Apple & Sage Vegan Breakfast Sausage

A hearty, vegan breakfast sausage that’s savory, a little sweet, and full of wholesome ingredients — a brunch favorite that always gets requests for the recipe.

Why You’ll Love These Vegan Breakfast Sausages

Hearty, flavorful, and packed with protein — without meat or mystery ingredients.
A reader favorite that’s easy to make ahead and perfect for potlucks or brunches.
Apple and sage make this sausage cozy, comforting, and just a little sweet — the perfect morning flavor.

My Story Behind This Recipe

These plant-based apple and sage breakfast sausages were one of the most popular things on the breakfast menu at the Emmanuel Institute when I worked there.
So when I was invited to bring something to a potluck brunch, this was one of the first recipes that came to mind.

They’re simple to make, filled with real ingredients you probably already have in your pantry, and they always get compliments. Every single time I bring them, someone asks for the recipe!

Ingredients You’ll Need

(Full measurements in the recipe card below)

Dried apples – look for the chewy kind, not crispy chips.
Great Northern beans – mild, creamy, and add protein.
Liquid smoke + Bragg’s aminos – for that classic savory sausage flavor.
Brown rice – gives texture and structure.
Ground flax seed + oats + vital wheat gluten – bind everything together and add chew.
Sage, thyme, fennel, and garlic – the signature seasoning blend that makes this taste like the real thing.
Cayenne & cloves – just enough spice and warmth to make the flavor pop.

How to make Apple & Sage Vegan Breakfast Sausages

1. Rehydrate the Apples

Use chewy dried apples (not crispy ones). Add water and bring to a boil, then turn off the heat and let them soak until soft.

2. Blend the Base

Add the apples to a food processor (save the leftover liquid for later). Blend just until chunky — this gives your sausage natural sweetness and texture.

3. Season It Up

Add flaxseed, fennel, lemon juice, nutritional yeast, salt, garlic, thyme, sage, cloves, cayenne, Bragg’s aminos, and liquid smoke. Blend lightly.

4. Add Grains & Beans

Stir in cooked brown rice and Great Northern beans. Pulse again until it comes together — not smooth, but textured.

5. Bind It

Add quick oats and vital wheat gluten. Mix by hand until a firm dough forms. If it’s dry, add a couple tablespoons of that reserved apple liquid.

6. Shape & Cook

Form into logs and wrap tightly in parchment and foil. Steam or bake for about 30 minutes until firm.

7. Rest Overnight

Let the sausages cool completely and refrigerate overnight. This sets the texture.

8. Slice & Brown

Cut into ¼-inch slices and brown on both sides in a lightly oiled skillet until golden. Drain on paper towels and serve hot!

Helpful Tips

Don’t overblend. You want visible bits of apple and rice — it keeps that authentic sausage texture.
Steam if you can. Steaming gives the best tenderness, but baking works too.
Make ahead. These hold beautifully in the fridge for up to 5 days or freeze for 6 months.

Serving Ideas

Serve with tofu scramble, roasted potatoes and fresh fruit. They’re also delicious crumbled into breakfast casseroles or vegan gravy and even Thanksgiving stuffing!

My Kitchen Notes

When I made these for the brunch, they disappeared fast — everyone loved them and asked for the recipe. That’s when I knew I had to share it here!

If you’re just starting your plant-based journey, this is one of those recipes that reminds you how satisfying whole-food cooking can be. It’s hearty, flavorful, and made from ingredients you can actually pronounce.

More Plant-Based Brunch Favorites

Vegan Breakfast Sausage (Apple & Sage Better than Field Roast!)

Prep Time: 10 minutes

Cook Time: 50 minutes

Additional Time: 12 hours

Total Time: 13 hours

A hearty, plant-based breakfast sausage that’s savory, a little sweet, and full of wholesome ingredients — a brunch favorite that always gets requests for the recipe.

