Vegan Breakfast Sandwich

Last Updated on April 13, 2022

This Vegan Breakfast Sandwich is a quick, healthy, and a satisfying on-the-go breakfast.

Make these patties up ahead of time and pop them in the freezer.

When you want a fast and easy meal, simply throw one in the microwave or toaster oven to reheat and add to a muffin for a filling meal on the go.

There are so many reasons to love these patties!

One thing I love is that I can clean out my refrigerator!

A little left over corn, broccoli, or green beans from the night before, throw them in the patties, you have a quick and filling meal.

Another reason to love these patties is how filling they can be!

You will be surprised how long these patties will keep you satisfied and full until your next meal.

And why? I believe it is the chickpea flour.

Chickpea flour or some may know it as garbanzo bean flour is rich in vitamins and minerals.

Also chickpea flour is full of fiber and protein. Keeping us full and satisfied for hours.

And all the other reasons to fall in love with these Vegan Breakfast Sandwiches is that they are customizable, quick, easy, use simple ingredients, full of flavor, filling, and so irresistible!

Ingredients for the Vegan Breakfast Sandwich patty

• Chickpea Flour – This flour has a mild yet nutty taste and is loaded with important nutrients. I love the versatility of this flour.
• Mustard – In this recipe I used simple plain yellow mustard.
• Plant based milk alternative – I have used many different types of milk alternatives with this recipe. Most of the time I will use almond or oat milk. But which ever type you use, make sure that it is unsweetened and plain.
• Water
• Baking Powder – A raising agent to give you the fluff of an egg. Baking powder is made up of baking soda, cream of tartar, and some times corn starch. I have made my own by replacing the corn starch with arrow root.
• Vinegar – I used Apple Cider Vinegar. Since there are no eggs in this sandwich, you need vinegar to help activate the bubble action for the baking powder. This gives you the fluffy consistency of an egg.
• Spices – Salt and pepper to taste, onion powder, and turmeric.
• Minced Garlic – I love to used minced garlic in all my recipes, less mess and less work for me. This can be replaced with fresh or even powdered garlic as well.

What to add to the egg patty

I love to add any extra vegetables that I have left over in the refrigerator.

Some vegetables I have used are….

• Green Beans – Bite sized pieces are the best.
• Corn – This is a must! I always add corn to my patties. It is the perfect add in.
• Mushrooms – I have used canned and fresh mushrooms in the batter. But if you are using fresh, saute and add to the top of the patty instead of in the patty.
• Spinach – Fresh spinach is the way to go. Make sure to chop the spinach before adding to the batter.
• Peppers – So many different peppers would compliment this sandwich. Hot, sweet, and full of flavor varieties to choose from.
• Broccoli – We usually have left overs of broccoli and personally I do not like to reheat broccoli, so I love to use it in these type of recipes or a breakfast hash.

At the bottom of this post is the printable recipe with the measurements and step by step instructions.

How to make the vegan patty for the sandwich

If adding any fresh vegetables to the patties, clean and dice all vegetables.

If adding any frozen vegetables, cook these to the package directions and set aside.

Preheat oil in a medium sized skillet on medium low heat.

In a medium sized mixing bowl, add the flour, spices, mustard, baking powder, vinegar, water, and almond milk. Stir until well combined.

Add the mushrooms, corn, spinach, and stir.

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Pour about 1/4 to 1/3 cup of batter into the hot pan.

Let this cook for about 3 to 5 minutes, you will notice the sides of the patty starting to brown, flip the patty, continue cooking for about another 3 to 5 minutes.

Check the middle of the patty by pressing the edge of the spatula into the center of the patty to see if it is completely cooked.

If the batter is runny when you press in the center, it needs to continue cooking. Keep flipping the patty to cook evenly, and continue checking the center.

Once your patty is cooked, remove from the pan and continue with the next patties until the batter is used up.

Set the patties aside.

What type of bread?

Personally I prefer the English muffin, but it is just as good on a slice of toast.

Which ever you prefer, I do recommend toasting your bread or muffin.

How to build your vegan breakfast sandwich

Toast the muffin or bread.

Most of the time I just drizzle a little avocado oil on each side of the muffin or toast and place the patty on top of this with a thin slice of tomato.

But the best way to enjoy this sandwich would be to smear on fresh cut avocado on each slice of toast, then the patty, a slice of vegan cheese, tomato, fresh sauteed mushrooms, peppers, onions. and a dollop of aioli!

Storing the left overs

These patties can be stored in the refrigerator or the freezer.

Make sure to place a piece of parchment paper in between each patty, to prevent them sticking together.

Reheating the left overs

These patties are easy to reheat in the toaster oven or the microwave.

If reheating in the microwave, heat up 20 seconds on each side, check to see if the center is warm, if not, reheat 20 seconds on each side, continue checking after each 20 seconds until warm enough in the center.

I personally prefer to reheat my patty in the toaster oven, the microwave tends to dry the patty out too much.

Enjoy your customized Vegan Breakfast Sandwich warm with a fresh cup of your favorite hot beverage, at home or on your way to where ever you are running off too!

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