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Vegan Breakfast Sausage Patties

A delicious plant-based twist on classic sausage, these Vegan Breakfast Sausage Patties are made from mushrooms, lentils, and warm spices, delivering a savory punch and a satisfying texture that will please everyone.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 patties
Course: Breakfast, Brunch
Cuisine: Plant-Based, Vegan
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g cremini mushrooms, halved For deeper flavor
  • 0.5 pieces onion, diced
  • 1 can brown lentils, rinsed and drained Alternatively, cook your own from dried
  • 1 teaspoon blackstrap molasses For a hint of sweetness
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary Fresh is also suitable
  • 0.25 teaspoon allspice Adds significant flavor
  • 1 tablespoon low sodium tamari soy sauce Use regular soy sauce if necessary
  • 0.5 cup almond flour Substitute with oat flour if nut-free
  • 1 cup chopped apple Tart apples like Granny Smith recommended

Method
 

Preparation
  1. Preheat the oven to 180°C/350°F and line a baking tray with baking paper.
  2. In a food processor, combine the mushrooms and apple. Pulse until they reach a ground meat mince-like consistency.
  3. Sauté the onion and mushroom-apple mix in a non-stick pan for about 8-10 minutes until moisture is almost completely reduced. Let it cool down.
  4. In a large bowl, combine the cooled mushroom mixture, lentils, tamari, molasses, herbs, spices, and almond flour. Mix until well incorporated.
  5. Form the mixture into 10 equal-sized patties.
  6. Place the patties on the baking tray and lightly spritz with olive oil spray. Bake for 25 minutes, flipping halfway through.
Serving Suggestions
  1. Serve warm with tortillas, sliced cucumbers, tomatoes, leafy greens, avocado, hummus, fresh berries, and walnuts.

Notes

These patties can be stored in an airtight container in the fridge for up to 5 days or frozen for up to two months. They reheat beautifully in the oven or microwave.