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Say good morning to vegan breakfast sausage patties! They are delicious, satisfying, high in protein and also grain-free (thanks to the addition of coconut flour). A bit of baking soda helps to keep the patties light and tender.
A Filling High-Protein Breakfast Option: Vegan Breakfast Sausage Patties
Hello everyone! I hope your summer is in full swing and you are enjoying the great outdoors in one way or another. It has been beautiful, albeit boiling hot and humid, here in the Piney Woods region of Texas, but it’s ideal weather for dips in the pool and lazy evenings spent sipping cold drinks on our screened porch.
It’s also my preferred weather for running. I happen to be one of those strange beasts who actually enjoys running when it is warm, which is a good thing considering my 18-week training program got under way this week! I am registered to run the Marine Corps Marathon in the DC area this fall and I am beyond excited, especially since two of my Nacogdoches running buddies will be there, too.
If you are wondering how any of this relates to breakfast sausage, it is this: me very hungry.
Yes, as soon as I upped my running, I knew I needed more fuel in my day. I already eat first & second breakfasts (I am, apparently, a hobbit), as the morning is my hungriest time of day, but I am amping things up further with these filling, delicious, & nutritious vegan breakfast sausage patties:
These patties can be mixed up in minutes, baked in a few more, and enjoyed as part of a sit-down breakfast, nestled into a biscuit for breakfast to go, or eaten plain for an instant snack (I even eat them cold).
Healthy Highlights of Vegan Breakfast Sausage Patties
I love a savory breakfast option with a slew of healthy benefits, and these sausage patties deliver! They are:
- Vegan (egg-free, dairy-free)
- High protein (about 8 grams for 2 patties)
- Grain-free
- Gluten-free
- High-fiber
How to Make Vegan Breakfast Sausage Patties
Note that the complete directions are also in the recipe card below.
You likely have the ingredients on hand, so how about stirring up a batch right now? No time like the present! They re-warm nicely in the a.m.
Rinse and drain a can of pinto beans and mash them with a fork. I prefer to mash the beans by hand; using the food processor here can (too) easily result in a hummus-like puree, which you definitely do not want. Finely mash the beans; you will still have some bits of texture.
On my first run through, I tried using some chickpea flour and water in addition to the beans and spices. They were tasty, but I found the texture too dense. And dry (so…thirsty…) How could I give these a more tender texture?
The answer is coconut flour.
I used coconut flour in the grain-free beet burgers I made a few months ago; I love the tender texture it produces for meatless patties.
Coconut flour works perfectly here, too, allowing for the addition of a relatively generous amount of liquid to the patties (result: moist patties!). Further, the coconut flour plus liquid equals fluffiness, balancing out the meaty density of the mashed beans. Whoohoo!
Further tweaks included nondairy milk in place of water, a splash of oil, and a hint of sweetness (maple syrup). Mix everything together and shape into 8 medium patties, each just under 1/2-inch thick.
Bake for about 16 minutes, flipping halfway through, and you’ve got some savory, spicy, breakfast goodness to power you through all that your morning requires.
Enjoy, and happy eating everybody!
Related Recipes
Vegan Breakfast Sausage Patties {Grain-Free, High Protein}
Say good morning to vegan breakfast sausage patties! They are delicious, satisfying, high in protein and also grain-free (thanks to the addition of coconut flour). A bit of baking soda helps to keep the patties light and tender.
Ingredients
- 1 15-ounce can pinto beans, rinsed and drained
- 1/3 cup (75 mL) nondairy milk (e.g., oat milk, almond milk)
- 1 tablespoon olive oil (or oil of choice)
- 2 tablespoons coconut flour (more, as needed)
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon (15 mL) maple syrup
- 2 teaspoons poultry seasoning (don't worry, it's just dried herbs--no poultry!)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 450F (230C). Line a baking sheet with parchment paper; lightly spray or grease the paper.
- In a medium bowl, mash the beans (mashed, but not a puree; leave some texture to the beans). Add the milk, oil, coconut flour, nutritional yeast, maple syrup, poultry seasoning, smoked paprika, garlic powder, baking soda, salt and pepper. Let mixture stand for 2 to 3 minutes (allowing the coconut flour to absorb the liquid).
- Shape the bean mixture into 8 equal patties, each slightly less between 1/4- to 1/2-inch thick. Arrange patties on baking sheet.
- Bake the patties in the preheated oven for 8 minutes. Open oven and flip over patties with a spatula. Bake for 8 minutes longer. Eat while warm!
Notes
Storage: Store th cooled patties in an airtight container in the refrigerator for up to 3 days or freezer for up to 6 months.
Oil: If you do not eat oil, replace it with an equal amount of nondaiiry milk or water.
Nutrition Information
Serving Size 2 pattiesAmount Per Serving Calories 126Total Fat 1.4gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 346mgCarbohydrates 24.8gFiber 8.6gSugar 3.6gProtein 7.8g
Jo
Wednesday 14th of February 2024
I cannot have nutritional yeast flakes. what can I have instead?
Camilla
Wednesday 21st of February 2024
Hi Jo,
You can leave them out. You can add some extra umami (and protein) with some ground nuts or seeds, or almond flour, or some umami by adding some liquid aminos.
Alex
Sunday 30th of April 2023
Can you swap the coconut flour for a pea protein powder?
Camilla
Wednesday 24th of May 2023
Hi Alex,
I am not sure if it would work as a straight substitute, no. I have used pea protein A LOT in the pat (the good, the bad, and the ugly ????). Coconut flour absorbs a lot of liquid. Pea protein does not absorb as much and may make the patties gooey. You could use something like half oat flour and half pea protein, that would probably work!
Krystal
Monday 27th of February 2023
What can I replace beans with ? and what can I use instead of poultry seasoning?
Krystal
Wednesday 1st of March 2023
@Camilla, Can I use oatmeal as an base instead ?
Camilla
Tuesday 28th of February 2023
Hi Krystal, You could use an equal amount of cooked lentils (about 1 and 1/2 cups, cooked and drained).
Joni
Tuesday 7th of February 2023
Made this, guess I didn’t drain beans enough, had to add more coconut flour- What do you think about vital wheat gluten? I’m vegan, but not gluten free.
Camilla
Wednesday 8th of February 2023
Hi Joni, Absolutely, if you do not need these to be gluten-free, you can sub all of the coconut flour with vital wheat gluten. It creates great meaty texture. Regarding the beans: I have definitely found a lot of variance between brands regarding wetness of the beans (one major brand is very mushy; with others the beans are much firmer, and everywhere in between. )
Sandra J Vest
Monday 28th of November 2022
Is 1/3c non dairy milk correct? I’ve put the mixture in the fridge overnight , hoping it’ll firm up but right now it’s very soupy! I made sure not to over-mash the beans, and I followed all the amounts as written.
Camilla
Wednesday 30th of November 2022
Hi Sandra, Yes, 1/3 cup is the amount I use. It should definitely not be soupy--the coconut flour should quickly absorb the liquid in the recipe. Just checking--you drained the beans, yes?