Ready to add a little spice to your life? Spicy vegan breakfast sausage patties made with oats. Hearty, smoky, savory, spicy, and gluten-free! The perfect addition to any breakfast.
I mentioned in my very first post on Shane & Simple, I'm a bit nostalgic. And, when fall rolls around it's more intense. Fall means flannel shirts; football on Saturdays; a hot cup of coffee on a crisp, gray afternoon; and BREAKFAST!
Although my dietary habits were quite different back in the day, I still cherish the memories made around the breakfast table at my grandmother's house in Mississippi. I loved waking up to the smell of homemade sausage and biscuits on a cold morning. So, I thought I should try and recreate that same feeling, vegan style.
It took me awhile to get this recipe just the way I wanted it, but it was definitely worth all the effort and wait. I suffer so you don't have to. You're welcome!
Sausage is all about spice and there's no shortage of those here.
Oats, chia seeds and ground flaxseed make up the "meaty" part of this recipe. Is it exactly like meat? Well, no, because it's not meat. But, is it hearty? Yes. Does it hold together well? Yes. Is it delicious? Yes, yes, and yes!
Just wait until you smell these things cooking – HEAVEN!
This sausage recipe is spicy, hearty, super easy to make, meaty, savory, and absolutely delicious.
Be sure and let me know if you try this recipe! Leave a comment; then take a picture; post it on Instagram and tag the photo #shaneandsimple so I can see your dish. Peace and feast!
Spicy Vegan Breakfast Sausage Patties
- Total Time25 minutes
- Yield12 patties 1x
- DietVegan
A delicious, plant-based breakfast sausage made with oats that is low in fat and high in fiber. It’s smoky, savory, hearty, and gluten-free! The perfect addition to any breakfast.
Ingredients
- 1 cup old fashioned oats
- ¼ cup ground flax
- ¼ cup chia seeds
- ¼ cup nutritional yeast
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp maple syrup
- 2 tsp paprika
- 2 tsp oregano
- 1 tsp black pepper
- 1 tsp ground sage
- 1 tsp ground fennel
- 1 tsp dried thyme
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp. ground cayenne pepper
- pinch red pepper flakes
- ¾ cup low-sodium veggie stock
- 3 tbsp low-sodium soy sauce or tamari
- 1 tsp liquid smoke
Instructions
- Place dry ingredients into a mixing bowl and whisk to combine.
- Add veggie stock, soy sauce, maple syrup, and liquid smoke to dry ingredients and use a silicone spatula or wooden spoon to stir and mash all ingredients together. Continue stirring and mashing until mixture firms up and holds together well.
- Let mixture sit for 10 minutes to allow the chia seeds and flax seed to absorb moisture.
- Preheat non-stick skillet on medium heat while mixture sits.
- Once skillet is hot lightly spray skillet and begin forming sausage patties.
- Place sausage patties in skillet and cook for 1 minute or until the down side is browned or slightly blackened. Flip patties and repeat.
Notes
Wet your hands as you form the patties to prevent the sausage mixture from sticking. Adjust spices and flavors to your liking. You can make this without the nutritional yeast. I like to add it mainly for the b-vitamins.
Nutrition
- Serving Size: 2 Patties
- Calories: 154
- Sugar: 2.4 g
- Sodium: 281.2 mg
- Fat: 3 g
- Carbohydrates: 20.2 g
- Fiber: 7.5 g
- Protein: 6.8 g
- Cholesterol: 0 mg
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Vegan
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I didn’t change a thing and these were wonderful! I’ve used them for breakfast, in a bun for a veggie burger and I even added it to pumpkin sauce for pasta. Thanks!
We have been loving this recipe for some time now and I make it often. Some days I leave out the syrup and add some other seasonings and make these into 4 spicy Italian style sausage patties we have with pasta or in a sandwich. It’s really one of our favorites. Thanks Shane.
Oh boy! Easy! Tasty! And something I can feel good about eating!
Didn’t have sage but Penzy’s Poultry seasoning worked perfectly!!
Thanks for the totally weird combination of ingredients that satisfies breakfast;)!
I tried your amazing WFPB biscuit recipe this morning and because it came out so well, I decided to try this sausage recipe to serve with the biscuits. Absolutely amazing! I never, ever thought I’d be able to give up the expensive, fake meat sausage patties that I purchase way too frequently. After making these sausage patties, I now know I can give up the fakes meat ones immediately and use these instead. Thank you so much!
I have made this several times. I leave out the cayenne and red pepper flakes because I prefer mild. But they still come out delicious. It works well for breakfast all week. With a little tofu scramble.
This is the best recipe for a meat substitute! I will never need another. I do leave out a lot of the cayenne and the crushed red because the first time it was way too hot for me. Last night it was a nice burger with all the fixings. Thank you so much! The texture was perfect! Even my meat eating husband said it was good.
Yum! These are delightful… I just went through a long dry spell of Not having time to cook for myself and decided I wanted to prepare a bunch of foods and put in the freezer so I have ready-made healthy choices easily availableover the holiday season. I use the exact measurements of spices as listed in the recipe and I think it’s great! I would probably tone it down a bit to share with my family. Thank you! I tried sending a photo but couldn’t add one to this comment.
Can these be frozen?
Absolutely!
Oh my goodness! I am always leary of things that are meat replacements but with Shane and Simple’s recipes I have found so much I like! These are AMAZING! I just made them and had to taste one! Delicious! I used hickory liquid smoke and based on some comments I backed off the sage and thyme just a tad! The texture is amazing, everything about these is amazing! Definitely a keeper! Thank you Shane!
