- 1 15-ounce can pinto beans, rinsed and drained
- 1/3 cup nondairy milk
- 1 tablespoon olive oil (or oil of choice)
- 2 tablespoons coconut flour
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon pure maple syrup
- 2 teaspoons poultry seasoning (don’t worry, it’s just dried herbs–no poultry!)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- Preheat the oven to 450F. Line a baking sheet with parchment paper; lightly spray or grease the paper.
- In a medium bowl, finely mash the beans (mashed, but not a puree). Add the milk, oil, coconut flour, nutritional yeast, maple syrup, poultry seasoning, smoked paprika, garlic powder, baking soda, salt and pepper. Let mixture stand for 2 to 3 minutes (allowing the coconut flour to absorb some of the liquid).
- Shape the bean mixture into 8 equal patties, each slightly less between 1/4- to 1/2-inch thick. Arrange patties on baking sheet.
- Bake the patties in the preheated oven for 8 minutes. Open oven and flip over patties with a spatula. Bake for 8 minutes longer. Eat while warm!
Storage: Store th cooled patties in an airtight container in the refrigerator for up to 3 days or freezer for up to 6 months.
Oil: If you do not eat oil, replace it with an equal amount of nondaiiry milk or water.
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 2 patties
- Calories: 126
- Sugar: 3.6 g
- Sodium: 346 mg
- Fat: 1.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 24.8 g
- Fiber: 8.6 g
- Protein: 7.8 g
- Cholesterol: 0 mg
Keywords: vegan breakfast sausage, vegan sausage patties, vegan meat, pinto beans, coconut flour, grain-free, egg-free, dairy-free