Spicy Tempeh Breakfast Sausage

These are absolutely delicious and so much better than meat sausage in flavor. Plus the texture is spot on. Made exactly as recipe and had no issues. I did use a small biscuit cutter to mold; just packed and pressed down on the baking sheet, then pushed out. Easy! I will make these again.

The flavor of these is wonderful! I added some chopped mushrooms (3-4 mushrooms) to add a bit more umami and a health punch. I read the comments about falling apart and decided to try in the air fryer, and they turned out awesome. No flipping necessary. Maybe the moisture from the mushrooms helped a little? I could also see this crumbled for a delicious biscuits and gravy. Would definitely recommend!

Amazing! Taste is sensational. I pre-make a batch of these and have them every morning with egg & cheese on toast, YUM!
I whizzed mine in the blender & pressed them into egg rings to fry, & once cooked they stack nicely and do not crumble.

These are delicious! I had no problems with my patties falling apart. Glad I also read through the instructions well ahead of time, so I could make them the day before to set up in the fridge over night. Will absolutely make these again!

I made this last night to have with onions and peppers. It was my substitute for what the others were having…italian sausage. It was absolutely delicious and just what I was looking for. The seasonings were spot on, and this was a very flavorful “sausage” without all the additives of other store bought plant based sausage. Used leftovers this morning in a tofu scramble. I will be making this again and again!

Oh gosh, these are just the best meatless sausages I’ve ever had. I agree with other reviewers that they don’t stick together so well, but when they taste this good does it even matter!? I did add fennel to mine, but kept the rest of the recipe the same. I’ve made these a few times, I find they stick together best when made in the food processor. If they crumble, just throw the crumbles on top of avocado toast! I promise you will love… Lovely recipe, I’ll be making again and again. Thank you!

I was so excited for these! We love the Beyond breakfast sausage patties and was looking for a more economical, healthier homemade option.

Unfortunately these really don’t stick together. I listened to the author’s recommendation at first, and just chopped the tempeh to leave some texture, but the patties wouldn’t hold together. So I put everything into my food processor and pulsed until it reached more of a ground meat consistency. I was able to form the patties but when frying, they totally fell apart when flipped. I suppose you can always brown the mixture like ground sausage but for use in things like breakfast sandwiches, that isn’t ideal. I may give them one more try with some added flaxseed meal as a binder.

Flavor-wise, it’s pretty good if you’re a fan of tempeh. It is spicy (a plus for me), very savory, and the flavors of the herbs really come through. I did let the mixture marinate the recommended 24 hours.

My patties TOTALLY fel apart! I will use some just egg or some other egg replacer next time

The flavor and texture are amazing! I’m going to use this as my new go-to sausage crumble recipe. (I couldn’t get the patties to stick together but that’s nothing a biscuit mold can’t fix when plating.)

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!

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!

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!

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!

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.

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.

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

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!

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!

Easy and yummiest tempeh recipe I’ve tried!

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.

Very tasty!

This recipe was fantastic. I already love Mushrooms but this is a new way to enjoy them. it.

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

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!!

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!

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.

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!

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.

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.

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.

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!

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!

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.

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!

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

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

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

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!

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.

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!).

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!

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

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!

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.

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!

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.

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!

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!

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!

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!

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…

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!!