Hi, i would like to make these but can I make without using spray on the skillet or bake them instead. Would they come out ok. Thank you
Hi, Alex! Use the spray…it’s not going to ruin anything. You can bake them but it will just take longer.
OMG! I just made these for breakfast. I’ve been eating raw vegan for three months to help my muscles heal after a dislocated shoulder. I was raised on homemade pork sausage and have been craving that flavor. I love this recipe. Was so surprised at how the oats texture was chewy in the mix like a cooked pork! This is an ingenious recipe! Thank you so much. I changed seasoning up a bit, I love to use fresh herbs from the garden. Oregano, thyme, sage, and fennel leaves and seeds were all fresh and had to be increased. I like my sausage spicy, so extra red pepper. And I added a little fresh rosemary also. INCREDIBLE Many thanks
Thank you, Shira! I hope your shoulder get better soon and thanks for reaching out. This made me smile.
These are unbelievable. We realized we were spending a lot on vegan sausage and decided to try to make our own. These surpassed expectation. Thank you, Shane!
Thank you so much!
Very nice. Even my omnivore husband said that these had a “really good flavor.” Thank you! We will definitely be making this recipe again!
Thank you for this recipe! I do have a question……. Have you frozen these and taken out a few at a time over a couple of weeks?
Hi, Valerie! Yes! We like to make the mixture, roll it into a log, wrap it in freezer paper and plastic wrap, and freeze. When we’re ready we just remove from the freezer, slice, and fry:) It works beautifully.
These are fantastic! Followed the recipe exactly, but scooped with a cookie scoop and flattened on a sheet pan with parchment paper. Baked at 350*F for 12 minutes. Made 17 of them. Will definitely make them again. Thanks so much. Loving your site.
Awesome!
Do you think these would freeze well at the step just before cooking? I enjoy the occasional pattie with a Just Egg pattie on top but don’t want to eat them every day.
Absolutely! We like to freeze it in a tube shape then just cut when we’re ready to enjoy them.
I found your website recently and this is the second recipe I’ve made (first was the berry crumble- so good!) and this one is just as good. Wow on the flavor and texture! I found them a little salty, so may cut back on the salt next time, but otherwise they were SO good! I am excited to try more of your recipes.
Welcome, Jen! Thanks so much for reaching out and yes, by all means, make the recipes fit your taste. I’m so glad you’ve enjoyed what you’ve tried so far.
Hey Shane! What flavor of liquid smoke do you use? Thanks!
Honestly, whatever is on the shelf 🤣 But, typically, if I can find Hickory or Mesquite – those are my faves.
Another big hit! I have not had sausage in over 15 years so it is hard for me to tell if the flavor profile is right on I just know I loved them. BUT my very Omni husband tasted them and said they were spot on and ate a couple of them with his eggs. Now hopefully I can get him into the scrambled tofu, baby steps. You are a genius with your spices.
I came across this recipe and just had to make it. I already had all the ingredients, and loved the idea of the spice combination. I read all the comments and decided to coarsely grind the oats, but followed the recipe exactly otherwise. I made 10 large, thin patties. Shane… seriously?!?! This one knocks it out of the park! I will keep this on rotation for sure, and love that the main binders are oats, flax, and chia! Bravo, Shane, bravo! One of the 10 was sacrificed for a taste test, but I can’t wait to make a “sausage” sandwich for breakfast tomorrow morning with a schmear of yellow mustard!
Thank you so much, Carol! I’m so glad you enjoyed it. It’s one of our faves as well. Blessings!
So, so good! Thanks
My husband didn’t like the oatmeal in them so the next time I made them I ground the oatmeal into flour. It works beautifully! Everything is the same.
These are wonderful.
Thank you for creating such wonderful, easy recipes.
Still trying out so many of your great recipes! Made these using 1/2 Cup Toasted Wheat Germ (instead of the chia and flax seeds) and left out the Cayenne Pepper. Using disposable gloves, I just rolled the mixture into a log, cut slices that I flattened a bit, before adding to skillet. Did not have to wet my hands. Will work on adjusting which spices to use or leave out, use less of, etc., when making again in future. Easy recipe to throw together and substituting the Wheat Germ worked great for me.
Hi Shane, can I double the flax seed amount instead of using the chia seed in this recipe? I’m not on team Chia😞
I’ve never tried it but see no reason why it shouldn’t work. Let me know how it turns out.
Hi Shane, My hubby and I love your recipes! We don’t use oil so I wanted to bake these in the oven at 400 for 12 minutes and flip half way through. I’ll let you know how they turn out.
Thanks! FYI, I don’t use oil, either. These cook up very nicely in nonstick skillet:)
You mentioned spraying the pan lightly; perhaps I missed something, but wondering what you sprayed it with, if not oil. These look delicious … thanks for sharing.
Sorry for the confusion, Brenda. Yes, cooking spray. Lightly spray if needed then wipe with a paper towel.
I use a nonstick pan and have NEVER sprayed or added oil. They don’t stick. I normally make at least a triple batch of this recipe and freeze for later. Warm 2 patties in the microwave forv1 1/2 minutes covered with a wet paper towel
Do you freeze them after cooking, or before? I have a veggie burger recipe that I freeze after cooking. They are so good, I sometimes just eat them cold. I saw Shane’s comment that he forms logs, freezes, and slices when ready to cook. I’m curious to know if yours are frozen before or after cooking. Also, do you notice any difference in the taste after freezing them. Thanks.
You can freeze them after cooking or before. We like to make a big batch, roll up in a log in some plastic wrap, then freeze. When we’re ready to enjoy we simply slice, cook, and eat.
