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Spicy Vegan Breakfast Sausage Patties

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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.

Spicy Vegan Breakfast Sausage Patties

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.

Spicy Vegan Breakfast Sausage Patties

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!

Spicy Vegan Breakfast Sausage Patties
Spicy Vegan Breakfast Sausage Patties

Sausage is all about spice and there’s no shortage of those here.

Spicy Vegan Breakfast Sausage Patties

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!

Spicy Vegan Breakfast Sausage

This sausage recipe is spicy, hearty, super easy to make, meaty, savory, and absolutely delicious.

Spicy Vegan Breakfast Sausage Patties

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!

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Spicy Vegan Breakfast Sausage

Spicy Vegan Breakfast Sausage Patties


★★★★★

4.9 from 57 reviews

  • Author: Shane Martin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 patties 1x
  • Diet: Vegan
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Description

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.


Scale

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

  1. Place dry ingredients into a mixing bowl and whisk to combine.
  2. 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.
  3. Let mixture sit for 10 minutes to allow the chia seeds and flax seed to absorb moisture.
  4. Preheat non-stick skillet on medium heat while mixture sits.
  5. Once skillet is hot lightly spray skillet and begin forming sausage patties.
  6. 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.

  • Category: Breakfast
  • Cuisine: Vegan

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Previous Post: « Spicy Thai Peanut Spaghetti
Next Post: Easy Vegan Lasagna Rolls With Tofu Ricotta »

Reader Interactions

Comments

  1. Rob

    October 29, 2017 at 4:29 pm

    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.

    ★★★★★

    Reply
  2. Fiona

    January 20, 2018 at 2:58 pm

    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!!

    ★★★★★

    Reply
    • Shane Martin

      January 20, 2018 at 3:18 pm

      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.

      Reply
      • Bev

        March 07, 2020 at 8:11 am

        I’m a big fan of your recipes.i really dislike the name ! Why can’t you just call it Spicy breakfast patties ? Sausage🤭

        Reply
  3. Pamela

    January 31, 2018 at 11:56 am

    Can’t wait to try this recipe. Can the patties be frozen?

    Reply
    • Shane Martin

      January 31, 2018 at 12:04 pm

      Absolutely! I feel they work even better that way. But, that’s just me:) I hope you enjoy them. Peace.

      Reply
      • Terri

        April 01, 2019 at 1:48 pm

        Do freeze before or after cooking?

        Reply
        • Shane Martin

          April 01, 2019 at 8:44 pm

          Usually before. We usually just refrigerate leftovers but I think you could freeze them too.

          Reply
          • Jill

            August 25, 2019 at 1:04 pm

            I freeze them after cooking. One minute in the microwave covered with a wet paper towel and they are perfect!

          • Shane Martin

            August 25, 2019 at 1:48 pm

            That’s sound great, Jill! Thanks for the tip. I haven’t done that yet because they hardly last that long:)

  4. christine

    March 22, 2018 at 3:38 pm

    Just finished eating them….all! Really good recipe and spicy.

    ★★★★★

    Reply
  5. Mark

    April 21, 2018 at 6:43 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      April 21, 2018 at 7:26 pm

      Thanks so much for touching base, Mark! I’m glad they turned out well. And, glad you enjoyed them. Peace and feast!

      Reply
  6. Le-Anne

    May 13, 2018 at 9:35 pm

    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 😉

    Reply
  7. Peggy

    May 15, 2018 at 3:43 pm

    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.

    Reply
    • Shane Martin

      May 15, 2018 at 6:06 pm

      Thanks, Peggy! So pumped you enjoyed them. And, yes…we like to freeze them as well. Blessings!

      Reply
      • Tammy

        October 17, 2018 at 12:32 pm

        Freeze before baking or freeze baked
        Can’t wait to mix these up

        Reply
        • Shane Martin

          October 17, 2018 at 12:57 pm

          We freeze before baking but both work! Hope you enjoy ?

          Reply
      • marilym

        August 11, 2020 at 3:56 pm

        What kind be subbed for nutritional yeast or can it be left out with no replacement l.

        Reply
  8. Christopher

    June 10, 2018 at 8:21 pm

    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.

    ★★★★★

    Reply
    • Shane Martin

      June 11, 2018 at 12:35 pm

      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.

