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If you’ve ever missed the savory, satisfying kick of breakfast sausage but want to keep things plant-based and wholesome, then this Vegan Breakfast Sausage Recipe is a true game-changer. Bursting with earthy cremini mushrooms, hearty lentils, and warm, fragrant herbs like sage and rosemary, these patties deliver all the flavor and texture you crave without any meat. Plus, with a hint of maple syrup and apple to add a subtle sweetness and moisture, this recipe strikes the perfect balance between nourishing and indulgent for your morning plate.
Ingredients You’ll Need
These ingredients are simple but absolutely essential for creating the perfect balance of flavor, texture, and color in your vegan sausage patties. Each one plays a unique role, from the umami of mushrooms to the binding power of oat flour, ensuring every bite is a delicious experience.
- 8 oz cremini mushrooms: Provide a meaty, umami base, grounding the sausage with rich, earthy flavor.
- 1 (19 oz) can lentils, drained and rinsed: Adds bulk and protein while keeping the texture tender but firm.
- 1 tbsp extra virgin olive oil: For a subtle fruity richness and to sauté the onions perfectly.
- 1/2 small onion, minced: Brings sweetness and depth, especially when caramelized.
- 3 cloves garlic, minced: Adds pungency and warmth, elevating the overall flavor.
- 3 tbsp maple syrup: Offers a gentle sweetness that balances the herbs and spices.
- 1 apple, peeled and minced or grated: Introducing moisture and a light sweetness, with its juices carefully squeezed out.
- 2 tsp gluten-free, low-sodium coconut aminos or tamari: Enhances umami and adds a savory, soy-like punch.
- 1 ½ tbsp fresh sage, minced: Classic seasoning that brings that unmistakable breakfast sausage aroma.
- 1 ½ tbsp fresh rosemary, minced: Provides a piney, fragrant note that lifts the entire dish.
- 1 ½ tbsp fresh thyme, minced: Lends subtle earthiness and complexity.
- 6 tbsp oat flour (gluten-free if desired): Acts as a perfect binder to hold the patties together without overpowering the taste.
- Salt and pepper, to taste: Essential seasonings to enhance and marry all the flavors.
How to Make Vegan Breakfast Sausage Recipe
Step 1: Preheat Oven
Start by setting your oven to 425°F (220°C). This high temperature is key for getting that beautiful golden crust on your patties, mimicking the satisfying sear of traditional breakfast sausage.
Step 2: Prepare Mushrooms
In a food processor, pulse the cremini mushrooms until they resemble ground meat. This pulsing technique creates a hearty texture that’s essential for the sausage feel. Next, transfer the processed mushrooms to a cheesecloth and wring out as much liquid as possible—this step prevents your patties from becoming soggy and keeps them firm.
Step 3: Prepare Lentils
Drain and rinse the lentils thoroughly, then squeeze out any excess moisture, just like with the mushrooms. Puree half the lentils in the food processor to help with binding, while the other half will add texture and chewiness when mixed in later.
Step 4: Cook Onion
Heat the olive oil over medium-low heat in a skillet. Add the minced onion and cook slowly until it’s lightly browned and caramelized, which can take around 30 minutes. If you’re short on time, sautéing for just 2 minutes works, but those extra minutes of caramelization add a rich, sweet depth that you won’t want to skip.
Step 5: Add Ingredients
Once the onions are ready, stir in minced garlic, the squeezed mushrooms, grated apple, maple syrup, coconut aminos or tamari, fresh sage, rosemary, thyme, and a generous pinch of salt and pepper. Cook this fragrant mixture until most of the excess moisture evaporates and the mushrooms develop a nice browned color. This concentrated, aromatic filling forms the heart of your vegan sausage patties.
Step 6: Mix and Form Patties
Transfer the cooked mixture to a large bowl. Add the pureed and whole lentils along with the oat flour, which acts as a binder to hold everything together. Season with additional salt and pepper as needed, then mix thoroughly until the mixture is uniform and moldable.
Step 7: Bake Patties
Shape the mixture into patties—aim for a size typical of breakfast sausage. Place them on a greased whoopie pie mold or baking sheet to maintain their shape during baking. For an extra crisp finish, spritz the patties with olive oil using an oil atomizer. Bake at 425°F (220°C) for 17-20 minutes, until golden brown and slightly crispy on the edges.
How to Serve Vegan Breakfast Sausage Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top of your sausage patties to add a fresh pop of color and a bright herbal note that complements the hearty flavors perfectly. A drizzle of hot sauce or a dollop of vegan mustard can also bring an exciting zing.
Side Dishes
This Vegan Breakfast Sausage Recipe pairs beautifully with classic breakfast sides like fluffy vegan scrambled tofu, crispy hash browns, or roasted veggies. For a lighter option, serve alongside fresh fruit salad or sautéed greens for a balanced meal that satisfies all cravings.
Creative Ways to Present
Take your vegan sausages beyond the plate by incorporating them into breakfast sandwiches with avocado and vegan mayo or crumbling them as a topping on skillet potatoes. You could also chop and fold them into a hearty vegan breakfast casserole for a crowd-pleasing brunch idea.
