If you’re on the hunt for a hearty, flavorful, and completely plant-based start to your morning, this Vegan Breakfast Sausage Recipe is exactly what you need. Bursting with the warmth of fresh herbs, the subtle sweetness of apple and maple syrup, and the satisfying texture from mushrooms and lentils, this sausage offers all the cozy comfort of a traditional breakfast favorite without any animal products. It’s simple to make, packed with wholesome ingredients, and perfect whether you’re a seasoned vegan or just curious about plant-based cooking. Trust me, once you try this recipe, breakfast will never be the same again.
Ingredients You’ll Need
The magic behind this Vegan Breakfast Sausage Recipe lies in its thoughtfully chosen ingredients. Each adds a layer of texture, flavor, or color that transforms a few humble pantry staples into sausages you’ll crave. From the earthy mushrooms to the fresh herbs and just the right sweet touch, these ingredients strike a perfect balance.
- 8 oz cremini mushrooms: These provide a meaty, umami-packed base that’s essential for the sausage’s rich texture.
- 1 (19 oz) can lentils, drained and rinsed: Lentils boost protein and help bind the sausage together, giving it a hearty bite.
- 1 tbsp extra virgin olive oil: Adds a smooth richness and helps caramelize the aromatics beautifully.
- 1/2 small onion, minced: Brings sweetness and depth when slowly caramelized to perfection.
- 3 cloves garlic, minced: Garlic infuses the mix with savory warmth, making every bite more fragrant.
- 3 tbsp maple syrup: A natural sweetener that balances the savory herbs and spices delightfully.
- 1 apple, peeled and minced or grated: Adds moisture, sweetness, and a subtle tartness—just be sure to squeeze out the liquid well.
- 2 tsp gluten-free, low-sodium coconut aminos or tamari: These provide that classic “soy sauce” flavor without overpowering, and keep it gluten-free if needed.
- 1 ½ tbsp fresh sage, minced: Sage gives the characteristic earthy and slightly peppery aroma iconic to breakfast sausage.
- 1 ½ tbsp fresh rosemary, minced: Rosemary injects a piney, minty brightness that lifts the taste.
- 1 ½ tbsp fresh thyme, minced: Thyme adds a subtle lemony edge that complements the other herbs beautifully.
- 6 tbsp oat flour (gluten-free if desired): This works as a gentle binder while keeping the sausages tender and moist.
- Salt and pepper, to taste: Never underestimate finishing seasoning to make flavors pop.
How to Make Vegan Breakfast Sausage Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). This ensures you’re ready to get those sausages baking as soon as the mix is formed. Having a hot oven will help develop that beautiful golden crust.
Step 2: Process and Drain Mushrooms
Pulse the cremini mushrooms in your food processor until they look like finely ground meat. This step is key for texture. Then, transfer them into a cheesecloth and squeeze out as much liquid as possible—it helps prevent soggy sausages and ensures they bind nicely.
Step 3: Prep the Lentils
Drain and rinse the lentils thoroughly and squeeze out any excess moisture as well. Using half pureed lentils gives a creamy consistency, while the whole lentils add necessary texture—this contrast is what makes the sausage so satisfyingly unique.
Step 4: Caramelize Onion
Heat the olive oil in a pan over medium-low heat and add the minced onion. The secret to flavor here is to cook the onions low and slow until they turn a deep golden color, roughly 30 minutes. This slow caramelization builds richness and sweetness that elevate the entire recipe. If short on time, 2 minutes of sautéing will still work but won’t be quite as flavorful.
Step 5: Combine Aromatics and Herbs
Add the garlic, wrung-out mushrooms, grated apple, maple syrup, coconut aminos or tamari, and the fresh herbs—sage, rosemary, and thyme—to the pan. Toss everything together and cook until the mixture thickens and the mushrooms turn golden brown. This fragrant step intensifies the herbal, sweet, and savory notes that define your vegan breakfast sausage.
Step 6: Mix and Bind the Sausage
Transfer this savory mixture to a large bowl and add both pureed and whole lentils along with oat flour. Season with more salt and pepper to taste. Mix it all thoroughly until the dough feels sticky but holds together well—it should be just pliable enough to form into patties without crumbling.
Step 7: Form Patties and Bake
Shape the mixture into patties about the size you prefer. Place them on a greased whoopie pie mold or baking sheet for easy flipping later. Lightly spritz with olive oil to encourage browning. Bake for 17-20 minutes until golden and crisp around the edges, flipping halfway if desired for even cooking. The aroma that fills your kitchen at this point is absolutely irresistible!
How to Serve Vegan Breakfast Sausage Recipe
Garnishes
These sausages shine with simple garnishes that complement their bold flavor. A sprinkle of fresh chopped parsley adds a burst of green vibrancy, while a light drizzle of maple syrup can accentuate the subtle sweetness. You might also try a smear of spicy mustard or a dollop of vegan creamy aioli for a touch of zest.
