Easy Vegan Sausage (Soy- & Gluten-Free!)

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Holding a platter of Easy Vegan Sausage patties beside quinoa, mushrooms, and fresh thyme

We hosted a dinner party recently, and I served our BBQ Black Bean Burgers and Cajun Sweet Potato Fries. Let’s just say that was a winning combo. Plates. Were. Cleaned.

I had one veggie burger left over, and while cooking up our usual weekend brunch the next day, I was craving some sausage. So, I decided to crumble up the veggie burger and sauté it with some spices including red pepper flake, cayenne, and fennel, and it was kind of amazing. That’s when I realized a vegan sausage recipe was in the making.

I went to the drawing board, inspired by our black bean burgers. I simplified the ingredients down to the essentials, tweaked the flavors, and came out on the other side with a seriously delicious vegan sausage recipe. Wanna know how it’s done? Let’s do this!

Ingredients for making our Easy Vegan Sausage recipe made with beans, quinoa, and other real food ingredients

What is Vegan Sausage Made Of?

One of my least favorite things about vegan sausage at restaurants or grocery stores is the ingredients. They often contain gluten or processed soy, which doesn’t sit well with my digestive system. So, I was excited to make a soy-free and gluten-free version that makes the most of:

  • Quinoa
  • Pinto Beans
  • Pecans
  • Mushrooms
  • Spices
  • Herbs

Basically, we made a vegan sausage with whole food ingredients that’s easy to digest.

How to Make Vegan Sausage

Vegan sausage can be made a variety of ways, but usually in a food processor with a combination of tofu, tempeh, or beans. It can be chopped and mixed by hand, but a food processor speeds the whole process up!

Our version is quite simple — requiring 10 whole food ingredients you likely have on hand right now — and is made in the food processor.

Skillet of sautéed mushrooms for making our homemade Vegan Sausage recipe

To Prepare

  • Prepare and cool quinoa (or use leftover quinoa!)
  • Cook beans in the oven (helps the sausage texture be less mushy)
  • Cook mushrooms in coconut aminos (or tamari, which is gluten-free soy sauce)
  • Pulse the quinoa and pecans (or other nut or seed)
  • Add the beans, mushrooms, spices, and herbs
  • Add red pepper flake (optional for heat) and a date (optional for binding / flavor balance)
  • Pulse and form into patties

Food processor filled with pecans and quinoa for making simple homemade Vegan SausagesFood processor filled with ingredients for making our healthier real food-based Vegan Sausages

How to Cook Vegan Sausage

Vegan sausage can be formed into patties and baked or pan-fried (pan-frying being our favorite) or crumbled and cooked in the pan for a quicker, less fussy option.

For those who are oil-free, the patties should cook up nicely in a non-stick pan or be baked on parchment paper, although a bit of oil does go a long way in helping them brown and form a crust.

You’ll find all cooking options outlined in the recipe below!

What to Serve with Vegan Sausage

This recipe is incredibly versatile and delicious alongside simple things like cooked eggs, roasted vegetables, greens, Vegan Breakfast Potatoes, Vegan Frittatas, Vegan Scrambled Eggs, or Breakfast Salads! It would also be a delicious addition to our Vegan Breakfast Burritos and this Grilled Corn Salad with Vegan Chipotle Ranch when crumbled and pan-fried.

It would also be amazing with a fried egg or vegan scrambled egg on a breakfast sandwich! Basically, the options are endless.

Cooking homemade Vegan Sausages in a skillet

We hope you love these vegan sausages! They’re:

Quick & easy to make
Flavorful
Customizable (swap out spices, herbs & beans!)
Hearty
Satisfying
& Super delicious

These sausages would be the perfect thing to serve for brunch! Or, make ahead, freeze or refrigerate, and enjoy throughout the week alongside an egg or vegan egg.

If you like this recipe, be sure to check out our Crispy Portobello Mushroom “Bacon,” Spicy Tempeh Breakfast Sausage, Crispy Eggplant “Bacon,” and Coconut Bacon!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Veggie Sausage patties with one broken apart

Easy Vegan Sausage (Soy- & Gluten-Free!)

