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Cropped shot of breakfast sausages.

Vegan Breakfast Sausage Patties

  • Author: Caitlin Rule
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 10 patties 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


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!)


    1. Preheat the oven to 180C/ 350F and line a baking tray with baking paper.
    2. Place the mushrooms and apple in a food processor until they reach a ground meat “mince” like consistency.
    3. 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.
    4. In a bowl combine the mushroom mixture, lentils, tamari, molasses, herbs, spices and almond flour. I use my hands for this!
    5. Use your hands form the mixture into 10 equal sized patties.
    6. 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.
    7. Serve the breakfast sausage patties wth warm tortillas, sliced cucumbers, tomatoes, leafy greens, avocado, hummus, fresh berries and walnuts for the ultimate breakfast board.