Vegan Breakfast Sausage Patties with Apple & Sage

By Marley Goldin
on March 25, 2021
This post may contain affiliate links. Please read my disclosure policy.
These Vegan Breakfast Sausage Patties strike the perfect balance between the tartness of apple, sweetness of maple, and earthiness of sage.
overhead shot of vegan breakfast plate with pancakes, avocado, and sausage patties

Looking for a healthful and tasty way to add hidden fruits and veggies into your morning breakfast routine? These Vegan Breakfast Sausage Patties are packed full of protein, nutrients, and fiber, and boast a complex, balanced flavor.

The main flavor profiles in these vegan sausage patties are apple, maple, 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!

vegan breakfast sandwich with sausage avocado and tomato

Vegan Breakfast Sausage Tips and Tricks



Chop Your Fruit and Veggies

Yes, even though they are going into the food processor (affiliate link), you should still chop them first. I know its 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.

Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.

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.

breakfast plate with vegan sausage and pancakes and berries

Roll ‘Em

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.

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.

Green tip: We are using a flax egg instead of a chicken egg here as a binder. Industrial dairy production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your dairy consumption is one great way to reduce your ecological footprint.

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.

Get your olive oil hot in a large frying pan or skillet first, then drop your sausage patties in one at a time. 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.

Then you’ll just finish them off in the oven for ten minutes!

Vegan Breakfast Sausage Frequently Asked Questions

How do I reheat Vegan Breakfast Sausage?

The best way to reheat 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.

How long do Vegan Breakfast Sausage Patties last in the refrigerator?

Cover these vegan patties and store them in the refrigerator for 3-5 days.

Can I freeze Vegan Breakfast Patties?

Absolutely! These 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.

shot of vegan breakfast sausage with pancakes in the background

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!

If you love these Vegan Breakfast Sausage Patties and are looking for more vegan breakfast options, check out these Whole Wheat Pancakes and this Coconut Granola.

Vegan Breakfast Sausage Patties

5 from 2 votes
Recipe by Marley Goldin Course: Dinner
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Oven Time

10

minutes
Total time

30

minutes

These Vegan Breakfast Sausage Patties strike the perfect balance between the tartness of apple, sweetness of maple syrup, savory notes from garlic and onion, and earthiness of mushrooms and sage.

Ingredients

  • 1 green apple, peeled and cored

  • 1/2 cup baby bella mushrooms, diced

  • 1/2 large yellow onion, diced

  • 1 cup walnuts

  • 1 teaspoon flaxseed meal

  • 1/2 cup cornmeal

  • 2 cloves garlic

  • 2 tablespoons maple syrup

  • 1 teaspoon soy sauce

  • 2 leaves fresh sage

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons extra virgin olive oil

Directions

  • Preheat your oven to 375° Fahrenheit.
  • Peel and roughly chop your green apple, and roughly chop your onion and mushrooms.
  • Add your walnuts, mushrooms, onions, garlic, maple syrup, soy sauce, fresh sage, salt, and pepper to a food processor. Pulse about 6-8 times, until all your ingredients are chopped. Do not over-process, you want it to still be chunky.
  • Take about a handful worth of your mixture and roll it into a ball and set aside. Repeat until you use up all of your mixture. It usually makes 6-8 breakfast sausages.
  • Add olive oil to a large frying pan or skillet over medium heat. Once the oil is hot, add your balled mixture to the pan. Try not to overcrowd the pan— you may have to fry these up in two batches.

    Use a spatula to press down, so that your mixture forms into a patty. you can use a spoon to reshape them if they crack when you press. Sautee for about 5 minutes before flipping.
  • Once both sides are browned, transfer to baking sheet and cook at 375 for 10 minutes. Serve hot.

Recipe Video

Pro Tips

  • Use your pulse button in your food processor, it’s important not to overprocess it! You want it to retain some of its crunchiness.
  • Peeling your apple is optional, but it does help it break down easier in the food processor.

Did you make this recipe?

Snap a pic and tag @marleysmenu on Instagram

This recipe taste as good as it looks?

Pin it and follow us @marleysmenublog on Pinterest

Love this recipe?

Like us on Facebook

GET OUR FRESHEST RECIPES STRAIGHT TO YOUR INBOX!

You'll Also Love

Comment on & Rate this Recipe

I very much hope you enjoyed this recipe!

If you did, please give it a star rating, which will help other people just like you find and enjoy the recipe too 😊

If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. I read each and every one and would love to hear from you!

Leave a Comment

Your email address will not be published. Required fields are marked *