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    Home » Vegan Recipes

    Baked Vegan Breakfast Sausage Patties

    Published Jul 10, 2017 · Updated Apr 24, 2018 · 35 Comments

    This post may contain affiliate links. See my disclosure policy.

    JUMP TO RECIPE

    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

    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.)

    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

    Baked Vegan Breakfast Sausage Patties

    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.

    Baked Vegan Breakfast Sausage Patties

    Did you make these? Snap a photo and tag me on Instagram so I can see! @karissasvegankitchen

    Recipe

    Baked Vegan Breakfast Sausage Patties

    Karissa Besaw
    These breakfast patties have those traditional breakfast sausage flavors, like sage and thyme, but are totally vegan! Oil-free and packed with protein. 
    4.21 from 74 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 16 minutes mins
    Total Time 21 minutes mins
    Course Breakfast
    Cuisine Vegan
    Servings 3
    Calories 214 kcal

    Ingredients
      

    • 1 can pinto beans* drained, reserve liquid
    • 2 tablespoon reserved can liquid**
    • 3 tablespoon breadcrumbs or oat flour - more if needed
    • 1 tablespoon maple syrup
    • 2 teaspoon soy sauce or coconut aminos
    • 2 teaspoon garlic powder
    • 2 teaspoon onion powder
    • 1 teaspoon sage
    • 1 teaspoon smoked paprika
    • ½ teaspoon rosemary
    • ¼ teaspoon 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 tablespoon 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

    *if not using canned, use 1 ¾ cup pinto beans
    **you can sub the can liquid for water or vegetable broth
    This recipe was inspired by Minimalist Baker's tempeh breakfast sausage recipe.

    Nutrition

    Serving: 2pattiesCalories: 214kcalCarbohydrates: 39.8gProtein: 11.5gFat: 1gSodium: 250mgFiber: 17.8gSugar: 5.5gVitamin C: 4.1mgCalcium: 80mgIron: 2.9mg
    Did you try this recipe?Let us know how it was!

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    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Angela says

      March 04, 2023 at 12:20 pm

      5 stars
      I'm not a vegan (or vegetarian) but always like to try new ways to incorporate vegetables into my diet so made these to use for breakfast sandwiches. Made some in the oven as directed and some in the air fryer (400 for 12 min flipping midway) and both came out good. I really love the seasoning!

      Reply
    2. Jill says

      September 14, 2022 at 4:55 pm

      5 stars
      Can you tell me the potassium level, these sound really good?

      Reply
    3. Colleen Shannon says

      March 11, 2021 at 9:40 am

      Thank you! I really like the taste and texture of these patties. They held together quite well. I will be making much larger batches and freezing them the next time I make this recipe!

      I didn't feel like dirtying my chopper and I just felt it was easier just to gently mash the beans with a potato masher. Not hard to do since pinto beans are really soft and kinda mushy, to begin with. I left some beans whole. It’s pretty easy to over-mash when using a chopper or food processor.

      I was a little hesitant to use 1 tsp of sage. I thought it would be too over powering but it was not. It was a good amount to use. I did up some of the other ingredients...

      1/2 cup oat flour
      1 Tbsp soy sauce
      1 Tbsp garlic powder
      1 Tbsp onion powder
      1/2 tsp chili flakes

      I also used 1/4 tsp Italian seasoning instead of thyme and no rosemary.

      Reply
    4. Marianne says

      January 30, 2021 at 8:18 pm

      Hi! It says serving 3 but then it says serving size 2 patties is 214 calories, so is it 214 calories for two patties? or 1?

      Reply
      • Karissa says

        January 31, 2021 at 7:12 pm

        Nutrition facts are per serving, and one serving is 2 patties. The recipe makes a total of 6 patties.

        Reply
    5. Jo says

      February 15, 2020 at 9:58 am

      5 stars
      Made one batch and then immediately made two more! I am going to try to freeze and reheat for breakfasts during the week. It's been a couple of months since I have had "real" breakfast sausage, but as a former everyday eater these seem to substitute fine!

      Reply
      • Karissa says

        February 16, 2020 at 9:51 am

        Excellent! Thank you for leaving a review.

        Reply
    6. Gem says

      February 13, 2020 at 6:03 pm

      Great recipe but the ads are very unpleasant

      Reply
      • Karissa says

        February 14, 2020 at 12:59 pm

        Glad you enjoyed the recipe. This is my full-time job and the ads allow me to continue to publish recipes to my readers for free.

        Reply
    7. Gem says

      January 31, 2020 at 10:06 am

      5 stars
      These are so good! I ate mine with ketchup in a bun. I used a can of black eyed beans and they tasted very sausage like! I think my UK can must have been smaller than yours cos the herbs were a bit too overpowering, what size did you use?

      Reply
      • Karissa says

        January 31, 2020 at 1:24 pm

        I use a 15oz can!

