Getting kids to eat a healthy breakfast can be difficult.
I mean, one trip down the cereal aisle with children is enough to make me go insane. No, we are not getting “frosted” anything. Those puffs are LITERALLY nothing but sugar. Look, put down the chocolate crispies or else. And when you’re outnumbered 3 to 1, getting everyone to agree on plain bran cereal is close to impossible.
Enter this vegan breakfast sausage, which is something everyone can agree on without throwing a temper tantrum.
Because when you get to enjoy a classic breakfast with a vegan spin, everybody wins. These meat-free sausages are made using lentils, rolled oats, and ground flaxseed as the base, then mixed with a collection of sausage-worthy spices to bring the flavor on point. It’s seriously the best vegan breakfast sausage recipe EVERRRRRRR.
(And if you like this healthy vegan breakfast, you can also check out my amazing savory oatmeal recipe and the ultimate vegan omelette.)
Table of contents
“Wonderful recipe! We love the fennel, maple syrup, cayenne– well, EVERYTHING! I made a double batch for quick breakfasts for the week! Thanks for sharing this recipe!” -Sherry
“I am sold on these breakfast sausages…” -Stefani
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A vegan sausage muffin that’s actually healthy
Perhaps my favorite thing about these vegan breakfast sausages is that they’re actually healthy.
When I was a kid, I would beg my parents to pretty please take me through the breakfast drive-thru so I could get a sausage and cheese muffin, which was loaded with sugar and God knows what else. Even though eating one would send my stomach into convulsions and sometimes I would crash from a sugar coma before 10 am, I still wanted them.
Food can be one crazy drug.
But now, I can actually enjoy my sausage muffin, because I control what goes into them. No crazy amounts of sugar or chemicals that make my stomach do back flips.
I love using lentils as the main base for these sausages, since they are easy to work with + easy to manipulate the flavor. Plus, lentils are a good source of vegan protein, making this sausage muffin a healthy breakfast choice.
What’s more is that my kids LOVE sausage muffins, so a batch of these will keep their tummies satisfied.
“This recipe is the truth! It’s sooo good, smells amazing & not time consuming! Loved it sooo much!” – C
This vegan lentil sausage recipe is easy to make and use all week long
So the next time you’re battling your children in the cereal aisle, forget the boxed junk and make some of these instead.
They’re a snap to pull together, taking only 20 minutes to boil lentils + 15 minutes to bake. Store in an air-tight container in the fridge so your kids can access them all week long.
And if you really want to take it to the next level, you can make a double batch of these and freeze individually-wrapped patties. Defrost with a quick reheat in a non-stick skillet. You’re welcome.
“I froze my batch. They were perfect when reheated on a skillet for a few minutes. I just recommend covering the pan so the inside of the patty warms up. Really delicious with avocado on an English muffin! And seriously these are so much more wholesome and cheap than the frozen pre-made veggie patties from the store. Really loved this recipe.” -Kayla
Frequently Asked Questions
YES. I know, it seems like a lot, right? But the flaxseed is part of the magic of this recipe. It not only works with the lentils to help bind the patties together, but keeps these patties healthy + gluten-free.
The lentils in this recipe are important because they provide the moisture that helps keep these patties wet enough to shape into patties. You can use any variety (even canned), but just keep in mind that this could change the texture, taste, and consistency of the mixture. I’ve made this recipe countless times, and this is why I always boil brown lentils from scratch– the lentils are the perfect texture and contain enough moisture to shape into firm patties.
If your mixture seems too dry, it’s probably because the lentils do not have enough mositure (maybe they were cooked too long?). To solve this, simply add a couple tablespoons of water, and a touch more if necessary. You’ll know you have a good patty when you can roll it into a ball and it doesn’t fall apart. To see this process in action, check out the helpful step-by-step video below.
Absolutely! I have done this (as well as readers of BVK) with great success. I suggest wrapping each patty individually, and defrosting by frying lightly with oil in a frying pan. I do not use a microwave, but I imagine that would work fine too:)
Nope! If you can’t find smoked paprika, regular paprika will do. The smoked paprika adds a bit of flavor, so if you want that smoky sausage feel, you can always add 1-2 teaspoons of your favorite liquid smoke.
Allergy Information & Substitutions
- These breakfast sausages are 100% vegan, meaning they are meat-free, egg-free, and dairy-free. They are also naturally nut-free, oil-free, and gluten-free (if you want your muffins GF, make sure to purchase gluten-free English muffins).
