These little links have a firm texture and crispy outside. Just the way a good sausage should be. The addition of the vital wheat gluten adds such a great chewy texture to the links. Enjoy these little links with pretty much anything. They have a light beany flavor and pair really well with a tofu scramble and some fresh fruit.

Classic Breakfast Links [Vegan]

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  • 1 15-ounce can pinto beans (about 1 cup), drained and rinsed
  • 1/4 cup vital wheat gluten
  • 2 tablespoons chickpea flour (see notes)
  • 1/4 cup mushrooms, finely diced
  • 1 teaspoon onion powder
  • 1/2 teaspoon fennel
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon sage
  • 1/2 tablespoon tomato paste
  • 1 teaspoon maple syrup
  • 1 tablespoon water
  • Salt and pepper, to taste


  1. In a large mixing bowl pour in pinto beans and smash with a fork until you get a nice paste happening.
  2. Add in the rest of the ingredients and mix to combine. I started out using a large wooden spoon but ended up finding it easier to just use my hands) The texture should end up being slightly firm and spongy.
  3. Heat a large skillet over medium heat. Add in 1 tablespoon olive oil or spray with a non stick cooking spray.
  4. While pan in heating up, shape your links. I spooned out gold balls sized bits of the mixture and rolled out roughly 12 medium-sized links.
  5. Place links in skillet and heat on medium high heat, turning them every few minutes. You want to make sure all sides have a nice crisp to them.
  6. Once finished serve and enjoy!


The mixture makes about 12 links but this will depend on how big you make them. Alternatively you could make some patties too. This would be awesome in a breakfast sandwich or if you just don’t feel like rolling out some little links. If you don't have chickpea flour you can sub oat flour or whole wheat.

Nutritional Information

Per Link: Calories: 50 | Carbs: 8 g | Fat: 0 g | Protein: 5 g | Sodium: 4 mg | Sugar: 1 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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