Are you looking for a recipe for (low-fat) vegan breakfast sausage patties?! Look no further, friends. I got you.
Baked Vegan Breakfast Sausage Patties
Even before I cut out meat, breakfast sausage was less than desirable. Weird, chewy, hard bits hidden inside, super greasy, made from who knows what animal body part. No thanks. So, if you’re seeking a vegan sausage that resembles the texture and mouth-feel of the real thing, it’s not this recipe. What this recipe does have is that delicious classic breakfast sausage flavor. Sage, thyme, maple syrup. Mmmmm.
These vegan breakfast sausage patties are healthy, oil-free, and can be made made gluten-free and soy-free. They are even toddler-approved…by a toddler who doesn’t typically like beans (or so he thinks.)
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I originally tried to make these with chickpeas – because that’s my go-to meat substitution for things like meatballs. But I wasn’t feeling it. They are much better made with pinto beans. You could also try them with black beans, but pinto is my personal preference.
More Delicious Vegan Breakfast Recipes:
- Crumbled Tempeh Sausage with Gravy and Biscuits
- Bean, Potato, and Veggie Breakfast Hash
- Carrot Cake Baked Oatmeal
- Carrot Cake Waffles
You don’t need any fancy appliances to make these vegan sausages, just a blender (or food processor) to pulse the beans before mixing the seasoning in. Form into patties and bake on a parchment-lined baking sheet until golden brown!
I do not recommend frying these patties – they will get mushy.
Did you make these? Snap a photo and tag me on Instagram so I can see! @karissasvegankitchen
Baked Vegan Breakfast Sausage Patties
Ingredients
- 1 can pinto beans* drained, reserve liquid
- 2 tbsp reserved can liquid**
- 3 tbsp breadcrumbs or oat flour - more if needed
- 1 tbsp maple syrup
- 2 tsp soy sauce or coconut aminos
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sage
- 1 tsp smoked paprika
- 1/2 tsp rosemary
- 1/4 tsp thyme
- pinch of chili flakes
- pepper to taste
Instructions
- Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Pulse together the pinto beans and reserved can liquid. Don't blend into total mush, keep a little texture.
- Mix the pinto beans with the remaining ingredients.
- Form into patties. This recipe will make 6 patties, if each patty is 2 tbsp worth of mixture. Place onto baking sheet lined with parchment paper.
- Bake for about 16 minutes, flipping the patties over after 8 minutes.
- Enjoy!
Notes
**you can sub the can liquid for water or vegetable broth This recipe was inspired by Minimalist Baker's tempeh breakfast sausage recipe.
Parchment paper only goes to 420. Hope you meant 375. I did just that and they turned out great. I will make these again.
Its never been an issue for me. But, I use silicone baking mats now.
What brand of smoked paprika do you use?
I use Frontier which I bought on Amazon.
Can these be frozen and then baked later?
I haven’t tried to freeze them, but I think it would work fine!
Hi Karissa these look great! What are the orange bits in the pics? Did I miss something? Carrots in there? Sweet potato? Or are your pinto beans like that? I’ve never made these and want to and don’t want to miss anything. Thanks so much.
Hi, Terry! Yup, those are the pinto beans. 🙂
What do you serve them with? Do you eat them solo or do you put them in something?
Either or! Same way you’d eat traditional sausage patties. I like them alongside hash browns and veggies, or on a homemade breakfast sandwich.
Hey Karissa,
Do you have a cookbook with these tasty recipes?
How many does this make and can they be frozen?
Did you mean 1-3/4 c. of pintos if you aren’t using canned? That’s the yield of a 15-oz. can. They sound delicious and I have cooked pinto beans in my fridge. 🙂
YES! Good catch.
YUMMMMMMM. These look amazing! Love the use of pinto beans in these delicious little breakfast fritters.