- Make them soy-free by omitting the tamari OR using coconut aminos instead. Just remember that this may change the flavor.
- I topped my sausages with Daiya American cheese, but you can use another vegan cheese of your choice.
- See the FAQs for more on creating these vegan sausage patties.
“These vegan breakfast sausages were amazing!! They smells SO good the whole time that I slapped a piece of Daiya cheese on one as soon as they were out of the oven and ate it standing at the stove! They are WAY better than the real thing!!!! Yummy spices without the grease and gristle and you can taste them to adjust spices before they are cooked! Thank you for the recipe, I will be making these again and again!” -Christine
How to make vegan lentil sausage patties + video
What you need (for exact measurements, check out the recipe box below). To see the video, make sure your ad-blocker is disabled.
- Lentils. I use classic brown lentils for the best texture + flavor.
- Broth or water. For extra flavor, use a vegan beef or chicken bouillon cube.
- Rolled oats. The smaller the oatmeal, the better your patties will hold together.
- Ground flaxseed. This helps bind your patties and keeps them healthy and gluten-free. Yes, you really do need to use a whole cup.
- Maple syrup. This adds a touch of sweetness, but is totally optional. Just keep in mind that if you leave it out, you may have to substitute with a splash of water.
- Tamari sauce. You can also use soy sauce– tamari just keeps this gluten-free. If trying to do soy-free, swap this out for coconut aminos.
- Spices: fennel seed, smoked paprika, sage, thyme, cayenne pepper, black pepper, and salt. These bring the flavor + feel of traditional sausage.
- Extras: vegan cheese slices and English muffins complete this breakfast sandwich, but are totally optional.
Vegan Breakfast Sausage (Lentils, Healthy, Gluten-Free)
Ingredients
For vegan sausage patties:
- 1 cup dried brown lentils
- 3 cups broth or water (I like using vegetable or vegan beef/chicken broth)
- 1 cup rolled oats
- 1 cup ground flaxseed
- 3 tablespoons maple syrup
- 2 tablespoons tamari sauce
- 2 teaspoons fennel seed
- 2 teaspoons smoked paprika
- 1 teaspoon ground sage
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt ( I use Himalayan pink salt)
Extras:
- vegan cheese slices, optional
- 12 English muffins, toasted
Instructions
- Rinse and sort lentils. Add to medium pot with broth and bring to a boil; cook on medium high for 15-20 minutes, until liquid is absorbed and lentils are cooked through.
- Transfer cooked lentils to a medium mixing bowl and add the remaining ingredients. Mix until combined well. The mixture should be moist (for more on this, check out the video in post + the FAQs for tips).
- Preheat oven to 400°. Using your hands, divide mixture into 12 balls, then shape into patties. Transfer patties to a baking sheet lined with parchment paper.
- Bake for 15 minutes, or until lightly browned. If melting cheese on top, remove patties from oven after about 14 minutes and add cheese; return to oven for 1-2 minutes. Serve by themselves or with English muffins!
Notes
- These breakfast sausages are 100% vegan, meaning they are meat-free, egg-free, and dairy-free. They are also naturally nut-free, oil-free, and gluten-free (if you want your muffins GF, make sure to purchase gluten-free English muffins).
- Make them soy-free by nixing the tamari OR using coconut aminos instead. Just remember that this may change the flavor.
- I topped my sausages with Daiya American cheese, but you can use another vegan cheese of your choice.
- See the FAQs + video above for more on shaping these patties.
Nutrition Information
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Sunny Joy
Randi, I would like to try making these … they sound easy, which is welcome! I actually dislike the flavor of fennel, unfortunately. I’ve never made a burger of any sort, but since it sounds like the fennel might be central to these burgers, do you have any thought of what a substitute might be, other than using less fennel? Thanks. I’d love to make this recipe work for my taste buds.
Randi Tisdall
Hey there! Absolutely! While I believe fennel is an important spice to add, since it helps bring in that sausage feel, if you don’t like it you can just leave it out. No worries! It will affect the taste but there’s so many other spices that it will still have plenty of flavor. I hope you enjoy it!
Tom Jones
We love your recipe. Texture is very nice. Somehow ours taste too much like fennel. Should I have left the seeds whole instead of grinding them?
I’m thinking about replacing half of The lentils with textured soy. Have you tried that?