Easy vegan sausage made with pinto beans, quinoa, nuts, and spices! Flavorful, comforting, and perfect for breakfast, brunch, and beyond!
Author Minimalist Baker
Print
Close up shot of a plate of homemade Vegan Sausages made with quinoa and mushrooms
4.82 from 38 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 (Sausages)
Course Breakfast, Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

SAUSAGE

  • 1 cup cooked + cooled quinoa (see notes for cooking instructions)
  • 1 15-ounce can pinto beans (rinsed and dried // or sub black beans)
  • 2 heaping cups thinly sliced cremini or button mushrooms
  • 2 Tbsp coconut aminos (or sub tamari, but start with less as it's saltier)
  • 2/3 cup raw pecans (or sub other nut such as walnuts, or seed such as sunflower seeds)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 4 cloves garlic, minced
  • 1 Tbsp fresh chopped thyme, rosemary, or sage (or sub half the amount in dried)
  • 2 tsp smoked paprika
  • 1/2 tsp fennel seeds
  • 1/4 tsp ground cayenne pepper or red pepper flake (optional // omit for less heat)
  • 1 pitted medjool date (optional // for binding — offsets the spice)
  • Oil for cooking (optional)

Instructions

  • If you haven’t done so, cook quinoa and set aside to cool (see notes for instructions).
  • Preheat oven to 350 degrees F (176 C) and spread rinsed, dried beans onto a parchment-lined baking sheet. Bake beans for ~10 minutes. They should appear dry and cracked open (when cooked this way, they do not become mushy in the sausage mix). Set aside to cool.
  • In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add the sliced mushrooms and coconut aminos and cook on medium/medium-high for about 4-5 minutes, stirring frequently or until they’re browned, fragrant, and cooked down to half their original size (see photo). Set aside.
  • To a food processor, add quinoa and pecans and blitz/pulse into a loose meal (some texture is good — you don’t want a powder).
  • Next, add cooked beans, cooked mushrooms, sea salt and black pepper, garlic, fresh herbs, paprika, fennel, cayenne or pepper flake (optional), and date (optional for binding and well-balanced flavor). Pulse a few times to combine (some texture is good — you're not going for a purée). 
  • The texture should be moldable when squeezed in your hands. If too dry, add more coconut aminos. If too wet, you can stir (not blend) in some extra quinoa. NOTE: The more you pulse / blend, the wetter the texture will become. So pulse just until combined to preserve the texture.
  • Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt to taste, coconut aminos for more depth of flavor / saltiness, or paprika for smokiness.
  • Form the mixture into patties (about 8 as the recipe is written) using your hands first to form into balls and then pressing to form into discs. NOTE: At this point you can arrange the sausage between layers of parchment paper if stacking and refrigerate up to 4-5 days in advance for quick + easy cooking throughout the week. After 2 days, transfer to the freezer to keep fresh.
  • TO COOK: Heat a large skillet over medium heat. Once hot, add just enough oil to coat the surface (or use a non-stick or seasoned cast iron pan) and add only as many patties as will fit comfortably in the pan. Sprinkle the tops with a bit more salt and black or red pepper. See notes for baking instructions.*
  • Cook for 3-4 minutes or until the underside is browned (turn down heat if browning too quickly). Then gently flip with a spatula and cook on the other side for 3-4 minutes more, or until the underside is browned.
  • Serve immediately as is or alongside other breakfast favorites, like our Best Vegan Breakfast Potatoes, Southwest Tofu Scramble, or Easy Vegan Scrambled “Eggs.”
  • Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and thaw before cooking. Cook as instructed.

Video

Notes

*Prep time does not include cooking and cooling quinoa. To cook quinoa: Add 1 part rinsed, drained quinoa to a small saucepan and toast for 3 minutes over medium heat. Then add slightly less than 2 parts water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 18 minutes or until water is absorbed. Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool. (As this recipe is written, the amounts should be 1/2 cup quinoa : scant 1 cup water.)
*To bake sausages: Place patties on a parchment-lined baking sheet and bake at 350 degrees F (176 C) for 15-23 minutes (will depend on preferred doneness) or until hot and slightly crispy on the outside.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 sausages Calories: 140 Carbohydrates: 15.1 g Protein: 4.8 g Fat: 7.4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 294 mg Potassium: 279 mg Fiber: 3.6 g Sugar: 1.9 g Vitamin A: 200 IU Vitamin C: 1.7 mg Calcium: 40 mg Iron: 1.3 mg

 

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  1. Alyssa says

    Really tasty! I made the recipe exactly as written. I loved the addition of the fennel seeds, it really added to the savory depth. The patties were pretty crumbly, but I would rather crumbly thank mushy :) Thanks for another great recipe!

