These vegan breakfast sausage patties are a tasty plant-based protein option. These meaty patties are infused with sausage flavor thanks to the perfect mix of seasonings. Serve them with some tofu scramble or vegan English muffins.
I love a good, hearty vegan breakfast. These vegan breakfast sausage patties are perfect because they have a tasty sausage flavor, but it’s entirely plant-based. They’re also gluten-free!
Why This Recipe is a Winner
- Lentils are a great foundation for these patties, creating a chewy texture
- Using dehydrated onions adds the flavor without the moisture, which can be detrimental to veggie burger texture.
- Adding maple syrup creates a hint of maple flavor, the ultimate breakfast flavor.
- Smoked paprika is a magical ingredient, adding a subtle smoky flavor.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Lentils — You’ll be using cooked brown lentils. You can buy these canned (be sure to drain the liquid) or cook your own lentils following the package instructions.
- Garlic — You’ll need 3 cloves of garlic.
- Dehydrated onions — I prefer dehydrated onions because they add flavor without moisture. You can substitute an equal amount of chopped green onions.
- Bouillon — To add flavor, we’ll use Better than Bouillon Vegan Broth Base. You can substitute miso paste.
- Nutritional Yeast — You can buy nutritional yeast flakes in the health food sections of most grocery stores, in health food stores, or online.
- Rolled oats — Also referred to as old-fashioned oats, I prefer the chewy texture they offer. However, you can substitute instant oats.
- Maple syrup — I prefer real maple syrup because of its intense flavor. You can substitute agave nectar.
- Flax — We’ll be adding ground flax to serve as a binder. I buy flax at grocery stores, in health food stores, and it’s one of my favorite vegan products at Costco.
- Smoked paprika — I buy this in the spices section at my grocery store. You can substitute regular paprika, but be sure to add a tablespoon of smoke sauce.
- Seasonings — We’ll be adding dried sage and fennel seeds.
- Olive oil — Cooking the patties in olive oil adds delicious flavor and a crispy crust.
What Lentils are Best?
Brown lentils are the best all-around lentils to use for veggie patties. They cook easily (without needing to be soaked) and they’re nutritious (offering up to 24 grams of protein and fiber per half cup of cooked lentils). In addition, they have a firmer texture than red lentils which can easily get mushy. They’re also affordable and accessible. You can cook dried lentils or buy canned cooked lentils at health food stores.
How to Make Vegan Breakfast Sausage
- Pulse — Place all ingredients in a food processor and pulse for several seconds until you have a thick, but manageable mixture.
- Prepare the Skillet — Add oil to a skillet over medium heat, until it’s shimmering.
- Make Patties — Form 6 patties from the bean mixture.
- Cook — Place patties on the heated skillet and cook for 5 to 7 minutes until the patties are browned on the bottom and firm enough to flip. Cook the other side for an additional 5 to 7 minutes.
- Rest — The patties may be soft immediately after being cooked. Allow them to cool before serving, to allow them to firm up.
Keep patties in an airtight container in the fridge for up to 5 days. You can freeze them in a freezer-safe container or bag for up to 2 months.
Serve these vegan breakfast sausage patties heated through with any of the following:
- Vegan English Muffins — Make a veggie breakfast sandwich adding a sausage panty topped with cheese between sliced, toasted English muffins.
- Vegan Cheese — Add storebought vegan cheese slices, or even this vegan cheese sauce
- Tofu Scramble
- Vegan Biscuits and Gravy
- Vegan Deep Dish Pizza — crumble these cooked patties to top your favorite vegan pizzas.
- Just Egg Quiche — Add crumbles of vegan sausage to this quiche.
What is veggie breakfast sausage made of?
You can make plant-based breakfast sausage from a variety of ingredients, including beans, tempeh, or vital wheat gluten. One favorite base ingredient is lentils because they’re easy to cook and offer great texture. Add the right mix of seasonings and you can make anything taste like sausage, even sweet potato!
Is vegan sausage healthy?
Vegan sausage is a healthy alternative to pork meat. It’s good for people, pigs, and the planet!
More Vegan Breakfast Ideas
That’s it for these vegan breakfast sausage patties. Enjoy!
Vegan Breakfast Sausage Patties
- 1 small yukon gold potato (or russet potato)
- 1 flax egg
- 2 cups cooked brown lentils
- 3 cloves garlic, peeled and roughly chopped
- 2 tablespoons dehydrated onions
- 2 teaspoons Better than Bouillon Vegan Broth Base
- 2 tablespoons nutritional yeast flakes
- ⅔ cup rolled oats
- 2 tablespoons maple syrup
- teaspoon cornstarch
- 2 teaspoons smoked paprika
- 2 teaspoons dried sage
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- salt and pepper to taste
- Make the flax egg and set it aside.
- Wash the potato and place it in the microwave and cook until tender, roughly 1 to 2 minutes, depending on your microwave. Let it sit until it's cool enough to handle. Then put it in a bowl and mash it with a fork. Measure out ½ cup of the mashed potato.
- Place the lentils, garlic, dehydrated onions, bouillon, yeast flakes, oats, maple syrup, cornstarch, and spices in a food processor and pulse for several seconds. Use a spoon to push the ingredients down, add the mashed potato and flax egg, and pulse again until you have a thick mixture, leaving some texture from the lentils. Set aside.
- Heat 1 tablespoon of oil in a skillet over medium heat, until it's shimmering.
- Make 6 small patties from the bean mixture. Place patties on the heated skillet. Cook for 5 to 7 minutes until the patties are browned on the bottom and firm enough to flip. Turn the patties and add the rest of the oil. Cook the other side for an additional 5 to 7 minutes. Turn off the heat, cover, and keep the patties in the pan as it cools for another 10 minutes. They will firm up as they cool. Depending on the size of your skillet, you may need to cook these in batches.
- Keep burgers in an airtight container in the fridge for up to 5 days. You can freeze them in a freezer-safe container or bag for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.