• 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.
• 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.

Assembling the Vegan Breakfast Sandwich

• If adding extra vegetables to the sandwich, use the skillet from the patties to saute the vegetables to the desired tenderness and set aside.
• Toast the muffin or bread.
• Once the bread is toasted add all the extra's and the patty.
• Serve warm.