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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Kim N.
I made these this morning and they are great! I didn’t have fennel seeds and used red lentils but they are very good! Love the texture.
Brittany
I used a package of precooked lentils so this came together quickly! My only additions were some liquid smoke and a little oil to the mixture, I used faux chicken broth to get a moldable mixture – about 1/2 cup. I pan fried first then as I wanted to serve them baked in the airfryer for 5 minutes. Good alternative to expensive prepared vegan patties.
Randi Tisdall
That’s great, thank you Brittany!!
Lisa
Hi, I’m wondering if you could substitute the oatmeal with something other than a grain?
Randi Tisdall
Hi Lisa, the oatmeal is part of what bulks these up and gives them texture– I’m sure you can substitute with another grain but not really sure on non-grain substitutions. It would just end up being mushy honestly.
SHARi
Love this recipe but need the nutrition breakdown. Did I over look it? If not can you reply with it please? thank you!
Randi Tisdall
Hey Shari sorry about the delay, but it’s up now! Thank you!
Uju
So delicious! Thank you for this recipe! Will be keeping this in the rotation for sure.
Randi Tisdall
Thank you so much Uju! I’m so glad you enjoyed them!
Debbie
This is my ALL time favorite! Hands-down BEST sausage recipe! I make this just for myself and I double the recipe. This freezes beautifully. One of my top 10 favorites!!! Thank you so much for this recipe Randi!
Randi Tisdall
Oh Debbie, this makes me so happy, YAY!! I’m so glad you enjoy them, and thank you for the feedback on freezing them!
Susan
It is shocking how delicious these are. I followed the recipe exactly as published and they were the perfect texture, held together wonderfully, and most importantly, tasted amazing both raw and cooked. I couldn’t stop nibbling on the raw dough as I formed the patties. Typically I don’t like fennel, but somehow the end result was fabulous. The store bought veggie sausages contain so much junk; it is lovely to have a healthy alternative I can feel good about eating.
Randi Tisdall
Yay!!! This makes me so happy, thank you for the lovely feedback Susan!
Nico
Can you use ground chia seeds instead of flax seeds?
Randi Tisdall
Hi Nico, good question! I have not tried these with chia seeds but honestly I don’t think it would work as well. The flaxseed really is the best texture.
Dojjan
I will try this recipe but i will experiment subbing the ground flax seeds for chia seeds instead. Are you not concerned about the large amounts of hydrogen cyanide released from the flax seeds when ground? In Sweden we recommend no more than 1 tbsp ground flax seeds per day, and this only if they have been heated with liquid. Kids are recommended to not eat ground flax at all.
Will comment again about the result with chia!
Cattails
Did you try the chia seeds, Dojjan? Wondering if it worked for you.
Carmen
These are really tasty and I love that they are not only vegan but oil free and healthy. I have been in desperate need of a healthy, protein packed breakfast like this instead of the overly processed gluten ones I have been buying from the store. Thank you for all the wonderful recipes, Randi!
Randi Tisdall
Woo hoo!! Thank you Carmen, this makes me so happy!!
Stacey
These turned out perfectly for me and my family loved them. My daughter said they reminded her of our favorite Dr. Praeger’s Sunday Funday Sausage (which are $5 for 5 small patties). While they are super tasty, I am thrilled at how loaded with nutrients and healthy goodness they are! I had to use 1 teaspoon of ground fennel instead of 2 teaspoons whole fennel seed (they cannot be subbed equally, ground is concentrated), but otherwise followed the recipe exactly and they were perfect. While they are fantastic on a biscuit with Just Egg & Follow Your Heart cheese, we crumble them over our veggie pizzas, too!
Randi Tisdall
Oh wonderful Stacey!! This makes me so happy!! Awesome idea using them on pizza– I’ll totally have to try that one:)
Thanks for leaving your feedback and sharing about the ground fennel!!
RE
Really a fantastic blueprint. I didn’t play around with the seasonings, but I think I will fiddle next time.. we tend to like heavily spice. The only recipe modification I made was to cut the flax by half and substitute a scant half cup of chickpea flour. May be a good alternative for people asking about the volume of flax.
My partner recently became over to the (Mostly) Whole Food (All) Plant Based diet and he really enjoyed them as well.
Will keep this on rotation.. we’re not GF but it’s still good to have delicious alternatives to seitan or store bought. Thanks for sharing!
Randi Tisdall
Thanks for your feedback!! I find that the flax works perfectly, but thank you for providing an alternative:)
Rayna
Hi Randi,
I just found you last week in an attempt to find a substitute for bacon bits. Cannot wait to try that recipe once my liquid smoke gets here.
A couple of questions for this recipe. I bought an 8 pound bag of green lentils last week (thank YOU, Costco)…can they be subbed in for the brown?
And I have a bag of hemp hearts in the fridge that I believe I bought to sub in for ground flax a while ago. Will that work here?
Randi Tisdall
Hi Rayna! Good questions! Green can totally be used instead of brown lentils. Just keep in mind that cook times may vary. As for the hemp hearts, I have never tried that and so I really cannot say if it would work as well as flax. The worst that can happen is that they don’t hold together–it may be worth a shot though! If you try it, please let me know your results. Hope this helps and hope you enjoy this recipe!
Moe
How did anyone get these to hold together with 3C of liquid?? I have a bowl of mush right now & I’m a little upset I wasted all of these ingredients.
Randi Tisdall
Hi Moe– sorry you are having trouble with the recipe! Did you cook the lentils in the 3 cups of broth?
Debbie
Since discovering your recipe, I have made it several times! I can’t tell you how much I LOVE these sausage patties! I always double the recipe and YES, they freeze beautifully! Even the non-plant eaters enjoy these.
These are one of my very favorite recipes. I make each patty 1/3 cup and form them in an egg ring. Thank you!
Randi Tisdall
Oh thank you so much Debbie!! This makes me so happy!!
Also fabulous idea of using an egg ring for that perfect circle:) Thank you for sharing your feedback!
Susan
Hi! I have been sitting on this recipe on my Pin for a bit and tried it tonight. While I am planning on adjusting the spices for the next batch, I could not be happier with the result. The ground flaxseed makes it the texture I like, and very easy to make. What I did do was not drain the lentils, and let it cool down in broth. Did not experience the dryness. Thank you!
Randi Tisdall
Awesome Susan!! I’m so glad you enjoyed the recipe!!
Veronica
Hi did you change the recipe recently? I swear I’ve made this before (as it’s pinned in my Pinterest board) but I remember it having chia seeds instead of lentils? Or am I crazy?
I made a whole batch and froze them last time and am only running out now and wanted to make them again but swear the recipe I used had chia seeds. Hmmmm
Randi Tisdall
Hi Veronica! No I have not changed the recipe- this is it in its original form. Is it possible that you used chia for the flax instead? Because chia seeds to replace lentils would be a very crumbly and not shape-able patty.