Easy Vegan Breakfast Patties (Make-Ahead)

Browse all Vegan Breakfast Ideas →40 plant-based recipes

When you have a busy morning schedule, having vegan breakfast patties ready to go makes your entire day better. I freeze these patties individually wrapped in plastic, so I grab one whenever I need breakfast fast. You simply reheat a frozen patty in your toaster oven or skillet for five minutes, and you’ve got a nutritious meal without the morning rush. This make-ahead strategy means you’re not tempted by less healthy options when time’s tight. Batch cooking on Sunday gives you weekday convenience, letting you start mornings stress-free and properly fueled. These patties are packed with protein and nutrients when made with quinoa bulk*, making them an excellent choice for sustained energy throughout your morning.

Nuts and Mushroom Base

These hearty vegan breakfast patties combine wholesome grains, vegetables, and nuts to create a satisfying plant-based morning meal. The recipe relies on a flavorful base of mushrooms and nuts that provide both texture and umami depth, while oats and whole grains create a binding structure. The aromatic herbs bring out the savory profile, making these patties a delicious plant-based breakfast option. Serve these patties on ceramic serving bowls* alongside fresh fruit or greens for an elegant presentation.

Ingredients:

I’d suggest sourcing organic options when possible to keep pesticide exposure down. The choice between vegetable broth and soymilk will slightly change the flavor profile and richness of the patties. Mushroom variety can be adjusted based on what you find and what you like – shiitake gives you an earthier taste while button mushrooms offer a milder flavor. Make sure that nuts are finely chopped so they bind properly, and that grains are fully cooked before you mix them in to get a consistent texture throughout the patties.

Prepare Mixture, Scoop, Bake

Begin by heating 2 tablespoons of olive oil with 2 tablespoons of spelt or whole wheat flour and 1 tablespoon of soy sauce or Braggs liquid aminos in a large skillet over medium-low heat. Whisk these ingredients together really well to combine. Gradually whisk in 1 1/2 cups of warm vegetable broth or plain soymilk, continuing to stir constantly until the mixture thickens, approximately 2 minutes. Once thickened, remove the skillet from heat and add 1 cup of rolled oats, 1/2 cup of chopped yellow onion, 1/2 teaspoon of dried sage, 1/2 teaspoon of dried thyme, 1 cup of finely chopped raw nuts, 1 cup of cooked brown rice or other whole grain, and 1 cup of minced shiitake or button mushrooms. Stir all ingredients together really well and transfer the entire mixture to a medium mixing bowl.

Allow the mixture to rest at room temperature for 10 minutes, then refrigerate until it is cool enough to handle, approximately 20 minutes. This resting period helps the mixture set and makes it easier to form into patties. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or spray it with cooking spray.

Remove the cooled mixture from the refrigerator and scoop 1/4 cup portions onto the prepared baking sheet, forming each portion into a patty. Continue scooping and forming patties until all the mixture is used. Bake the patties for 20 minutes until they are set and lightly browned. Serve warm, or wrap each patty individually in plastic wrap for freezing.

Try Different Whole Grains

You can swap in quinoa, farro, or millet to change up the flavor and texture of your patties. Each grain brings something different – quinoa’s nuttier, farro’s chewier, millet’s lighter. You can also use cooked barley or wild rice for variety. Since these grains absorb liquids differently, your mixture might need slight adjustments to the broth amount. Start with the recipe as written, then tweak based on how your mixture feels. Trying new grains keeps breakfast interesting and lets you find your favorite combination.

Pair With Avocado Toast

Since you’ve got warm, crispy patties fresh from the oven, you’ll want to pair them with something that works well with their hearty, savory flavor, and avocado toast does exactly that. Toast whole grain bread until it’s golden and crispy, then spread ripe avocado on top. The creamy avocado balances the patties’ nutty, mushroom-forward taste, while the toast gives you a different texture. Add a squeeze of lemon juice and pinch of sea salt to brighten the avocado. Serve your patty alongside the toast for a satisfying breakfast that feels both filling and fresh. This combination works perfectly for meal prep too.

Final Thoughts

These vegan breakfast patties work great with avocado toast, grain bowls, or just on their own with a side of greens, and that’s what makes them so handy for your weekly meal prep routine. You’ll appreciate how freezing individual patties lets you grab one whenever you need a quick breakfast. The combination of nuts, mushrooms, and whole grains keeps you satisfied longer because the fiber and protein work together to keep your blood sugar stable. Make a big batch on Sunday, and you’ve solved your breakfast problem for two weeks.