If you’re craving a hearty, savory, and utterly satisfying start to your day that aligns with a plant-based lifestyle, this Vegan Breakfast Sausage Recipe is exactly what you need. It’s packed with wholesome ingredients like mushrooms, lentils, fresh herbs, and a touch of sweetness from apple and maple syrup, coming together to create a sausage that’s bursting with flavor and texture. Whether you’re embracing veganism, reducing meat consumption, or just hunting for a new breakfast favorite, this recipe will quickly become a go-to in your kitchen.
Ingredients You’ll Need
The magic of this Vegan Breakfast Sausage Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a role, from adding meaty texture and moisture to bringing vibrant herbal notes and subtle sweetness. Together, they create a balance of flavors that feels incredibly satisfying with every bite.
- 8 oz cremini mushrooms: These provide a rich, umami-packed base that mimics the texture of ground meat once processed and drained.
- 1 (19 oz) can lentils, drained and rinsed: Lentils add protein, fiber, and structure to the sausage mixture, making it hearty and filling.
- 1 tbsp extra virgin olive oil: Used to sauté onions, it contributes to a caramelized sweetness and helps meld the flavors.
- 1/2 small onion, minced: Caramelizing the onion adds a gentle sweetness and depth that elevate the overall flavor.
- 3 cloves garlic, minced: Garlic gives a punch of aroma and savory spice, essential in any sausage recipe.
- 3 tbsp maple syrup: This natural sweetener balances the savory herbs and mushrooms with a touch of warmth.
- 1 apple, peeled and minced or grated: The grated apple, with liquid squeezed out, adds moisture and a hint of fruity sweetness crucial for that signature sausage flavor.
- 2 tsp gluten-free, low-sodium coconut aminos or tamari: These bring a soy sauce-like umami kick without soy, perfect for gluten-free diets.
- 1 ½ tbsp fresh sage, minced: Sage is a classic breakfast sausage herb that infuses that cozy, herbal note we all love.
- 1 ½ tbsp fresh rosemary, minced: Adds a fragrant pine-like flavor to brighten the mix.
- 1 ½ tbsp fresh thyme, minced: Thyme rounds out the herb trio with its subtle earthiness.
- 6 tbsp oat flour (gluten-free if desired): Acts as a binder to hold the patties together while keeping them moist and tender.
- Salt and pepper, to taste: Essential seasonings that bring all the flavors into harmony.
How to Make Vegan Breakfast Sausage Recipe
Step 1: Preheat Oven
Set your oven to 425°F (220°C) so it’s ready for baking the patties as soon as your mixture is prepared. This higher temperature ensures a beautifully browned exterior that gives you that satisfying crispness.
Step 2: Prepare Mushrooms
Pop the cremini mushrooms into your food processor and pulse until they reach a ground meat-like consistency. This step is crucial for mimicking the texture of traditional sausage. Once processed, transfer them into a cheesecloth and really squeeze out as much liquid as possible. Removing excess moisture helps the patties hold together and prevents sogginess.
Step 3: Prepare Lentils
Drain and rinse your canned lentils well, then squeeze out any extra liquid just like with the mushrooms. In the food processor, puree half the lentils into a smooth paste. This mixture lends both protein and creaminess, helping bind the sausage while giving it body.
Step 4: Cook Onion
Warm the olive oil in a pan over medium-low heat and add the minced onion. Cooking it low and slow to caramelize for about 30 minutes is worth every minute because those golden browned edges contribute sweet, complex notes to the sausage. However, if you’re pressed for time, sautéing the onion for a couple of minutes will do in a pinch.
Step 5: Add Remaining Ingredients
To the pan with the onion, stir in the garlic, the drained mushrooms, grated apple (make sure liquid is well squeezed out), maple syrup, coconut aminos or tamari, and the fresh herbs — sage, rosemary, and thyme. Season generously with salt and pepper. Let this mixture cook gently until any excess liquid evaporates and the mushrooms get nicely browned. This step builds layers of flavor and perfect texture.
Step 6: Mix and Form Patties
Transfer the sautéed mixture to a large bowl. Add both the whole and pureed lentils along with the oat flour. Oat flour works beautifully to bind everything while keeping the sausages tender. Give everything a thorough mix and adjust salt and pepper as needed. Then, form the mixture into patties — the size is up to you, but a whoopie pie mold is a fun way to get evenly sized rounds.
Step 7: Bake Patties
Place the patties on a greased baking sheet or in the whoopie pie mold. To encourage browning, spritz with olive oil using an atomizer or lightly brush them. Bake for 17 to 20 minutes until the outsides are golden and firm. Remove from the oven and let cool slightly before enjoying. Your vegan breakfast sausages are ready to shine!
How to Serve Vegan Breakfast Sausage Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or a little drizzle of your favorite vegan mustard can elevate these sausages. They add a pop of color and a bright, fresh contrast to the deep, savory flavors.