  2. Kay says

    Mmm we made these for dinner with potato wedges and salad! They fell apart a little when we fried them but were still delicious!

    • Support @ Minimalist Baker says

      We’re glad you enjoyed them, Kay! We’d suggest making sure the date is sticky next time, or perhaps adding another date or blending more? Hope that helps!

  3. Elizabeth says

    This was so tasty and much easier than I thought it would be. I had cooked brown rice, so I substituted that for the quinoa. It worked great!

  4. Hailey says

    Amazing recipe the flavor in these are awesome! I made this for my roommates meat loving boyfriend and he said it was the best breakfast he had had in a very long time! I keep these in my freezer to cook up quickly throughout the week!!

  5. Kyra says

    Thank you for sharing this recipe. It sounds awesome, will definitely try it. Can I roll them into sausage form and steam before frying?

    • Support @ Minimalist Baker says

      Hi Kyra, they are a bit fragile, so we aren’t sure they will hold up that way. Let us know if you try it!

  6. Jennifer Sheley says

    So easy and delicious! I didn’t have fennel seeds, but honestly I didn’t miss them. I had canned mushrooms and canned pinto beans on hand and I think it worked out great. I also added Italian seasoning to give it a different flavor since I was doing a “sausage” and peppers dish. I found that it was a bit mushy to form into any kind of party or link, so I just crumbled it and I liked the crumbles better anyway. My boyfriend even really liked it and he’s a meat eater!

  7. Carrie Kennedy says

    We made this exactly as described minus the date and fried it in a cast iron skillet as a crumble. It was sooooo delicious. We actually made burritos and even though it has an Italian flare, it complimented the vegan cheese, black beans, spanish kraut (Blue Bus
    Cortido), roasted corn, Spanish Right Rice, salsa, cilantro and Cholula beautifully. The whole family loved it. Definitely a keeper. Cant wait to make a quinoa bowl with hummus, greens and roasted veggies. Thank you MB!

  8. Katie says

    I ended up just stir frying the mixture instead of forming patties and put it over massaged kale like I saw in your IG story and it was so delicious!! Love the spices and the texture. Will definitely make again when I have leftover quinoa!

  9. Kelsey says

    Sooooo good! I made these sausages with a few mods: walnuts instead of pecans, 1 tsp maple syrup instead of a date and subbed black beans for pinto beans, because that is what I had in my pantry. They fry up really nicely, but stay moist on the inside. The complexity of flavors is great: salty, tangy, umami, slightly sweet and smokey.

    I will defintely make again!

  10. Anna James says

    I made this and we had it as burgers with avocado, caramelized onions, and homemade romesco sauce. I used brown kidney beans since I had that it hand and walnuts. It’s delicious. My toddler loved it too. Thank you for the wonderful recipes. 🙏🏻

  11. Guadalupe says

    I just made this recipe tonight and I’m a fan! I used a blender to help me since I don’t have a food processor but I really like the texture and flavor! Some broke apart while pan-frying them (trying chilling them for a little beforehand but I don’t know if that did anything), but not too bad. Maybe because I didn’t add the date?
    Love your recipes!

    • Support @ Minimalist Baker says

      Hi Guadalupe, Thanks so much for sharing! The date does help with binding so we’d suggest adding it next time to see if that helps!

  12. Trinity says

    I am recently out of mushrooms & tempeh but really want to try and make this sausage! Is there an easy way to substitute or omit the mushrooms? Or should I wait until my next run to the grocery? Appreciate and love your recipes!

  13. Emily says

    This recipe was amazing! It was my first time making this “sausage” recipe, and the end result is delicious. I have a very small food processor, so I halved the recipe. The sausage is so flavorful and the texture is much better than most other vegan alternatives. I kept the recipe as crumbles instead of forming into patties, and add it to different dishes — it makes the dish so much better!

