Vegan Breakfast Sausage

Eat these vegan breakfast sausages on their own, with a side of toast and jam, or place them inside of whole-grain English muffins with some melted vegan cheese and make your own breakfast sandwich.


  • 12 ounces (about 1 package) organic tempeh, cut into 1-inch squares
  • 2 tablespoons organic whole wheat pastry flour
  • 2 tablespoons organic soy sauce or tamari
  • ½ teaspoons cumin, ground
  • ¼ teaspoon cayenne pepper, ground
  • ¼ teaspoon thyme, dried
  • ¼ teaspoon black pepper, ground
  • 1-2 tablespoons warm filtered water
  • 1 tablespoon expeller-pressed canola oil 


  1. Steam tempeh for approximately 15 minutes in a steamer or over a double broiler. Allow to cool.
  2.  Place tempeh in a medium bowl and mash thoroughly with a potato masher or pastry cutter until very fine. Alternatively, pulse with a food processor until tempeh breaks up and begins to get mushy, and then place it in a medium bowl.
  3. Add pastry flour, soy sauce, cumin, cayenne, thyme, and pepper to tempeh. Mix thoroughly. Add water and knead mixture together with hands.
  4. With hands, mold tempeh into firm 4×4-inch patties. Add more water or flour, if necessary, to hold patties together.
  5. Heat canola oil over medium heat until a tiny bit of water dropped on oil sizzles. Place patties on skillet, 2 inches apart, and cook for approximately 3 to 4 minutes on each side, or until browned. Sponge off excess oil with a clean kitchen towel.
  6.  Serve hot.

Serves 4

 Prep and cook time: 25 minutes

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