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
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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David Conway
Disregard my last post, I did not cook the lentils in the broth and added 3 cups into my mix too. Remaking now!! SMH
Randi Tisdall
I’m glad you figured it out David!!
David Conway
HELP!!!
What did I do wrong?? I followed the recipe to a T and the mixture is soup. Going to try and bake but not sure how this will turn out. Smells great, easy to make but waaay too much liquid. I cooked the lentils and drained all extra liquid.
Irma Anderson
I couldn’t eat them! I went by recipe and I just didn’t like taste of the seasons and texture of it!This first time I’ve made a recipe that I didn’t like !
Randi Tisdall
Sorry you didn’t enjoy it Irma!
Jen
If I want to make a batch of these to freeze, would you suggest freezing the patties prior to cooking or after?
Randi Tisdall
Hi Jen, good question! I would say it depends on how you plan on reheating them. If you plan on pan-frying, you can go ahead and bake them all the way. But if you want to bake them to reheat, you may want to bake halfway before freezing. The worst that could happen is they dry out a little. If you try this I’d love to hear how it goes!
LAURIE WEAVER
Awesome goodness! Was a bit messy putting together but did not change a thing made as is, finished not dry very tasty! Thank you very much for the recipe! This will be saved and be my ultimate stand by as I like and try very hard to freeze ahead for the times I love to grab n go!
Randi Tisdall
Yay! Thanks Laurie! I’m so glad you enjoyed the recipe.
Jodi
Hi, again, Randi. I made this with canned lentils this time, but my can was 15.5 ounces, so I just adjusted the other ingredients to 75% . I must say, I think it turned out better with the canned lentils (which of course I drained), maybe because of the water they had been sitting in for who knows how long they were in the can. I still had to add a bit of warm warm water to the mix to get it to stay together. I baked them a little longer so they got slightly blackened, which I think made them taste better. I used them, as I did with the first batch, for breakfast sandwiches, but I also used some of it, a bit crumbled, in tomato sauce for use with pasta, and it was great that way. I will probably make these a THIRD time and try mixing part of a batch in the food processor “just to see”. So I’ve given this one more star now for a total of 4. Maybe the third time will be the 5-star charm? Either way, though, I’m definitely going to make these again with some tweaks.
Randi Tisdall
Thanks for the update Jodi, and for the extra info for canned lentils! This is so helpful!!
Also, sounds delicious in tomato sauce with pasta.
Jodi
I wanted to love these. I had been looking forward to making them for quite some time. I made a batch this morning, and had to add quite bit of warm water to get the mixture to hold together. I scooped it with a large (3-tablespoon) cookie/ice cream scoop onto parchment paper, then flattened with a spatula (I had to use a small spray of non-stick spray on the spatula). These just taste a bit too gluey to me, which I think is because of the large quantity of flax seed. The spice/seasoning blend seems quite good, though, and because I hate wasting food, I may save these and use them for breakfast sandwiches with the “folded” No Egg, a slice of Follow Your Life smoked Gouda, and an Ezekiel English muffin. But otherwise I’m going to have to, sadly, give this recipe a “pass” after this batch.
Randi Tisdall
Sorry it didn’t work for you Jodi!
Jodi
I still have some in the refrigerator, and I MUST say that they’re better after having “rested” for a while and even just reheated in the microwave along with a slice of vegan cheese (I’m using Follow Your Heart smoked Gouda) to be added to the Just Egg sandwich. I would like to give this another go, perhaps using canned lentils (what quantity, though, to accommodate this recipe?) or using the food processor so these don’t turn out so crumbly. The spices are really good, and I think I can make this work for me somehow.
Randi Tisdall
That’s wonderful to hear Jodi! If you want to use canned, you just need 2 1/2 cups (20 oz) of canned lentils. I hope you’re able to try this again with better results!
Mari
Hi! I want to make these but I don’t have flaxseed meal. Can I use flour or are eggs a better substitute for the flaxseed ? I am also open to any other substitutes
Randi Tisdall
Hi Mari, the flaxseed meal in this recipe is very important as it not only helps old this together but also provides texture. I’ve read that chia seeds can be a good flaxseed substitute, but for such a large amount I really cannot tell you how it will turn out. Flour probably would be your best bet. As for eggs, since I am vegan and this is a vegan website I do not recommend using animal products. If you try this with the flour (or any other vegan substitute), I’d love to hear how it goes!
Allison
Accidentally added a Tbsp or so of cumin and they were still a hit! 😛
Randi Tisdall
That sounds like a happy accident lol! Thanks for sharing Allison!