Side Dishes
This Vegan Breakfast Sausage Recipe pairs wonderfully with classic morning dishes such as crispy hash browns, fluffy tofu scramble, or buttery toast. For a heartier meal, try serving alongside roasted potatoes and sautéed greens or even nestled into a vegan breakfast sandwich.
Creative Ways to Present
Don’t be afraid to get creative! Use these sausages as a protein-packed topping for breakfast pizzas, crumble them into a vegan breakfast burrito, or slice and toss them into grain bowls for an easy brunch twist. The versatility means you can enjoy this recipe in so many delicious ways.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store any leftover vegan breakfast sausages in an airtight container in the refrigerator. They will stay fresh for up to four days. This makes for a convenient grab-and-go protein option during busy mornings.
Freezing
If you want to make a big batch, these patties freeze very well. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to three months, ready to thaw whenever you need a quick breakfast fix.
Reheating
To reheat, simply warm the sausages in a skillet over medium heat for a few minutes per side or microwave until heated through. If frozen, thaw them in the fridge overnight for best results before reheating.
FAQs
Can I use other types of mushrooms for this Vegan Breakfast Sausage Recipe?
Absolutely! While cremini mushrooms offer a great balance of flavor and texture, you can use portobello, shiitake, or even button mushrooms. Just make sure to properly drain and squeeze out the moisture to prevent sogginess.
Is the recipe gluten-free?
Yes! Just make sure to use gluten-free oat flour and gluten-free tamari or coconut aminos, and your sausages will be completely gluten-free and delicious.
Can I make these sausages oil-free?
While a touch of olive oil helps with caramelization and flavor, you could try sautéing the onions with a little vegetable broth or water to reduce oil, but keep in mind the texture and flavor might be a bit different.
How long do these vegan sausages take to bake?
Baking time is generally 17 to 20 minutes at 425°F (220°C). You want the patties to be golden brown and firm on the outside while staying moist inside.
What can I use instead of oat flour?
If you don’t have oat flour, gluten-free all-purpose flour or almond flour can work as alternatives. However, oat flour offers a nice mild flavor and excellent binding properties for this recipe.
Final Thoughts
Trying this Vegan Breakfast Sausage Recipe is a surefire way to brighten your mornings with plant-based goodness that doesn’t skimp on taste or texture. It’s wholesome, flavorful, and endlessly adaptable, perfect for those who want a satisfying start without meat. Once you make these sausages, you’ll find yourself reaching for them again and again — a true breakfast game-changer!
Print
Vegan Breakfast Sausage Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, American-inspired
- Diet: Gluten Free
Description
This Vegan Breakfast Sausage recipe offers a flavorful, plant-based alternative to traditional breakfast sausage using mushrooms, lentils, and aromatic herbs. Caramelized onions and a blend of fresh sage, rosemary, and thyme create a savory, hearty patty that’s gluten-free and perfect for a healthy, satisfying breakfast or brunch.
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
Herbs & Seasonings
- 1 ½ tbsp fresh sage, minced
- 1 ½ tbsp fresh rosemary, minced
- 1 ½ tbsp fresh thyme, minced
- Salt and pepper, to taste
Others
- 1 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 2 tsp gluten-free, low-sodium coconut aminos or tamari
- 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 reach a ground meat texture. Transfer them to a cheesecloth and wring out as much liquid as possible to avoid soggy patties. Set aside.
- Prepare Lentils: Drain and rinse the lentils thoroughly, then squeeze out any excess moisture. Puree half of the lentils in the food processor, leaving the rest whole for texture.
- Cook Onion: Heat the olive oil in a pan over medium-low heat. Add the minced onion and cook slowly until it is lightly browned and caramelized, about 30 minutes, to develop deep, rich flavors. If short on time, sauté for at least 2 minutes, though caramelization is preferred.
- Add Ingredients: To the caramelized onions in the pan, add 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 together until any excess liquid evaporates and mushrooms brown slightly, intensifying the flavor.
- Mix and Form Patties: Transfer the cooked mixture to a bowl. Add the whole and pureed lentils along with the oat flour. Season again with salt and pepper to taste and mix thoroughly until the mixture holds together.
- Bake Patties: Form the mixture into patties and place them in a greased whoopie pie mold or on a greased baking sheet. Lightly spritz the patties with olive oil using an oil atomizer to promote browning. Bake in the preheated oven for 17-20 minutes or until golden brown and cooked through.
Notes
- Caramelizing onions slowly enhances the flavor significantly, so try to avoid rushing this step if possible.
- Use gluten-free oat flour and tamari if you require a gluten-free version.
- Wringing out moisture from mushrooms and lentils is crucial to prevent soggy patties.
- The patties can be cooked earlier and stored in the fridge for up to 3 days or frozen for up to 1 month.
- For added texture, you may crisp the patties in a skillet after baking, but this is optional.
