Easy Vegetarian Sausage Recipe

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So, you’re vegetarian? Congratulations. The truth is, we should all eat less animal-based foods. Of course, everything comes at a cost. 

The vegan and vegetarian diets mean that you’ll have to skip on some of the tastiest foods on the planet, not that I don’t like hummus, but what’s more delicious than sausages? If there’s something more satisfying, I don’t know what it is.

Today we’re making vegetarian sausages, and I won’t lie, they don’t come out exactly like the sausages you remember, but these are hearty, flavorful, fatty and super satisfying. 

For a homemade, plant-based sausage, that’s quite a feat!

Easy Vegetarian Sausage Recipe

What goes into a vegetarian sausage?

Today we’re making breakfast-style sausage patties. The main ingredient is lentils, which I cook to tenderness in vegetable broth and not just water.

We’ll transfer the lentils into a food processor and pulse them smooth with a few other key ingredients: rolled oats, which will keep the sausage patties together, ground flaxseed, a natural binding agent and a few spices.

For the flavor, I like adding fennel seeds, spicy paprika, dried thyme, salt and pepper. Feel free to experiment with your favorite herbs and spices. And don’t forget to add a splash of oil into the mix. After all, sausages are fatty.

How to serve vegetarian sausages?

These patties are the perfect wholesome breakfast; they’re nice with a few sunny side-ups on the side, hash browns and vegetarian bacon.

These sausage patties make for a tasty, quick lunch as well, and you can use them to make subs or sandwiches. Think of them as regular sausages, and you’ll know precisely what to do with them.

Let’s check out the recipe and make some veggie sausages! These are a great project to make with your significant other. By the way, you can freeze the patties for at least two months, so make a large batch!

How to Make It

  • Prep Time30 min
  • Cook Time20 min
  • Total Time50 min
  • Serving Size6
  • Energy100 cal




Sort the lentils, rinse them and cook them in a small pot with the vegetable broth until tender.


In a food processor, combine the cooked lentils with the oats, flaxseed, fennel seeds, canola oil, paprika and thyme. Season with salt and pepper to taste.


With your hands, form sausage patties and set them aside; they shouldn’t be too crumbly.


In a skillet, add a tablespoon of cooking oil and cook the sausage on both sides until golden and slightly charred.

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories100
  • % Daily Value*Standard DV
  • Total Fat6.5 g78 g8.33%
  • Saturated Fat0.8 g20 g4%
  • Sodium584 mg2300 mg25.39%
  • Total Carbohydrate18.8 g275 g6.84%
  • Dietary Fiber9.2 g28 g32.86%
  • Protein8.4 g50 g16.8%
  • Calcium42 mg1300 mg3.23%
  • Iron5 mg18 mg27.78%
  • Potassium356 mg4700 mg7.57%

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