The base of these sausages are black-eyed peas and mushrooms, but the spice mix is a mix of sweet and spicy. If you like the taste of maple in your sausage, you can add maple syrup but you will probably need to add more flour to compensate for the extra moisture. Use a cast iron pan to make sure the patties got a nice crispy exterior.

Breakfast Sausage Patties [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


For the Spice Mix:

  • 1 teaspoon garlic powder
  • 1 teaspoon fennel, crushed
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried sage
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 tablespoon sugar
  • 1/2 teaspoon nutmeg

For the Sausage:

  • 2 teaspoons extra-virgin olive oil
  • 1 cup mushrooms, chopped
  • 1/4 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1 15-ounce can of black-eyed peas, drained and rinsed
  • 1 tablespoon tomato paste
  • 1/4 cup nutritional yeast
  • 1/2 cup brown rice flour
  • 1 tablespoon of gluten-free, vegan Worcestershire Sauce
  • A few drops of liquid smoke (optional)
  • 2 tablespoons maple syrup (optional)
  • 1 tablespoon canola oil


  1. Prepare spice mix in advance. Set aside.
  2. Heat a skillet with 2 teaspoons of olive oil. Sauté the onions, mushrooms, and garlic until softened. Set aside and let cool.
  3. In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well..
  4. Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too. If you are using the maple syrup, add it now. If you do use it, you may need to add more flour to compensate for the extra moisture.
  5. Refrigerate the sausage mixture for at least 30 minutes. After that time, remove from the fridge. Divide the mixture into 4 parts. Shape each part into a patty.
  6. Heat 1 tablespoon of canola oil in a cast iron skillet. Cook the sausage until browned, about 4 minutes per side. Serve while hot.

Nutritional Information

Total Calories: 1041 | Total Carbs: 167 g | Total Fat: 27 g | Total Protein: 43 g | Total Sodium: 5094 g | Total Sugar: 52 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...