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Best Vegan Breakfast Sausage Patties

These vegan sausage patties made with pinto beans are flavorful, full of protein, and low in fat. If you’re looking for a plant-based, oil-free patty to enjoy with a side of tofu scramble and roasted potatoes, these are easy to make with simple pantry staples.

A vertical row of sausage patties on a white plate topped with fresh thyme leaves.

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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 – just being honest! What this recipe does have is that delicious classic breakfast sausage flavor. Sage, thyme, maple syrup. Mmmmm.

These plant-based sausage patties are high in protein to balance out your breakfast plate and can be made gluten-free by using oat flour instead of breadcrumbs.

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 for the texture.

Ingredients and Substitutions

  • Canned pinto beans: Don’t forget to reserve 2 tablespoons of the liquid.
  • Breadcrumbs or oat flour
  • Maple Syrup
  • Soy sauce or coconut aminos
  • Seasonings: Garlic powder, onion powder, sage, smoked paprika, rosemary, thyme, chili flakes, and pepper
Pinto beans and other vegan sausage patty ingredients in a blender.

Instructions

For the full, printable recipe, see the recipe card below.

  • 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 made with 2 tablespoons of mixture. Place onto baking sheet lined with parchment paper.
  • Bake for about 16 minutes, flipping the patties over after 8 minutes.
  • Enjoy!

I do not recommend frying these patties – they will get mushy.

Bean mixture formed into a circular patty.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Vegan Breakfast Sausage Patties

Karissa Besaw
These vegan sausage patties have those traditional breakfast flavors, like sage and thyme, but are totally plant-based! Oil-free and packed with protein. 
4.26 from 86 votes
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Breakfast
Cuisine Vegan
Servings 3
Calories 214 kcal

Ingredients
  

  • 1 can pinto beans* drained, reserve liquid
  • 2 tablespoons reserved can liquid*
  • 3 tablespoons breadcrumbs or oat flour – more if needed
  • 1 tablespoon maple syrup
  • 2 teaspoons soy sauce or coconut aminos
  • 2 teaspoons garlic powder
  • 2 teaspoons 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 made with 2 tablespoons 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 3/4 cup pinto beans
*you can sub the can liquid for water or vegetable broth

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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35 Comments

  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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?

    1. 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 😀

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

  6. 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!!!!

  7. 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 ! )

  8. 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

  9. 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!)

  10. 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 🙂

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

  12. 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.

  13. 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. 🙂

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