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Level up your mornings by learning how to make THE BEST Vegan Breakfast Sandwich. Your family, tastebuds, and wallet will all thank you!
Vegan Breakfast Sandwich.
What all is entailed here? If you would’ve asked me a few years ago, I would’ve said impossible.
I mean, without the egg, how can you call it a breakfast sandwich? I can easily do without the meat. I’ve done without the meat for over a decade, but for some reason, that jump from vegetarian living to vegan living is a huge jump. One that can sometimes feel impossible.
Breakfast is where it seems to get mostly tricky for me and my family. Especially savory breakfast. It’s so hard to figure out how to substitute some of our favorite meals with vegan breakfast ideas.
But somehow, someway, I have managed to do it with a whole lot of trial and error.
Once I figured out the vegan eggs situation, I feel like a whole new world opened for us. Not only can I make customized omelette for everyone in the family, but I can add them to breakfast burritos if I want.
Or like I did here, I folded them nicely and slapped them right onto the best vegan breakfast sandwich I could have ever imagined.
But maybe you’re wondering…
What is vegan egg?
Valid question for sure. There are different products and powders and things you can buy from the store that you just mix with water and it apparently makes something that’s like an egg. I have no idea. I’ve never bought or eaten anything like that.
I tend to be attracted to real food and real ingredients so I make my own vegan egg from scratch. It’s a combination of chickpea flour, nutritional yeast, cornstarch (or tapioca flour), salt, pepper, and veggie broth. All ingredients I’m cool with putting in my body.
Does a vegan egg taste like a real egg?
100% no. I’m not gonna lie to you. Just like vegan cheese doesn’t taste like real cheese. But I’m not here to make vegan foods taste like their non-vegan counterpart. I’m just here to make food taste delicious. Once you stop trying to compare vegan foods to the non-vegan version and just accept them for what they are and just taste them, they’re really damn good.
So no, vegan egg isn’t quite like a real egg, but it’s quite close, and regardless, I love it, and I think you will too.
So we’ve got the egg covered – what else?
What do you put on a vegan bagel?
I love stacking my vegan breakfast sandwiches FULL of all the good stuff. My vegan breakfast sausage is a great place to start, but of course, you could add in any vegan protein you like. Hummus, spinach, tomatoes, avocado. I mean, you really can’t go wrong. Sprouts, cucumbers, peppers, pickles, radishes, spicy mayo. Whatever your heart desires to make this the best meatless breakfast sandwich ever!
Oh!!
Which bagels are vegan?
This is definitely something you want to be aware of. You’re going to have to read labels and watch for milk, eggs, and honey. Also, be aware of a dough conditioner called L-cysteine. I had never heard of it, but apparently it’s an enzyme derived from duck feathers and human hair and is used to make bread products softer. Wow. Just wow. I’ll never stop being amazed… and disgusted. Anyway – moving on.
I really like Thomas’ brand whole wheat bagels, and they’re vegan. Trader Jo’s Plain and Whole Wheat bagels are also safe. And 70% of Einstein Bagels are vegan, so that’s a great place to visit for options as well.
Do you have a favorite vegan bagel?
Ok, so let me give it to you straight…
I need to tell you exactly How to Make the Best Vegan Breakfast Sandwich
- In a mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, salt, and black pepper until combined.
- Pour the vegetable broth into the flour mixture and whisk until smooth. Allow to sit for 5 minutes to thicken slightly.
- Heat a pan or well-seasoned cast-iron skillet over medium heat. Spray the pan with a thin layer of cooking oil. Once it’s hot, scoop out 1/3 cup of chickpea mixture into the pan and cook on one side for 5-7 minutes or until the edges start to . brown. Flip one half over onto the other half and cook for another 2 minutes. Remove to plate and cover to keep warm or assemble sandwiches immediately. Repeat with remaining mixture.
