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3.71 from 37 votes

Baked Vegan Breakfast Sausage Patties

These breakfast patties have those traditional breakfast sausage flavors, like sage and thyme, but are totally vegan! Oil-free and packed with protein. 
Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: Breakfast
Cuisine: Vegan
Servings: 3
Calories: 214kcal
Author: Karissa

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

*if not using canned, use 1 3/4 cup pinto beans
**you can sub the can liquid for water or vegetable broth
This recipe was inspired by Minimalist Baker's tempeh breakfast sausage recipe.

Nutrition

Serving: 2patties | Calories: 214kcal | Carbohydrates: 39.8g | Protein: 11.5g | Fat: 1g | Sodium: 250mg | Fiber: 17.8g | Sugar: 5.5g | Vitamin C: 5% | Calcium: 8% | Iron: 16%