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    Home » Vegan Breakfast Recipes

    Spicy Vegan Breakfast Sausage Patties

    Jump to Recipe·Print Recipe

    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!

    Print
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    Spicy Vegan Breakfast Sausage

    Spicy Vegan Breakfast Sausage Patties

    ★★★★★

    4.9 from 79 reviews

    Print Recipe

    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.

    • Total Time: 25 minutes
    • Yield: 12 patties 1x

    Ingredients

    Scale
    • 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.

    • Author: Shane Martin
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Breakfast
    • Cuisine: Vegan
    • Diet: Vegan

    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

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    Reader Interactions

    Comments

    1. Jen

      January 22, 2023 at 10:44 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        January 22, 2023 at 11:06 am

        Thank you, Jen!

        Reply
    2. Diane Hughes

      December 26, 2022 at 1:07 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        December 27, 2022 at 1:54 pm

        So glad you enjoyed them.

        Reply
    3. Dawn Kicklighter

      December 20, 2022 at 10:05 am

      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.

      ★★★★★

      Reply
    4. Rivka

      July 10, 2022 at 11:10 am

      Thank you Shane for the great recipe , Can’t a wait to try them new to plant based cooking .

      R.A.

      Reply
    5. Nancy W.

      June 27, 2022 at 11:25 pm

      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!!

      Reply
      • Shane Martin

        June 28, 2022 at 4:47 pm

        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!

        Reply
    6. Tee Jacober

      March 07, 2022 at 12:59 pm

      I found this yesterday and had all the ingredients – turned out wonderful. I will definitely be making this again.

      ★★★★★

      Reply
      • Shane Martin

        March 07, 2022 at 2:08 pm

        Thank you so much! It’s one of our favorites.

        Reply
    7. Cedars

      February 21, 2022 at 1:34 pm

      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.

      ★★★★

      Reply
      • Shane Martin

        February 22, 2022 at 6:53 pm

        Wow, what a great idea, and thanks for letting me know. Can’t wait to try it.

        Peace,
        shane

        Reply
    8. Janice O Spencer

      January 29, 2022 at 7:02 am

      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!

      ★★★★★

      Reply
    9. Elsa

      January 25, 2022 at 12:54 pm

      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! 🙂

      Reply
      • Shane Martin

        January 26, 2022 at 1:27 pm

        Thank you so much, Elsa!!!

        Reply
    10. Barb

      November 02, 2021 at 3:25 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        November 03, 2021 at 4:51 pm

        I would stick with 1 – 1 1/2 cups of TVP.

        Reply
    11. Ann Lane

      October 05, 2021 at 3:16 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        October 05, 2021 at 4:14 pm

        Ann, that is so awesome! We like to freeze them as well. Enjoy!

        Reply
        • Kim

          December 22, 2022 at 2:33 am

          Do you freeze them before or after cooking?

          Reply
          • Shane Martin

            December 23, 2022 at 4:29 pm

            You can do either.

            Reply
    12. Deborah

      September 22, 2021 at 3:30 pm

      Do you have a breakfast gravy recipe? I would love to my this with some biscuits and gravy 🙂

      ★★★★★

      Reply
      • Shane Martin

        September 22, 2021 at 5:14 pm

        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/

        Reply
    13. Colleen

      September 22, 2021 at 10:13 am

      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.

      ★★★★★

      Reply
      • Shane Martin

        September 22, 2021 at 11:43 am

        Wow, Colleen! Thank you so much for this amazing response. I’m so glad you enjoyed them. Blessings.

        Reply
    14. Andy

      September 21, 2021 at 3:28 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        September 21, 2021 at 9:53 pm

        Good job, Andy! Way to make it your own.

        Reply
    15. Greg

      July 31, 2021 at 1:09 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        August 07, 2021 at 11:07 am

        That’s awesome, Greg! Thank you so much!!!

        Reply
    16. Kristen

      May 21, 2021 at 5:08 pm

      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!

      ★★★★★

      Reply
    17. Sheri

      May 16, 2021 at 10:08 am

      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!!!

      ★★★★★

      Reply
    18. Tammy

      April 08, 2021 at 12:37 pm

      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.

      ★★★★

      Reply
      • Shane Martin

        April 10, 2021 at 9:17 am

        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.

        ★★★★★

        Reply
        • Connie

          May 01, 2021 at 2:55 pm

          Hi Shane
          I am unable to Eat seeds or nuts. What would you recommend as a replacement for the chia seeds?

          Reply
          • Shane Martin

            May 02, 2021 at 10:13 am

            I would replace it with an equal amount of the ground flax.

            ★★★★★

            Reply
    19. Anicca

      March 13, 2021 at 8:57 am

      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 😉

      ★★★★★

      Reply
    20. Joanie

      February 23, 2021 at 3:37 pm

      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!!

      ★★★★★

      Reply
      • Shane Martin

        February 23, 2021 at 4:38 pm

        Joanie, thank you so much!

        Reply
    21. 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
    22. 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
        • John S

          February 12, 2021 at 5:35 pm

          Recipe looks great. If I wanted to freeze some, should I do before or after cooking?

          ★★★★★

          Reply
          • Shane Martin

            February 12, 2021 at 9:05 pm

            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.

            Reply
    23. 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
    24. 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
      • Lynn L

        June 12, 2022 at 10:08 am

        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 👍

        ★★★★★

        Reply
    25. 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
      • Stephanie Pollard

        August 22, 2021 at 2:33 pm

        Luv these! So yummy and really easy to fix!

        ★★★★★

        Reply
    26. 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
    27. 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
    28. 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
    29. Kathy

      October 21, 2020 at 6:55 am

      Amazing! Love, love, love.

      ★★★★★

      Reply
    30. 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
    31. 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
    32. 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
    33. 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
    34. 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
    35. 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
    36. karin feltman

      June 08, 2020 at 6:54 am

      sorry- forgot to actually rate it!

      ★★★★★

      Reply
    37. 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
    38. 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
    39. 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
    40. 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
    41. 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
    42. 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
    43. 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
    44. 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
    45. 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
    46. 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
    47. 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
    48. 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
    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. 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
    51. 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
    52. 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
    53. 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
    54. 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
    55. 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
    56. 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
    57. 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
    58. 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
    59. 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
    60. 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
    61. 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
    62. 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
    63. 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
    64. 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
    65. 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
    66. 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
    67. 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
    68. 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
    69. 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
    70. 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
    71. 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
    72. 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
    73. 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
    74. 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
    75. 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
    76. 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
    77. 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
    78. 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
    79. 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
    80. 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
    81. 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
    82. 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
    83. 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
    84. 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
    85. 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
    86. 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
    87. 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
    88. Kaylin

      August 25, 2018 at 12:28 pm

      Simple and awesome!

      ★★★★★

      Reply
      • Shane Martin

        August 25, 2018 at 12:30 pm

        Thank you!!!

        Reply
    89. 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
    90. 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
    91. 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
    92. 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
    93. 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
    94. christine

      March 22, 2018 at 3:38 pm

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

      ★★★★★

      Reply
    95. 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:)

    96. 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
    97. 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

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