Make Ahead and Storage
Storing Leftovers
Keep your freshly baked vegan sausage patties in an airtight container in the refrigerator for up to 4 days. This makes for an easy grab-and-go breakfast option on busy mornings without sacrificing flavor or texture.
Freezing
If you want to prepare in bulk, freeze the patties on a parchment-lined tray for a couple of hours, then transfer them to a zip-top bag or container. They’ll keep well in the freezer for up to 3 months, ready to be reheated whenever you want a quick savory bite.
Reheating
Reheat leftover patties in a hot skillet over medium heat to restore their crispy edges, or pop them in the oven at 350°F (175°C) for about 10 minutes. Avoid microwave reheating if possible, as it tends to make them rubbery and less enjoyable.
FAQs
Can I use other mushrooms besides cremini?
Absolutely! While cremini have a great balance of earthiness and moisture, you can substitute with white button mushrooms or even shiitakes for a deeper umami flavor. Just make sure to follow the same pulsing and squeezing steps to avoid sogginess.
Is oat flour necessary, or can I use another flour?
Oat flour works especially well because it’s mild in flavor and gluten-free if needed. However, you can substitute it with chickpea flour, almond flour, or even gluten-free all-purpose flour. The key is choosing a flour that helps bind the mixture without overpowering the taste.
Can I make this recipe oil-free?
Yes! The olive oil mostly helps caramelize the onion and promote flavor, but you can sauté the onions in a splash of vegetable broth or water to keep it oil-free. The texture and taste might be slightly different, but still delicious.
How spicy is this Vegan Breakfast Sausage Recipe?
This recipe focuses on herbs and savory depth rather than spice heat, so it’s mild and approachable for all tastes. If you like a little kick, consider adding a pinch of cayenne or smoked paprika to the mix.
Can I prepare the mixture in advance and bake later?
Definitely! You can mix everything up to the patty forming step, then refrigerate the mixture for up to 24 hours. When ready, form and bake the patties fresh for the best texture and flavor.
Final Thoughts
This Vegan Breakfast Sausage Recipe is one of my all-time favorite ways to bring bold, comforting flavors to the breakfast table while staying completely plant-based. It’s hearty, full of character, and just so satisfying to bite into. I encourage you to whip up a batch and discover how easy and delicious homemade vegan sausage can be—your mornings will never be the same!
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Vegan Breakfast Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
Description
This Vegan Breakfast Sausage recipe features a flavorful blend of cremini mushrooms, lentils, fresh herbs, and spices, offering a delicious and healthy plant-based alternative to traditional breakfast sausages. Perfectly baked to achieve a golden brown exterior, these patties bring a savory, herby taste with a slight sweetness from maple syrup and apple, making them ideal for a wholesome morning meal.
Ingredients
Vegetables & Legumes
- 8 oz cremini mushrooms, stemmed and quartered
- 1 (19 oz) can lentils, drained and rinsed
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 1 apple, peeled and minced or grated, with liquid very well squeezed out
Oils & Seasonings
- 1 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 2 tsp gluten-free, low-sodium coconut aminos or tamari
- 1 ½ tbsp fresh sage, minced
- 1 ½ tbsp fresh rosemary, minced
- 1 ½ tbsp fresh thyme, minced
- Salt and pepper, to taste
Other Ingredients
- 6 tbsp oat flour (gluten-free if desired)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the sausage patties.
- Prepare Mushrooms: Pulse the cremini mushrooms in a food processor until they resemble ground meat. Transfer them to a cheesecloth and wring out as much liquid as possible to avoid sogginess. Set aside.
- Prepare Lentils: Drain and rinse the lentils well, then squeeze out any excess moisture. Puree half of the lentils in the food processor to help bind the mixture.
- Cook Onion: Heat the olive oil in a pan over medium-low heat. Add the minced onion and cook for about 30 minutes until lightly browned and caramelized, enhancing the flavor. If short on time, sauté for 2 minutes as an alternative.
- Add Ingredients: To the pan with onions, add the minced garlic, wrung mushrooms, grated apple, maple syrup, coconut aminos or tamari, fresh sage, rosemary, thyme, and a pinch of salt and pepper. Cook the mixture until any excess liquid evaporates and the mushrooms start to brown.
- Mix and Form Patties: Transfer the cooked mixture to a bowl, then add the pureed and whole lentils along with the oat flour. Season with more salt and pepper to taste, then mix thoroughly until combined.
- Bake Patties: Form the mixture into patties and arrange them in a greased whoopie pie mold or on a greased baking sheet. Spritz the patties with olive oil using an oil atomizer for a crisp finish. Bake for 17-20 minutes or until they are golden brown and cooked through.
Notes
- For a richer flavor, caramelizing the onions slowly is recommended but can be shortened if needed.
- Ensure excess moisture is removed from mushrooms and lentils to prevent soggy patties.
- Use gluten-free oat flour and tamari/coconut aminos to keep the recipe gluten-free.
- These patties can be cooked in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to adjust seasoning according to taste preference, especially salt and pepper.