Ingredients

2 cups dried apples
2 cups water
1 can (15 ounce) Great Northern beans, rinsed and drained
2 tablespoons apple cooking liquid, reserved
2 tablespoons liquid smoke
2 teaspoons lemon juice
¼ cup Bragg’s liquid aminos
⅓ cup nutritional yeast flakes
1 cup cooked brown rice
2 tablespoons ground flaxseed
2 tablespoons rubbed sage
2 teaspoons garlic powder
½ teaspoon dried thyme
¼ teaspoon ground cloves
1 to 1½ teaspoons cayenne pepper
¼ teaspoon crushed fennel seeds
2 teaspoons salt
1 cup quick oats
2 cups vital wheat gluten

Instructions

Boil the dried apples and water in a medium saucepan. Remove from heat and allow to cool.
Remove the apples from the liquid, reserving at least 2 tablespoons of the cooking liquid.
Process the apples, reserved apple liquid, liquid smoke, lemon juice, and beans in a food processor until mostly smooth with some texture remaining.
Add the liquid aminos, nutritional yeast, brown rice, flaxseed, sage, garlic powder, thyme, cloves, cayenne, fennel, and salt. Pulse until evenly mixed.
Combine the quick oats and vital wheat gluten in a large mixing bowl.
Add the processed mixture and mix with your hands until a semi-firm dough forms.
Divide the dough into two portions and shape each into a log.
Wrap each log tightly in parchment then aluminum foil, sausage-style.
Steam the wrapped logs for 1 hour. or bake for 50 minutes turning every 15 minutes for even cooking.
Rest the seitan overnight in the refrigerator.
Slice into patties and cook in a lightly oiled skillet until browned on both sides.

Notes

Tip Letting the seitan rest overnight is key. The texture firms up and the flavor settles, making it much easier to slice and cook.

💚 Try It & Share!

If you make this Apple & Sage Vegan Breakfast Sausage, I’d love to hear how it turned out!
Tag me or leave a comment.

December 14, 2025

Vegan Italian Sausage Crumbles – Made with Tofu!

This recipe for vegan Italian sausage crumbles was born from necessity. Sometimes the best recipes come from unexpected places. I’ve always loved the rich, savory flavors of Italian sausage, and I found a great plant-based option at the grocery store. The problem is, they discontinued it! I’m not sure who runs these businesses, but they seem to stop making all the best products. So, I decided to make my own vegan Italian sausage crumbles.

I’ll be honest, now I’m kind of glad they stopped making my favorite vegan Italian sausage because my new recipe is cheaper, healthier and much tastier! This is especially important when you’re trying to get healthier by sticking to a plant-based diet. Having healthier substitutes is key for people in the American Blue Zone, to maintain their healthy eating habits in a culture that often doesn’t eat the same way. And trust me, with flavors this rich, you’ll completely forget you’re eating healthy.”

Why You’ll Love This Vegan Italian Sausage:

Easy to Make: Whip up a big batch and freeze for later!
Versatile: Use in pasta, pizza, sandwiches, any recipe you would normally use Italian Sausage.
Incredible Flavor: This vegan Italian sausage will add so much flavor to your favorite Italian dishes that you won’t miss the meat.
Homemade: Cheaper and healthier than store-bought.
Convenient: If you keep it in your freezer, you will always have a delicious protein source on hand.

What Makes These Vegan Italian Sausage Crumbles Healthy:

High-Protein Tofu: A fantastic plant-based protein source.
Low in Fat & Cholesterol-Free: Heart-healthy and nutritious.
Iron-Rich Molasses: Contributes to a “meaty” taste and iron intake.
Abundance of Vegetables: We know that vegetable intake is one of the key ingredients to longevity.

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Tips and Variations

Herb Shortcuts: “I know the ingredient list might seem long, but it’s mostly seasonings. If you’re short on time, feel free to use 2 tablespoons of Italian seasoning mix instead of individual herbs.”
Tofu Texture: “Super firm tofu is my go-to for meat replacements, but extra firm tofu works too. Just be sure to press it to remove excess water.”
Flavor Boosts: “Want to add a little extra heat? Increase the amount of crushed red pepper. For a smokier flavor, add a dash of smoked paprika.”
Rehydrating Options: “While I rehydrate the sausage in the ragu, you can also use broth or water, depending on what you’re making.”
Garlic: “I prefer fresh garlic for this recipe, but jarred garlic is a convenient alternative. If you are using jarred garlic add it at the end of the cooking process.”
Storage: “These crumbles freeze beautifully! Store them in an airtight container for up to 3 months.”
Texture: “You are probably wondering why we went to all of the trouble to dehydrate it if we are just rehydrateing it again… This ones step makes a big difference in texture and flavor so don’t skip it.”