Go Back

Vegan Breakfast Sausage Patties

Delicious and hearty plant-based patties made with mushrooms, lentils, and apples, perfect for a satisfying breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 patties
Course: Breakfast, Brunch
Cuisine: Plant-Based, Vegan
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g mushrooms, halved (cremini preferred) Freshness matters! Make sure you use fresh mushrooms.
  • 0.5 pieces onion, diced (white or yellow) Pick a fresh onion for best flavor.
  • 1 can brown lentils, rinsed Use organic lentils for quality.
  • 1 teaspoon blackstrap molasses Adds a natural sweetness.
  • 1 teaspoon garlic powder Fresh garlic can be used if preferred.
  • 1 teaspoon dried rosemary Must-have for that breakfast aroma.
  • 0.25 teaspoon allspice Trust me, it's the secret hero!
  • 1 tablespoon low sodium tamari soy sauce For a savory touch.
  • 0.5 cup almond flour Can be substituted with oat flour or breadcrumbs.
  • 1 cup chopped apple (granny smith recommended) Adds a refreshing tartness.

Method
 

Preparation
  1. Preheat your oven to 180°C/350°F and line a baking tray with baking paper.
  2. In a food processor, blend the halved mushrooms and chopped apple until a consistency similar to ground meat is reached.
  3. In a skillet over medium-low heat, add the diced onion and the mushroom-apple mixture. Cook for about 8-10 minutes, stirring frequently, until most of the moisture evaporates. Allow to cool.
  4. In a large mixing bowl, combine the cooled mixture, lentils, tamari, molasses, rosemary, garlic powder, allspice, and almond flour. Mix until well combined.
  5. Divide the mixture into 10 equal portions and shape into patties.
Cooking
  1. Place the patties on the prepared baking tray, spritz with olive oil spray, and bake for 25 minutes or until golden brown.
Serving
  1. Serve the patties with warm tortillas, leafy greens, sliced cucumbers, tomatoes, and a dollop of hummus.

Notes

These patties can be made ahead and stored in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, bake at 180°C/350°F for about 10 minutes.