Lori
These are fantastic! Had them with vegan waffles one night, then leftovers on English muffins with vegan cheese the next night (reheated the sausages in my toaster oven). While they were good on their own, on an English muffin it was perfection! Our teen boys gobbled them up. I made a double batch and used an ice-cream scoop to portion each one. A double batch made 29 “sausages.” I entered these into my “LoseIt” app (which I highly recommend) and each patty has 121 calories, 3.9 g fat, 17.1 g carbs, 6.2 g protein, 6.4 g fiber. THANK YOU for this recipe which will surely be a staple in our house.
Randi Tisdall
Yay Lori!! I’m so happy your family enjoyed them! This recipe certainly is a keeper. And thank you for adding the nutritional information here, so helpful!
Louise
Looks and reads delicious but please clarify for me what C means after your first few ingredients
Thank you.
Randi Tisdall
Hi Louise! C means cup. Hope that helps!
Patrick
I am a rookie in trying out a plant based diet (2 weeks in) & so far so good in sticking to it but I was kind of missing the jimmy dean type breakfast sausage in the morning. I was very skeptical on using lentils but I followed the recipe, didn’t have sage so I used majorum instead and used wheat flour and water as a binder since I didn’t have any flaxseeds. I gotta say these were absolutely AWESOME! Good stuff like this makes plant-based eating pretty easy to stick to. Thanks for sharing this recipe!
Randi Tisdall
Yay Patrick! I’m so happy you enjoyed them:)
BRADFORD LARTIGUE
During these pandemic times, I’ve been working more on adopting and perfecting vegan recipes of my favorite meals. This one for breakfast sausage hit the nail on the head for me. Question: Do you have a breakdown of the Nutritional Stats breakdown of this recipe? Even a ballpark figure of the Macros: Protein, Carbs, Fat, Calories total would be great, as I am using a fitness app to count my calories each day. Thanks in advance!
Randi Tisdall
I’m so glad you enjoyed the recipe!! Unfortunately at this time I do not have the nutritional info. I’m sorry to disappoint, but I hope you still enjoy this recipe!
Kristine
These are amazing! My husband has requested these breakfast sandwiches for the past 3 weeks! Your sausage is the star with Ezekiel brand English muffins, tofu “egg”, Violife cheddar slice with a little Siracha mayo and this is Seriously The Best breakfast after a good workout or lazy Sunday morning-thank you!!!!
Randi Tisdall
AWESOME Kristine!!!! That sounds like a delicious combo too- I’ll have to try that. Thanks so much for stopping by and sharing your feedback! This seriously made my day:)
Diane
I’ve made these for like 3 months straight. So good ! Thank you for sharing 🙂
Randi Tisdall
Wonderful! Thanks so much for sharing this Diane!!
Julie
Great recipe idea! Can honey or agave be used instead of maple syrup? I personally love using syrup in recipes, but we’re out – it doesn’t last long in my house! 🙂
Randi Tisdall
Hey Julie! Yes absolutely those would both work, although some vegans do not do honey so that is up to you! I hope you enjoy it!
Shauna
Made these the other day! The flavor is wonderful but the texture is very dry. I originally made them as-is but couldn’t get the mix to hold together enough to form patties. I blended it up in a food processor to make it more “mushy” and it was definitely better, but I think they could still use a little more moisture. Definitely looking forward to trying again and playing around with additional ingredients to make them perfect. I wonder if maybe instant oats would work better than rolled oats….
Randi Tisdall
Hey Shauna! Thanks for giving your feedback! As for the dryness, it all really depends on how much moisture is in the lentils you use. When you make them next, if they seem like they aren’t sticking, I would just add a splash of water before shaping them into the patties. Hope this helps!
Dani
I used cumin if you like that. I actually didn’t have it so looked up good substitutions. I think it worked well.
Randi Tisdall
Hi Dani! Thanks for sharing! What did you use cumin instead of?
Si
Thanks for the tip! I used Cumin as I dont like fennel seed and were perfect!
Randi Tisdall
Thanks Si for your feedback!!
T. Tate
oh my gosh I’m going to try these. I am going to use caraway seeds instead of fennel. I have never liked lentils, and breakfast sausage is a staple for me. I switched to the vegetarian gimme lean but would like to make my own at home. I am pescatarian so if you can get me eating lentils for breakfast that will be a miracle. will follow up
Randi Tisdall
I would love to hear how it goes!!