- To assemble sandwich, spread hummus on the insides of the bagel. Add a small handful of spinach, a couple slices of tomato, the chickpea vegan egg, cooked and warmed breakfast sausage, and avocado slices. Cover with bagel top and enjoy!
LOOKING FOR MORE VEGAN BREAKFAST RECIPES?
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VEGAN FRENCH TOAST
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NOW THAT YOU KNOW HOW TO MAKE THE BEST VEGAN BREAKFAST SANDWICH, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!
THE BEST VEGAN BREAKFAST SANDWICH
Level up your mornings by learning how to make THE BEST Vegan Breakfast Sandwich. Your family, tastebuds, and wallet will all thank you!
Ingredients
- 1/2 cup chickpea flour
- 1.5 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- 1 tsp sea salt
- 1/4 black pepper
- 3/4 cup vegetable broth
- 4 vegan breakfast sausages, cooked and warmed through
- 4 bagels
- 1 tomato, sliced
- 1 avocado, sliced
- 1-2 handfuls baby spinach
- hummus
Instructions
- In a mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, salt, and black pepper until combined.
- Pour the vegetable broth into the flour mixture and whisk until smooth. Allow to sit for 5 minutes to thicken slightly.
- Heat a pan or well-seasoned cast-iron skillet over medium heat. Spray the pan with a thin layer of cooking oil. Once it's hot, scoop out 1/3 cup of chickpea mixture into the pan and cook on one side for 5-7 minutes or until the edges start to . brown. Flip one half over onto the other half and cook for another 2 minutes. Remove to plate and cover to keep warm or assemble sandwiches immediately. Repeat with remaining mixture.
- To assemble sandwich, spread hummus on the insides of the bagel. Add a small handful of spinach, a couple slices of tomato, the chickpea vegan egg, cooked and warmed breakfast sausage, and avocado slices. Top with bagel top and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 535Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 20mgSodium: 1431mgCarbohydrates: 74gFiber: 9gSugar: 12gProtein: 23g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
For other vegan breakfast ideas:
THE BEST VEGAN BREAKFAST SANDWICH
Level up your mornings by learning how to make THE BEST Vegan Breakfast Sandwich. Your family, tastebuds, and wallet will all thank you!
Ingredients
- 1/2 cup chickpea flour
- 1.5 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- 1 tsp sea salt
- 1/4 black pepper
- 3/4 cup vegetable broth
- 4 vegan breakfast sausages, cooked and warmed through
- 4 bagels
- 1 tomato, sliced
- 1 avocado, sliced
- 1-2 handfuls baby spinach
- hummus
Instructions
- In a mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, salt, and black pepper until combined.
- Pour the vegetable broth into the flour mixture and whisk until smooth. Allow to sit for 5 minutes to thicken slightly.
- Heat a pan or well-seasoned cast-iron skillet over medium heat. Spray the pan with a thin layer of cooking oil. Once it's hot, scoop out 1/3 cup of chickpea mixture into the pan and cook on one side for 5-7 minutes or until the edges start to . brown. Flip one half over onto the other half and cook for another 2 minutes. Remove to plate and cover to keep warm or assemble sandwiches immediately. Repeat with remaining mixture.
- To assemble sandwich, spread hummus on the insides of the bagel. Add a small handful of spinach, a couple slices of tomato, the chickpea vegan egg, cooked and warmed breakfast sausage, and avocado slices. Top with bagel top and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 535Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 20mgSodium: 1431mgCarbohydrates: 74gFiber: 9gSugar: 12gProtein: 23g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Aaliyah Zapata says
It says that it’s 1 calorie of the bagel sandwich and is it actually that 1 calorie because I think it’s way more than that? Plus I made your Pancakes and it was so delicious I will be eating it everyday for now on.
Holly Waterfall says
I’m so sorry about that – there must have been a tech glitch! I’ve updated the nutritional info in the recipe card for you. I’m so happy you liked my pancakes too! You rock!