Randi Tisdall
Hi Tom! Yes, you want to leave the fennel seeds whole, so you get that pop of flavor- I can see how grinding them would overpower the dish. I have never tried using textured soy for this recipe. I would suggest trying it again with the lentils though and using the whole fennel seeds, to see how you like it. Of course, we can always experiment with whatever we want in our own kitchens. I hope this helps, and thanks for sharing your feedback!
CJ
I was craving something to replace my breakfast sausage and that would go well with my rosemary garlic sweet potato hash… and this hit the spot! I did used canned lentils because that was the only kind available. It worked out well and the texture and taste were amazing!
Thank you for such a great recipe! We will be making this a go-to in our house!
Randi Tisdall
Oh this is great to hear CJ! I’m so glad you enjoyed it and I’m also happy to hear that canned lentils worked out well!
Jodi
Could you kindly tell me (us) what quantity of canned lentils you used?
Stephanie
This looks delicious, I can’t wait to try it! I was wondering if you could pop this in the food processor before patting out the patties? If my daughter saw a lentil or a whole oat in her sausage she’d never give it a chance.
Randi Tisdall
Thanks Stephanie! I’m sure you could put this in the food processor, although it will change the texture and may be a bit more like paste. That being said, if you think it would work better for your child, there’s nothing wrong with giving it a go! If you do try it, I’d love to hear your results.
Kayla
I froze my batch. They were perfect when reheated on a skillet for a few minutes. I just recommend covering the pan so the inside of the patty warms up. Really delicious with avocado on an English muffin! And seriously these are so much more wholesome and cheap than the frozen pre-made veggie patties from the store. Really loved this recipe.
Randi Tisdall
Awesome! Thanks so much for sharing your feedback Kayla! And the avocado sounds like a delicious addition.
Nina
These were delicious! I doubled the recipe without any problem. I served them with polenta and mushroom sauce. I’ll admit that I was a bit concerned about the amount of flax meal, but the texture and flavor were fantastic. This one is a keeper! Thanks!N
Randi Tisdall
YAY! That’s wonderful to hear Nina, I’m so glad you enjoyed them! And serving them with polenta and mushroom sauce sounds delish!
Lauren
Can you use tinned lentils instead of dried?
Randi Tisdall
Hi Lauren, good question! I haven’t tried using canned lentils but I’m sure you could! Just keep in mind that the texture or taste might be slightly different. Also, I would rinse them thoroughly before using. If the mixture seems too wet, add a touch more flaxseed. If it seems too dry, add a splash of water. Hope this helps! If you try it, I’d love to hear how it turns out!
Teri
I just made them and plan to freeze them as they are just for me, however I will probably share with my sister . Can’t wait to try one for breakfast. I can say the uncooked patty is quite tasty so I’m sure the cooked patty will be even better, especially with a slice of vegan cheese!
Randi Tisdall
Awesome Teri! I hope you enjoy them this week for breakfast- thanks for sharing!!
Debby Keiran
I have extra liquid from cooking the lentils. Do I drain the lentils before adding them to the bowl?
Randi Tisdall
Hi Debby! If you have a tablespoon or two of liquid leftover, that can go in the bowl! However, if you still have a good amount of liquid, I would let those lentils simmer a little longer until it is all soaked up. I hope this helps! I’d love to hear how it turns out!
Elizabeth Booth
can I use green lentils?
Randi Tisdall
Hi Elizabeth, good question! You can use green lentils, but just keep in mind that green lentils retain their shape more, whereas the brown lentils will probably hold together better for patties.
delta paris
Hi … another question about the flaxseed … I believe 1 egg is about 1/4 c liquid so 1 C Flaxseed would be 4 eggs? Also I don’t have smoked paprika, but have used liquid smoke in a different vegetarian ‘sausage’ patty … not sure how much to sub, but will experiment and find out. Any guidance? Thanks!
Randi Tisdall
Hi there, good question! 1 Tbsp of flaxseed in about 3 Tbsp water equals 1 egg, so the 1 C of flaxseed is well over 4 eggs. The purpose of the flaxseed here is to bind, as well as add texture. As for the smoked paprika, I really do recommend using that, although you could maybe use regular paprika (this will change the taste). Using just liquid smoke should be ok, but maybe increase it to 2 tsp? Again, this will change the flavor and I highly recommend using smoked paprika! Most grocery stores should have this in the spice aisle. Hope this helps!
Nicole
mine totally crumble, and fall apart before I can even form a patty. I’ve made many “burgers” this way, so I used wet hands.
So I made one batch of “patties”, small ones, theyre crumbled.
