Breakfast Sandwich Vegan Recipe – sounds intriguing, doesn’t it? For those embracing a vegan lifestyle or just looking to cut down on animal products, finding a delicious and satisfying breakfast sandwich can be challenging. That’s where this vegan breakfast sandwich with chickpea egg comes in. It’s not just for vegans, though—this sandwich is perfect for anyone wanting to start their day with a healthy and hearty meal that’s packed with flavor and nutrition. Let’s dive into how you can make this mouth-watering dairy-free breakfast sandwich delight at home.
If you enjoy this, be sure to check out my other recipe for Tofu Egg Patties for Vegan Breakfast Sandwiches.
What is a Vegan Breakfast Sandwich?
A vegan breakfast sandwich is a plant-based version of the classic breakfast sandwich, typically made without any animal products. Instead of eggs, cheese, and meat, it features wholesome ingredients like chickpea flour, avocados, and fresh vegetables. The result is a nutritious and delicious dairy-free breakfast sandwich that everyone can enjoy.
Why Chickpea Egg?
Chickpea flour, also known as gram flour or garbanzo flour, is a fantastic egg substitute. It’s high in protein, gluten-free, and has a texture that closely mimics real eggs when cooked. Plus, it’s packed with nutrients and easy to work with.
Ingredients & Substitutions For This Breakfast Sandwich Vegan Recipe
“Egg” Patties
- Chickpea Flour: The base of our egg patties. Also known as gram flour or garbanzo flour.
- Baking Powder: Helps the patties rise and stay fluffy.
- Nutritional Yeast: Adds a cheesy, umami flavor.
- Turmeric: Gives the patties a yellow color, similar to eggs.
- Salt & Pepper: Use black salt for an “eggy” flavor.
- Plain Unsweetened Plant Milk: Helps to create a smooth batter.
- Apple Cider Vinegar: Acts as a leavening agent when combined with baking powder.
- Dry Mixed Herbs: Optional, but adds great flavor. Italian seasoning works well.
Sandwiches
- English Muffins or Bagels: Your choice of base for the sandwich.
- Sliced Tomatoes: Optional, adds freshness.
- Hot Sauce: Adds a kick.
Simple Avocado Mash
- Ripe Avocados: The creamy base for the spread.
- Lime Juice: Adds tanginess and prevents browning.
- Everything But The Bagel Seasoning: Optional, but adds great flavor.
- Salt and Fresh Ground Black Pepper: To taste.
Helpful Tools
- Mixing Bowls: For combining ingredients.
- Whisk: To mix the batter thoroughly.
- Non-Stick Pan: Essential for cooking the patties.
- Spatula: For flipping the patties.
- Toaster: For toasting the muffins or bagels.
How to Make This Breakfast Sandwich Vegan Recipe
Making the “Egg” Patties
- In a large mixing bowl, add chickpea flour, dry herbs, nutritional yeast, turmeric, baking powder, black salt, pepper, plant milk, and vinegar.
- Whisk thoroughly to combine.
- In a non-stick pan on medium heat, add olive oil or vegan butter to grease the pan. Pour ⅓ cup of the batter into the pan and use the edge of your spatula to gently square the edges if desired.
- Cook for about 2 minutes on medium heat. The edges should be slightly browned, and bubbles should be forming throughout (similar to when a pancake is ready to be flipped).
- Carefully flip the egg pattie, and cook the other side for 1-2 minutes or until lightly golden brown. Fold the finished result into a nice square that will fit onto your English muffin or bagel.
- Continue this process with the rest of your batter. This should make 6 “egg” patties total. However, you can double stack them on your breakfast sandwich for a more filling option.
Preparing the Avocado For The Breakfast Sandwich Vegan Recipe
- In a small mixing bowl, mash the avocado, lime juice, everything but the bagel seasoning, salt, and pepper.
Assembling the Vegan Breakfast Sandwiches
- Toast your English muffins and butter them if desired.
- Spread a generous layer of the avocado mash onto the bottom of each sandwich, add tomato, the egg pattie, and a drizzle of hot sauce. Enjoy!
