Breakfast Vegan Sausage Patties with Apple & Sage

Looking for a tasty way to add hidden fruits and veggies into your morning breakfast routine? These Vegan Sausage Patties for Breakfast are boast a complex, balanced flavor and almost-meaty texture to complete your morning plate!

The main flavor profiles in these vegan sausage patties are maple, apple and sage, and it is the perfect combination of tart, sweet, and earthy.

These little guys will make all your vegan breakfast dreams come true and are easily my favorite side to pair with the Whole Wheat Pancakes!

As a mom-on-the-go who also identifies as a foodie, I love a homemade breakfast recipe like this that can be made ahead of time, left in the fridge or freezer, and easily used throughout the week to uplevel my morning meals.

Vegan Apple & Sage Sausage Ingredients

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Here’s everything you’ll need:

• Green apple.
• Baby Bella mushrooms. Helps get that “meaty” texture and an earthy flavor.
• Yellow onion
• Garlic.
• Walnuts.
• Flaxseed meal.
• Cornmeal. To help them brown around the edges and to thicken the mixture.
• Maple syrup.
• Soy sauce.
• Sage.
• Salt & pepper.
• Olive oil.

Vegan Breakfast Sausage Tips and Tricks

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Chop Your Fruit and Veggies

Yes, even though they are going into the food processor, you should still chop them first. I know it’s tempting to throw them in whole.

But the idea is that we want to process the ingredients as little as possible. Keeping them whole means more time in the food processor which means the consistency won’t be right.

Which brings me to the apple peel. You can certainly leave it on, but I do recommend peeling it, just so it breaks down more easily in the food processor. Once it’s peeled, chop it into chunks.

Peel and roughly chop the onion and rinse and chop the mushrooms as well. You can leave the garlic whole, but make sure to peel it.

Add it All to the Food Processor (Except the Oil!)

Once your apple, mushrooms, and onion are prepped, at it to the food processor with the garlic walnuts, flaxseed, cornmeal, maple syrup, soy sauce, fresh sage, salt, and pepper.

The only ingredient you won’t be adding now is the olive oil. It’s used to brown the vegan sausage patties in.

Utilize Your Pulse Button

Most blenders and food processors have a “pulse button”. Instead of turning your food processor on “high”, just hit your “pulse” button 6-8 times. Check closely after 5 and assess if you need to use a spatula or spoon to push down the ingredients that are creeping up the sides and not mingling with the rest of your ingredients.

You want to consistency to be chunky, not like a paste.

Roll ‘Em Up

After you’ve processed your mixture, remove the blade from your food processor or blender and grab a handful of mixture. Roll it in between your two hands to form 6-8 balls.

The mixture is not usually too sticky, but you can wet your hands if you’re finding that the mixture is sticking to your hands a bit while shaping them.

Feel free to squeeze out excess liquid as you roll, but it will cook off when you fry them either way. The mixture will yield anywhere from 6-8 sausage patties.

Get Oil Hot in a Pan

The idea is for the vegan sausage patty to sizzle when it hits the oil. Pour your oil in a pan over medium heat and let it sit for about 5 minutes until its hot.

Then, carefully drop the patties into the pan, leaving an inch or two of space between each patty. Don’t overcrowd your pan. I usually fry just four at a time.

Flatten ‘Em

Once you get your mixture balled up, you can use a spatula to press them down and flatten them out into patties.

The flax works as a great binder once the patties get some heat, but until then, your mixture may be a tad crumbly. If they crack when you press down with your spatula, just use a spoon to reshape them.

Get ‘Em Golden Brown

In order to get that crispy exterior and beautiful brown color, we are going to fry them in oil before finishing them off in the oven.

They should be ready to flip in about 5 minutes over medium heat. You’ll know they’re ready to flip when they are no longer sticking to the pan.

Finish Off in the Oven

Line your baking sheet with parchment paper, or, to avoid extra waste, try these reusable baking mats! They are great for nonstick and super easy to clean.

Once they are browned on both sides, line your vegan patties up on a large baking sheet and bake them at 375°F for about 10 minutes. You can line your baking sheet with parchment paper for quicker cleanup.

This will just cook the inside and solidify them further, so they are not so crumbly.

The Best Way to Store and Reheat Your Vegan Sausage Patties (You Can Prep them Ahead of Time!)

These vegan patties will last in an airtight container in the refrigerator for 3-5 days. You can also opt to freeze them!

These vegan breakfast sausages will last anywhere from 3-4 weeks in the freezer. Just thaw out in the refrigerator before reheating or bake in the oven at 375°F for 25-30 minutes straight out of the freezer.

The best way to reheat thawed vegan breakfast sausage is in a little bit of olive oil over medium heat on a frying pan or skillet. It will need about 5 minutes on each side. You can also bake them in the oven at 375 °F for 12-15 minutes.

Microwaving them is safe but will make them a little bit crumbly.

Why You Should Make these Vegan Breakfast Sausage Patties

• They’re healthy. Low in fat, but high in fiber and nutrients.
• They’re complex. Tart, sweet, and savory all rolled into one.
• They’re low impact. Completely free of all animal products.
• They’re protein-packed. Between the nuts, mushrooms, and cornmeal, you’ll have energy all day!