Then added more water to my mixture, because it all seemed too dry. And couldn’t make a patty still, so I made a sheet… lol
Maybe I’ll use a can to cut rounds into it
Randi Tisdall
Hi Nicole, I’m sorry to hear that you couldn’t get them to hold together– you do have to apply a bit of pressure. I’m working on a video so you’ll be able to see next time how I do it. I’m also going to experiment this weekend with different methods, so I’ll post updates on that in-post when I can!
Courtney
After a few failures with other recipes I was delighted to find these were easy to make, have a great consistency and texture and tasted very authentic! Great spice blend and nutritional value. Thank you for sharing! I’m so happy to have a go-to.
Hannah
Just made these and they really are the best!! I’ll probably go a little lighter on the fennel seed next time, but that’s just my personal preference. Overall though, the flavors and texture of these are perfect.
Randi Tisdall
Awesome Hannah!! I’m so glad you enjoyed them and thanks for the review!!
Jazmine
Do these freeze well? I’m hoping to make a large batch and freeze them for an easy meal in the mornings.
Randi Tisdall
Hi Jazmine, great question! I have not personally done this yet but I imagine they would freeze well. My suggestion is to wrap them individually (or place a small sheet of parchment or wax paper in between them so they do not stick together). To reheat, either pan fry lightly in oil for a few minutes stovetop, OR heat them in the oven at 350 for 5-10 minutes. I think they would probably cook best on the stove with oil though, but some people may not want the extra oil. If you try this please let me know how it goes!
Christine
Hi Randi!
These vegan breakfast sausages were amazing!! They smells SO good the whole time that I slapped a piece of daiya cheese on one as soon as they were out of the oven and ate it standing at the stove! They are WAY better than the real thing!!!! Yummy spices without the grease and gristle and you can taste them to adjust spices before they are cooked! Thank you for the recipe, I will be making these again and again!
Randi Tisdall
Awesome, thank you so much for your review Christine!! I’m so glad you enjoyed them!!
Alysa Montagne
This mix tastes so good but I had a really hard time getting the patties to stay together–the mix seemed so dry! Any suggestions?
Randi Tisdall
Hi Alysa, good question! I imagine the mix can become dry, depending on how moist the lentils are (and if you are using leftover lentils or freshly boiled ones). I suggest adding a splash of water (1-2 Tbsp) to your mix if they seem to crumbly. This should help hold them together better. Hope you give these a go again, and let me know your results!
Kelli
This sounds wonderful but I can’t help but ask is 1 cup of ground flaxseed really correct? Sounds like a lot more than I’m used to seeing in this type of recipe.
Randi Tisdall
Hi Kelli, lol yes I can understand why you would think that. But you do want to use that much ground flaxseed. It helps bind the patties together, while making it gluten-free and healthy too. I hope you give it a go and let me know what you think!
Sherry
Wonderful recipe! We love the fennel, maple syrup, cayenne– well, EVERYTHING! I made a double batch for quick breakfasts for the week! Thanks for sharing this recipe!
Randi Tisdall
Yay Sherry!! I’m so happy to hear you enjoyed it! Thank you for sharing your feedback and giving a star rating:) Sounds like you are going to have a wonderful breakfast week lol!
Stefani
Holy cow (pardon the pun)….I am sold on these breakfast sausages. I have tried a lot of store bought plant based sausages, and recently discovered the only one I liked had egg whites in it. So I’ve been on the prowl again, and these are so delicious that I won’t bother hunting anymore. Thanks so much for sharing!!!
Randi Tisdall
Hi Stefani! Thanks so much! I’m so glad that you enjoyed these vegan sausages- they are my favorite too. And yes, it can be hard to find vegan breakfast sausages that taste good and are good for you. I’m glad you don’t have to worry about hunting anymore!
Richard
1C is one cup? 1 cup of ground flax seed?
Randi Tisdall
Yes indeed Richard!! Hope you enjoy this recipe!
Barbara
I was thinking that sounded like a lot, too. Might make the recipe a little bit expensive, but I’m sure it helps the taste and consistency.
Randi Tisdall
Hi Barbara, yes the flaxseed does help with consistency, keeps it gluten-free, and gives it a good taste! Hope you try it!
C
This receipe is the truth! It’s sooo good, smells amazing & not time consuming! Had no crumbling issues. I did leave it in for 18 min total. That may have helped. Loved it sooo much!
Randi Tisdall
Thanks so much for your lovely review!! I’m so glad you enjoyed it!!