        Reply
      • Jo says

        February 15, 2020 at 10:01 am

        Hey Gem! Friendly dual citizen here. Our US sausage is more of a spicy Italian style. If the bean ratio was correct reduce the smoked paprika and up the rosemary/thyme and it will taste more like a UK sausage 😀

        Reply
        • Gem says

          April 02, 2020 at 8:59 am

          Hey guys, thanks for the feedback, really helpful! Looking forward to making these again 🙂

    8. Linda says

      January 01, 2020 at 12:09 pm

      5 stars
      Another recipe you hit right out of the park! Thank you so much. I'm relatively new to the plant-based / vegan / oil-free life, but due to new allergies I've had to adjust.

      Well, for New Year's Morning breakfast I made these for myself today and although they were a tad too mushy they were absolutely delicious. My recipe made 5 and they are all for me! Yay!

      I took a warm one, placed it on top of a slice of fresh Italian bread and squeezed a fresh tomato over the top. With a cup of hot strong coffee this was perfect.

      Seriously, I can't thank you enough for all your hard work. Keep these recipes coming please!!!!

      Reply
    9. Sariah says

      October 31, 2019 at 12:22 pm

      Yay! I love buying vegan sausage but it’s so high in fat and weird ingredients this is perrrrfect, super easy and tasty ! I can def see myself making this recipe often ! I put a sausage in an Annie’s biscuit with agave, super perfect break fast 🙂 (side note: I did have to add like 2 more tablespoons of oat flour to avoid a mushy texture ! )

      Reply
    10. Jag6807 says

      July 20, 2019 at 5:02 pm

      5 stars
      Used what I had on hand, garbanzo beans and since it was over 95℉ today I panfried mine in a little olive oil in a cast iron skillet...very tender, nice flavor...will be freezing the leftovers

      Reply
    11. Meg says

      June 08, 2019 at 1:59 pm

      4 stars
      I like having veggie recipes, rather than buying the pretend meats with lots of additives. When I made these, they were delicious, but very hard and dry. (To be perfectly truthful, I probably got distracted and cooked them for too long since I didn't set the timer!). Last night for supper I made Sicilian Supper (noodles in a cream cheese, Parmesan, and milk sauce alternated with meat tomato paste, garlic, and water) and realized that I had run out of pea protein. I took out one of the patties, crumbled it into the tomato sauce, and baked it. It was delicious, and I definitely use the hard patties in other dishes. (I will make more and set the timer!)

      Reply
      • Karissa says

        June 08, 2019 at 7:32 pm

        I am glad you found a way to enjoy them! Thank you for leaving a comment.

        Reply
    12. Brenda says

      April 18, 2019 at 6:51 pm

      Conceivably, you could probably use pretty much any bean...do you think? I'd like to make them but already went to 2 grocery stores today 🙂

      Reply
      • Karissa says

        April 18, 2019 at 8:06 pm

        Sure!

        Reply
    13. Jami says

      March 24, 2019 at 5:49 pm

      Parchment paper only goes to 420. Hope you meant 375. I did just that and they turned out great. I will make these again.

      Reply
      • Karissa says

        March 24, 2019 at 7:05 pm

        Its never been an issue for me. But, I use silicone baking mats now.

        Reply
    14. Robin says

      February 20, 2019 at 7:36 pm

      What brand of smoked paprika do you use?

      Reply
      • Karissa says

        February 20, 2019 at 8:13 pm

        I use Frontier which I bought on Amazon.

        Reply
    15. Kathy says

      July 09, 2018 at 11:52 am

      Can these be frozen and then baked later?

      Reply
      • Karissa says

        July 10, 2018 at 7:01 pm

        I haven't tried to freeze them, but I think it would work fine!

        Reply
    16. Terry says

      February 02, 2018 at 5:17 am

      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.

      Reply
      • Karissa says

        February 02, 2018 at 9:03 am

        Hi, Terry! Yup, those are the pinto beans. 🙂

        Reply
    17. Georgina says

      January 03, 2018 at 2:17 pm

      What do you serve them with? Do you eat them solo or do you put them in something?

      Reply
      • Karissa says

        January 04, 2018 at 12:11 am

        Either or! Same way you'd eat traditional sausage patties. I like them alongside hash browns and veggies, or on a homemade breakfast sandwich.

        Reply
    18. Rachael says

      December 26, 2017 at 3:29 pm

      Hey Karissa,
      Do you have a cookbook with these tasty recipes?

      Reply
    19. Mina says

      November 13, 2017 at 1:09 pm

      How many does this make and can they be frozen?

      Reply
    20. Janelle says

      September 20, 2017 at 10:41 pm

      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. 🙂

      Reply
      • Karissa says

        September 21, 2017 at 7:02 pm

        YES! Good catch.

        Reply
    21. cakespy says

      July 11, 2017 at 7:36 am

      YUMMMMMMM. These look amazing! Love the use of pinto beans in these delicious little breakfast fritters.

      Reply

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