How do you freeze these and how long do they last frozen ?
We usually roll it out into a log, wrap in plastic wrap, and stick it in the freezer. Slice it when ready to cook. It’ll last for 3 months in the freezer.
I’ve made the delicious sausage several times and it just occurred to me what would happen to the texture /binding if processed in something like a vitamix or food processor. What do you think? Thank you!
I say anything is worth trying…even once:)
These are delicious! Thank you so much for the recipe–much better than those old pork ones I grew up being fed. These have tons of fiber, for one thing. The flavor is right on!
Thank you, Jen!
OMG, these are absolutely divine! I think I could have eaten all twelve right away, but I made myself stop at three. I left out the cumin, cayenne pepper, and red pepper flakes because I can’t handle too much spice. And I had to cook them longer because my stove is old and temperamental. I think the next time I will make them a little thinner so they will cook all the way through faster. These are definitely going to be made regularly, and I plan on eating them with a potato hash I make. Thank you Shane for making being vegan so easy! I appreciate all your hard work.
So glad you enjoyed them.
I tried these this morning and I loved them! We are going on a vacation and I will be cooking a lot for a large group and I am totally adding this to the breakfast list. So yummy! Thank you for all of your recipes, I’ve never tried one that wasn’t great.
Thank you Shane for the great recipe , Can’t a wait to try them new to plant based cooking .
R.A.
This is my second Shane & Simple recipe this week – I’m officially a member of your fan club!! 🙂 We’ve been vegan/WFPB for eight months now – we don’t buy plant-based meats, but we visited my awesome step-daughter (who always bends over backwards to cook vegan for us even though they’re not.) We usually go for brunch, and she has bought vegan sausage for us, which was pretty darn tasty (but I assume had some ingredients that weren’t entirely “clean”) – so when I saw your recipe, I had to try it. I used ingredients exactly as you suggested and they were fantastic!! Perfect amount of “kick” from the spices, and the texture was awesome – had to cook them a bit more than just a minute, but maybe my “medium heat” is a little lower than yours. I used our iron skillet with no added spray or oil (aside from the trace of grapeseed oil we use to season the skillet) and had no problem with sticking/burning. I am just elated to have found your site!!
Nancy, that is so great and I’m so thankful you enjoyed them. Welcome to the site and please don’t hesitate to reach out with any questions or comments. Glad you’re here!
I found this yesterday and had all the ingredients – turned out wonderful. I will definitely be making this again.
Thank you so much! It’s one of our favorites.
I had an oops and discovered if pressed very thin they make awesome crackers. I make mine pretty sage heavy, because I love sage sausage. The recipe as intended is very good. Made as a cracker they are awesome.
Wow, what a great idea, and thanks for letting me know. Can’t wait to try it.
Peace,
shane
This is our favorite sausage patty. Your recipes turn out more delicious than any we try. Keep up the good work, this lifestyle is easier and more yummy thanks to you!
Hi Shane,
I came back to tell you that I have been making these for about 2 years and love them! They’re part of my breakfast almost every day. I make a double batch, to which I add 1 TBS of Turmeric for additional nutrition.
I use a small cookie scoop to portion it out onto parchment lined pans, and then I press them into shape with a fork. I bake them at 350 for twenty minutes and after cooling put 2 each in a baggie and freeze.
I thaw 2 each day, cover with a moistened folded paper towel and microwave for about a minute.
Thank you so much for this recipe! 🙂
Thank you so much, Elsa!!!
Thanks Elsa, I was wondering if baking them would work!
So glad you came to back to comment this! I was looking to bake them and glad to have found this. I do wonder how they’d fair in an air fryer.
They go great in the air fryer:)
Dear Shane. I have not tried this recipe, but since 99.9% of your others are always good, I thought I’d go ahead and give you the 5-stars!
I am planning on making “sausage gravy”, so thought you might have a recipe for Breakfast Sausage Crumbles – like the one for Italian Sausage Crumbles made with TVP (BTW – I had to add 2 cups of water and 2 more cups of TVP with the original amount of “flavors” to make it to my liking).
In any case, I don’t see one.
Could you please tell me how much TVP would be needed to make this recipe into crumbles vice patties with the amounts of flavor listed? Or am I way off base and barking up the wrong tree?
Thank you ever so much for all the time and trouble you go to for us!
I would stick with 1 – 1 1/2 cups of TVP.
These are absolutely amazing! Just finished making my first batch to have on hand for breakfast. Not sure they’ll last – the taste is so flavorful. Super easy to make too. Next time I’ll double the recipe and freeze them!
Ann, that is so awesome! We like to freeze them as well. Enjoy!
Do you freeze them before or after cooking?
You can do either.
Do you have a breakfast gravy recipe? I would love to my this with some biscuits and gravy 🙂
Hi, Deborah! Yes, here is a couple. My favorite is chocolate gravy:)
Chocolate Gravy: https://shaneandsimple.com/vegan-chocolate-gravy/
Brown Gravy: https://shaneandsimple.com/easy-vegan-brown-gravy/
Made these today and I will no longer be purchasing pre-made vegan sausage. I was looking for a nutritious, quick and easy recipe to replace what is currently available at my grocery store.
These are amazing!! Wonderful flavor and texture. Mine were a little thicker so I cooked them a little longer and they turned out perfect!! Definitely recommend to anyone missing “sausage” in their vegan/plant based diet. Much more nutritious than the frozen, pre-made patties. Thank you Shane for another wonderful, easy recipe.
