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Seriously the Best Vegan Breakfast Sausage Recipe Ever

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10 January 2020

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Seriously the Best Vegan Breakfast Sausage Recipe Ever

Cuisine:
  • 50 min
  • Medium

Directions

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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 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.

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 vegan 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.

Allergy-Info & 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 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.
  • For another easy breakfast, you can check out these Vegan Egg Sandwiches by clicking here.
  • Want another healthy mock-meat? Try my easy Vegan Bacon Bits by clicking here.

I hope you enjoy these amazing vegan sausages! Make sure to share your creation with me on Instagram by tagging me @bohemian.vegan.kitchen + using the hashtag #bohemianvegankitchen.

This is seriously the best vegan sausage recipe EVERRRRR. Great on it’s own or served on English muffins, now you can enjoy this classic protein-packed breakfast without all the junk. Naturally healthy, cruelty-free, nut-free, and gluten-free.

Seriously the Best Vegan Breakfast Sausage Recipe Ever

Seriously the Best Vegan Breakfast Sausage Recipe Ever

Yield: 12 PATTIES
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Getting kids to eat a healthy breakfast can be difficult.

Ingredients

For vegan sausage patties:

  • 1 C dried brown lentils
  • 3 C broth (veggie OR "Not-Beef")
  • 1 C rolled oats
  • 1 C ground flaxseed
  • 3 Tbsp maple syrup
  • 2 Tbsp tamari sauce
  • 2 tsp fennel seed
  • 2 tsp smoked paprika
  • 1 tsp ground sage
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp pink salt

Extras:

  • vegan cheese slices, such as Daiya
  • 12 English muffins, toasted

Instructions

  1. 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. Once lentils are finished cooking, transfer to a medium mixing bowl and add the remaining ingredients. Mix until combined well.
  2. 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.

Nutrition Information:

Amount Per Serving: Calories: 395

RecipesOfChef

Hi, my name is Brianna owner of the RecipesOfChef. I will be regularly sharing my healthy food guides with you. If you have any questions, suggestions or just want to say hello, feel free to contact me from contact page.

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