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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 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
**you can sub the can liquid for water or vegetable broth This recipe was inspired by Minimalist Baker's tempeh breakfast sausage recipe.
Jill says
Can you tell me the potassium level, these sound really good?
Colleen Shannon says
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.
Marianne says
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?
Karissa says
Nutrition facts are per serving, and one serving is 2 patties. The recipe makes a total of 6 patties.
Jo says
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!
Karissa says
Excellent! Thank you for leaving a review.
Gem says
Great recipe but the ads are very unpleasant
Karissa says
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.
Gem says
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?
Karissa says
I use a 15oz can!
Jo says
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 😀
Gem says
Hey guys, thanks for the feedback, really helpful! Looking forward to making these again 🙂
Linda says
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!!!!
Sariah says
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 says
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 says
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 says
I am glad you found a way to enjoy them! Thank you for leaving a comment.
Brenda says
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 says
Sure!
Jami says
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 says
Its never been an issue for me. But, I use silicone baking mats now.
Robin says
What brand of smoked paprika do you use?
Karissa says
I use Frontier which I bought on Amazon.
Kathy says
Can these be frozen and then baked later?
Karissa says
I haven't tried to freeze them, but I think it would work fine!
Terry says
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 says
Hi, Terry! Yup, those are the pinto beans. 🙂
Georgina says
What do you serve them with? Do you eat them solo or do you put them in something?
Karissa says
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 says
Hey Karissa,
Do you have a cookbook with these tasty recipes?
Mina says
How many does this make and can they be frozen?
Janelle says
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 says
YES! Good catch.
cakespy says
YUMMMMMMM. These look amazing! Love the use of pinto beans in these delicious little breakfast fritters.