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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.)
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.
Sariah
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 ! )
Jag6807
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
Meg
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!)
Karissa
I am glad you found a way to enjoy them! Thank you for leaving a comment.
Brenda
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 🙂
Karissa
Sure!
Jami
Parchment paper only goes to 420. Hope you meant 375. I did just that and they turned out great. I will make these again.
Karissa
Its never been an issue for me. But, I use silicone baking mats now.
Robin
What brand of smoked paprika do you use?
Karissa
I use Frontier which I bought on Amazon.
Kathy
Can these be frozen and then baked later?
Karissa
I haven’t tried to freeze them, but I think it would work fine!
Terry
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.
Karissa
Hi, Terry! Yup, those are the pinto beans. 🙂
Georgina
What do you serve them with? Do you eat them solo or do you put them in something?
Karissa
Either or! Same way you’d eat traditional sausage patties. I like them alongside hash browns and veggies, or on a homemade breakfast sandwich.
Rachael
Hey Karissa,
Do you have a cookbook with these tasty recipes?
Mina
How many does this make and can they be frozen?
Janelle
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. 🙂
Karissa
YES! Good catch.
cakespy
YUMMMMMMM. These look amazing! Love the use of pinto beans in these delicious little breakfast fritters.