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.
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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
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.
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Vegan Breakfast Sausage Patties
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
*you can sub the can liquid for water or vegetable broth
