Impossible Breakfast Sausage is a plant-based patty that mimics the savory, herbaceous flavor and hearty texture of traditional pork breakfast sausage, without any meat. It’s made from a blend of plant proteins, fats, and spices, and it cooks up beautifully in a skillet, making it a perfect addition to any breakfast plate. This recipe is genuinely useful because it delivers a convincing sausage experience that’s also versatile, easy to prepare, and loved by vegans and omnivores alike.
Ingredients
- 1 ½ cups (180 g) vital wheat gluten
- ½ cup (60 g) chickpea flour
- 2 tablespoons (15 g) nutritional yeast
- 1 tablespoon (15 ml) soy sauce or tamari
- 1 tablespoon (15 ml) maple syrup
- 2 teaspoons (5 g) smoked paprika
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) onion powder
- ½ teaspoon (1 g) dried sage
- ½ teaspoon (1 g) dried thyme
- ¼ teaspoon (0.5 g) ground black pepper
- ¼ teaspoon (1.5 g) salt, plus more to taste
- ¼ teaspoon (0.5 g) red pepper flakes (optional, for heat)
- ¾ cup (180 ml) vegetable broth, cold
- 2 tablespoons (30 ml) olive oil, plus more for frying
Instructions
- In a large mixing bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, sage, thyme, black pepper, salt, and red pepper flakes (if using).
- In a separate small bowl or liquid measuring cup, stir together the soy sauce, maple syrup, vegetable broth, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a shaggy dough forms. Use your hands to knead the dough in the bowl for about 2 minutes, until it becomes elastic and holds together. If it feels too dry, add a tablespoon of water at a time; if too sticky, dust with a little vital wheat gluten.
- Shape the dough into a log about 2 inches (5 cm) in diameter. Wrap it tightly in plastic wrap or a damp kitchen towel and let it rest for 10 minutes. This relaxes the gluten, making it easier to slice.
- After resting, unwrap the log and slice it into 8 even rounds, about ¼ inch (6 mm) thick. Each round will be a sausage patty.
- Heat a large nonstick or cast-iron skillet over medium heat and add a thin layer of olive oil (about 1 tablespoon).
- Place the patties in the skillet in a single layer (cook in batches if needed). Cook for 4–5 minutes per side, until golden brown and cooked through. The patties should feel firm and spring back when pressed.
- If you want to ensure doneness, use a food thermometer: the internal temperature should reach 165°F (74°C), which is the USDA FSIS safe minimum for plant-based meat alternatives. (While this is a plant-based product, following the same safety guideline is prudent.)
- Transfer the cooked patties to a plate and serve hot.
Tips
- Substitutions: If you don’t have chickpea flour, you can use all-purpose flour or oat flour, but the texture will be slightly softer. Soy sauce can be replaced with coconut aminos for a soy-free version.
- Storage: Uncooked patties can be stored in the fridge for up to 3 days, separated by parchment paper. They also freeze well for up to 3 months.
- Common mistake: Don’t over-knead the dough. Over-kneading can make the sausages tough and rubbery. Knead just until the dough comes together and becomes slightly elastic.
- Flavor boost: Let the cooked patties rest for a minute before serving. This allows the juices to redistribute, just like with meat sausages.
Serving Suggestions
Serve these sausages as part of a classic breakfast with scrambled tofu or eggs, roasted potatoes, and toast. They also make a great addition to a breakfast sandwich on a biscuit or English muffin with vegan cheese and a fried egg. For a brunch spread, pair them with pancakes, fresh fruit, and a side of maple syrup for dipping.
Variations
- Spicy Maple Sausage: Add an extra teaspoon of maple syrup and ½ teaspoon of cayenne pepper to the dough for a sweet-heat combo.
- Italian-Style: Replace the sage and thyme with 1 teaspoon of fennel seeds and ½ teaspoon of dried oregano. Serve in a vegan sausage and pepper sandwich.
- Breakfast Links: Instead of patties, roll the dough into small logs about 1 inch (2.5 cm) thick and 3 inches (7.5 cm) long. Pan-fry as directed, turning to brown all sides.
- Gluten-Free Option: Substitute the vital wheat gluten with a gluten-free flour blend (like a 1:1 baking mix) and add 1 teaspoon of xanthan gum to help bind. The texture will be more crumbly, but still delicious.
Storage and Reheating
Cooked sausages can be refrigerated in an airtight container for up to 4 days. To freeze, place cooked patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat in a skillet over medium heat for 2–3 minutes per side, or in the microwave for 30–60 seconds, until hot. For best texture, reheat in the oven at 350°F (175°C) for about 5 minutes.
Frequently Asked Questions
Can I make this recipe without vital wheat gluten?
Yes, you can use a gluten-free flour blend, but the texture will be softer and more crumbly. Adding xanthan gum helps mimic the elasticity of gluten.
Why did my sausages turn out tough?
Toughness usually comes from over-kneading the dough. Knead just until the dough comes together—about 2 minutes. Also, be sure to let the dough rest before slicing, which relaxes the gluten.
Can I grill these sausages?
Absolutely. Grill over medium heat for 4–5 minutes per side, oiling the grill grates well. They hold together nicely on the grill.
Are these sausages soy-free?
Yes, as written they are soy-free if you use coconut aminos instead of soy sauce. The recipe uses chickpea flour and vital wheat gluten, no soy.
How do I know when they are done?
Cook until golden brown and firm to the touch. For safety, you can check the internal temperature with a food thermometer—it should be at least 165°F (74°C).
Can I double the recipe?
Yes, simply double all ingredients. The dough may need an extra minute of kneading. Cook in batches to avoid overcrowding the pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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