Meatless Breakfast “Sausage” Patties

While my original intention was to create a vegan version of sausage, the flavor of these patties is only reminiscent of sausage, so that’s why it’s in quotes. Either way, they taste delicious and go well with a savory breakfast plate or as part of a breakfast sandwich.


  • 1 cup of dried green/brown lentils, cooked (or 2 ½ cups cooked and drained lentils)
  • 1 1/2 cup (approx) of finely chopped mushrooms
  • 1 small onion, finely chopped
  • 1 Tbsp ground flaxseed
  • 2 Tbsp soy sauce or tamari
  • 2 Tbsp maple syrup
  • 1 tsp each of: garlic powder, onion powder, thyme, chopped rosemary and fennel seed
  • 4-6 Tbsp whole wheat flour (or GF substitute)
  • Salt and pepper to taste
  • Optional – 1 Tbsp white or dark miso paste
  • Optional – 1 Tbsp mushroom seasoning
  • Optional – 1 tsp cayenne powder or red pepper flakes if you like the heat


  • Cook lentils according to package and drain.
  • Chop onions and mushrooms finely or pulse in a food processor (you want pieces, not a paste).
  • Saute onions and mushrooms until soft. Drain any liquid.

In a medium bowl, combine all of the ingredients except the flour. Add flour 1 Tbsp at a time until the mixture seems to come together and you can form patties. You don’t want it too wet or too dry and crumbly.

  • Scoop and shape into patties onto a parchment-lined pan. You can also put them directly on an air fryer tray/basket.
  • Press to flatten and create an even surface. The flatter the patties, the crispier they get. A 2 Tbsp scoop makes about 9 patties.
  • Spray or brush the tops with oil.

  • Bake in a preheated oven at 350F for 15 minutes. Flip and bake at 400F for 10 minutes, checking for burning. When the patties have evenly browned and look a bit crispy, they are finished.
  • If you are using an air fryer, preheat to 400 and cook for 10 minutes. Flip and cook for 8-10 more minutes, checking to make sure they don’t burn. When the patties have evenly browned and look a bit crispy, they are finished.

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