Wow, Colleen! Thank you so much for this amazing response. I’m so glad you enjoyed them. Blessings.
These are fantastic after a few modifications. The first time we made them we found them overwhelmingly sage/thyme flavored. We tried it again as-is thinking we made a mistake, but no, perhaps it’s just the potency of my spices, but the sage/thyme flavoring dominated all other flavors. This last time we cut the sage and thyme in half and now absolutely love these. Thank you so much!
Good job, Andy! Way to make it your own.
What a great recipe, Shane! It’s always nice to expand my breakfast offerings, and these will now become a part of our weekend rotation!
That’s awesome, Greg! Thank you so much!!!
I was going to go out and buy some vegan breakfast sausages then decided to save money and try to make some myself… so glad I stumbled across this recipe! I ended up eating two plain and then the third with a breakfast biscuit…soo yummy! I didn’t add all the different spices because I didn’t have some of them. I made sure to include the sage and pepper because that’s what makes sausage taste like sausage. Thanks for an awesome recipe!
HI Shane!
Since I was making your delicious biscuits this morning I decided to make the sausage to go along with it! The only change I made was using Coconut Aminos to reduce the sodium content a bit. They were very good! I could see this crumbled on a pizza crust ! YUM!! Thank you for another delicious recipe!!!
These have been on my “to make” list forever. Finally tried them today and wow were they good. I did leave out the cayenne so spice level would be less. I rated 4 out of 5 only because these were a tad salty for my taste. Next time I will cut some of the salt and these will be perfect. Thank you for a fabulous and simple recipe.
Hi, Tammy! I’m so glad you were able to make them and enjoyed them. I really appreciate the insightful feedback and honesty…it’s very refreshing…seriously! Let me know when you make them again and how they turn out. Blessings.
Hi Shane
I am unable to Eat seeds or nuts. What would you recommend as a replacement for the chia seeds?
I would replace it with an equal amount of the ground flax.
love the recipe and thanks for spreading the vegan word! I did reduce the spices a tad, cut out the salt (soy sauce is plenty for salty flavor for me) and sweetener (just to reduce sugar), and I used Herbes de Provence instead of sage, thyme and oregano, and it was just perfect for me. You can totally adjust this recipe to what you have on hand and your personal preferences. I will make this again and again 😉
These are just the best! I’ve really missed sausage and I think I’ve found my fix! Not only are they delicious, but they have no garbage ingredients. I cannot thank you enough for this recipe! I see sausage crumbled on my homemade pizza, sausage/pepper/onion/mushroom subs and breakfast sausage, to name a few, in my future and all guilt-free & healthy!!
Joanie, thank you so much!
Shane,
I’m new to your site and a newly-minted vegan. After thinking about these for a few weeks, skeptical of how they would turn out, I made these for the first time today and they were DELICIOUS. I wasn’t sure about how I felt about oats in “sausage” but I put them in my veggie burgers so I figured why not? I’m so glad I tried them! These are making it onto my weekly rotation for breakfast meal-prep that I can take with me to clinical when I travel.
Thanks for the great recipe! I look forward to trying more of them.
Christine, that is so great, and congrats on your new lifestyle:) Please don’t ever hesitate to reach out with any questions or comments. Blessings to you.
shane
Okay Shane and simple and family… I am not a vegetarian but I’m always looking for healthier substitutions for not so healthy foods and trying to cut back on eating meat. I tried your recipe and I am shocked and amazed at how delicious it is, it surprisingly tastes like sausage!!! I am funny about textures and was afraid it might be too soft for my liking so I added a 1/3 cup mixture of cooked farro, barley and brown rice to give it a little more chew without affecting the flavor. Thank you! I hope you continue to share your recipes, I look forward to trying more, 5 Stars ++++ DEEEEEELICIOUS!!!!
Wow, thank you, Lynn! And, love the additions of the grains. (may have to try that myself)
Recipe looks great. If I wanted to freeze some, should I do before or after cooking?
Hi, John! We have found it’s best to roll the mixture up in plastic wrap into a log and freeze. Then, slice and cook once we’re ready.
Outstanding recipe! I don’t miss meat often but I do miss the flavor of breakfast sausages and these really hit the spot. My non vegan boyfriend thought they were great as well. I read the above reviews and tried the suggestion of serving them alongside applesauce and it was incredible. I also drizzled a little maple syrup on the top of them because I live in Maine and that’s what we do. 🙂
I see someone turned these into Italian sausages. I wonder how they would work for a “sausage”, pepper and onion hoagie. That’s something we ate sparingly back in the day because of the health consequences but this might be a good way to try it again. Thanks for a great recipe.
Shane, these are amazing! I just ate 2 right out of the pan (made them at 9am starving before breakafast). I look forward to a breakfast sammy tomorrow! Best review … nonvegan hubby gave them a 👍
Yum! My fave meatless sausage to date. I love the spices as-is, but my kids found it a bit too spicy. I’d omit the cayenne and pepper flakes if you don’t like heat.
Thank you, Kathy!
Luv these! So yummy and really easy to fix!
I’ve tried a lot of vegan sausage recipes and this is the first one I’ve made a second time. The first batch was a bit too spicy so I left out the pepper flakes and cut down on the cayenne, and they were perfect, despite my dislike of chia seeds. Thanks for the recipe!
Delicious! We had them with pancakes but they’re also going to be delicious in a sandwich. So excited to put this in our breakfast rotation! Thank you!
I’ve made these a couple times before as written and they’re so delicious! And extremely easy to make. It comes together in just minutes. I love them best in a just egg or tofu breakfast sandwich. Or on the side of a tofu scramble with a little maple drizzled.
BUT do you think I could make these low car, keto friendly by replacing the oats with help seeds?? I appreciate any advice you can give
Amazing! Love, love, love.
AMAZING!!! I opted to cook in the air fryer instead of on the stove. (390′ , 6 mins each side) They came out perfect!!! So happy to have stumbled upon this recipe!
Awesome. And, so happy you’re here:)
Made these today and they are delicious! Thank-you for the recipe! I made exactly as recipe except for the fennel which is not a spice I’ve used so don’t have it. I put some extra cayenne in it as well. My husband is going to love these! It’s my first attempt at making plant based sausage, I usually buy the highly processed full of fat kind in the grocery store. Well, no more! Keep the excellent and healthy recipes coming, we really appreciate them!
Sincerely, Jan
These are really good. Lots of flavor. I liked Sage Sausage back in the day so I just tweeted the seasonings a little and they were fantastic. You rock!
Very good! I played around with about 3/4 cup of the mixture, added a bit more fennel and a tsp of dried basil, and Italian “sausage” was made! I also played around with the second skillet of regular and added a tsp of molasses, which added a bit of depth or something :), that I liked.. My review of five stars is for the recipe as is, just sharing ideas
I saw all the great reviews. Wanted to try. Flavor was nice. Didn’t add pepper. Texture, not so much. Must have done something wrong. New vegan. It satiety is good. Kids loved it. Me, maybe on another go.
fyi- you have maple syrup listed in the ingredients, but i think you left them out of the actual instructions. i am guessing they are included with the “wet ingredients.”
Thank you, Karin! I just updated it. And, yes, you are correct…with the wet ingredients.
sorry- forgot to actually rate it!
oh my goodness, these were amazing! both the taste and texture were spot on, and for once, i didn’t have to double the spices in a recipe. they were perfect. i am a foodie, and going plant based was a challenge for me, as i miss the variety of foods (including meat) that i used to be able to eat and cook with- and finding good replacements is difficult. don’t get me wrong- i love fruits and veggies, etc…- but sometimes i want, well, sausage. haha. i will never bother to try another sausage recipe. this one is perfect. just FYI- your chickpea meatloaf is also another favorite recipe of mine. certainly not as “real” as the sausage, but one of the tastiest entree recipes i’ve tried. i like it best the next day, cold, slathered in either the BBQ sauce, or mustard. that is how i used to eat real meatloaf, too. sorry for the long post- but these deserve it!!
I made these today. I baked instead of frying. 350 degrees, 15 minutes per side. They are amazing. Will be making again soon.
Just made these and I didn’t have sage, fennel or nutritional yeast. I added a 1/8c of ground pecans. They still taste like breakfast sausage and the only vegan sausage my family liked. Only thing is they should be cooked low and slow or they’ll be uncooked in the middle.
they definitely don’t need the nutritional yeast for flavor. i think that would be mainly if you want the B12/nutrients from the yeast. next time, try with the fennel and sage, though- it gives it such an authentic breakfast sausage taste!
I made these with some waffle iron red potato hash browns today for my husband. They are delicious! I found that I had to cook them for more than a minute on each side or they were mushy inside. Maybe my pan wasn’t hot enough or my patties were too thick? I finally mashed them pretty flat with my spatula and cooked them for close to 10 minutes.(BTW I have this same ‘mushy in the inside’ problem with WfPB pancakes, veggie burgers, etc. so it’s probably ME! ) Anyways after cooking I let them sit for a bit which made them perfect! These are spicy which we are very accustomed to. Thank you once again!
That’s awesome, Jeannie! So glad you enjoyed them.
I just made these this morning after discovering your website last week.. they were AMAZING!! I love that they tasted meaty and flavourful plus they were super easy to make!
I left out the flax seeds and used a bit more of the chia seeds instead. I also substituted a few of the seasonings and omitted the liquid smoke (not sure if we have it here in London)
I used cooking oil to fry them as I don’t have the spray.. Nevertheless, they were delicious and very satisfying!
I‘m not vegan or plant based but I stopped eating meat last year and have been taking inspiration from the vegan community since..
I’m always on the hunt for new recipes that are simple, nutritious and delicious so I’m PUMPED to have found your website!!!
Thank you so much Shane!!
This is my first time ever writing a review for a recipe (it was that good!) and I’ll defo be sticking around to try more 🙂
God bless and I hope that you and your loved ones are safe and well at this time,
Thali
Wow, thank you so much and I’m honored. I really appreciate you taking the time to reach out. Blessings.
Shane,
Totally Impressed by Flavor and Texture, “Very Good,” Thank you!
Was my first attempt at making any alternative meats.
Only ever used tempeh, baked after marinating in my Asian dressing as bacon substitute!
Tofu Scramble will be having sides of “Breakfast Patties” from now on!
Have never bought any store brands because most are “Highy Processed” and full of Oils! This is a much Healthier alternative.
Thanks again,
Mitch
Mitch, that is so great! I’m so pumped you enjoyed it and thanks for reaching out.
I’m not saying anything that hasn’t been said already… but wow, yuuummmyyyyy! I had another recipe I liked well enough, that’s out the window now! The whole fam was impressed. I cut back on the cayenne by half just to be safe. Thank you.
Awesome, Heather! Thank you for reaching out and sharing.
These are the bomb! I took a chance and made these as part of my sons birthday breakfast and everyone loved them, including the 3 year old. Making them again now and have already passed the recipe on to 2 other family members. I added a little more oats, maybe a couple tablespoons as the mix seemed a little wet to me. Fantastic breakfast addition- going in the regular rotation.
