Dec 13, 2016

Oil-free Vegan Breakfast Sausage Patties (made with Soy Curls!)


vegan breakfast sausage

Hold onto your tastebuds because these babies are the real deal when it comes to sausagy flavor AND texture. Yep. Soy Curls once again steal front and center stage. Do try them! They’re amazing. Easily available on Amazon or via my kitchen store here.

I don’t know about you, but I was raised on the Standard American Diet (SAD), laden with cholesterol-rich animal products. It’s been five years since I began my plant-based journey, so that’s… 55 years of eating SAD food! And, yes, I admit it. Sometimes I miss (just a little bit) the flavor and texture of those old habits enemies favorites. So sometimes I try to recreate my old favorites using healthy ingredients. Like this one. Ta-da!

I made these for my dear friends who are part of our vegan supper club… for brunch. They were a big hit and now I happily share the recipe with you. Yay! This yields 20 patties; yes for a crowd. Feel free to cut it in half. These patties would make a perfect addition to any vegan brunch table, holiday or not. Don’t let the long list of ingredients scare you. It’s mostly spices. Yeah, it’s all about the spices. Enjoy!

Healthy trails,






before baking

before baking




Vegan Breakfast Sausage Patties

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 20 patties

A traditional yummy breakfast treat. Vegan and oil-free!


  • 8 oz. Butler Soy Curls (1 bag), soaked for about one hour, drained and rinsed
  • one 15 oz. can adzuki beans, or any small red beans--1½ cups (I used Eden brand)
  • 1 cup raw walnuts
  • ½ cup raw pine nuts
  • ¼ cup ground flax seeds + 6 TBS water
  • ¼ cup + 2 TBS tapioca flour
  • 2 TBS tamari or other lower sodium soy sauce
  • 2 TBS pure maple syrup
  • 2 tsp dried thyme
  • 2 tsp ground fennel seeds
  • 2 tsp smoked paprika
  • 1 tsp natural maple flavoring
  • 1 tsp onion powder
  • 1 tsp Spike salt-free seasoning
  • ½ tsp chili flakes
  • ½ tsp ground black pepper


  1. Combine the flax meal with the water and set aside.
  2. Preheat oven to 350° F.
  3. Line a baking sheet with parchment paper or a silicone sheet.
  4. After you've soaked, rinsed and drained the soy curls, squeeze as much water from them as possible and place them in a food processor. Pulse until they are broken up into small pieces.
  5. Add the walnuts and pine nuts and pulse again until the nuts are pretty finely broken but not mushy.
  6. Add all remaining ingredients, including the flax mixture, and pulse until well combined, scraping down the sides as needed.
  7. Shape into patties about 3" wide and ½" high. Each will be ¼ cup in volume. (I used an ice cream scooper to ensure they were all the same size.)
  8. Bake for 30 minutes, flipping at 15 minutes.
  9. Serve and watch the smiles!
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14 responses to “Oil-free Vegan Breakfast Sausage Patties (made with Soy Curls!)”

  1. Elissa says:

    So, if I don’t want to use nuts, do you think the texture would be all right with an extra can of beans?

    • helynskitchen says:

      Hi Elissa, I’m sorry but I have no idea if that would work. The nuts add a specific texture to the patties. I haven’t tried making them without.

  2. Tammie says:

    I can’t wait to try these! My husband is always wanting me to make sausage muffins for on the go breakfast form him. But I have a question…Which Spike salt free seasoning did you use? There are dozens of them.

  3. Elisabeth says:

    Is that a tofu scramble with them in the picture?

  4. Paula says:

    Hi Helyn! How long do you soak the soy Curls for? Really excited to try this receipe!

  5. Paula says:

    Thank you! Happy New Year!

  6. Toffany says:

    Is there a different flour that would work? Say maybe a coconut flour or almond flour?

    • helynskitchen says:

      The tapioca flour is simply for more binding. Instead you could use some extra flax meal or ground chia seeds. Or psyllium husk if you have any of that on hand. Enjoy!

  7. Kim says:


    Can you freeze these?

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