  14. Alex says

    I am a longtime follower of your blog and am SO excited to try this recipe! I have everything other than fennel. Do you think they would still work? Or is there a good substitute for fennel? Thank you :)

    • Support @ Minimalist Baker says

      We recommend the fennel because it gives it that sausage-y taste. We aren’t sure of a substitute, but it should be okay to omit, if needed.

  15. Shea says

    I just made these and they turned out GREAT! This recipe will definitely be a new staple for me.

    I made a few substitutions based on what I had on hand: brown rice instead of quinoa, walnuts instead of pecans, maple syrup instead of dates, and all dried herbs/spices. I can’t wait to try this as a crumbled topping on pizza!

    Thanks for a great and easy recipe!

  16. Kata says

    Oh wow, they really taste like sausages :)
    My food processor is not the best so they were falling apart while I was frying them but they turned out great in the oven.
    Thank you for the recipe

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Kata! To help them stick together more next time, you could try adding more date, if desired. Enjoy!

  17. Sarah says

    I used black beans instead of pinto and a couple teaspoons of maple syrup instead of a date and these turned out delicious!! Love how easy they are to modify.

  18. Lindsay says

    Hi Dana! I have been looking for a homemade vegan sausage recipe since all of the frozen/store bought ones always have soo many ingredients I can’t even pronounce. :) it looks great! Do you have any idea of what could be a good sub for mushroom?

    • Support @ Minimalist Baker says

      Hi Lindsay, maybe sweet potato or slightly increasing the other ingredients (quinoa, pecans) to compensate! Let us know if you try it!

  19. Sasha says

    Amazing!
    Used things I had on hand, red kidney beans and brown rice substitutes.

    I cooked my mushrooms with onion and garlic for added flavor then pulled in the processor so that all of my flavors would mesh. Delicious. Thanks

    • Dana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Sasha! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Support @ Minimalist Baker says

      Hi Char, that might work! We haven’t tried it though. If cooking the beans from scratch, they may need slightly less time in the oven, but otherwise, the recipe should be quite similar.

  20. Barbara says

    Yummy! Just made these, cooking them in the oven. Added the chili flakes. I agree with V that the fennel makes them taste sausage- y. .. Should add that I used extra water because I made them in a blender, but they held together well after I coated the outside with almond flour. Thanks for the great recipe!

  21. V says

    Made these and they were delicious! I wanted to use up some left over mashed purple sweet potato so I added 1/4 cup. That made the texture more like a veggie burger but still really good! The fennel is crucial for that sausage-y flavor. Another great recipe, MB!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Natalie says

    This might be a silly question but when yo say to bake the dried beans, are the beans canned beans that you washed and just dried with a towel or did you dry them Overnight? I usually cook my own beans. What would I do in that situation?

  23. Heather says

    Delish! I added the cayenne and date and it was amazing. I actually rolled them into “sausage links” and served with mashed potatoes. Leftovers are in my freezer!

  24. Lisa says

    Really excited to make this! I was wondering what your thoughts would be on substituting a few chipotle peppers in place of the mushrooms? Any ideas on what I might sub for the mushrooms? Thank you in advance. So grateful for your recipes ?
    Lisa

  25. anara gillock says

    I’m a big fan of your blog and I have been looking for a non meat options for sausages. I wanted to know if I could bake these in a traditional sausage shape instead of a patties. Would it effect the baking too much?

    • Support @ Minimalist Baker says

      We think that might work! They are a little more tender though so we aren’t sure how they will hold together. Let us know how it goes!

  26. Rachel says

    I am hoping to use this as a center for a veganized Wellington and am wondering what your advice would be in terms of how to ensure this would be cooked all the way through? Do you think I could get away with shaping it into a log and baking at a low temp prior to covering in the puff pastry? Or is there another method you might be able to recommend…? Thanks!!

    • Dana @ Minimalist Baker says

      Hmm, not that I can think of! It definitely benefits from pan frying or baking (without being stuffed inside something), as air helps it cook through. Maybe sauté it before stuffing!

  27. Erica says

    I used this recipe as the meat to our Thanksgiving meal. With mushroom gravy (vegan) over quinoa and mashed potatoes. It went well with the greens and black eye peas. I used Old Bay and extra paprika and red onion in our sausage. Delish!

