The house was quiet for once. Our grandkids had gone off on a weekend trip with their cousins, and the sudden stillness was both strange and comforting. My husband and I took it as a chance to slow down. No cartoons blaring, no Lego bricks underfoot, no interruptions. Just a quiet, sunny morning to ourselves. We made coffee, let the sunlight pour in through the windows, and decided to make something hearty but light for breakfast. That’s when I remembered a video I had saved of Maple And Lentil Vegan Sausage Patties.
We’re not vegan, but we’ve both been trying to eat cleaner and more plant-based lately, especially for our morning meals. I liked the idea of a sausage patty without the heaviness of meat—something savory, a little sweet, and full of whole ingredients. These patties hit the spot. They smelled incredible while cooking—like autumn air mixed with maple breakfast bliss.
By the time we sat down to eat, we were already planning to make them again for our next family brunch. The texture, the warm spices, the slight crunch of oats—it all came together in a way that made the morning feel even more special.
Short Description
These Maple & Lentil Vegan Sausage Patties are a sweet and savory plant-based breakfast treat, made with whole foods like lentils, apples, oats, and chickpea flour. Perfect for a cozy morning or a hearty brunch.
Key Ingredients
- 1 cup cooked lentils (200 g)
- 1 medium apple, grated (approx. 1 cup, 150 g)
- 1/2 cup rolled oats (45 g)
- 1/4 cup chickpea flour (30 g)
- 1 small onion, finely diced (70 g)
- 2 cloves garlic, minced
- 2 tbsp maple syrup (30 ml)
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil (15 ml)
Tools Needed
- Food processor
- Grater
- Mixing bowl
- Skillet or non-stick frying pan
- Spatula
Cooking Instructions
Step 1: Blend the Base
In a food processor, pulse together the cooked lentils, grated apple, and rolled oats until the mixture is slightly chunky. Don’t over-blend—you want some texture left.
Step 2: Mix in the Flavor
Transfer the mixture to a mixing bowl. Add chickpea flour, finely diced onion, minced garlic, maple syrup, dried sage, thyme, smoked paprika, salt, and pepper. Mix thoroughly until everything is well incorporated. If it feels too wet, let it rest for 5 minutes to allow the oats and flour to absorb moisture.
Step 3: Shape the Patties
Form the mixture into small, firm patties, about 2.5 inches in diameter. You should get about 6–8 patties, depending on size.
Step 4: Cook the Patties
Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the patties. Cook for 4–5 minutes on each side until golden brown and crispy on the edges. Flip gently to avoid breaking.
Step 5: Serve and Enjoy
Serve warm with toast, avocado slices, or a simple breakfast salad. These also go well with a drizzle of hot sauce or extra maple syrup for contrast.
Why You’ll Love This Recipe
– Packed with plant-based protein and fiber
– Quick and easy to make in under 30 minutes
– Naturally sweetened with apple and maple syrup
– Comforting yet light, great for breakfast or brunch
– Perfect for meal prep or freezing ahead
Mistakes to Avoid & Solutions
Over-blending the base: This makes the mixture too mushy. Pulse just until combined.
Skipping the resting time: The oats and chickpea flour need time to absorb liquid. If it’s too wet, patties may fall apart.
Using raw lentils: Make sure your lentils are fully cooked and drained before blending.
Overcrowding the pan: Leave space between patties for even browning.
Flipping too early: Let them develop a crust before flipping to avoid sticking.
Serving and Pairing Suggestions
– Serve alongside toasted sourdough or English muffins
– Pair with roasted tomatoes or sautéed spinach
– Add a dollop of dairy-free yogurt or hummus on the side
– Great addition to a breakfast platter with fruit and granola
– Serve buffet-style with other brunch favorites
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days
Freeze cooked patties with parchment between layers, up to 1 month
Reheat in a skillet over low heat or in a toaster oven until warmed through
Avoid microwaving to maintain crisp texture
FAQs
1. Can I use canned lentils?
Yes! Just make sure to rinse and drain them well to remove excess salt and moisture.
2. What can I use instead of chickpea flour?
You can substitute all-purpose flour or oat flour, but the texture will be slightly softer.
3. Can I bake these instead of frying?
Yes. Bake at 375°F (190°C) for 20 minutes, flipping halfway through.
4. Are these gluten-free?
Yes, as long as your oats are certified gluten-free.
5. Can I add other vegetables?
Absolutely. Try shredded zucchini or carrot—just be sure to squeeze out excess moisture first.
Tips & Tricks
– For crispier patties, chill the mixture before shaping
– Add a pinch of red pepper flakes for a spicy kick
– Use a cookie scoop for evenly sized patties
– Double the batch and freeze extras for easy breakfasts
– Grate the apple with skin on for added fiber and texture
Recipe Variations
Spicy Lentil Patties: Add 1/4 tsp cayenne pepper and replace maple syrup with 1 tbsp hot sauce. Omit apple.
Herbed Mushroom Patties: Swap grated apple for 1/2 cup finely chopped mushrooms sautéed with the onion. Add 1 tbsp fresh parsley.
Sweet Potato Patties: Replace the apple with 1/2 cup mashed sweet potato and add a dash of cinnamon.
Italian-Style Patties: Swap sage and thyme for oregano and basil. Add 1 tbsp tomato paste.
Final Thoughts
Maple & Lentil Vegan Sausage Patties turned a quiet weekend into something cozy and memorable. There’s a simple joy in creating a dish from scratch, especially one that nourishes and surprises you with every bite. The balance of flavors, the comforting texture, and the versatility of the patties made them a new favorite in our kitchen. We enjoyed them
fresh off the pan with steaming mugs of tea and a playlist of old songs humming in the background. If you’re looking for a breakfast recipe that feels grounded and wholesome without sacrificing taste, give these a go. They might just become part of your routine, too. And next time the grandkids are back, I have a feeling they’ll be asking for these over pancakes.
Maple And Lentil Vegan Sausage Patties
Print ThisIngredients
- 1 cup cooked lentils (200 g)
- 1 medium apple, grated (approx. 1 cup, 150 g)
- 1/2 cup rolled oats (45 g)
- 1/4 cup chickpea flour (30 g)
- 1 small onion, finely diced (70 g)
- 2 cloves garlic, minced
- 2 tbsp maple syrup (30 ml)
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil (15 ml)
Instructions
Step 1: Blend the Base
In a food processor, pulse together the cooked lentils, grated apple, and rolled oats until the mixture is slightly chunky. Don’t over-blend—you want some texture left.
Step 2: Mix in the Flavor
Transfer the mixture to a mixing bowl. Add chickpea flour, finely diced onion, minced garlic, maple syrup, dried sage, thyme, smoked paprika, salt, and pepper. Mix thoroughly until everything is well incorporated. If it feels too wet, let it rest for 5 minutes to allow the oats and flour to absorb moisture.
Step 3: Shape the Patties
Form the mixture into small, firm patties, about 2.5 inches in diameter. You should get about 6–8 patties, depending on size.
Step 4: Cook the Patties
Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the patties. Cook for 4–5 minutes on each side until golden brown and crispy on the edges. Flip gently to avoid breaking.
Step 5: Serve and Enjoy
Serve warm with toast, avocado slices, or a simple breakfast salad. These also go well with a drizzle of hot sauce or extra maple syrup for contrast.
