Name: HOMEMADE VEGAN BREAKFAST SAUSAGE PATTIES
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 Tablespoons ground flax seeds; 1/3 cup water; 1 red bell pepper, quartered; 1/2 white onion, cut into wedges; 4 cloves garlic, peeled; 2 (15-ounce) cans black beans, rinsed & drained; 1 1/2 cup bread crumbs; 2 Tablespoons light brown sugar; 2 teaspoons finely chopped fresh sage leaves; 2 teaspoons finely chopped fresh thyme leaves; 1 teaspoon fennel seeds; 1 1/2 teaspoons freshly ground black pepper; 1/2 teaspoons kosher salt; 1/2 teaspoon finely chopped fresh rosemary leaves; 1/2 teaspoon fresh grated nutmeg; 1/2 teaspoon cayenne pepper; 1/2 teaspoon red pepper flakes; 1 Tablespoon olive oil

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Making a homemade batch of these protein-packed vegan breakfast sausage patties will ensure you and your family starts the day off on a healthy path.

As a new vegan, 15 years ago, there were a few products in the store that were my absolute life-savers.

Veggie burgers
Veggie lunchmeat
Veggie pepperoni
Veggie meat crumbles
Vegan breakfast sausage

Those grab-and-go convenience foods really got me through those first few years until I started asking myself…

What is Veggie Breakfast Sausage made of?

I really started getting serious about what I was putting in my body. It didn’t make sense that I was saying no to meat products but was just picking up these random products up off the shelves without really being educated on them. People would ask me exactly what was in a veggie pepperoni or veggie lunchmeat and I wouldn’t know how to answer them.

So I starting doing a little research. For example, this is what the ingredients of store bought veggie sausage patties look like:

Water, Wheat Gluten, Soy Protein Concentrate, Corn Oil, Soy Flour, Egg Whites, Sodium Caseinate, Modified Tapioca Starch, Contains Two Percent Or Less Of Soy Protein Isolate, Lactose, Soybean Oil, Methylcellulose, Autolyzed Yeast Extract, Spices, Natural And Artificial Flavors, Sodium Tripolyphosphate, Salt, Modified Corn Starch, Hydrolyzed Wheat Gluten, Disodium Inosinate, Caramel Color, Whey, Hydrolyzed Corn Gluten, Hydrolyzed Soy Protein, Potassium Chloride, Dextrose, Onion Powder, Disodium Guanylate, Tetrasodium Pyrophosphate, Tricalcium Phosphate, Hydrolyzed Wheat Protein, Sodium Hexametaphosphate, Succinic Acid, Niacinamide, Monosodium Phosphate, Lactic Acid, Brewer’s Yeast, Torula Yeast, Calcium Phosphate, Soy Lecithin, Iron (Ferrous Sulfate), Magnesium Carbonate, Vitamin B1 (Thiamin Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B12.

Yikes!

I knew it was time to start making my own Homemade Veggie Sausage Patties, and that’s exactly what I’m going to show you how to do today. Because check this out in comparison…

What is Vegan Sausage Made of?

Flax seeds, water, bell pepper, onion, garlic, black beans, bread crumbs, brown sugar, sage, thyme, fennel, black pepper, salt, rosemary, nutmeg, cayenne, red pepper flakes

Aaaannnnnddd…

That’s it! Freakin amazing if you ask me.

Plus I’m not confused about any of the ingredients. I definitely feel happy about putting that into my body and have no problems with my kiddo grabbing one of these from the freezer each morning for breakfast.

Speaking of freezing… let’s talk about how to store these:

How to store your Vegan Breakfast Sausage

If you’re not planning on serving all the sausage right away, you have a couple options.

The vegan sausage patties will keep in the fridge for up to a week. Just keep the patties in an air-tight container and use within the week and you’ll be good to go.

Store in the freezer for up to 6 months. The best way to do this is to wait for the patties to completely cool to room temperature. Then you’ll want to place the patties in a freezer-safe ziploc bag separated by pieces of parchment paper so they don’t stick together in the freezer. To reheat from frozen, heat in the microwave for 45-60 seconds on each side until warmed through.

So, you know how to store them, but now I want to show you…

Just how easy it is to make Vegan Breakfast Sausage

Combine ground flax seeds and water in a small bowl. Set aside for 5-10 minutes to thicken up.
Meanwhile, in a food processor, add the bell pepper, white onion, garlic, and black beans. Pulse until peppers and onions are chopped very small and beans are mashed but still a bit chunky with a few whole beans still intact.
Add bean mixture to a large bowl. To it, add the thickened flax mixture, bread crumbs, and seasonings. Stir to combine all ingredients.
Using a 1/2 cup, form the mixture into 8 patties.
Heat a large non-stick skillet to medium heat. Drizzle olive oil in pan. Brown patties in skillet for 5-7 minutes on each side until browned.

Seriously, you’ll end up with the best vegan breakfast sausage ever! Your vegan breakfast will feel 100% complete!

What goes with Vegan Breakfast Sausage?

Gah, vegan breakfast is my jam!

I’d definitely serve it alongside my vegan french toast, vegan breakfast casserole, or vegan eggs omelette.

Or just plated with a classic vegan tofu scramble would be a perfect way to serve it up.

Next up, to kick up my breakfast game, I totally wanna try out this Portobello Mushroom Bacon!

NOW THAT YOU KNOW HOW TO MAKE VEGAN BREAKFAST SAUSAGE, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!

HOMEMADE VEGAN BREAKFAST SAUSAGE PATTIES

Yield: 8 breakfast patties

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Making a homemade batch of these protein-packed vegan breakfast sausage patties will ensure you and your family starts the day off on a healthy path.

Ingredients

2 Tablespoons ground flax seeds
1/3 cup water
1 red bell pepper, quartered
1/2 white onion, cut into wedges
4 cloves garlic, peeled
2 (15-ounce) cans black beans, rinsed & drained
1 1/2 cup bread crumbs
2 Tablespoons light brown sugar
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon fennel seeds
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoons kosher salt
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 Tablespoon olive oil

Instructions

Combine ground flax seeds and water in a small bowl. Set aside for 5-10 minutes to thicken up.
Meanwhile, in a food processor, add the bell pepper, white onion, garlic, and black beans. Pulse until peppers and onions are chopped very small and beans are mashed but still a bit chunky with a few whole beans still intact.
Add bean mixture to a large bowl. To it, add the thickened flax mixture, bread crumbs, and seasonings. Stir to combine all ingredients.
Using a 1/2 cup, form the mixture into 8 patties.
Heat a large non-stick skillet to medium heat. Drizzle olive oil in pan. Brown patties in skillet for 5-7 minutes on each side until browned.