Vegan Mushroom Breakfast Sausage

Vegan Mushroom Breakfast Sausage


These vegan breakfast sausage patties feature king oyster mushrooms, chickpea flour, and lots of herbs and spices for a savory yet slightly sweet flavor. This hearty plant-based protein will satisfy herbivores and carnivores alike! 


A Healthy Plant-Based Breakfast

Although everyone knows that breakfast is the most important meal of the day, it is often skipped. Us included, whether it’s due to lack of time or healthy homemade meat-free options. However, with this scrumptious mushroom “sausage” perfect for meal prep, you will never want to skip breakfast again. 

The king oyster mushrooms provide not only a “meaty” texture but also can easily be pulled into shreds which perfectly imitate pulled pork. By simply using a fork, these large mushrooms are turned into a meatless sausage that is high in fiber, low in calories, and packed with antioxidants and vitamins. 


A vegan mushroom breakfast sausage cut into with a fork on a white plate


Great for a Meal-On-the-Go!

Once prepared, these protein rich patties can be eaten alone with a side salad or hash browns for a complete breakfast or put them on a biscuit for a meal that can be taken on the go. 

Additionally, once prepared the patties can be frozen and then easily reheated in the microwave or in a pan on the stove top.  Best yet, they are just as great reheated as they are on the day they are prepared. Don’t skip breakfast anymore! 



  • King Oyster Mushrooms The meaty texture of these mushrooms make it perfect for this plant-based substitute. 
  • Onion & Garlic – This classic sauté creates an aromatic base for the sausages.
  • Chickpea Flour  –  This flour is not only a binder for the patties, it also adds protein to start your day right. 
  • Flax Eggs  –   The flaxseed meal acts as a binder for the patties and keeps everything together. 
  • Maple Syrup  –  Naturally sweet maple syrup contrasts with the savory herbs and spices. 
  • Liquid Aminos  –  Gluten-free with the same saltiness as soy sauce, liquid aminos make these sausages free from most common food allergies. 
  • Herbs & Spices  –  A combination of Fennel Seeds, Ground Sage, Paprika, Garlic Powder, & optional Red Pepper Flakes provide the same flavor profile as most meat sausages.

Vegan mushroom breakfast sausage patties on a plate with fresh fruit in the background

FAQ & Mushroom Breakfast Sausage Tips:

  • Are these breakfast sausages gluten-free? 

    • Yup. These plant-based sausages are dairy free, gluten-free, and nut free. 
  • How long do vegan sausages last?

    • These mushroom sausages can be refrigerated for up to 5 days or frozen for up to 3 months.  
  • Mix it up!

    • These sausages can be made a variety of different ways. Try adding cayenne or sriracha for a spicy twist, add small diced pieces of apple for a sweet sausage, or add poultry seasoning for a meatless “chicken” sausage. 


A Hearty Meat-Free Sausage

No need to settle for store bought vegan sausage. Make your own with just a couple of main ingredients! They’re satisfying, nutritious and preservative free- homemade goodness. Happy cooking!

Finally, if you have made these sausages, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!


Ingredients for vegan mushroom breakfast sausage patties made with king oyster mushroom  Shredded king oyster mushrooms on a wooden cutting board

Shredded king oyster mushrooms, diced garlic, and minced garlic on wooden cutting boards  Diced onion and minced garlic sautéing in a cast iron skillet

The shredded mushrooms, sautéing with the herbs and spices  Ingredients for the vegan mushroom breakfast sausages in bowls ready to be combined

The vegan mushroom breakfast sausage patty mixture pureed in a food processor  Vegan mushroom breakfast sausage patties cooking on a skillet

A vegan mushroom breakfast sausage cut into with a fork on a white plate  Vegan mushroom breakfast sausage patties on a plate


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Vegan mushroom breakfast sausage patties on a plate

Vegan Mushroom Breakfast Sausage

  • Author: Meatless Makeovers
  • Prep Time: 10 min. (+ cooling time)
  • Cook Time: 10 min.
  • Total Time: 20 min.
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Method: Sauté, Food Processor, Pan Fry
  • Cuisine: American
  • Diet: Vegan


A homemade plant-based sausage patty made with king oyster mushrooms. Enjoy a vegan mushroom breakfast sausage for a healthy meat-free meal.


  • 1 Medium Onion (Chopped Small)
  • 2 Cloves Garlic (Minced)
  • 2 tsp Olive Oil
  • 8 oz King Oyster Mushrooms (Shredded)
  • 1 1/2 tsp Fennel Seeds
  • 1 tsp Ground Sage
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Red Pepper(Optional)
  • 1/2 Cup Chickpea Flour
  • 1 Flax Egg  (1 Tbsp Flaxmeal and 3 Tbsp Warm Water)
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Liquid Amino


  1. Using a fork, shred the mushrooms into fine threads (see photo). Prepare the onion and garlic as directed above. 
  2. In a frying pan over medium heat, sauté the onion with 2 tsp of olive oil stirring occasionally.  Once the onion is fragrant (approx 2 minutes) add the mushrooms and garlic. Continue to cook until the mushrooms are tender (approx. 4 minutes). Add the fennel, ground sage, paprika, garlic powder and red pepper and stir to combine. 
  3. Allow the sauté to cool for 10 minutes. While the sauté cools, make your flax egg and allow it to sit for 3-4 minutes. Once cool, add the mushroom mixture with the rest of the ingredients, including your flax egg, to a food processor and pulse until incorporated. 
  4. Divide into equal sized portions (approx. 3 Tbsp mixture for each patty). Form each sausage into a 2-3 inch diameter patty. It will make approximately 8 patties. 
  5. Heat a frying pan with a small amount of oil and brown the patties for 3-4 minutes on each side. Alternatively, you can also bake the patties for 20 minutes at 400°F.
  6. Serve with your favorite breakfast staples or in a breakfast sandwich if you are on the go. Enjoy!
  7. Leftover sausage patties can be refrigerated for up to 5 days or frozen for up to 3 months.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Mushroom Breakfast Sausage, Homemade Vegan Sausage Recipe, King Oyster Mushroom Recipe

10 thoughts on “Vegan Mushroom Breakfast Sausage”

  • I have made this several times and it is very soft, cannot form . I just drop them in the pan. I baked them in a round pan. I must say they are very delicious.

    • Hi Whitlyn! Thanks so much for trying them out. We aren’t sure why your sausages aren’t forming easily, but we would recommend either adding more chickpea flour or sautéing the mushrooms a little longer to remove excess moisture. Hope that helps and thank you again!

      • When do you add/incorporate the coconut aminos and the maple syrup to the mixture?!?!

        • Hi! Coconut aminos and maple syrup is added with the rest of the ingredients when you add the flax egg to the food processor. Hope this helps! Thank you for the comment.

    • To be honest we have not tried them this way. But. Start at 400°F for 25-30 minutes, turning half way through. Use your discretion, with your preferred coloring. Please let us know if you try it.

    • The ratio for a flax egg is 1 Tbsp flaxmeal and 3 Tbsp warm water. Then allow it to sit for 3-4 minutes so the flaxmeal absorbs the water and it develops an egg-like consistency. Thank you so much for pointing out that we had inadvertently left this information out. We are now adding it to the post as well! Hope you enjoy these breakfast sausages as much as we do. Thanks again!

      • Can I use chickpea flour instead of flaxseed?!?! It’s the same ration when making a vegan egg.

        • Hi Quantavia. To be honest I have not tried this recipe with a chickpea flour “egg”. My go-to is always flaxseed. I’d love to hear if it worked for you though. Thank you for the comment.

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