Wow, that’s awesome, Asha! So glad everyone liked it and thanks for passing it along.
OMG these patties are sooo good! My husband and I thoroughly enjoyed them, they taste just like sausage patties I grew up on as a child – minus the animal fat and toxins, which is amazing! I didn’t have liquid smoke or sage or fennel and used cumin seeds and cumin instead, omitting those ingredients. Taste perfect and will be making these again!
Wow, thanks so much, Chloe! I’m so glad you liked them. Blessings.
I just made these. I have been a vegetarian for two and a half years. It can be quite a struggle to find both flavour and texture that I like. I didn’t have oregano so I left out sage and thyme and subbed in 1Tbs of Italian seasoning and followed the rest of the recipe. Hands down, delicious!, Definitely a keeper! Thanks for sharing!!
That’s so great, Rona! Thanks for reaching out.
Loooooove this recipe! I cook them on non stick panini press…no oil. Thanks so much!!
Awesome! I’m glad you enjoyed it.
The flavor is good but I didn’t care for the consistency (big oatmeal) so I ground it and made oatflour.
Patricia, way to make it work. I love comments like this because it excites me when something doesn’t quite sit with someone and they make it work for them. Love the adjustment and thanks for reaching out. Stay safe.
Love this recipe! I just made some with 1 cup ground oats and it came out perfect 👌 . I also used smoked paprika and Chipotle chili pepper (about 1/8th teaspoon)
They also take longer to cook than 1 minute. Like 5.
Thanks, Patricia! I’m so glad you enjoyed the sausages.
I plan on making this tonight, but only have about 1/4 cup left of the old fashioned Oats, but I do have a container of instant oats. They look exactly alike, the ingredients and nutritional values are identical. The only difference I see is the old fashioned cook in 5 minutes vs. the instant cooking in 1. Can I substitute the instant? Thanks.
It’s worth trying and I don’t see why it wouldn’t work. Good luck:)
could you add this all to the pan and cook like crumbles or would you need to patty first and crumble after?
It would be best to make the patties the crumble. Good luck!
Loved the blueberry pancakes, but these sausages, not so much. I’m really sorry, but mine have a very distinct bitter taste that I can’t figure out. I might try again and leave out the oregano and the liquid smoke.
Thanks for the feedback, Claudia. Feel free to play with the spices and make it work for you. Glad you liked the pancakes!
Wow …read carefully! I saw servings and made 4 patties, very filling 😂. Loved them but may not eat for days!
Was too curious not to try these. And they are good! I feel like for the kiddos they were a little too spicy, but no-one said this was a kid-food blog. (You can’t please them all.) So, I give them five stars, because to me they were delicious, easy and I didn’t complain about one thing at all. My daughter put hers on her vegan biscuit and topped with boysenberry jam.
This is making me blush:) Thank you!
So flavorful! I am not vegan, but trying to eat less meat, and I will never go back to regular sausage patties. These were amazing! I didn’t use nutritional yeast, liquid smoke, or ground fennel because I didn’t have them. Used smoked paprika instead of regular paprika to make up for not having liquid smoke. Made a half batch because I wanted to make sure I liked them. Only ended up with 4 patties. Loved them so I will definitely be making a full batch this week. Thank you!
Jen, thank you so much! I’m so glad you enjoyed then and for taking the time to reach out. I really appreciate it. Please don’t hesitate to reach out with any questions or comments. Blessings.
Geez Louise! How have these excellent sausages not come into my life earlier? I’ve def searched for grain based snags and only ever found ones that just don’t perform, let alone taste great. These do both. I actually did long sausages and this recipe made up 11. I don’t normally bother commenting or rating, but google definitely needs to know these are goooooood.
Wow, Star! Thank you so much!!! And, thanks for rating them. I really appreciate it…more than you know!
O.M.G. These are spot on. Made them over the weekend, had a couple then, and they’re good. Froze the rest, had 2 again this morning and microwaved. Even better. Thank you so much for giving us a great alternative to the processed vegan products. Fabulous!!
You are so welcome, Barb! I’m glad you enjoyed them.
Blessings,
shane
We have made this recipe now 3 times and absolutely LOVE them. We made breakfast sandwiches from them today by adding spiced and no oil fried tofu patties on an English muffin and holy moly good. We’ve also had them with sweet potato pancakes and another holy moly good. We love your recipes Shane. We make your chickpea loaf as well and always keep some on the freezer. We will be making your potato soup tomorrow. Kudos from Canada!!
Thank you, Tami! I really appreciate the kind words and am so glad you enjoyed the sausages. I LOVE Canada…it’s where I learned to ski. One of my favorite places. Blessings.
Shane, I wonder if you or any of your readers have used quinoa or chickpea flour or anything other than oats as the main ingredient? I am SO wanting to make these, but can’t tolerate oats, even when I buy the organic GF brands.
Thanks for any ideas anyone might have!
PS your recipes are inspiring!
I think cooked quinoa could possibly work. Although I haven’t tried it yet, I think it would be a viable option. Thank you for the kind words.
These were amazing! So much better than store bought with a million perservatives. Thanks
Thanks so much, James! I’m pumped you liked them.
Im pretty new to this wfpb life style and i must say where have you been all my life!! Absolutely LOVE your recipes. Thank you so much!!
I am relatively new to vegan cooking. Also I live at high altitude. I found that I needed to cook these a bit longer than suggested. These are super flavorful despite the fact I left out the onion powder and liquid smoke. I crumpled up some of the sausage and added them to marinara sauce and served it over red lentil pasta and spinach. Delicious!
