there is no shortage of vegan sausage patties on the market now, but it is really fun and easy to make the at home! made from lentils, oats, and seasonings these are filled with wholesome ingredients you are sure to love.
If you are someone who loves to make homemade breakfast sandwiches you will have so much fun making these vegan sausage patties! This recipe was originally shared with my Vegan McGriddle back in 2019 but since it a good one, it deserves its own blog post. It is so easy to make, great to keep in the fridge or the freezer, and perfect for meal prepping!
The Ingredients
There are many ways you can customize this recipe. The main things you will need are lentils, oats, and seasonings of choice. Feel free to add in whatever seasonings you like and enjoy.
- Green/Brown Lentils: for this recipe I highly recommend using the standard green/brown lentils. These have a bit of a more savory and firmer feel than a red lentil so they work out better for this. If you decide to use a red lentil I fear it will be too mushy. These give the meaty quality to the vegan sausage patties.
- Old Fashioned/Rolled Oats: these oats are a bigger and softer compared to steel cut oats so they work really well to help create some texture within the vegan sausage patties. If you are gluten free just of course make sure you are using gluten free oats. P.S. they are the same oat but people seem to use the two names interchangeably.
- Soy Sauce: I prefer to use Low Sodium soy sauce just to not add in too much salt. The soy sauce helps to add in color and umami. If you can’t use soy sauce feel free to use coconut aminos or tamari.
- Seasonings: I used the following seasonings to add a savory flavor to these vegan sausage patties: garlic powder, onion powder, dried thyme, dried oregano, dried parsley, red pepper flakes, salt, pepper, and all purpose seasoning. Feel free to play around with the seasonings and spices. Fennel seed is of course a very popular spice used in traditional sausages so that would work great in here.
Homemade Oat Flour
For this recipe you will be blending the oats into more of an oat flour consistency. It is so simple to do this all you have to do is blend for about 30 seconds to a minute. In this recipe it is important for the oats to not be blended so finely. We actually want them to maintain a bit of texture as it will help create texture within the vegan sausage patties. This is also why it is important to use rolled oats because the steel cut oats are too small and hard.
Mashing The Lentils
First, you will boil the lentils until they are cooked and soft. Then you will drain out any water that is remaining. After, you will just the back of a fork to mash down the lentils. The reason we want to do this by hand is again so the lentils maintain some texture. We don’t want them to be completely smooth like refried beans in a can. We are looking for more consistency and texture within them so when we eat our vegan sausage patties they don’t feel like mush.
Vegan Sausage Patty Making Tips
To make these vegan sausage patties is truly so easy. Once you get the lentils broken down. You will then just add in the oat flour and seasonings. From there you will mix it together until it turns into a mixture that can hold it’s shape. If you feel it is too dry and crumbly you can add in 1 teaspoon (3ml) of water. To make these even I like to use a ⅓ cup measuring cup to scoop the mixture up. You will use your hands to shape it into the patty. From there it just needs to go on a lined baking sheet and it will be baked. When you are making the patties be sure that the mixture doesn’t feel too wet which would result in it being mushy, or to try dry which would result in it being crumbly. If you feel your hands are sticking the patties just clean and dry them well. Also, always remember everyone’s ovens run differently you may need to adjust the baking time depending on your oven.
More Breakfast Recipes
Homemade Vegan Sausage Patties FAQ
- Is this recipe gluten free? Yes, as long as you use gluten free oats and swap the soy sauce for tamari.
- Is this recipe soy free? No, but you can just swap the soy sauce for coconut aminos.
- Is this recipe nut free? Yes.
- Can I freeze these? Yes.
- How long will these last in the fridge? Up to 4 days.
- How do I reheat these? You can place them in a pan, air fry, bake, or microwave them. Note: microwaving may make it a bit softer.
- What can I enjoy these with? This would be great in a vegan breakfast sandwich, you can enjoy it on the side of tofu scramble, or with some vegan pancakes! I also like to just enjoy it on an English muffin with some vegan cheese and a little maple syrup!
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Vegan Sausage Patties
Ingredients
- ⅓ cup (75g) dry lentils
- 2 cups (480ml) water
- ¾ cup (70g) rolled oats
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon all purpose salt free seasonings
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon red pepper flakes *optional
Instructions
- Pour the lentils into a pot. Add in the 2 cups of water. Place on the stove, bring to a boil over high heat. Once boiling lower the heat to medium or medium high depending on the strength of your stove. Continue to boil for about 25 minutes or until the water has evaporated and the lentils are soft.
- In the meantime, pulse the oats for about 30 seconds in a blender until they reach oat flour consistency but still has some texture to it. Do not over blend it.
- Preheat the oven to 400°F (204°C).
- Once the lentils are done cooking, gently mash them with the back of a fork or potato masher. Mash them until they are mostly broken down but again there is some texture. The texture of the oats and the lentils help to not make this mushy.
- Then pour in the oat flour and the seasonings. Mix together until it forms a mixture that is holds itself together and easy shapes into a patty. If the mixture feels too wet you can always add in a bit more oats, if it feels too dry you can add in a 1 to 2 teaspoons of water.
- Use a ⅓ measuring cup to scoop the mixture out and then use your hands to shape it into a patty. Place on a lined baking sheet. Repeat until you have made 4.
- If you like you can spray them with a bit of spray oil. Bake in the oven for 18 minutes, flipping halfway through. The patties should be crispy and browned.
- Once they are done you can enjoy immediately or save for another time.
Video
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Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Hi Francesca,
Tried this recipe as I’ve been searching for vegan low sodium breakfast sausage to enjoy and Wow this was so flavorful and fun to make, super enjoyed this. Much enjoyed coming across your Vlog, fantastic job you are doing here. Super loving your Vlog!! thank you for sharing such a delightful and healthy eating breakfast recipe.
thank you
Naya Hicks
Hi Naya! I am so glad you enjoyed you them and thank you so much for leaving a review/comment. It helps out my recipes so much. So happy you gave it a try 🙂
Love this recipe! Doubled it and crumbled half the patties into country-style gravy for biscuits and gravy. Better than store bought and better for you! Thanks!!
Hi Jesi! oh yay i am so glad you liked it so much. thank you for trying it and that sounds so delicious yum!!!
I was out of lentils so used dry green split peas instead. Turned out very dry, did add 2 Tbsp of water. Next time I will add some cooking oil to the mix to see if that helps with the dryness. Good taste and much cheaper to make than the pricey premade at the store.
Hi Jean, thank you for trying it however, yes you did change the main ingredient for a substitute I didn’t give so that is a very large contributing factor as to why the recipe didn’t turn out properly.