Breakfasts, Recipes, Sweet Treats & Comfort foods

Vegan breakfast sandwich

Posted on by Gina

Vegan breakfast sandwich recipe notes:

A healthy, high in plant based protein, breakfast. Similar to the fast food favourite but made with whole plant foods. Making it perfect for those looking for vegan comfort food without added oils and low in fat. 

This recipe is high protein too for those looking to make gains in the gym! With beans, lentils, tofu AND chickpea flour (although you can probably leave this out if you can’t get hold of it, your “egg” will just be a lil less eggy and a bit softer so careful it doesn’t break). 

You can switch out the walnuts for any kind of nut or sesame seeds for allergies. 

The lentils and kidney bean “packs” I refer to bellow are those pre-cooked microwaveable pouches. About 250g. You could switch this for home cooked or tinned kidney beans/green lentils & can mix and match with all lentils or all beans. Up to you and what you have available. 

The burgers are best made by frying both sides (either dry or in a little oil) or they can be cooked in the oven. But they are a little softer and breakable when oven cooked only. 

Most importantly, if you do make these make sure to tag me on instagram @naturallyGina_

Vegan Breakfast Sandwich 

Time: 30-45 mins

Serves: 4

Plant based healthy McMuffin style bagel

Ingredients :

burger:

  • 1 pack lentils and kidney beans
  • 150g cooked whole grain of wild rice
  • 40g walnuts 
  • 1tbsp balsamic vinegar 
  • 1/2 onion
  • 4 cloves garlic 
  • 1 tsp miso paste 
  • 1 tsp harissa paste 
  • 1 tsp garlic powder 
  • 2 tsp mixed herbs 

egg:

  • 1 block silken tofu
  • 3 tbsp chickpea flour
  • 1/2 tsp turmeric 
  • 1 tsp garlic powder
  • Pinch salt and pepper
  • 3 tbsp nutritional yeast 

sandwich:

  • Thin bagel or English muffin
  • Vegan cheese or avocado (or both)
  • Lettuce
  • Tomato or ketchup

Method

  1. Place all burger ingredients in a food processor ans pulse until combined. Add a little water if necessary to get it going. 
  2. Remove the blade and shape the mix into 4 patties and either bake for 20 minutes or fry until cooked through and crispy outside.  
  3. While they cook make the “egg”. Place all the ingredients for it in to a blender and blend until smooth, adding a little water or plant based milk if needed. 
  4. Using a round egg mould on a frying pan. Fill with about 3 tbsp of the mix and smooth with the back of a spoon. 
  5. Once cooked for about 2 minutes (and beginning to solidify) flip or place under a grill to cook the top. 
  6. Assemble the bagel, breakfast muffin style. You can place the burgers back under the grill to melt the cheese if you’re using.