Red Pinto Breakfast Links

Are you looking for a healthy meatless breakfast link? Well, look no further. These links will not disappoint. They have a meaty texture, full of beans and vegetables, and are full of flavor. And yes, they can be pan-fried without adding any oil! Now, that’s a breakfast link worth “Living” for!

Watch “How-To” Video:

Red Pinto Breakfast Links

Looking for meatless sausage? Look no further! These flavorful vegan breakfast links are to "Live" for! They are full of beans and veggies. They are also dairy-free, nut-free, and oil-free. They can be browned in a pan without adding oil. These Red Pinto Breakfast Links are the perfect healthy, flavorful addition to any breakfast, lunch, or dinner meal.
Servings 12 links


  • ½ cup Sundried Tomatoes (I prefer smoked)
  • ½ cup Water
  • 2 cups Chopped Baby Bella Mushrooms (or White Button Mushrooms)
  • 1 large Yellow Onion, chopped
  • ¾ cup Canned Pinto Beans, rinsed and drained (no salt added or low-sodium)


  • 1 Tbsp Garlic Powder, unsalted
  • ¼ cup Tomato Paste, unsalted
  • 3 Tbsp Soy Sauce, Less Sodium Tamari or Coconut Aminos
  • 2 Tbsp Miso Paste
  • tsp Fennel Seeds
  • tsp Dried Basil
  • 1 tsp Poultry Seasoning
  • ½ tsp Marjoram
  • 1 tsp Dried Rosemary
  • ½ tsp Chipotle Pepper
  • 2 tsp Smoked Paprika
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Hickory Liquid Smoke
  • 1 Tbsp Hickory Smoked Torula Yeast

Dry Ingredients

  • cup Vital Wheat Gluten
  • cup Quick Rolled Oats (or Rolled Oats)
  • ½-1 tsp Crushed Red Pepper Flakes


  • Place sun-dried tomatoes into a small glass bowl. Add 1/2 cup of hot water. Soak tomatoes for 15 minutes
  • Sautee the chopped onions and mushrooms for 7-8 minutes. The mushrooms will release their own water, so no need to add any oil to the pan. Add a splash of water or veggie stock if the veggies begin to stick to the pan.
  • In a large mixing bowl add the Vital Wheat Gluten, Quick Oats, and Crushed Red Peppers. Mix all of the ingredients well with a whisk. Set aside.
  • Add the rehydrated tomatoes and the water to a blender along with the sauteed mushrooms and onions. Add the Pinto Beans, Tomato Paste, Apple Cider Vinegar, Miso Paste, and all of the remaining spices to the blender. Blend until somewhat smooth. It's ok if there are a few pieces of onions visible.
  • Add the blended veggies to the bowl with the Seitan flour. Using a spatula mix the ingredients until a loose dough forms. Then using your hand begin to knead the dough for about 5 minutes until the dough becomes firmer.
  • Tear 12 pieces of parchment paper and aluminum foil into roughly 4"x4".
  • Scoop ⅓ cup of dough onto parchment paper. Shape into the shape of a twinkie. Wrap the link with parchment paper. Then wrap with aluminum foil. Continue this process until all of the dough has been used. Should make 11-12 links.
  • Steam in the Instant Pot for 25 minutes with a 10-minute Natural Release.
    Or Steam on the stovetop for 45 minutes.
    Afterward, place the wrapped links on a baking rack and allow to cool for at least 1-2 hours to firm up.
    Wrapped links can be stored in the fridge for up to 2 weeks in a freezer bag or up to 3 months in the freezer.
  • The links can be browned in a non-stick pan for 2-3 minutes per side. Enjoy!


Tried this recipe?Let us know how it was!

5 Comments Add yours

  1. LaTrice says:

    Hello Get2theRoot,
    We wanted to ask I always see miso paste in recipes, including this one. What color miso paste are you using? I have learned that there are 3 red, yellow and white.
    Also for the chipotle peppers what kind did you use, so I would know what to buy 🙂
    Thanks so much !

  2. La Trice Mays says:

    Get2theRoot is there an email address where we can email you for questions 🙂 let us know thanks

    1. Faith Scott says:

      Hey LaTrice! Our email address is

  3. Barbara Witt says:

    Is there something that can be used instead of vital wheat gluten to make these gluten free? Would love to try these!

    1. Faith Scott says:

      Hey Barbara Witt. Check out the blog Nutmeg Notebook by Tami Kramer. She has a gluten-free breakfast sausage.

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