Vegan breakfast sandwich
Forget McDonald's, we've got a vegan egg and sausage breakfast sandwich that's gonna blow you away. Easy to make, freezer friendly and absolutely delicious
Servings: 12
Calories: 201kcal
Ingredients
Vegan egg ingredients
- 1 cup dry yellow split mung beans Also called moong dal- soaked over night
- 1 cup aquafaba the water from a can of chickpeas - separate the water from the chickpeas and save your chickpeas to use in a chickpea salad sandwich or some other recipe later on.
- ½ cup water in addition to the 1 cup of aquafaba or water
- 2 tablespoon vegan butter or neutral oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric - optional this just adds color
- 3 tablespoon nutritional yeast
- ½ teaspoon black salt optional but will give this an eggy flavor
Sandwich ingredients
- 12 vegan breakfast sausage patties Gardein and Beyond Meat have great ones
- 12 whole wheat English muffins - make sure they're not made with eggs
- 12 Vegan cheese slices Violife, Miyokos and Chao are my favorite
Instructions
- Make the eggs first
- Soak your mung beans in water over night. Drain and rinse the next day
- Pre-heat oven to 350 degrees
- Place all of the ingredients in the "Vegan Egg Ingredients" section in a blender.
- Blend for at least 1-2 minutes to give the aquafaba time to thicken
- Oil your 12 cup muffin tin (or large lipped baking sheet
- Pour the egg mixture from the blender into the muffin tin (or large, lipped baking sheet)
- Bake for 25 minutes (or until the middle is cooked all the way through) Take out of oven and let sit for 5 minutes before removing from the tin.
- Put a pan on medium heat and melt some vegan butter or oil
- Sprinkle tops with a tiny bit more of the black salt if you want a more pronounced eggy flavor. These taste best when they've sat for 5-10 minutes after taking them out of the muffin tin
- Assemble the sandwich
- Sauté the vegan breakfast patties until lightly browned. Set aside
- You can either assemble the breakfast sandwich each morning by toasting the english muffin, heating up the sausage and quiche cups and putting it all together.
- Or you can assemble it all in advance, placing the quiche cups, sausage and cheese inside the english muffins, wrapping them in tin foil (or reusable sandwich bags) and keeping them in the fridge or freezer. Just place them in the microwave without the tinfoil or in the oven (400 degrees, 10-20 minutes) to warm them up each morning.
- Add some hot sauce, vegan mayo or avocado to the insides to add some more moisture to the sandwiches
Video
Notes
If you can't find vegan breakfast sausage patties, you can substitute for whatever vegan meat alternative you can find. Beyond Meat Sausages would also taste really good in this.
Nutrition
Calories: 201kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 432mg | Potassium: 164mg | Fiber: 6g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg