them smaller, put several in the oven and I also tried pan frying. The ones in the oven turned out more like a sausage patty. I did like the flavor it tastes like sausage to me, I was missing veggie sausage trying to avoid highly processed Veggie sausage that I was eating before from the store. I think this will work!

  6. mary says

    super excited to add this to the rotation! v easy to meal prep. it’s pretty spicy but you can taste as you go to make it the heat you like. never had tempeh before this and am so glad i had this recipe for my first try. thank you!

  7. Linda G says

    I followed the recipe to a tee and prepared this on Wednesday and cooked it on Thursday. It held together really well, sautéed slowly very minimal oil. The texture was good, we found the rosemary to be over powering for us. I will definitely make the spicy sausage again but will play around with the spices.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Linda! We’d recommend thyme as a more mild an alternative to rosemary. Hope that helps!

  8. Amalia says

    Eating these right now! I made a few modifications because of quarantine life. I used garlic and onion powder and agave as a binder. I also added some breadcrumbs based on others comments that it was too wet to stick together. I had fabulous results! I baked mine, but they would have held up to pan frying.

    I served mine with some mashed potatoes and broccoli! Super yum.

  9. Mo says

    Dude. Yes. I had to make regular sausage for the rest of my family and I felt bad for them. But I’m not sharing my leftovers

  10. Elena says

    This was so good! I had to use red onions and I was out of thyme, so I subbed an Italian seasoning. I also just cooked the tempeh crumbled because I used it in your mushroom gravy for biscuits and gravy. I could eat that all day! Thank you!

  11. Claire says

    I’ve made this twice (using brown sugar and subbing different dried herbs for fresh) and it was delicious! Super easy to marinate the flavors. However, both times I had to resort to enjoying it as sausage crumbles rather than patties, as the texture was very wet and didn’t stick together. Still yummy, and it won’t stop me from making it again!

  12. Jaimie says

    The flavor of this “sausage” is delicious but the texture is just a bit too loose. I’m going to add a tablespoon of flax meal next time and see if that helps firm it up. I love using tempeh instead of the over processed faux meats.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love that idea! You could also throw in a soft, pitted date or two for a bit of sweetness and binding!

  13. Juliette says

    I replaced the sugar with molasses and it turned out fantastic! This is gonna be great in my breakfast wraps! Thank you!

  14. Samantha says

    I made these tempeh sausages as per the recipe and they turned out perfect! I used a food processor to bring everything together and let it rest in the fridge overnight. I used a 1/4 measuring cup to to make 5 patties and baked them for 25 minutes in the oven. I’m going to enjoy mine for breakfast with garlic kale and baked sweet potato!!

  15. Wren says

    I am a chef and I made this. I omitted sage, thyme, and brown sugar/white sugar (substituted with maple syrup), only because I didn’t have those particular items at hand. The consistency, flavor, and seasonings were perfect! Magnificent!

  16. Michelle says

    Made this exactly except omitted cayenne and red peppers. I am a chef and followed the instructions exactly. This is WAY too wet a mixture and the seasoning too strong. After cooking a couple and finding them not palatable, I added millet and breadcrumbs which definitely improved the texture and seasoning, but it was still too wet. I think this would work much better subbing onion powder and garlic powder for the onion and garlic respectively and halving most of the seasonings.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Michelle. I also find that tempeh can have varying levels of moisture, so perhaps yours was super fresh? Otherwise, to dry the mixture I could definitely see stirring in some cooked cooled quinoa OR breadcrumbs to dry.

  17. Sarah Breese says

    Any suggestion for a tempeh subsitute? I am making this (non-spicy version) for my 10 month old daughter and I’d prefer not to give her anything with soy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, we’ve come across soy-free tempeh (the brand was Squirrel and Crow Tempeh) so you might be able to find something similar in your area. Hope that helps!

  18. Sarah Simmons says

    Have you tried grating the tempeh or do you think that would be too fine? We made tempeh falafel using that method and they held together nicely. It may translate well to this.
    I may be your tester on that for brunch next weekend :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      These can be a bit tender (not as firm as a traditional sausage), but should hold together while cooking. You could try adding the sausage to a food processor with cooked and cooled quinoa (~1/2 cup) If you give it a try, we would love to hear how it goes!

    • Suzanne says

      I had to stop myself from eating the mixture by the spoonful so I would actually have some left to make the sausage patties.

      I didn’t have vegan worchestershire sauce so I just used Bragg’s. I also used water in place of the oil.

      My husband said these were swoon worthy.

  19. Jan says

    So, I was too clumsy to keep my sausage from crumbling apart but if you throw in some potatoes this makes an AMAZING breakfast hash!

  20. Megan says

    Did you ever try this with biscuits and gravy like you mentioned? My husband loved biscuits and gravy and I have been searching for yummy savory breakfast alternatives for him!

  21. Lourdes says

    Hi Dana,
    First of all let me say I love your website and your recipes. I also have your cookbook.
    I made these tripled yesterday because i’m having a Christmas brunch and when I tasted them they were a little bitter. I’m thinking it was the Worcestershire sauce, because it’s too much of it.
    What do you think? Could it have been something else? I did it per the recipe.
    Other than that, I’m sure we’re going to eat them and enjoy them!
    Thanks!
    Lourdes

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure what that would have been.. did you change any other ingredients? It could have been too much Worcestershire sauce but its hard to say.

      • Lourdes says

        I think next time I’ll use a little less Worcestershire sauce but after I tried them yesterday they were delicious!

    • Gina says

      Sometimes tempeh can be bitter. Boiling the tempeh for 20 minutes can remove tge bitterness. Boil , let cool, then crumble.

  22. Paula says

    I’m newly vegan (5 months and counting!) and this was my 1st attempt at vegan sausage. Also 1st time using tempeh. So delicious and so easy to make! Thanks for the recipe…I’m glad I can make my own now instead of having to wait until I visit my favorite restaurant for a “sausage” fix.

  23. Mindy says

    Hi there!
    My husband and I tried to make these, but unfortunately they came apart when we were frying them. Any suggestions for how to keep them together better? We also flipped them with care, but the started falling apart even before we flipped them.

    The flavor was delicious, though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mindy! It sort of sounds like the tempeh just needed to be more finely chopped/mixed and/or you needed to add a bit more wet ingredients if they were dry, or dry ingredients if they were too wet. Not sure if you used a food processor or bowl, but a food processor might help bind them better. Hope that helps!

  24. Jenn says

    Made these this morning and they were fantastic! I didn’t have fresh rosemary on hand, so I subbed dried. Otherwise I followed the recipe as written. They rested in the fridge about 16 hours, and came together wonderfully! Thank you for such a fantastic vegetarian option that tastes fabulous! I will definitely be making these again.

  25. Norine says

    Great recipe! Eating them right now! Just a tad to spicy, could leave out some of the cayenne or red pepper flakes and still be really good and I think I might try some flax egg to help bind them next time.

  26. Amanda says

    I’m wondering how this would taste without the added sugar. We avoid all forms of processed sugar. What benefit does the sugar add?

  27. Jenny says

    I made these and both my daughter and I loved them! When they’re cooking, and hey smell EXACTLY like the sausages I used to eat as a kid. I had these for breakfast with a little maple syrup, and they were divine!

  28. Miranda Foley says

    Just made these for “brinner”, along with a tofu/mushroom/sundriedtom/spinach quiche. They were delicious! I followed your recipe (+ fennel) for baking instead of frying, and found that they wanted to be flipped about 3/4 of the way through. That helped develop the exterior crisp texture too. The food processor plus firmly hand-shaping the patties contributed to keeping them from falling apart. Thanks for yet another fantastic recipe!

  29. Karalea Edmisten says

    These have a wonderful flavor, but despite using great care, they crumbled on me. I’m looking for a great recipe to use up all those delicious sausage crumbles please.

  30. Ashley says

    Just made these and they are very tasty! There is so much flavor packed in them. I ended up adding in half a tsp of liquid smoke with paprika since I did not have smoked paprika.
    I do have a question though. Is there any way to make make it more of a firm patty than soft? Like adding in flax egg or would baking it help?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you! I think a flax egg could help with binding for sure. Another option might be blitzing in a food processor and adding something like cooked cooled quinoa, or baked (already cooked) beans, such as these falafel patties. Let us know if you do any experimentation!

  31. Cap'n Dave says

    Definitely saving this to try (and yes, I am fully aware that I’m “necro-ing” this post from a year ago, because it’s nearly breakfast time and I’m hungry, so there! HA! Sigh…but I have to wait…3 whole days…whimper) but will likely leave out most of the “heat” and just go with the savory.

    I’m thinking this plus a vegan cheddar and a fried tofu “egg” on a biscuit, freeze them, take one out and pop it in the nuker for a quick breakfast bite at work? Ooooo yeah!!!

    Never thought of using tempeh for a sausage patty, and you’re right – the texture is perfect! Thank you!!!

  32. Kristi says

    I made these with a bunch of random spices I had on hand. Added a flax egg and let sit overnight in the fridge. Formed them this morning with plastic wrap and a measuring cup. I made sure to really press them in. I baked them at 425 degrees for 20 minutes, flipping after 15. They did not crumble Nd they were delicious.

  33. Dawn Hanna says

    Hi Dana, your blog & recipes have been a lifesaver since being diagnosed Coeliac & then going plant based 6 months ago. A thousand thank yous ???? I cannot get gluten free tempeh here in Donegal, Ireland…..will a firm tofu work crumbled do you think??

  34. Megan says

    I made this this morning and it was so incredibly delicious. I left it in crumbled form, cooked it then made a vegan biscuits and gravy. Thank you I will be making this again for sure!

  35. Liz Medina says

    I formed these shaped spicy tempeh sausages using cling wrap and mini cupcake molds — worked like a charm! Then, I transferred them to the oven and they crisped up nicely along the edges. Afterwards I skewered them to make mini-kebabs — very cute and colorful!

    I posted a picture on my Facebook and tagged MB in it – check it out!

    Liz Medina

  36. Chessie says

    Thank you soooooo much for this recipe! I have missed veggie sausages since having to go gluten-free, and this fills the bill nicely. I doubled the recipe and formed it all into patties, saving most of them in the freezer as “convenience foods” for later breakfasts. I omitted the Worcestershire sauce (none on hand) and used all the spices you suggested, even the optional ones, and these are very flavorful. They even got a thumbs up from a carnivore who tried them.

    These are very delicate in a frying pan. I wonder about adding a flax egg the next time I make this recipe. When I eat some of the ones I froze, I will try baking them to see if that works better. Or heck, maybe I’ll just make a sausage scramble with potatoes and onions. Regardless, much appreciation and gratitude for this! <3 <3

  37. Savannah says

    Hi Dana!

    Thank you for the recipe!
    I just finished making the sausages and the flavor is awesome. However, the sausages started to crumble when trying to turn them over in the pan. Is it because:

    1) I didn’t use enough cornstarch?
    2) I left the tempeh to marinate for almost 5 days. Did I leave it in the fridge for too long?

    Thank you, Dana!

  38. Sydney S says

    Hi there! I was wondering if I could cook this as a crumble instead of in patties for a recipe? Im trying to find the perfect sausage for a vegan version of cream cheese and sausage dip from my non-vegan days. I think this will have the right flavor, just wondering if it will cook alright as a crumble? Thanks!

  39. Marcia says

    Just being vegan for two and a half months I have been missing certain breakfast items so I was happy to try this sausage recipe! They turned out great, so flavorful. I’m trying to make the biscuits and gravy tomorrow am now :) thanks for the great recipes and making the transition easier

  40. Liza says

    I made them with a flax egg added, used the food processor and made sure my hands were wet when making the patties (to ensure they stuck together), they came out PERFECTLY! Thanks for this recipe!

  41. Liza says

    Hi! These sound wonderful! Do you think adding a flax egg would change the taste at all? I see a lot of people are having issues with the patties not sticking together.

  42. Starr says

    Was happy to find this recipe as store bought vegan sausage is loaded with fat. I liked them well enough but would make these modifications:
    1. Add vegan egg replacer as the “sausages” fell apart and were more of a crumble than a sausage.
    2. The amount of raw onion and raw garlic was overpowering. I would definitely saute them both first next time and reduce the amount of both.
    3. Since I love a sweeter breakfast sausage, I would add some finely diced apples, Vermont maple syrup and maybe some fennel as another commenter suggested.
    It’s a very good base recipe and I know I’ll make it again.

  43. Marie Wong says

    Sounds great! Do you think I could roll this into a hot dog shape, bake and serve as a hot dog substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I haven’t tried it, but that could work I think! If you give it a try, report back on how it goes, Marie!

      • Eileen Wright says

        I tried it and it works! Much better ingredients than any vegie dog commercially available. Tasted great is a bun with sauerkraut, ketchup and onions! Even froze some after baking and thawed them, then warmed in a skillet with a little oil and it worked fine. THANKS for the inspiration. You might want to try it and put it up as a Vegie Dog recipe; Yours have healthy ingredients than the others I checked.

  44. Beth says

    I can’t get enough of these sausages–I’ve made them twice now, and they’ve turned out perfectly both times. I mix the ingredients in a food processor, so although they’re fragile, they keep together well enough in the pan and on my plate (but between me and my husband, they don’t last long!).

  45. Katelyn says

    These are great vegan sausages. I did mine in the food processor and they seemed to stay together somewhat okay but I think the texture would resemble more of a sausage by doing the method she originally suggests by finely chopping everything but I can see how it would fall apart as mine did even in the food processor. I could have been extremely careful and maybe kept them together but it didn’t really matter for my dish. In addition, I will do a little less sage next time. But all in all successful!

  46. Penny says

    Thanks for sharing these! I don’t cook with oil, so I omitted the oil & baked them as instructed & they were delicious!

  47. Kat says

    Honestly one of the best recipes I have ever made. A favorite among vegans and non-vegans. I can’t stop raving about it enough!

  48. Ashley Riley says

    Hi! If making to freeze would you suggest pre cooking and then freezing, or just molding and freezing on a tray before placing into container ? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley! I recommend making the patties ahead of time, freezing them uncooked, and then thaw before cooking.

  49. Beth says

    These were absolutely delicious in texture and flavor! Next time I’ll cut down on the cayenne by a tiny bit, it’s just a little too much for me. I omitted the dried sage (because I didn’t have any on hand) but didn’t think it was missing from the recipe. I just upped the other herbs and all is good.

  50. Arthi Kalathor says

    Hi Dana,

    Have been following your recipes and makes up for a lot of our weeknight dinners.
    Is there a specific type of Tempeh you use ? I typically get them from Trader Joe’s and I find them grainy unlike some of the restaurant ones we have tried. Any suggestion ?

  51. Callie says

    Okay, first off: this tastes FREAKING AMAZING!
    I would recommend this as an alternative to Thanksgiving stuffing for sure, instead of trying to make patties, as it is very crumbly. Any tips on how to make this stick together better in sausage form would be appreciated though!

  52. RunningPathES says

    These were very easy to throw together last night and then cook first thing this morning (even on a weekday!), which is already a plus in my book. I’m always looking for quick breakfasts for my family. My kids loved them, and my brother who was visiting said they were delicious. (I wasn’t the least bit hungry and didn’t try them, but they smelled wonderful). They did tend to fall apart, but when handled delicately I was able to make whole sausages. I followed the recipe as written, except I did not have Worcestershire sauce so I used a steak sauce, and I made the sausages a bit smaller.

  53. Molly says

    I was super excited about this because breakfast sausage used to be one of my favorite foods and had never really had a good meatless one. When I cooked them up for breakfast per the recipe, they were not my favorite. But the same night for dinner I sauteed the sausage with some kale, garlic, and mushrooms and it was amazing! By itself, not my favorite, but within a dish, it was amazing!

  54. HI Tehran Hostel says

    Hello
    This recipe is just like a Persian dish which we call it KOTLET, I wish you post Persian recipes on your websites.

  55. Vegan In KC says

    Hi Dana!
    I was curious if these could be frozen uncooked. I would like to make a dozen or so and keep them in the freezer so I can pop them on the skillet before school during the week. Please let me know! Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      See step 8! Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

  56. Paula says

    Dana, LOVED these… I made some changes based on the herbs I had on hand and they were tasty alongside fried eggs. One thing, I could not keep them together! I mean, they still tasted just as good as more of a “hash” than a patty, but any hints? I refrigerated the mixture overnight and made the patties in the am before cooking. Thoughts? Another wonderful recipe from you! Thanks…

  57. Chris says

    I made these for a brunch get-together even though we are neither vegan nor vegetarian! They were a-mazing! I’ve added this to my brunch menu list (and trust me, not many items make it to that list!) Thanks Dana!

  58. Connie says

    Thank you for this Dana! You rock my world, seriously, what would I do without you!?
    Made this into a breakfast burger with your eggplant bacon and hollandaise from everyday cooking… AMAZING! My meatetarian husband loved it, blew his mind!

  59. Christina says

    I made this with biscuits this morning. You are right it is very delicate to handle however it did stay together and we loved the flavors! Texture is different and soft a very nice alternative to pre-vegan days of good ole’ pork. I am going to try and sub a mashed bean for the Tempeh. We had never tried Tempeh but we were pleasantly surprised. Husband loved it with his biscuits and white bean gravy! Thank you for sharing and creating!

  60. Tali says

    I am beyond words excited to try this recipe (I adore your blog – and return often to make everything on here – with great results).

    If I were to make this and turn it into a ‘mcmuffin’, what might you suggest I pair with this.

    Thinking maybe,
    a) a tofu scramble and vegan cheese
    b) avocado, sprouts and tomato

    Any other suggestions (i’m trying to avoid a tofu scramble).

  61. lucy says

    This recipe sounds delicious :) I live in the UK and I’m struggling to find tempeh in my local supermarkets, I’ve seen that I can source it from amazon but I don’t have much experience with tempeh so I am a bit unsure about what to look for.

    Can anyone suggest an alternative or had any experience with sourcing it online?

    I need help!!!

    Lucy xx

  62. Karen Levin says

    These patties have been calling my name since I first saw it posted a couple days ago..gosh do they look yummy! The only ingredient I’m missing is (oddly enough) sage. I realize the flavor is completely different, but I was thinking fennel would be a good addition and blend well with the other herbs. What do you think, Dana?

  63. Abi says

    Just made these this morning! Super easy to make and the flavors are really nice. However, I did find that they are very crumbly and delicate and seem to fall apart easily. I wonder if the addition of vital wheat gluten may help with more of a chewy texture? Otherwise they’re just sort of smushy. I imagine they’d be a great crumble for tofu scramble or scrambled eggs though! Or biscuits and gravy…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Abi! These can be a bit tender (not as firm as a traditional sausage), but should certainly hold together while cooking. I’ve never used vital wheat gluten but if you give that a try let me know!

  64. Natalie says

    Hi Dana! Thanks for sharing the recipe!! I tried making these this morning and while everything tasted delicious, I had a hard time keeping the sausages together. Eventually, I just gave up and made a sausage crumble (still totally yummy!), wondering if I did something wrong? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Natalie! Sounds like the tempeh just needed to be more finely chopped/mixed and/or you needed to add a bit more wet ingredients if they were dry, or dry ingredients if they were too wet. Not sure if you used a food processor or bowl, but a food processor might help bind them better. Hope that helps!

      • Ellie Kennard says

        Hi Dana
        I just tried them and they are delicious! I used a food processor but mine also fell apart. I wonder if you could use a bit of aquafaba to bind them? Would it work like egg, do you think?