  28. Stephanie says

    It’s Thanksgiving morning, so I decided to give them a try. With a few adjustments based on what I had and what we like. Awesome!! I mixed walnuts and pecans, only 1 teaspoon of garlic, and I did oyster mushrooms. I love the flavor profile.

  29. angie says

    First time I tried a vegan “meat”. Thanks for this great receipt. My kids loved it which was the challenging part ! thank you so much !

  30. Malika says

    Hi there! These look absolutely amazing. I have a nut allergy – any thoughts on what I can substitute the walnuts for? Or if I omit the walnuts, will the consistency still work? Thanks!

  31. Pat says

    This is an outstanding recipe! I love the combination of the cooked beans, mushrooms and nuts – genius. I pretty much followed the recipe as written, adding only a bit of vegan breakfast sausage seasoning. I cooked the patties in a nonstick skillet with a light spray of oil but I’m certain they’d have done fine without the oil. They were spot on. Didn’t crumble or fall apart.i love that I now have a healthy alternative to processed vegan sausage products. Thank you!

  32. Daryl says

    Just made this recipe and the flavor and texture are perfect! Although I added the date to help with binding, however, mine pretty much fell apart as soon as I added them to the pan. I would then reform them into rounds, and they would mostly fall apart again as I flipped them. And then when I removed them they fell apart a little less but still didn’t constitute entire patties. I did that a few times and then got frustrated and cooked the rest up like ground sausage. Although this isn’t what I was going for, I do look forward to the various dishes that I’ll be able to incorporate the vegan sausage into. First up, the left over roasted butternut squash and mushroom pasta I have staring at me from the refrigerator. I did use black beans instead of pinto, but other than that I followed the recipe to a T. If anyone has any suggestions on getting them to form more of a stable patty, I’m all ears, because I will definitely be making this again.

    • Support @ Minimalist Baker says

      Hi Daryl, We’re so glad you enjoyed the flavor! They can be a bit tender, but that is usually remedied by blending a bit more so it’s less crumbly. We recommend a powerful food processor. Also, next time you could try baking them in the oven (20-30 minutes at 375 F) vs on the stovetop. Hope that helps!

  33. Lindsay Tramble says

    The flavour of these sausages was so yummy and unique, sort of a bready texture with a nice kick from lots of spices. I had some problems with mine crumbling (I used a blender instead of a food processor) so I’m going to try popping them in the oven next time for extra firmness! I also substituted navy beans because I didn’t have pinto, and loved the taste! Thanks for the awesome recipe :)

  34. Matt says

    This was delicious. I substituted cannellini beans for the pinto and added extra fennel seed, fresh sage, and thyme. I put them on English muffins with some spicy vegan mayo, avocado, and red onion. My wife and I ate 5 sandwiches between the two of us. We’ve been vegans for quite some time and haven’t had anything close to breakfast sausage, so this was a taste of nostalgia!

    While it was a lot of work, I wouldn’t hesitate to do it again. We’ve got 14 patties left over in the freezer after doubling the recipe. Thanks for sharing this!

  35. Abby says

    I made these for my meal prep this week, so I doubled the recipe. They are very, very crumbly! After reading the comments and saw others had issues with them crumbling, I used 3 dates, but was pretty disappointed when they were still very crumbly. I cooked on the stove without oil, and most of them fell apart as I was cooking them. However, the flavor is pretty good.

    • Dana @ Minimalist Baker says

      Hi Abby, thanks for sharing your experience. Crumbly texture could be because of the tool used to blend them? We recommend a powerful food processor. What was the texture like before forming into patties? Also, next time you could try baking them in the oven (20-30 minutes at 375 F) vs on the stovetop as to can be difficult to handle them carefully with a spatula.

  36. Chessie says

    Hey, very tasty! I made this after trying a couple of other promising vegan/GF sausage recipes. This is definitely the best. I was skeptical about the date, but that’s a wonderful touch. I stuck pretty close to your recipe except that I didn’t have quite enough pecans, so I made up the balance with sunflower seeds. I also threw in some celery seed in addition to the other spices. This is a keeper.

    I see that a few other people doubled the recipe, and that’s what I will do the next time so that I can freeze a bunch of these and have a lot of happy breakfasts. (I stuck five of them in the freezer this time around, so that’s a start.)

