These breakfast links are a delicious, high protein addition to any breakfast table. They have a firm texture and a crispy outside. You can serve them alongside a zesty, Southwestern-style tofu scramble, mash them into a potato hash, or use them as the protein in your favorite breakfast burrito recipe.

Classic Breakfast Sausage Links [Vegan]


4 links

Cooking Time




  • 1 15-ounce can pinto beans
  • 1/4 cup vital wheat gluten
  • 2 tablespoons chickpea flour
  • 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.
  2. Add in the rest of the ingredients and mix to combine. You can use a wooden spoon to do this, or your 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 is heating up, shape your 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. Serve hot.