Notes:
- Batter Consistency: The chickpea batter should be a consistency similar to pancake batter. It should drip from the spoon while not pouring too easily. If your batter is too thick, add a little more plant milk. If your vegan egg batter is too thin, add a little more chickpea flour and whisk thoroughly.
Tips & Tricks
- Consistency is Key: Make sure your batter isn’t too thick or too thin for the best patties.
- Seasoning: Don’t skip the black salt if you want that authentic eggy flavor.
- Customize: Feel free to add other veggies or vegan cheese to your sandwich.
- Storage: You can make the patties ahead of time and store them in the fridge for up to 3 days.
FAQs
Chickpea flour, also known as gram flour or garbanzo flour, is a gluten-free flour made from ground chickpeas. It’s high in protein and fiber, making it a great alternative to traditional flour.
Yes, you can prepare the patties in advance and store them in the fridge for up to three days. Just reheat them before assembling your sandwich.
Absolutely! Feel free to use any bread you like, such as whole grain bread, ciabatta, or even a croissant. Just make sure to check the ingredients to ensure it is vegan.
Breakfast Sandwich Vegan Recipe With Chickpea Egg
Ingredients
"Egg" Patties
- 1 cup chickpea flour (also known as gram flour or garbanzo flour)
- 1 tsp baking powder
- 3 tbsp nutritional yeast
- dash turmeric
- salt & pepper to taste use black salt for an "eggy" flavour
- 1 cup plain unsweetened plant milk
- 1 tsp apple cider vinegar
- 1 tbsp dry mixed herbs (optional, I use Italian seasoning)
Sandwiches
- 6 english muffins or bagels
- sliced tomatoes (optional)
- hot sauce of choice
Simple Avocado Mash
- 2 ripe avocados
- ½ lime, juiced (1 tbsp)
- everything but the bagel seasoning (optional)
- salt and fresh ground black pepper to taste
Instructions
Making the "Egg" Patties
- In a large mixing bowl add chickpea flour, dry herbs, nutritional yeast, turmeric, baking powder, black salt, pepper, plant milk, and vinegar.
- Whisk thoroughly to combine.
- In a non-stick pan on medium heat, add olive oil or vegan butter to grease the pan. Pour ⅓ cup of the batter into the pan and use the edge of your spatula to gently square the edges if desired.
- Cook for about 2 minutes on medium heat. The edges should be slightly browned, and bubbles should be forming throughout. (Similar to when a pancake is ready to be flipped).
- Carefully flip the egg pattie, and cook the other side for 1-2 mins or until lightly golden brown. Fold the finished result into a nice square that will fit onto your english muffin or bagel.
- Continue this process with the rest of your batter. This should make 6 "egg" patties total. However, you can double stack them on your breakfast sandwich for a more filling option.
Preparing the avocado
- In a small mixing bowl, mash the avocado, lime juice, everything but the bagel seasoning, salt and pepper.
Assembling the Breakfast Sandwiches
- Toast your english muffins and butter them if desired.
- Spread a generous layer of the avocado mash onto the bottom of each sandwich, add tomato, the egg pattie, and a drizzle of hot sauce. Enjoy!
Video
Notes
Nutrition
Conclusion: Breakfast Sandwich Vegan Recipe
Creating a delicious and nutritious vegan breakfast sandwich is easier than you think! With chickpea egg patties, fresh avocado mash, and your favorite toppings, you can enjoy a hearty breakfast that’s both satisfying and healthy. Give this recipe a try and start your day with a tasty plant-based meal!
LOVE this idea! Been looking for a plant based breakfast sandwich that is dairy free but still tastes somewhat the same and this was way better than expected. Definitely one of the best vegan breakfast sandwiches I have ever made.
Thank you SOOO much for your kind words Kristen! I’m so so happy you loved it!! Nothing like a good brekkie sandy!
This was so great! Added vegan breakfast sausage to it as well and fresh avocado 🥑
YUMMMM that sounds so amazing I’ll have to try it!
I actually enjoyed this plant based breakfast sandwich so much I have made it 3 weekends in a row!!! So good Essycooks!
that is a HUGE compliment! wow i’m just so happy you loved the recipe! Thank you so much for trying it out