Eggy Vegan Breakfast Sandwiches
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)

Eggy Vegan Breakfast Sandwiches

NUTRITION · PER SERVING280M COOK
CAL 13%·PRO 21%
CARBS 32G49% OF CAL
3G FIBER25G OTHER4G TOTAL SUGAR
FAT 11G38% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan breakfast sandwiches with chickpea flour patties, smoky tempeh bacon, and spicy cashew cheese. Satisfying and great for meal prep.

mainamericansandwichtofudairy freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
  • 2 tablespoons vinegar-based hot sauce ((such as Cholula), plus more, to taste)
  • 2 tablespoons unsweetened and unflavored non-dairy milk, (plus more as needed)
  • 1/2 teaspoon salt
  • 2/3 cup chickpea flour
  • 2 tablespoons nutritional yeast flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon Kala namak ((for eggy flavor, can substitute table salt))
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil ((or high-heat oil of choice))
  • 4 vegan English muffins, (split and toasted)
  • 1/2 batch tempeh bacon ((optional))
  • 1/2 cup baby spinach
  • Additional fillings or sauces of choice, such as salsa, ketchup, sliced vegan cheese, avocado, etc.
PREP
20M
SODIUM
569MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.