Budget-Friendly Vegan Breakfast Sausage Patties

Recently I had a real craving for a smoky, savory breakfast sausage patty. Honestly, I’m not sure where it came from since I never really loved sausage when I did eat meat but there I was. Obviously, this plant-based version is a different texture-wise than what one might call “real sausage” but I absolutely love the dense, chewy texture. I love the flavors – smoky, salty, a little sweet.

And I love how simple these are to make. I wanted these to be super quick to whip together and beyond that I wanted these to be cheap to make so I didn’t want to use any nuts or fancy ingredients. Using a mix of oats and garbanzo bean flour, that’s just what I got.

I think I’ve made these 4 or 5 times now, mostly tinkering with the ingredients to get it to my liking. But I’m not tired of them yet. Although these are called breakfast sausage patties, I have mostly been enjoying them at lunch or dinner. I love them alongside a tofu scramble with a lot of greens and veggies mixed in and a side of ketchup. But I’ve mostly been enjoying these broken up over a big salad with roasted potatoes and tahini dressing.

These little patties also make a filling afternoon snack. I’ll pack up one or two of these with me during the day so I can have a whole food, plant-based option that is easy to pack up, high in fiber and protein, and delicious.

No matter how you decide to eat them, I hope you enjoy them. Please let me know what you think!

Vegan Breakfast Sausage Patties
Makes 7-8 patties

1 cup dry rolled oats

5 TB chickpea flour

4 TB ground flaxseed

2 tsp onion powder

2 tsp garlic powder

2 tsp cumin

1.5 tsp smoked paprika

1 TB Italian seasoning

1/4 tsp black pepper

1/2 tsp fennel

1/2 tsp thyme

1/4-1/2 tsp sea salt

2 TB Bragg’s liquid aminos, soy sauce, or other soy sauce substitute

1/4 tsp liquid smoke

3/4 cup water or vegetable broth

1-2 tsp honey or maple syrup (optional)

pinch of red pepper flakes (optional)

  1. Mix all the dry ingredients into a mixing bowl.
  2. Add wet ingredients and mix together. Add a tablespoon or two of water if it seems a bit dry.
  3. Let sit in the fridge for about 10 minutes so everything will set together.
  4. Preheat non-stick skillet on medium heat (or use a bit of coconut or other high heat oil).
  5. Form mix into patties and cook for about 3-5 minutes and then flip and cook until both sides are cooked through and browned.

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  • Raise your hand if you love sour cream but you don't love dairy!! 🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. ✌💜
  • @thedomramirez and I had some fun making some banana sushi for dessert. 😂😍 Simply cover banana in nut butter and roll in toppings of choice.
We are freezing some for those times we want a sweet snack.
I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
• • • • •
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
  • 👏👏👏👏

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