  37. Alicia says

    So delicious and such an authentic flavor that reminded me of home! Used an ice cream scoop to make smaller portions (got about 10-12 out of the batch, perfect for small biscuit sandwiches). We took the leftover mushrooms and turned them into gravy. Time for a post brunch nap.

    Highly recommend–so fast and easy. Don’t skip the date!

  38. Christine says

    Made this recipe with my 13-year-old granddaughter. She chose thyme for herb. When she found out that the recipe called for mushrooms, she thought that was awful because she “hates” mushrooms. I told her this wasn’t going to be a problem, because everything gets chopped up. She said that didn’t matter, because she “hates” even the flavor of mushrooms. I went ahead and made it anyway. We decided to shape these as 12 meatballs instead of 8 patties. When my granddaughter tasted the results, she loved, loved them – couldn’t believe that the loved something with mushrooms. I will definitely be making this again. Looking forward to trying it with different herbs.

  39. Da says

    Another terrific recipe! I couldn’t find my quinoa (?!?!), so I used rolled oats (cooked halfway then rinsed lightly) and a scoop of plain pea protein instead to bind. It worked beautifully, though it was a bit soft. I had expected that with my subs, but didn’t fret it. It firmed up nicely with cooking. The flavor and texture is fantastic, really satisfying and a great carb/protein balance for this runner.

    I have the remainder in the fridge, so I’m certain it’s better set now. Definitely, this recipe will get some more play – after I replenish my quinoa! Thank you for this great recipe!

  40. Melanie says

    My family loved these patties! They have a proper and balanced sausage flavor!
    I used the first choice for all ingredients listed above but skipped the date, went with half the cayenne listed, and used dried herbs instead of fresh. So, I followed the directions thinking that cooking on a skillet would make the patties crisp up (like falafel) but they actually stayed medium-soft. I’ll probably reheat the remaining ones (I doubled the recipe) in the oven so they can crisp up on the outside a bit more.
    I will say that your idea to use these as a crumbled sausage sounds marvelous. Some pieces that separated from my patties in the skillet crisped up sooo deliciously. My sister said to try the crumbles in lasagna.
    I’m intrigued to say the least. Dana, can you share a recipe idea for sausage crumbles?
    Thanks so much for this soy-free and gluten-free vegan sausage!

    • Dana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Melanie!! So glad you enjoyed it. And YES, add it to lasagna for sure! So smart! Just use this recipe but don’t form into patties!

  41. Rebekah says

    Yum, this sounds like the most nutritious sausage substitute I’ve heard of. On a separate note, I have tons of bulk cornmeal to use up and I don’t know what to make other than cornbread! When you are writing your next batch of recipes, keep me in mind?

  42. Jana says

    Really terrific! I baked half and skillet fried half. Skillet cooked were crispier but oven cooked were easier.

  43. Audrey Alexander says

    So great to have a vegan sausage recipe without vital wheat gluten! I had most of the ingredients already but I did buy fennel seed just for this recipe. Its not usually a flavor I like. Its delicious! And all but one kid likes it too. Easy to make but it took me a bit longer with nothing prepared and divided attention .

    • Dana @ Minimalist Baker says

      Yay! Thanks for sharing, Jana! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  44. Alex says

    I made these for dinner last night. They were too spicy, and not particularly flavorful. Also, like in the pictures here, they burned easily and fell apart at the slightest touch. Next time I make them I’ll adjust the seasoning and add a binding agent.

    • Dana @ Minimalist Baker says

      Thanks for sharing, Alex. We will revisit the seasonings to see if we can improve the flavor. They can be a bit tender, but that is usually remedied by blending a bit more so it’s less crumbly. But yes, a binder may also help! Did you add the date?

      As for flavor, you can always add more salt or coconut aminos to taste and scale back on spice. Appreciate the feedback – it’s always helpful!

  45. Plant Peloton says

    This recipe delivers big on its promises. The flavour is wonderful – like a really good sausage but without the meat. Some members of my family eat no meat and othes do – this satisfied all of them. The portions are generous. I doubled up the recipe because I wanted it to be the main part of dinner and for four people one batch would have been enough with the addition of some veg to fill the plate. I opted for baking instead of frying and that worked very well. I also did not have pecan nuts and used about thirds sunflower seeds, pumpkin seeds and walnuts – it worked well. Can not wait to have leftovers for lunch!