      Reply
  9. Shanie V

    August 18, 2018 at 5:13 pm

    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!!

    Reply
    • Shane Martin

      August 18, 2018 at 6:56 pm

      Awesome, Shanie! Love the idea of the onions. I’m going to try that…and the applesauce sounds great too:) Thanks for reaching out.

      ★★★★★

      Reply
  10. Kaylin

    August 25, 2018 at 12:28 pm

    Simple and awesome!

    ★★★★★

    Reply
    • Shane Martin

      August 25, 2018 at 12:30 pm

      Thank you!!!

      Reply
  11. Gayle Mossop

    August 27, 2018 at 11:56 am

    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?

    Reply
    • Shane Martin

      August 27, 2018 at 12:41 pm

      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.

      Reply
      • Carole Gentry

        March 24, 2019 at 7:39 am

        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

        Reply
        • Shane Martin

          March 24, 2019 at 9:38 am

          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.

          Reply
        • Timesaflyin

          June 16, 2019 at 1:02 pm

          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 ?

          ★★★★★

          Reply
      • Helen

        February 09, 2020 at 11:42 am

        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.

        Reply
        • Shane Martin

          February 09, 2020 at 12:17 pm

          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!

          Reply
  12. Rosanne Powell

    August 31, 2018 at 9:16 am

    Thanks for sharing this recipe. Can this be made without nutritional yeast?

    Reply
    • Shane Martin

      August 31, 2018 at 11:01 pm

      Yes. It works just fine without the yeast!

      Reply
  13. Torri

    September 06, 2018 at 1:35 pm

    Hi Shane,

    Are the chia seeds a must? I have every ingredient except that

    Thanks

    Reply
    • Shane Martin

      September 06, 2018 at 2:24 pm

      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.

      Reply
  14. Kelly

    September 21, 2018 at 10:46 am

    How do you freeze these. Do you cook them first, then freeze?

    Reply
    • Shane Martin

      September 22, 2018 at 9:39 am

      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.

      ★★★★★

      Reply
  15. Mary Sheehan Dakin

    October 27, 2018 at 8:14 pm

    Very easy to make and extremely delicious. Thank you for sharing.

    Reply
    • Shane Martin

      October 27, 2018 at 8:15 pm

      Thanks, Mary!

      Reply
      • Rachel

        April 26, 2020 at 7:25 pm

        Can I use anything besides ground flax? It’s the only ingredient I don’t have!

        Reply
        • Shane Martin

          April 27, 2020 at 9:45 pm

          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.

          Reply
  16. Kris

    November 02, 2018 at 5:58 pm

    Can these be ovened baked ?

    Reply
    • Shane Martin

      November 02, 2018 at 6:49 pm

      I have never baked them but I see no reason why not. I would do them at 350 for about 20 minutes or so.

      Reply
  17. Jean

    November 14, 2018 at 3:28 pm

    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!

    ★★★★★

    Reply
  18. Shane Martin

    November 14, 2018 at 10:48 pm

    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.

    ★★★★★

    Reply
  19. Nick Raspa

    November 17, 2018 at 2:00 am

    “Once skillet is hot lightly spray skillet and begin forming sausage patties.” What do you spry with ?

    Reply
    • Shane Martin

      November 17, 2018 at 7:09 pm

      I use a nonstick skillet and don’t spray.
      , but that is referring to cooking spray. VERY lightly.

      Reply
  20. Kathryn

    December 15, 2018 at 11:10 am

    Could these be formed into a sausage shape rather than a patty? Would that cause any issues? 🙂 excited to try these!

    Reply
    • Shane Martin

      December 15, 2018 at 1:52 pm

      Yes, it should work just fine. Would love for you to share a photo once you make them. Good luck!

      Reply
  21. Jenny

    December 31, 2018 at 11:11 am

    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.

    ★★★★★

    Reply
    • Shane Martin

      December 31, 2018 at 2:46 pm

      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!!!

      Reply
  22. Preshus

    January 17, 2019 at 8:45 pm

    This patties are delicious and mind blowing, Thank you!

    ★★★★★

    Reply
    • Shane Martin

      January 18, 2019 at 8:37 am

      Wow! Thanks so much and so glad you enjoyed them. Peace.

