Bean Sausage Patties

Bean Sausage Patties

Bean Sausage Patties


3 c  Pinto or Black Beans (cooked)

2/3 c Textured Vegetable Protein

1/3 c Oatmeal (separated)

1/4 c  Flax Seed Meal

1 tbsp  Agave

1 tbsp  Maple Syrup

1/4 c  Liquid Aminos or Organic Soy Sauce

1/2 tbsp  Cinnamon

1 tsp  Garlic Powder

1/2 tsp  Sage

1/4 tsp  Thyme

1/2 tsp  Nutmeg

1/2+ tsp  Chili Powder

1/4 tsp  Rosemary

1/2 tsp  Red Pepper Flakes

1 tsp  Oregano

1/2 tsp  Sea Salt

1/4 tsp  Black Pepper

2 tbsp  Nutritional Yeast


  1. Preheat oven to 350*F.
  2. In a food processor, pulse all of the ingredients together. Only process until the beans of 2/3 of the way broken down. Depending on the water content of the beans there may be the need to add a few tablespoons of water to loosen the mixture or a few tablespoons of oat flour to thicken.
  3. Heat a skillet or griddle pan over medium heat.
  4. Foam mixture into balls and press on lightly greased skillet.
  5. Cook for a few minutes on each side, until they become lightly browned.
  6. Then transfer to a cookie sheet lined with parchment paper or aluminum foil and bake for 6-8 minutes on each side.
  7. Allow to cool completely and store in the refrigerate for up to a week or freeze for up to a month.


Yields: 12-16 patties (depending on size)

Calories Per Patty: 89  /  Total Fat: 1.4g  /  Protein: 6.3g  /  Carbs: 14.5g  /  Fiber: 4.7g  /  Sugar: 3g


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