        Ellie

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Ellie! It sort of sounds like the tempeh just needed to be more finely chopped/mixed and/or you needed to add a bit more wet ingredients if they were dry, or dry ingredients if they were too wet. Not sure if you used a food processor or bowl, but a food processor might help bind them better. Hope that helps!

          • Ellie Kennard says

            Thanks Dana. They were processed pretty fine in a food processor (mentioned above). But I could add a bit more oil, I guess. I doubled the recipe, the rest is in the fridge. A bit of aquafaba would add more liquid without changing the flavour. Might try that with the rest.

        • Laurie Machamer says

          I haven’t tried this recipe yet, but it sounds great! Perhaps some flax meal mixed with a bit of water might make a good “glue”. I’ll let you know if I try it!

          • Katlin says

            Hi Laurie,

            Did you try this out? I have a hard time making mine stick together and am considering using a flax egg. Would love to hear your thoughts!

            Katlin

      • Diana says

        Hi. I’m a real fan as well, and look forward to trying this. What I’m looking for is bulk “sausage” to cook up for a pizza topping and for mapo tofu. I was going to ask if it would fry up into bits if cooked from bulk. But so many people have had trouble keeping the patties together I think my question is answered. Has anyone mixed up the ingredients and just tried browning and breaking up the mixture for a crumbled cooked texture?

        • Allison says

          Hi Diana,

          I know this was months ago but I made these this morning and had a hard time keepong them together so I did just that and made a “fauxsage” crumble topping and put it on top of half of a sweet potato. It was delicious! Can’t wait to put the rest on a pizza.

          • Diana says

            “Fauxsage” — I love it! Thanks Allison. Haven’t tried this yet, but you encourage me to give it a shot.

  65. Brittany says

    Girl… I used to be hooked on MorningStar veggie sausage patties and haven’t had one in sooo long. Need this tempeh version in my life ASAP. Totally going to make an egg and sausage english muffin sandwich with it!

  66. Moe says

    I also was surprised you did not have fennel seeds in the recipe since that is what I miss most about sausage. If I wanted to add fennel to the recipe, how much would you suggest? Thanks!

  67. Frankie says

    Just made these and they taste great! I used homemade worcestershire sauce . Going to make a double batch and freeze them to have on hand.
    Thanks!!

  68. Meredith | Earth & Oven says

    This recipe is brilliant! I love how using certain spices can make humble plant ingredients remiscent of meat. Yum! Can’t wait to try.

  69. JP says

    Hi Dana. Big fan here. I live in Chicago and I’m having trouble finding gluten free tempeh. I’ve looked in WF and other smaller health food stores but all the tempeh has gluten in it. I’ve looked online for a place to order and no luck either. Where do you get it? And Which brand?

    • Haley says

      Try the lightlife brand? Lightlife is found at all Whole Foods in my area in the same section where you find the tofu. Their original tempeh just has soybeans, water, and brown rice. Just google lightlife, since I am not sure I can put links in my post.

      • JP says

        Thanks Haley. I’ve seen the light life brand but maybe they didn’t have the original when I was looking for it because I remember checking the ingredients and they had gluten. I’ll keep an eye out for the original.

  70. Janet Schmidt says

    Hi this looks wonderful! I was curious if fennel seeds might be good in this recipe since they are often in meaty breakfast sausage, any thoughts?

  71. Louise Goudreau says

    Do you have to steam the tempeh before blending with other ingredients. I am not familiar
    with tempeh and have heard it has a bitter taste. thank you. Louise

  72. li says

    Seriously so excited to try these. My local vegan eatery makes a killer breakfast sausage sandwich, and it’s seriously to die for.

  73. Estelle says

    Oh, yummy! I’ve been wanting to make some vegan sausages for a while now.
    But vegan Worcestershire sauce isn’t available where I live. Could you recommend a substitute? Tamari maybe?

    • Jen says

      There are recipes for vegan Worcestershire online. I recently found one through Martha Stewart’s website. It was pretty east to make, vinegar, sugar, soy sauce.