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
- 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
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.
*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.
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%