Vegan Breakfast Sandwich

This vegan breakfast sandwich is a bagel loaded with hummus, egg patty, sausage, and fresh produce. Super easy, delicious, and a wholesome way to start the day!

Course Vegan Breakfast Recipes

Cuisine American

Diet Vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings sandwiches

Calories 166kcal

Author Louisa

Equipment

Ingredients

1/2 cup chickpea flour
1 1/2 tbsp nutritional yeast
1 tbsp cornstarch
1 tsp sea salt
1/4 black pepper
3/4 cup vegetable broth
4 vegan breakfast sausages, cooked
4 bagels, sliced
1 tomato, sliced
1 avocado, sliced
1 to 2 handfuls baby spinach
Hummus
Cooking spray

Instructions

Whisk the chickpea flour, nutritional yeast, cornstarch, salt, and black pepper together in a mixing bowl until combined.
Pour in the vegetable broth and whisk until smooth. Allow the mixture to sit for 5 minutes to thicken slightly.
Heat a skillet over medium heat and spray with a thin layer of cooking oil.
Once the oil is hot, scoop out 1/3 cup of the chickpea mixture into the pan. Cook for 5 to 7 minutes or until the edges start to brown.
Flip and cook the chickpea vegan egg for another 2 minutes. Repeat with the remaining chickpea mixture.
To assemble your vegan breakfast sandwich, spread hummus on the insides of the bagel.
Layer the spinach, tomato slices, vegan egg, breakfast sausage, and avocado slices on one half of the bagel, then top with the other half. Enjoy!

Notes

Place the bagel flat on a surface and make a horizontal cut halfway through it with a serrated bread knife. Without removing the knife, stand the bagel up on its side, and hold its top end to keep it stable. Then, work the knife down to finish cutting through the bagel.
Want to give your chickpea batter a boost of eggy flavor? Substitute salt with black salt!
Prepare for busy mornings and make your egg patties in advance! Transfer them to an airtight container in the fridge for up to 3 days and reheat in the microwave before assembling the vegan bagel breakfast sandwich.

Nutrition