These homemade plant-based sausage patties are an ideal breakfast option for those following a whole food plant-based lifestyle. Made with cannellini beans, lentils, and oats, they provide fiber, protein, and flavor while avoiding most allergens. The recipe allows for meal prep and customization ensuring health-conscious consumers enjoy a nourishing meal.
3.5oztomato pasteTo make it nightshade free substitute the same quantity of beet juice.
2Tbspwhite or black peppercorns groundreduce if you don’t like a lot of heat
1Tbspdried sage
1Tbspfennel seedlightly crushed (use mortar and pestle)
1Tbspdried thyme
1Tbsponion powder
1Tbspgarlic powder
1/2teaspoonsaltoptional-not included in nutrition information
Instructions
In a food processor add oats, cannellini beans, and lentils and pulse until it’s a mixture of crumbly paste.
In a bowl add the bean/oat mixture, onion, garlic, flaxseed, tomato paste, spices, and vegetable broth.
With your hands work the mixture until everything is fully combined and well distributed. The mixture should stick together but still have texture. If the mixture is too dry to hold shape add more vegetable broth. If the mixture is too moist, add oat flour ground from rolled oats.
Let rest for 10 minutes so the flax and oats can bind.
Form into small patties (about 8–10).
Cook on a nonstick skillet over medium heat for 5–7 minutes per side until browned and firm. Avoid oil to keep it WFPB compliant. OR Bake at 450° for 20 minutes, pull them out and flip them over. Bake for an additional 25 minutes.
Let cool before storing or freezing.
Notes
If you want a stronger sausage flavor, lightly toast the fennel seeds in a dry skillet for about 1 minute—watch carefully to avoid burning the seeds.