Breakfast Sandwich Vegan Recipe With Chickpea Egg
Make a delicious vegan breakfast sandwich with chickpea egg patties and fresh avocado mash. This healthy and hearty plant-based meal is perfect for starting your day right. Ready in under 25 minutes!
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
Batter Consistency:
The chickpea batter should be a consistency that's 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.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 400kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17.5g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 500mg | Fiber: 7g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Let us know how it was!