These vegan sausage patties with apple, molasses and lentils are the absolute BEST addition to your weekend breakfast board. This vegan breakfast sausage patties recipe is 100% gluten free, egg free and packed with fibre.
Breakfast sausages are a Sunday morning classic, and is delicious just by itself or in a breakfast wrap with all your favourite toppings. Besides, this recipe is also gluten-free, as it’s made with lentils, mushrooms, almond flour, apples (for a delicious flavour) and some herbs and spices. I also added a touch of molasses, but if you don’t want to use any sweetener thats fine.
They are even better than the real thing and much healthier, so you can enjoy it on a daily basis. I also eat them for lunch and dinner in a veggie bowl with some toasted bread.
If you’re trying to eat less meat or following a vegan lifestyle, this recipe is especially well-suited for you. While you have the option to serve them with eggs, I find them filling as is (when serve in a wrap with plenty of delicious toppings).
Give this recipe a try for the ultimate plant based sausage experience. And, if you have leftovers, I’m pleased to report they freeze well and reheat exceptionally well in the microwave.
Ingredients you’ll need
These vegan breakfast patties are surprisingly easy to make. Mushrooms and apples are chopped and cooked then mixed with lentils, almond flour and spices. THEN formed into patties and baked until perfection. Here is everything you will need to make this recipe:
- Mushrooms– These add a meaty flavour and a blast of umami. I love using sliced white button mushrooms, you can also use shiitake or chopped portobello mushrooms.
- Lentils– The star of these patties is protein-rich lentils, which add heft and meatiness. I use canned lentils for convenience, however you can certainly cook them from scratch. Alternatively, you can use mashed black beans.
- Apple (any kind!)– Add an amazing subtle sweetness. Royal gala is my go to.
- Onion– white onion works best in this recipe.
- Almond flour– to help bind the mixture together. Any flour will work though!
- Tamari soy sauce– ensure you use gluten-free if needed.
- Blackstrap molasses– Adds the best flavour. Note little goes a long way! Highly recommend it, but you can leave it out if you don’t have it.
- Spices– I love a mix of garlic, rosemary and allspice
How to make vegan breakfast sausage patties:
These vegan sausage patties come together in just a few easy steps and then are baked to perfection in the oven. (Note – The full printable recipe is at the bottom of this post):
In a food processor: Pulse the mushrooms and apple in a food processor until they reach a ground meat “mince” like consistency.
Cook: Add onion and mushroom mixture to a pan over medium low heat. Cook for 6-8 minutes or until moisture is (almost all) reduced.
In a bowl: Combine the mushroom mixture, lentils, tamari, molasses, herbs, spices and almond flour.
Form into patties: Use your hands form the mixture into 10 equal sized patties
Bake: Place the patties on a baking tray lined with paper and bake in the oven for 25-30 minutes or until golden brown.
How to serve these vegan sausage patties?
I love to serve them as part of a breakfast board with warm tortillas, some sort of spread (usually hummus), sliced tomato, cucumber, leafy greens, avocado and a side of fresh berries for a fruity touch. You can really use anything you are craving or have on hand, which is what I also love about these. They are so versatile and they also taste delicious on a english muffin bun for a healthier take on a McDonalds McMuffin!
Making dietary modifications
- These breakfast sausage patties are 100% vegan, meaning they are meat-free, egg-free, and dairy-free. They are also naturally gluten-free (ensure you use gluten-free tamari soy sauce).
- Make them soy-free by omitting the tamari and adding a pinch of salt OR use coconut aminos instead . Just remember that this may change the flavour.
- Make them nut-free buy swapping the almond flour with oat flour. Any other type of flour is okay. Add more or less if needed.
How to store + reheat
- In the fridge: Any leftover patties can be stored in an airtight container in the fridge for up to 5 days.
- In the freezer: These vegan sausage patties are very freezer friendly, I like to freeze them for a quick on the go brekkie! Pop them into a freezer friendly bag and freeze in a single layer so you don’t have them sticking together. Freeze them for up to 3 months.
- To reheat: Put the patties on a sheet of kitchen paper towel (to absorb the moisture) and microwave on high for 30 seconds to heat through. Alternatively, you can reheat them in a hot pan for a few until warm and crispy on the outside.
A few of my other favorite healthy breakfast recipes
If you try this vegan sausage patties recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
The ultimate vegan breakfast sausage patties with apple and lentils are 100% gluten free, egg free and packed with fibre.
- 250g/ 9oz mushrooms, halved
- ½ onion, diced
- 1 can brown lentils, rinsed
- 1 teaspoon blackstrap molasses
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- ¼ teaspoon allspice
- 1 tablespoon low sodium tamari soy sauce
- ½ cup almond flour
- 1 cup/ 150g chopped apple (any kind!)
- Preheat the oven to 180C/ 350F and line a baking tray with baking paper.
- Place the mushrooms and apple in a food processor until they reach a ground meat “mince” like consistency.
- Cook the onion, and mushroom mixture to a pan over medium low heat for about 8-10 minutes or until moisture is (almost completely) reduced. Cool down.
- In a bowl combine the mushroom mixture, lentils, tamari, molasses, herbs, spices and almond flour. I use my hands for this!
- Use your hands form the mixture into 10 equal sized patties.
- Place the patties on a baking tray lined with baking paper. Spritz with olive oil spray and bake in the oven for 25 minutes or until golden brown.
- Serve the breakfast sausage patties wth warm tortillas, sliced cucumbers, tomatoes, leafy greens, avocado, hummus, fresh berries and walnuts for the ultimate breakfast board.