Hi!! Thanks so much for the great recipes! Have you ever tried turning the oats into oat flour first for these sausages? I think I can get my husband to try them if he doesn’t see the oats in there. LOL
Haha, I never have but I say go for it! The worst that could happen is it doesn’t work. LOL! (not much help…huh?) Good luck!
These are great. Just the right amount of spices. Lots of flavor. I doubled the recipe and will freeze.
Thank you so much, Regina! I’m so glad you enjoyed them.
Unbelievable! I was out of sage and chia so I just threw in flour and a pinch of chili powder. Thought it might be an epic fail but these are amazing!! Thank you so much! Really good alone with just a little maple syrup but would be great with other things as well, of course! You cured my craving! Bless your little heart for sharing this recipe!
CJ, thank you so much! I love it when people “make it work” for them. Way to go…and now I need to try:) I really appreciate you taking the time to reach out and let me know. Bless you for trying and responding:) Have a great week. Peace.
This was fantastic! Really tasty and satisfying. Next time will double the recipe and freeze half.
They were that good!!
Thank you so much! They freeze really well. We do the same thing. So glad you enjoyed them. Blessings.
We love these. I always make a double batch and freeze them after cooking. One minute in the microwave on high covered wi to a wet paper u towel and they are ready to eat. We use them in breakfast burritos, in sausage biscuits, with waffles or pancakes and with tofu scramble. So glad you came up with this recipe! Thanks!!!!
SOUNDS AMAZING!!! So glad you enjoyed them and love the tips:) Blessings.
I made a double batch this morning. I’ve been searching for a vegan breakfast sausage for a while now, and came across this one this morning. I thoroughly enjoyed this, as did my husband. The only change I made was to leave out the pepper flakes and I cut the tamari by about 30%. They were excellent. Great texture, delicious flavour. A definite keeper!!
Wow! Thank you so much, Nancy! It’s one of our faves too:) Thanks for reaching out and letting me know and hope you enjoy the other recipes. Blessings.
This was really good, I am thinking it would be good on a crumbled on a taco along with black beans.
Yes, absolutely! We use it as a crumble often. So glad you enjoyed it and thanks for rating it, Lea! Blessings.
Thank you!!! So delicious, and so simple.
Thank you, Diana! So glad you liked them. Definitely one of our faves! Blessings.
I made these this morning. So good. Another great recipe to add to my breakfast repertoire.
Kathy, that’s awesome! So glad you enjoyed them. Thanks for reaching out and rating the recipe! Peace.
Gah I can’t wait to try these! Digging through our spices now to prep for tomorrow. Any easy serving recommendations?
Thanks, Stephanie! I hope you enjoy them!
Is there anything I can substitute for the chia seeds? They give me an excruciating stomach ache. 🙁
I’m sorry. I don’t know of anything that would work as well as chia seeds in holding everything together. But, you’ve presented me with a challenge which I will be working on.
OMG! Wow! Absolutely delicious. Gonning be making these every weekend. Thank you for your hard work in figuring out this awesome recipe! Lin
Lin, thanks so much! I hope you enjoyed them!
what do you use to spray your pan for cooking? trying not to burn the patties but stay compliant
I usually just heat my nonstick pan up on medium heat and it works just fine. However, a little bit of Pam or similar cooking spray will work just fine. There are many thoughts on cooking spray, but I’ve seen Engine 2 and FOK allow very sparing usage whe3 cooking.
I put avocado oil in a sprayer. The one I found works great! Highly recommend. I have no need for PAM anymore.
Could you tell me what size you make these are they 1/2cup or 1/4 cup? in size?
I usually do about 2 Tbsp. About the size of a cookie scoop.
This patties are delicious and mind blowing, Thank you!
Wow! Thanks so much and so glad you enjoyed them. Peace.
Another hit! Just made these this morning. How easy! I have used my food processor far to many times the past week and I’m just so happy I only had to wash 1 bowl for this! But the best part was that these are probably my favorite tasting thing I’ve made since going WFPB 5 months ago! They are my kind of food! I loved the flavors and the texture and the kick. My husband doesn’t like flax for some reason (I didn’t even taste it) so I may try without flax and more chia next time. But I LOVED these! Thank you for such simple, flavorful, healthy recipes.
Jenny, thanks so much for reaching out and sharing this with me. I’m so glad you enjoyed the “sausage” and found it simple to make and even easier and tasty to eat:) Have a great New Year!!!
Could these be formed into a sausage shape rather than a patty? Would that cause any issues? 🙂 excited to try these!
Yes, it should work just fine. Would love for you to share a photo once you make them. Good luck!
“Once skillet is hot lightly spray skillet and begin forming sausage patties.” What do you spry with ?
I use a nonstick skillet and don’t spray.
, but that is referring to cooking spray. VERY lightly.
Jean, thanks so much and love the idea of cooking in steamer. I’ll have to try that. Thanks so much for reaching out and so glad you enjoyed the sausage patties.
I loved this recipe! I added one extra step at the end. I steamed the cooked sausages in a steamer pan for about 20-30 minutes turning them once so to cook the oats through and soften them. After it they looked just like a meat sausage patty. It gave it a good texture to it. This is a great recipe I will make often.! It is a yummy way to get grains and seeds into my WFPB diet that’s very healthy and tasty! Thanks for the great recipe! I loved reading about your story!
Can these be ovened baked ?
I have never baked them but I see no reason why not. I would do them at 350 for about 20 minutes or so.
Very easy to make and extremely delicious. Thank you for sharing.
Thanks, Mary!
