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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.
