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The BEST Vegan Breakfast Sandwich

The BEST Vegan Breakfast Sandwich

Adapted from an article originally published on https://desireerd.com/the-best-vegan-breakfast-sandwich/

 

What’s YOUR favourite breakfast? Mine is probably a breakfast sandwich. In fact, stopping at the coffee shop for a breakfast sandwich on the weekend is one of the only things I missed about giving up my egg and cheese ways. I LOVE a savoury breakfast. I also like feeling full and satisfied for more than 30 minutes—which, if we’re honest, the coffee shop varieties don’t always deliver. So it was time to roll up my sleeves and create my own: a healthy vegan breakfast sandwich that was high protein AND high fibre, plus veggies. Because of course veggies! I’m pretty excited because I think this just might be the BEST vegan breakfast sandwich I’ve ever had.

I love it so much that I’ve been eating some variation of this sandwich for well over a year now, so I’m excited to partner with Silver Hills Sprouted Bakery—maker of my favourite sliced bread ever—to finally share this flavourful, filling and yes, HEALTHY vegan breakfast sandwich that will change the way you do mornings. Here’s to breakfasts worth waking up for.

How to make a vegan breakfast sandwich

There are so many ways to make a healthy breakfast sandwich! You could use tofu or chickpea flour to make an ‘egg’. I love chickpea eggs because they take literally 2 minutes to mix up and have a great texture. You could even add a slice of smoked tofu or tempeh bacon for a more ‘meaty’ approach.

In just a few simple steps, you can make a filling and hearty breakfast sandwich:

  • Toast a couple of slices of sprouted grain bread or a bagel
  • Mix up chickpea flour with salt, pepper, turmeric, baking powder and water
  • Cook the chickpea egg, wilting some greens on the side and add a slice of vegan cheeze
  • Spread bread with vegan butter or mayo, layer on the egg, cheese and greens and top as desired! I love a bit of hot sauce and avocado but guac is fun too

This flavourful and filling vegan breakfast sandwich made with a chickpea ‘egg’ and sprouted grain bread is high in fibre and plant-based protein to fuel your morning. Just 10 ingredients and less than 10 minutes to make a single serving!

Ingredients

For the chickpea eggs:

  • 1 cup chickpea flour
  • 1 scant cup water
  • ½ tsp turmeric
  • ½ tsp baking powder
  • ½ tsp salt
  • optional: pinch of kala namak or vegan ‘egg’ seasoning for a more eggy flavour
  • 1 tbsp avocado oil

For the vegan breakfast sandwich:

  • 4 Silver Hills Bakery Bagels or 8 slices Silver Hills Bakery Bread
  • 4 big handfuls baby spinach
  • Vegan mayo
  • 1 avocado, sliced
  • Hot sauce (I use Valentina’s)
  • 4 slices of your favourite vegan cheese
Instructions
  1. Toast up your bagels or bread. Spread with mayo and set aside.
  2. Whisk up chickpea flour, turmeric, baking powder and salt in a medium bowl. Add water and whisk until smooth.
  3. Heat up large nonstick pan on medium heat with avocado oil. Pour ¼ cup of the chickpea mixture on pan, like a pancake. Repeat with remaining batter. Let cook for 1 – 2 minutes, until firm enough to flip. We’re not looking for the egg to brown, you want to maintain a soft texture inside. Flip, add cheese and let cook for one to two minutes more. Place eggs on the bagels.
  4. Add spinach to pan with a tablespoon of water and stir constantly until wilted, about a minute. Remove from heat and pile on bagels. Add sliced avocado and hot sauce to sandwiches and serve.
Tips
  • If making a single serving, use ¼ cup each of chickpea flour and water, 1/8 teaspoon each of turmeric, baking powder and salt. I’ll usually just wilt the greens in the same pan while I cook the chickpea egg to save a step.
  • You can also use a chickpea and fava flour blend which is sometimes easier to find at supermarkets.

Read my article How to Make Your Breakfast More Filling to learn more about how healthy whole grains and plant-based protein can help keep you going all morning long.

 

Desiree Nielsen is a registered dietitian, author and host based in Vancouver, British Columbia. She runs a nutrition consulting practice with a focus on inflammation, digestion and plant-centred diets. Desiree is the author of a book on anti-inflammatory nutrition called Un-Junk Your Diet: How to shop, cook and eat to fight inflammation and feel better, forever and her new cookbook, Eat More Plants: 100 Anti-inflammatory Plant-centred Recipes for Vibrant Living is a #1 National Bestseller.