These vegan breakfast sausages are smokey, sweet and savory and can be eaten as-is, or ground and used in dishes like bolognese, chili or tacos. You can also use these proportions as a guideline to make different flavors of sausage.
The key ingredient in this recipe is textured vegetable protein (TVP). It's defatted soy, so it's exceptionally high in protein and low in fat. It also happens to be very cost-effective, and can be found online or at most health food stores. When rehydrated, it has a chewy texture that mimics that of ground meat. I recommend using a beef-flavored vegetable broth for the most convincing flavor, such as these Not-Beef bouillon cubes or Better than Bouillon no-beef flavor.
We bind our seasoned tvp with a combination of chickpea flour (which adds more protein and fiber) and vital wheat gluten, which firms up the sausage and gives it an even meatier texture. If you are gluten-intolerant, you can simply add more flour and expect a slightly less firm result.