  46. Eliza says

    Absolutely delicious – the taste was really spot on, texture-wise was good but could use something to bind a bit better maybe? like tofu, flax egg, something like that….. my house smelt like meat afterwards!! the seasoning was spot on :)

    • Dana @ Minimalist Baker says

      Wonderful – thanks for sharing! As for binding, did you add the date? That helps quite a bit. Otherwise, you could try adding an egg or flax egg as needed!

  47. Lucy Moore says

    Greetings from New Zealand! I followed this recipe exactly as stated (except used walnuts rather than pecans) and they were absolutely delicious. Easy to throw together and I had mine with a roasted red pepper and rocket salad…but they’d go with anything – endless options for breakfast, brunch or dinner. I don’t know how you do it, but your recipes are incredible. I am vegan and this is my go-to website. Amazing!

  48. Mims says

    I needed to use up already cooked pinto beans and quinoa so this recipe came at the perfect time. I made using garlic powder, 1 tsp instead of fresh. I also added some onion flakes. I saved back some of the cooked mushrooms to add back after blitzing to give some texture.
    It really did taste delicious, but my meat eating husband always takes offense when I call the vegan substitutes by their meat doppelganger name. But he ate two patties!

  49. Blair Lamb says

    Thank you for this recipe! Another gem from your team. I used up some leftover chickpeas instead of pinto beans, used a mixture of mostly quinoa and some leftover sweet potato and used a hodgepodge of pecans/hemp seeds/sunflower seeds with the mushrooms and your spice ratio and was so pleased with the result. Easy to form patties that crisped up in the oven. Lunch for the week. Thanks again.

  50. Deborah says

    Hello, I am so excited about this recipe! It is chilling in the frig, just waiting for the crew to wake up for breakfast. Tastes pretty good raw too. I had a question about the carb count on the nutrition list… 140?
    Perhaps 14, sweet hubby is a type 2 diabetic so we watch the carbs very close. Please let me know the correct carb count. Thank you so much, Deborah

  51. Vivian says

    I recently was diagnosed with celiac and have really been struggling finding breakfast options that are fully vegan and gluten free. I saw these and made them immediately because I was so excited. I already almost exclusively make recipes from this website and the cookbooks and am constantly surprised at how well every one turns out. I love that so much work goes into making the recipes perfect and this one is AMAZING and so delicious as usual. These are definitely staying in my meal prep rotation!

    • Chessie says

      Vivian, I have celiac too, and finding vegan/GF sausages pre-made is not easy. This recipe is a boon for us. There’s only so much oatmeal a person can eat (I eat certified GF oats and don’t have a problem with them). I’ve found some good porridge recipes by googling quinoa + breakfast, millet + breakfast, rice + breakfast, etc. Coconut Collaborative’s yogurt is amazing if you don’t mind that it’s relatively high in fat. There are options out there!

    • Dana @ Minimalist Baker says

      I’d say your best bet would be slightly increasing the other ingredients (quinoa, pecans) to compensate!

  52. Barbara Storey says

    Can you suggest an alternative ingredient for the mushrooms? Or would it be okay to just leave them out and add a bit more quinoa? I don’t do mushrooms – never have. But I’l like to try this recipe!

    • Dana @ Minimalist Baker says

      Yes! That should be fine. As I suggested to another reader, I’d suggest slightly increasing the other ingredients to compensate for the lack of mushrooms!

    • Dana @ Minimalist Baker says

      That should work! They won’t hold their shape quite as well if they’re made too thin, so be sure to roll them into thicker logs!

  53. Sarah says

    2 questions
    Is it really 140 grams of carbs per sausage? That seems like an awful lot.
    What other grain could you sub in for quinoa. I have bad reactions to quinoa (even if I rinse it).
    This looks amazing. I love breakfast sausage and can’t wait to make this!

  54. Dee says

    This sounds delicious, but my family doesn’t like mushrooms. Any ideas for a substitution? I love your recipes! I have never had one not be amazing! : )

    • Dana @ Minimalist Baker says

      Thanks, Dee! We’d recommend slightly increasing the other ingredients, like pecans and quinoa!