      Reply
  23. Pam

    February 13, 2019 at 10:58 am

    Could you tell me what size you make these are they 1/2cup or 1/4 cup? in size?

    Reply
    • Shane Martin

      February 13, 2019 at 11:51 am

      I usually do about 2 Tbsp. About the size of a cookie scoop.

      Reply
  24. Debra

    April 13, 2019 at 1:54 pm

    what do you use to spray your pan for cooking? trying not to burn the patties but stay compliant

    Reply
    • Shane Martin

      April 13, 2019 at 3:20 pm

      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.

      Reply
      • Erin

        August 19, 2019 at 10:31 am

        I put avocado oil in a sprayer. The one I found works great! Highly recommend. I have no need for PAM anymore.

        Reply
  25. Lin wood

    April 14, 2019 at 12:03 pm

    OMG! Wow! Absolutely delicious. Gonning be making these every weekend. Thank you for your hard work in figuring out this awesome recipe! Lin

    Reply
    • Shane Martin

      April 16, 2019 at 9:20 pm

      Lin, thanks so much! I hope you enjoyed them!

      Reply
  26. Erato

    April 14, 2019 at 5:59 pm

    Is there anything I can substitute for the chia seeds? They give me an excruciating stomach ache. 🙁

    Reply
    • Shane Martin

      April 16, 2019 at 9:22 pm

      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.

      Reply
  27. Stephanie

    April 14, 2019 at 7:50 pm

    Gah I can’t wait to try these! Digging through our spices now to prep for tomorrow. Any easy serving recommendations?

    Reply
    • Shane Martin

      April 16, 2019 at 9:23 pm

      Thanks, Stephanie! I hope you enjoy them!

      Reply
  28. Kathy Hall

    June 02, 2019 at 10:23 am

    I made these this morning. So good. Another great recipe to add to my breakfast repertoire.

    ★★★★★

    Reply
    • Shane Martin

      June 02, 2019 at 6:08 pm

      Kathy, that’s awesome! So glad you enjoyed them. Thanks for reaching out and rating the recipe! Peace.

      Reply
  29. Diana

    June 15, 2019 at 10:07 am

    Thank you!!! So delicious, and so simple.

    ★★★★★

    Reply
    • Shane Martin

      June 15, 2019 at 2:55 pm

      Thank you, Diana! So glad you liked them. Definitely one of our faves! Blessings.

      Reply
  30. Lea

    July 10, 2019 at 10:15 am

    This was really good, I am thinking it would be good on a crumbled on a taco along with black beans.

    ★★★★★

    Reply
    • Shane Martin

      July 10, 2019 at 12:49 pm

      Yes, absolutely! We use it as a crumble often. So glad you enjoyed it and thanks for rating it, Lea! Blessings.

      Reply
  31. Nancy

    August 05, 2019 at 8:49 am

    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!!

    ★★★★★

    Reply
    • Shane Martin

      August 05, 2019 at 8:56 am

      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.

      ★★★★★

      Reply
  32. Jill

    August 25, 2019 at 1:08 pm

    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!!!!

    ★★★★★

    Reply
    • Shane Martin

      August 25, 2019 at 1:48 pm

      SOUNDS AMAZING!!! So glad you enjoyed them and love the tips:) Blessings.

      Reply
  33. Cherry Pye Pye

    September 03, 2019 at 8:06 pm

    This was fantastic! Really tasty and satisfying. Next time will double the recipe and freeze half.
    They were that good!!

    ★★★★★

    Reply
    • Shane Martin

      September 04, 2019 at 7:59 am

      Thank you so much! They freeze really well. We do the same thing. So glad you enjoyed them. Blessings.

      Reply
  34. CJ

    October 12, 2019 at 10:15 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      October 13, 2019 at 9:34 am

      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.

      Reply
  35. Regina

    October 20, 2019 at 6:57 pm

    These are great. Just the right amount of spices. Lots of flavor. I doubled the recipe and will freeze.

    ★★★★★

    Reply
    • Shane Martin

      October 20, 2019 at 8:31 pm

      Thank you so much, Regina! I’m so glad you enjoyed them.