Side Dishes
This Vegan Breakfast Sausage Recipe pairs beautifully with classic breakfast sides like crispy golden hash browns, fluffy scrambled tofu, or buttery roasted sweet potatoes. For a fresh contrast, add a side of sautéed greens or a colorful fruit salad to brighten up your plate. The sausages provide a hearty protein base that makes any combination feel complete.
Creative Ways to Present
Think beyond a breakfast plate! Slice these sausages and use them as a tasty filling for breakfast burritos or sandwiches. They also work wonderfully crumbled over savory oatmeal or tossed into vegan breakfast skillets loaded with veggies. Making sliders with a vegan bun and tangy pickles offers a playful twist to breakfast or brunch gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooked and cooled, store your vegan breakfast sausage patties in an airtight container in the refrigerator. They typically stay fresh and flavorful for up to 4 days, making them ideal for quick grab-and-go breakfasts during busy mornings.
Freezing
If you want to make a bigger batch, these sausages freeze extremely well. Arrange them on a baking sheet so they don’t stick together and freeze for a couple of hours. Then transfer to a freezer-safe bag or container. They’ll keep their taste and texture for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat your Vegan Breakfast Sausage Recipe, place the patties on a skillet over medium heat, turning occasionally until warmed through and crisped up again. Alternatively, use an oven or toaster oven set to 350°F (175°C) until hot. Avoid microwaving if possible, as it can make the texture less pleasant.
FAQs
Can I make this Vegan Breakfast Sausage Recipe gluten-free?
Absolutely! Just be sure to use gluten-free oat flour and choose gluten-free tamari or coconut aminos. The recipe is easy to adapt and still tastes fantastic without gluten.
What can I substitute for the lentils?
If you want to experiment, cooked black beans or chickpeas can work, but the texture and binding properties may vary slightly. Lentils are preferred for their mild flavor and smooth consistency when pureed.
How do I store these sausages if I want to freeze them?
Freeze the sausages individually on a baking sheet before transferring to a freezer container or bag. This prevents them from sticking together and allows you to remove just what you need later.
Can I cook these on the stovetop instead of baking?
Yes! You can pan-fry the patties over medium heat with a little oil until they are browned on each side, about 5-7 minutes per side. Baking, however, gives a more even cook and less mess.
Are these sausages kid-friendly?
Definitely! The flavors are mild but comforting, and many kids enjoy their slightly sweet and herby taste. Plus, they make a nutritious alternative to traditional sausages.
Final Thoughts
If you’re looking to add a delicious and nourishing protein option to your breakfast repertoire, I can’t recommend this Vegan Breakfast Sausage Recipe enough. It’s a fantastic way to start the day with wholesome ingredients, captivating flavors, and a texture that will delight everyone at your table. Give it a try—you might just find a new breakfast staple you’ll want to make again and again!
Print
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: Vegan
Description
This Vegan Breakfast Sausage recipe is a flavorful, wholesome, and plant-based option featuring a savory blend of cremini mushrooms, lentils, fresh herbs, and spices. Baked to golden perfection, these patties offer a satisfying texture and depth of flavor without any meat or animal products, perfect for a nutritious 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 & Condiments
- 1 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 2 tsp gluten-free, low-sodium coconut aminos or tamari
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
Flour & Binding
- 6 tbsp oat flour (gluten-free if desired)
Instructions
- Preheat the 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 to a cheesecloth and wring out as much liquid as possible to prevent sogginess. 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 to create a varied texture.
- Caramelize Onions: Heat the olive oil in a pan over medium-low heat. Add the minced onion and cook slowly for about 30 minutes until lightly browned and caramelized, enhancing the flavor. If pressed for time you can sauté for 2 minutes, but caramelizing is preferred.
- Add Remaining Ingredients and Cook: To the pan, add the minced garlic, the squeezed mushrooms, grated apple, maple syrup, coconut aminos or tamari, fresh sage, rosemary, thyme, and season generously with salt and pepper. Cook this mixture while stirring occasionally until excess liquid evaporates and mushrooms brown nicely.
- Combine Mixture: Transfer the cooked mixture to a bowl and fold in the pureed and whole lentils along with the oat flour. Taste and adjust seasoning with additional salt and pepper as needed. Mix thoroughly until well combined.
- Form Patties and Bake: Shape the mixture into sausage patties and place them on a greased whoopie pie mold or greased baking sheet. Spritz the patties lightly with olive oil using an oil atomizer for crispiness. Bake in the preheated oven for 17-20 minutes, or until golden brown and cooked through.
Notes
- Caramelizing onions for 30 minutes develops deeper flavor but can be skipped or shortened if in a hurry.
- Make sure to squeeze excess moisture from mushrooms, lentils, and apple to avoid watery patties.
- Use gluten-free oat flour if celiac or gluten-sensitive.
- These patties freeze well; cool completely before freezing in an airtight container.
- For a crispier texture, flip the patties halfway through baking.
- Oil atomizer or sprayer helps to evenly coat patties with oil for baking without excess grease.
