High protein, full of flavour and so satisfying! Prep a big batch of these vegan breakfast sandwiches and stock your freezer for an easy grab and go breakfast any day of the week.
Who doesn’t love a good breakfast sandwich? They’re easy, convenient and you know exactly what you’re getting. When you think of a classic breakfast sandwich though, I’m sure you’re thinking of eggs and probably a source of meat, whether it sausage or bacon, wrapped in an english muffin with melty cheese on top. Sound familiar? This is what you’d get at most places when you ask for the such an order. My idea of a breakfast sandwich includes all these things you need and love about the classic version, but vegan!
These vegan breakfast sandwiches include all the savoury components you’d expect, with a healthy twist from powerful plant sources. They’re packed with both flavour and important nutrients that include a high source of iron, calcium, protein and fibre, with low fat and a modest caloric profile.
Meal Prep
The thing I love the most about these vegan breakfast sandwiches is that they are so good for prepping ahead of time. I’ll make a big batch (sometimes double recipe) on a weekend when I have extra time, stick them in the freezer, and I’m able to enjoy them throughout the week, or later on in the next few months.
Simply assemble your breakfast sandwich, wrap in tin foil, saran wrap or a reusable bag/wrap and stick them in the freezer. They will last very well, and are so easy to reheat and enjoy!
Reheating From Frozen
Simply take your breakfast sandwich out of it’s wrapper, stick it in the microwave for 2 minutes and you have a super easy grab and go breakfast.
When I have an extra few minutes to spare in the morning, I’ll toast my english muffin separate for an extra crisp, add some avocado or hummus and fresh veggies for a complete bomber of a meal. I’d definitely recommend taking this extra step if you have the time.
Ingredients for the Vegan Breakfast Sandwiches
Vegan Breakfast Sausages:
- TVP (textured vegetable protein)
- Chickpeas
- Oats
- Ground flaxseed
- Garlic powder
- Chilli powder
- Smoked Paprika
- Liquid Smoke
- Soy Sauce
- Maple syrup
Tofu Eggs:
- Tofu
- Vegetable Bouillon
- Turmeric
- Nutritional Yeast
- Salt
- Black pepper
- Garlic Powder
- Chilli Powder
Other:
- English muffins
- Optional: avocado, hummus, cheese, fresh tomato, leafy greens, etc.
Additions to Your Vegan Breakfast Sandwich
On it’s own, this vegan breakfast sandwich is a real treat, but to change or bulk it up a bit, try adding:
Or pair with a healthy hearty smoothie from my top 10 smoothie recipe list
Vegan Breakfast Sandwich Recipe
Vegan Breakfast Sandwich
Ingredients
- 1 cups TVP
- 1 1/4 cups hot water
- 1 cups chickpeas
- 1/2 cup oats
- 2 tbsp ground flax
- 2 tsp garlic powder
- 2 tsp chilli powder
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- 2 tbsp soy sauce
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350 ℉.
- In a large bowl, mix TVP with 1 cup hot water.
- In a food processor, combine oats, chickpeas and a 1/4 cup water. Once blended, add to TVP.
- Add remaining ingredients to the TVP and mix well.
- Shape into 8 equal pucks and place on baking tray. Bake for 15 minutes.
Tofu Egg Recipe
Tofu Eggs
Ingredients
- 1 block extra firm tofu
- 1/2 cup water
- 1 tbsp bouillon / vegetable seasoning
- 1 tsp turmeric powder
- 1 tbsp nutritional yeast
- dash salt and pepper
- 1 tsp chilli powder (optional)
Instructions
- Mix water and seasonings together.
- Cut tofu into 8 equal squares.
- Place tofu in a container with a lid, pouring marinade on top. Refrigerate 2+ hours or overnight.
- Once marinated, pan fry tofu on medium/ high with 1/2 of the liquid until broth evaporates.
Vegan Breakfast Sandwich Recipe:
- 8 english muffins
- 8 vegan breakfast sausages
- 8 tofu eggs
Assemble by stacking one vegan breakfast sausage and one tofu egg between an english muffin.
Optional: Serve with avocado or my super creamy oil-free hummus and tomato, as well as your favourite toppings, and/or a slice of vegan cheese.
Storage
Fridge: Store the vegan breakfast sausages and tofu eggs in separate containers in the fridge for up to 1 week. Keep the english muffins in a dry place at room temperature. Freeze for longer storage.
Freezer: Wrap your assembled vegan breakfast sandwiches in plastic wrap, tin foil or reusable bags. Store in the freezer for up to 6 months (though i’m sure you’ll eat them faster than that ;)).
Nutrition Facts
The nutrition facts below are for 1 vegan breakfast sandwich including the english muffin, vegan breakfast sausage and tofu egg.
Note that nutrition facts may vary based on ingredients and brands used.
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