      Reply
  36. Glynis

    October 28, 2019 at 9:51 am

    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

    Reply
    • Shane Martin

      October 28, 2019 at 6:27 pm

      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!

      Reply
  37. Kim F

    November 13, 2019 at 7:12 pm

    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!

    ★★★★★

    Reply
  38. Cindy Morrow

    November 14, 2019 at 7:48 am

    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!!

    ★★★★★

    Reply
  39. James Yarbrough

    December 01, 2019 at 10:44 am

    These were amazing! So much better than store bought with a million perservatives. Thanks

    ★★★★★

    Reply
    • Shane Martin

      December 01, 2019 at 1:12 pm

      Thanks so much, James! I’m pumped you liked them.

      Reply
  40. Fily

    January 07, 2020 at 10:57 am

    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!

    Reply
    • Shane Martin

      January 07, 2020 at 10:32 pm

      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.

      Reply
  41. Tami Y

    January 18, 2020 at 4:51 pm

    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!!

    ★★★★★

    Reply
    • Shane Martin

      January 18, 2020 at 4:58 pm

      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.

      Reply
  42. Barb

    January 23, 2020 at 8:52 am

    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!!

    Reply
    • Shane Martin

      January 23, 2020 at 5:30 pm

      You are so welcome, Barb! I’m glad you enjoyed them.

      Blessings,
      shane

      Reply
  43. Star

    January 24, 2020 at 8:48 am

    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.

    ★★★★★

    Reply
    • Shane Martin

      January 24, 2020 at 9:38 am

      Wow, Star! Thank you so much!!! And, thanks for rating them. I really appreciate it…more than you know!

      Reply
  44. Jen

    January 25, 2020 at 5:30 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      January 26, 2020 at 10:08 am

      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.

      Reply
  45. Micah and Ben

    January 30, 2020 at 10:42 am

    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.

    ★★★★

    Reply
    • Shane Martin

      January 30, 2020 at 3:41 pm

      This is making me blush:) Thank you!

      Reply
  46. Maryann

    February 08, 2020 at 10:48 am

    Wow …read carefully! I saw servings and made 4 patties, very filling 😂. Loved them but may not eat for days!

    ★★★★

    Reply
  47. Claudia

    February 16, 2020 at 3:30 pm

    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.

    Reply
    • Shane Martin

      February 18, 2020 at 1:45 pm

      Thanks for the feedback, Claudia. Feel free to play with the spices and make it work for you. Glad you liked the pancakes!

      Reply
  48. Aly

    February 27, 2020 at 11:34 am

    could you add this all to the pan and cook like crumbles or would you need to patty first and crumble after?

    Reply
    • Shane Martin

      February 29, 2020 at 9:13 pm

      It would be best to make the patties the crumble. Good luck!

      Reply
  49. Alocasia

    March 16, 2020 at 6:15 pm

    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.

    Reply
    • Shane Martin

      March 17, 2020 at 8:42 am

      It’s worth trying and I don’t see why it wouldn’t work. Good luck:)

      Reply
  50. Patricia Kurschinski

    March 21, 2020 at 1:00 pm

    The flavor is good but I didn’t care for the consistency (big oatmeal) so I ground it and made oatflour.

    ★★★★★

    Reply
    • Shane Martin

      March 23, 2020 at 11:16 pm

      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.

      Reply
      • Patricia Kurschinski

        April 11, 2020 at 5:04 pm

        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.

        ★★★★★

        Reply
        • Shane Martin

          April 13, 2020 at 6:37 pm

          Thanks, Patricia! I’m so glad you enjoyed the sausages.

          Reply
  51. Charlotte

    March 26, 2020 at 5:36 pm

    Loooooove this recipe! I cook them on non stick panini press…no oil. Thanks so much!!

    ★★★★★

    Reply
    • Shane Martin

      March 27, 2020 at 9:49 am

      Awesome! I’m glad you enjoyed it.

      Reply
  52. Rona

    March 28, 2020 at 12:45 pm

    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!!

    ★★★★

    Reply
    • Shane Martin

      March 29, 2020 at 11:30 am

      That’s so great, Rona! Thanks for reaching out.

      Reply
  53. Chloe

    April 05, 2020 at 12:46 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      April 06, 2020 at 12:47 am

      Wow, thanks so much, Chloe! I’m so glad you liked them. Blessings.

      Reply
  54. Asha

    April 07, 2020 at 10:55 pm

    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.

    ★★★★★

    Reply
    • Shane Martin

      April 09, 2020 at 12:21 pm

      Wow, that’s awesome, Asha! So glad everyone liked it and thanks for passing it along.

      Reply
  55. Heather

    April 12, 2020 at 2:54 pm

    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.

    ★★★★★

    Reply
    • Shane Martin

      April 13, 2020 at 6:34 pm

      Awesome, Heather! Thank you for reaching out and sharing.

      Reply
  56. Mitch

    April 13, 2020 at 5:00 pm

    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

    ★★★★

    Reply
    • Shane Martin

      April 13, 2020 at 6:31 pm

      Mitch, that is so great! I’m so pumped you enjoyed it and thanks for reaching out.

      Reply
  57. Thali

    April 25, 2020 at 7:52 am

    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

    ★★★★★

    Reply
    • Shane Martin

      April 28, 2020 at 10:17 pm

      Wow, thank you so much and I’m honored. I really appreciate you taking the time to reach out. Blessings.

      Reply
  58. Jeannie N

    April 26, 2020 at 1:58 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      April 28, 2020 at 10:14 pm

      That’s awesome, Jeannie! So glad you enjoyed them.

      Reply
  59. Khaotia

    May 10, 2020 at 12:42 pm

    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.

    ★★★★

    Reply
    • karin feltman

      June 08, 2020 at 6:53 am

      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!

      Reply
  60. Lori Haskell

    May 25, 2020 at 6:13 pm

    I made these today. I baked instead of frying. 350 degrees, 15 minutes per side. They are amazing. Will be making again soon.

    ★★★★★

    Reply
  61. karin feltman

    June 08, 2020 at 6:52 am

    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!!

    Reply
  62. karin feltman

    June 08, 2020 at 6:54 am

    sorry- forgot to actually rate it!

    ★★★★★

    Reply
  63. karin feltman

    June 13, 2020 at 4:50 am

    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.”

    Reply
    • Shane Martin

      June 13, 2020 at 11:00 am

      Thank you, Karin! I just updated it. And, yes, you are correct…with the wet ingredients.

      Reply
  64. Charlene

    June 28, 2020 at 2:11 pm

    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.

    ★★

    Reply
  65. Rebecca

    August 01, 2020 at 9:10 am

    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

    ★★★★★

    Reply
  66. Tara

    September 11, 2020 at 2:54 pm

    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!

    ★★★★★

    Reply
  67. Jan

    September 30, 2020 at 4:22 pm

    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

    ★★★★★

    Reply
  68. Randi

    October 19, 2020 at 5:35 pm

    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!

    ★★★★★

    Reply
    • Shane Martin

      October 19, 2020 at 7:30 pm

      Awesome. And, so happy you’re here:)

      Reply
  69. Kathy

    October 21, 2020 at 6:55 am

    Amazing! Love, love, love.

    ★★★★★

    Reply
  70. Veronica

    October 24, 2020 at 7:31 am

    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

    ★★★★★

    Reply
  71. Vicki

    October 25, 2020 at 12:19 pm

    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!

    ★★★★★

    Reply
  72. Janice

    October 29, 2020 at 9:56 am

    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!

    Reply
  73. Kathy

    November 18, 2020 at 7:21 am

    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.

    ★★★★★

    Reply
    • Shane Martin

      November 18, 2020 at 10:03 am

      Thank you, Kathy!

      ★★★★★

      Reply
  74. JLK

    December 28, 2020 at 1:09 pm

    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.

    ★★★★★

    Reply
  75. Danielle

    December 29, 2020 at 6:36 am

    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. 🙂

    ★★★★★

    Reply
  76. Lynn

    January 07, 2021 at 4:15 pm

    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!!!!

    ★★★★★

    Reply
    • Shane Martin

      January 08, 2021 at 9:28 am

      Wow, thank you, Lynn! And, love the additions of the grains. (may have to try that myself)

      Reply
  77. Christine S.

    January 13, 2021 at 2:22 pm

    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.

    ★★★★★

    Reply
    • Shane Martin

      January 13, 2021 at 9:14 pm

      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

      Reply

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