Can I use anything besides ground flax? It’s the only ingredient I don’t have!
You could try increasing the chia. Almond flour could work. It would be harder to replace it in this recipe because it works as a binder and to help create a “meaty” texture.
How do you freeze these. Do you cook them first, then freeze?
Kelly, you can cook them first and freeze them. But, we usually make a couple batches; form them into “log” like you would see in the grocery store, wrap in nonstick plastic wrap and then freeze. That way when you’re ready to eat you can just take them out, removing the wrapping and cut with a knife. They cook up really well. Hope this helps. Peace.
Hi Shane,
Are the chia seeds a must? I have every ingredient except that
Thanks
Hi, Torri. The chia seeds help to absorb the moisture. If you don’t have them, try adding a little more of the ground flax. That should do the trick. Let me know how it turns out.
Thanks for sharing this recipe. Can this be made without nutritional yeast?
Yes. It works just fine without the yeast!
I am allergic to soy, yeast and liquid smoke. What can I use instead? Or should I just look for different recipe? I’m new to all this, so, not sure to substitute. Help, please?
Gayle, so sorry. A couple things: 1) Just leave the yeast out. There’s enough flavor. 2) Instead of the liquid smoke, add 1 1/2 Tbsp. of smoked paprika. 3) Instead of soy, try Coconut Aminos. I’ve never used it, but some of my friends really like it as a soy sauce alternative. Here’s a link: https://amzn.to/2PIdgZl
I hope this helps! Let me know how it turns out if you try it.
I’m so excited to try these! I made a plant-based red beans and rice for Mardis Gras and it needed sausage. Being 8 weeks in to this WFPB journey, I never thought to look for a “sausage” recipe. I bake my black bean burgers—-do you think these can be baked, as well? Carole
Carole, that’s awesome and so glad you found them. I hope you enjoy the sausage. Yes, thy can be baked. 350 for about 20-30 minutes.
The flavor of these sausages is very good. I think I cooked them at to high a temperature because they were browned before cooking through but I popped them in the microwave a few seconds and scarfed them down. Would you cook this mixture as a scramble and add to red bean and rice mixture ?
We don’t have Liquid Smoke here (that I know of anyhow) so was glad to see someone looking for alternative…but 1 1/2 TBSP Smoked Paprika??? My experience it can be quite overpowering and that seems a large amount given the size of the overall recipe.
Hi, Helen. You can use smoked paprika or leave it out altogether. The smokiness is more of a preference. But, play around with the amounts and make it your own. Good luck!
Simple and awesome!
Thank you!!!
Just made these. Very good flavor. We put a dollup of you sweet potato cassarole on top and BAM!! Also amazing dipped in unsweetened apple sauce. Going to add grated onion next time for added moisture. Keep up the great work Shane!!
Awesome, Shanie! Love the idea of the onions. I’m going to try that…and the applesauce sounds great too:) Thanks for reaching out.
Made these up tonight. Made the patties a bit too thick so they didn’t cook through as well but absolutely loved the flavor. Thank you for an awesome recipe. Even the lovely wife who isn’t vegan loved them.
Christopher, thanks for reaching out! Love to hear things like this. It’s always good when people can taste for themselves that healthy food doesn’t have to suck! Peace and feast.
Made these in 2 batches, one as written and one not quite so spicy. They are great! Just the thing when I want something hardy and savory. And they do freeze beautifully! Thank you.
Thanks, Peggy! So pumped you enjoyed them. And, yes…we like to freeze them as well. Blessings!
Freeze before baking or freeze baked
Can’t wait to mix these up
We freeze before baking but both work! Hope you enjoy ?
What kind be subbed for nutritional yeast or can it be left out with no replacement l.
I make something similar but use smoked paprika because of difficulty in finding liquid smoke here. Also I use some besan flour (chickpea flour) as a binder ..it lightens them up a little. Grilled tomatoes and mushrooms as a side are awesome with this 😉
Hi Shane,
I found chia seeds at Wal-Mart and made these. I am very happy with the flavor and texture. Thank you for sharing!
Thanks so much for touching base, Mark! I’m glad they turned out well. And, glad you enjoyed them. Peace and feast!
Just finished eating them….all! Really good recipe and spicy.
Can’t wait to try this recipe. Can the patties be frozen?
Absolutely! I feel they work even better that way. But, that’s just me:) I hope you enjoy them. Peace.
Do freeze before or after cooking?
Usually before. We usually just refrigerate leftovers but I think you could freeze them too.
I freeze them after cooking. One minute in the microwave covered with a wet paper towel and they are perfect!
That’s sound great, Jill! Thanks for the tip. I haven’t done that yet because they hardly last that long:)
These are really good. I am a new vegan and was looking for some tasty breakfast ideas, these are a great weekend breakfast. Love them!!
Thanks so much for the response and I’m so glad you enjoyed them! Good luck on your journey. Never hesitate to message if you have any questions.
I’m a big fan of your recipes.i really dislike the name ! Why can’t you just call it Spicy breakfast patties ? Sausage🤭
Made these this weekend. See comments on the damn good tofu scramble, but we combined this sausage with the tofu scramble from this site and added our own breakfast potatoes. Change the name to damn good sausage, add the damn good tofu scramble and our damn good breakfast potatoes and you’ve got a damn good breakfast!
I ate the sausage as a patty (threw a bit of maple syrup on it) and it was really good stand alone. Also crumbled it adding in the tofu and potatoes as mentioned above. This is something you’d find at a local vegan restaurant but better imo.
Good stuff! Definitely someone we’re adding to our breakfast lists.