Flavorful and Filling: Homemade Plant-Based Sausage Patties Without Peppers
If you’ve been hunting for a hearty, satisfying breakfast option that fits your whole food plant-based lifestyle, look no further. These plant-based sausage patties made with cannellini beans, lentils, and oats are the perfect solution. They are packed with fiber, protein, and bold savory flavor. They’re also free from common allergens like nightshades (with a substitution). This makes them a great choice for sensitive eaters.
Why Choose Plant-Based Sausage Patties?
Traditional sausage is often full of processed meat, saturated fat, and preservatives. Even many vegan alternatives are packed with oils, soy isolates, and synthetic additives. But plant-based sausage patties made from whole foods offer a cleaner, more nourishing option.
By using ingredients like lentils and cannellini beans, you get protein without the cholesterol. Oats add a hearty texture and help bind the patties together, while flaxseed offers omega-3s and improves digestion. Tomato paste lends umami depth without the need for nightshades like chili or bell peppers.
Great for Batch Cooking and Meal Prep
One of the best things about these plant-based sausage patties is how easily they fit into your meal prep routine. You can make a double batch, freeze half, and reheat them throughout the week for fast breakfasts or quick dinners. They pair beautifully with avocado toast, tofu scrambles, or even stacked in a breakfast sandwich with sautéed greens.
This makes them an excellent option for busy mornings or families trying to maintain a healthy eating routine.
No Peppers? No Problem!
Many sausage-style recipes rely on paprika, chili powder, or red bell pepper for flavor and color. But for those avoiding nightshades, that can be a major roadblock. These plant-based sausage patties skip the peppers altogether. Instead, they use a custom blend. It includes sage, fennel seed, garlic, thyme, and onion powder. This creates that classic savory sausage flavor.
The richness of beans and lentils adds a wonderful depth. The slight sweetness of tomato paste enhances the flavor. You won’t miss the heat, because the peppercorns bring plenty of that, adjust if you are sensitive. You will not miss the nightshades at all.
Health Benefits Without Compromise
Let’s break down what makes these plant-based sausage patties so nourishing:
Cannellini Beans – High in fiber and plant protein, these creamy beans also offer iron and magnesium.
Lentils – A great source of folate, protein, and complex carbohydrates that help balance blood sugar.
Rolled Oats – Support heart health and digestion while giving structure to your patties.
Ground Flaxseed – Adds omega-3 fatty acids and helps keep things moving in the digestive tract.
Tomato Paste – Brings antioxidant-rich lycopene without needing whole tomatoes or peppers.
Combined with a well-seasoned broth, the ingredients transform into flavorful plant-based sausage patties. These patties are satisfying enough for meat-eaters. They are also nourishing enough for wellness warriors.
Make It Your Own
Want to tweak it? Add chopped mushrooms for extra umami, or substitute black beans for a heartier texture. Just keep the base. You’ll have a solid starting point for a variety of plant-based sausage patties. This will suit your taste.
These plant-based sausage patties offer the satisfying, savory flavors you love—without compromising your health. Try them once, and they may become a staple in your meal rotation.
Tools to Make Prep Easier
For the smoothest cooking experience, having the right tools makes all the difference. I really like this Stainless Steel Mortar and Pestle because it works incredibly well. It is also easy to clean. This is unlike the heavy, porous stone ones. Those can trap flavors. They require extra scrubbing, which is the opposite of easy. If you’re batching your patties or want to speed up prep, the BLACK+DECKER food processor is a lifesaver. You just can’t beat the value for the price—it blends beans, oats, and spices quickly and consistently without over-processing.
If you loved this recipe, be sure to check out more of my articles and plant-based creations! You’ll find tips for allergen-friendly cooking, from spicy-free entrées to hearty breakfasts that actually fill you up. There’s a whole world of vibrant, whole food recipes waiting for you!
Beet and Bean Burgers(Opens in a new browser tab)
Black Bean and Lentil Burgers(Opens in a new browser tab)
Black Bean and Lentil Quesadillas Without Nightshades(Opens in a new browser tab)
Understanding Whole Plant Fats: Your Guide to Healthy Eating(Opens in a new browser tab)
Cannellini and Lentil Sausage Patties
Equipment
Ingredients
- 1 cup cooked cannellini beans rinsed and drained
- 1 cup cooked brown or green lentils
- 1 cup rolled oats
- 1 cup yellow onion finely chopped
- 1/2 cup vegetable broth more if needed
- 2 garlic cloves minced
- 2 Tbsp ground flaxseed
- 3.5 oz tomato paste To make it nightshade free substitute the same quantity of beet juice.
- 2 Tbsp white or black peppercorns ground reduce if you don’t like a lot of heat
- 1 Tbsp dried sage
- 1 Tbsp fennel seed lightly crushed (use mortar and pestle)
- 1 Tbsp dried thyme
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 teaspoon salt optional-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.
