Vegan Sausage

I haven’t eaten sausage since the 80s, so I honestly don’t know how much this meatless sausage tastes like the real thing. But I can tell you that it’s a delicious, protein-packed breakfast side dish.

Yield: 4-6 servings

Time: 45 minutes


  • large bowl
  • whisk
  • 8×8-inch baking dish
  • steamer
  • wooden spoon
  • cookie cutter or knife


  • 2 T flaxseeds
  • 6 T water
  • 1 t oil
  • 8 oz tempeh, cubed
  • 7-8 oz firm or extra-firm tofu, pressed and crumbled
  • 2 T soy sauce
  • 2 cloves garlic, minced
  • 1 T arrowroot, corn starch, or flour
  • 1 T fresh rosemary, minced
  • 1½ t oregano
  • 1 t cumin
  • 1 t paprika or hot pepper flakes
  • 1 t pepper
  • 1 t nutritional yeast


Grind the flaxseeds, place in bowl with water, and whisk together. Set aside.

Preheat oven to 350. Lightly oil the baking dish.

Steam the tempeh for 15 minutes. Let cool for a few minutes, then crumble and add to flaxseed mixture along with all the other ingredients. Mix well.*

Spread the mixture into the baking dish and bake for 15 minutes.

Let cool slightly and cut into circles or whatever shape you like.

You can eat the sausage like this, but if you like them a little crunchy and greasy, fry them in a bit of oil for a minute or two on each side until brown.


* At this point, you can shape the mixture into patties or links, but I find that you have to add so much flour to help them keep their shape that the sausages end up very dense. I prefer baking them and then cutting them into shapes.

Unfried sausage will keep in the fridge for up to a week.

Inspired by the recipe for "Soy Sausage" in Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

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Vegetarian sausage