These gluten-free vegan sausage patties use whole food ingredients like black beans, quinoa, and potato. It uses oat flour and ground flax seed to bind it all together. It’s easy to make and I have a breakfast sausage spice blend for you to customize too!
This hearty recipe for a Gluten Free Vegan Sausage Patties is sponsored by the Idaho Potato Commission. I believe you can never have too many recipes for vegan breakfast sausage or potatoes.
All sausage – vegan or not – gets its amazing flavor from the particular spice blend that’s used. From chorizo, to Italian, and back to breakfast patty sausage, spices make the dish.
In this recipe you can make my homemade sausage spice and adjust it to suit you, use your family’s favorite blend, or buy one that’s premade. It’s all up to you!
What Is Vegan Sausage Made Out Of?
There are tons of things vegan sausage can be made of and I’ve used just about all of them in past recipes. Usually, the go to is seitan or wheat gluten. Unfortunately, I can’t have gluten anymore due to my doctor’s orders, so that’s out for me now.
Some store-bought brands, Like Beyond Meat, use pea protein to make a gluten-free and soy-free vegan sausage.
I’ve used steel-cut oats in my Steel-cut oat sausage crumbles, mixtures of grains, nuts, seitan, and more. The most important part of a vegan sausage is the spices.
This sausage mixture is made of black beans, quinoa, and of course the magical potato. It adds body to the sausage and even helps it hold together.
Many store-bought vegan sausages are high in salt and fat. Some vegetarian sausages even have eggs and dairy, so be sure to read labels carefully.
There’s no fat or oil in my recipe and you can even use a salt substitute in place of salt. I’d have to say this gluten free vegan sausage is about as healthy as it gets!
How Do I Store Homemade Vegan Sausage?
I suggest that you store what you use in a week or less in the fridge. Freeze the rest. Then just take out what you need for one meal and pan fry it until it’s thoroughly warm.
- 1 ½ cups cooked black beans, , drained well
- 1 cup cooked quinoa, ,I used black quinoa but any color will work
- 1 cup mashed cooked potatoes, , drained well
- 1/4 cup oat flour , (can substitute brown rice flour)
- 2 to 3 tablespoons Breakfast Sausage Spice Blend, (homemade recipe below or store-bought)
- 2 tablespoons ground flax seeds
Make the Sausage Mixture:
- First off, make sure that you really drain the excess liquid from the beans and potatoes. If there’s too much moisture you may need more oat flour and/or flaxseed to tighten the mixture up.
- Add the black beans, quinoa, and cooked potatoes to a large mixing bowl and smash with a potato masher until almost smooth.
- Mix in the flour, spice blend, and ground flax seeds until well combined. The mixture should be the texture of playdough.
- Measure out 2 tablespoon piles on a cutting board, then form into circles that are ½ inch thick.
Oven Version (Recommended)
- Preheat your oven to 375 degrees. Prepare 1 large or 2 small sheet pans with parchment or spray with oil.
- Bake for 10 minutes, take the sheet pan out to check on how fast they are cooking. You can leave as is or flip and bake for 10 more minutes. If they are still a little soft, bake a few minutes more.
- Heat up a nonstick pan over medium heat, once hot add in the sausage patties.
- Depending on the size of your pan you may only cook 4. Just make sure there’s enough space in between the patties to easily flip them with a spatula.
- Flip once the bottom browns and cook until both sides are browned. Repeat until you cook all the patties.
Freeze some for later
- If you want to freeze some you can undercook them a bit, because you will finish cooking them before you serve next time. Then package in a resealable container or bag and freeze.
- Just grab the patties from the freezer and pan fry next time!
Nutrition InformationYield 20 Serving Size 1 patty
Amount Per Serving Calories 44Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gSodium 2mgCarbohydrates 8gFiber 2gSugar 1gProtein 2g