This healthy and filling vegan breakfast sandwich recipe is packed with protein and nutrition.
An easy vegan breakfast to take on-the-go!
These smoky breakfast sandwiches are totally vegan and soy-free, and they can be prepared in advance for a quick breakfast in the morning.
Lately I’ve been obsessed with making my own Homemade Whole Wheat English Muffins (one of my favorite recipes from the new Hello Breakfast cookbook). If you get the cookbook, I highly recommend trying out the homemade English muffin recipe!
Breakfast sandwiches and English muffins belong together.
Vegan Breakfast Sandwich Fixing Ideas:
- diced celery or carrots
- sliced avocado
- raw or sauteéd greens, such as spinach or arugula
- sunflower seeds
- vegan cheese slices
- relish or pickles
The turmeric gives these sandwiches that classic “egg salad” color and is a healthy addition thanks to its powerful anti-inflammatory properties. If you don’t already have it at home, most regular grocery stores should carry it in the spice aisle.
And the paprika adds a surprisingly robust, smoky flavor to this vegan breakfast sandwich—no bacon required!
These two spices are strong; a little goes a long way. Seriously, you want to start out with less than 1/16 tsp of paprika, which is just a tiny pinch, and you can always add more later if you wish.
Above, watch the homemade breakfast sandwich recipe video
The recipe was inspired by this Tofu Scramble recipe.
How To Make A Vegan Breakfast Sandwich
Ingredients
- 1 can white beans, or 1 1/2 cups cooked
- 1 1/2 tbsp vegan mayo or tahini
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp ground turmeric
- pinch paprkia
- sandwich fixings of choice
Instructions
- *Paprika has a strong flavor, so start with a very small amount (less than 1/8 tsp), and you can always add more.Drain beans, rinse very well, and pat dry. Place in a bowl with the spices, tahini or mayo, and salt (I like 1/4 tsp salt, but you can use less if you don't tend to like things salty). Mash, stopping before it is too smooth; you want it to have some texture. Taste, and add a little extra salt if desired. I like to sauté spinach with a little garlic and olive oil then layer everything onto a toasted homemade English muffin, but you can also take the quicker route by placing some raw spinach on the English muffin before toasting so the spinach cooks at the same time. You can eat the filling cold or heat it in the oven or microwave after layering it onto your bread. The filling can also be eaten on crackers or in lettuce cups, and some sandwich fixing ideas are listed earlier in this post.View Nutrition Facts
Video
Notes
More Healthy Vegan Breakfast Recipes:
I made one of these & it was so delicious! I paired your filling recipe with a Tempeh Breakfast Sausage from Minimalist Baker & Vegan Cheezy Sauce from The Misfit Baker. YUM! <3
Hi there! I love your blog. 🙂 Wondering if these would freeze well for a quick grab-n-microwave-n-go breakfast. Do you think freezing would work with the vegan mayo? Thanks!
Yes freezes well!
Thanks, Jason!
I just bought the new book, so excited! But I don’t see the English muffins anywhere in it???
Hi, sorry for the trouble, the bonus recipes probably got caught in spam. I’m manually emailing them to you now, and let me know if you don’t see them within the next few minutes!
Jason (media relations)
I also bought the book specifically for the English muffin recipe and it is not in there! I thought I was going crazy!
Emailing it to you as well manually to ensure you get it. Sorry for the technology fail – you definitely are entitled to it!
Jason (media relations)
thankyou for sharing these recipe a must tryyy…
I loved this recipe but I was very confused by the fact that the English muffin wasn’t in the ingredients – from the first picture I couldn’t tell there was one, so I got half way through before a step mentioned the muffin. Luckily I happened to have one handy, but it might make sense to add it to the ingredients!
Looks good! What brand of “cheese” did you use in the recipe?
Also, to those worried about cheese, I liked cheese A LOT, more than candy, before I was vegan. To get over missing cheese, besides reading about what happens to dairy cows, know that cheese is addicting, and once you take the plunge and do not eat it anymore, you won’t miss it so much. In fact, if you taste some at a later time, it will be pretty bland with hardly any flavor at all. I believe this is from the craving being long gone…
Made this before work this morning and it was delicious! I heated the beans in a small pot and used cheeze slices and fresh tomato on toasted gf vegan bread.
I’m excited to wake up tomorrow and have it again! (the beans made enough for two sandwiches).
Thanks Katie!
Thank you so much for making it 🙂
Hi,
I enjoy making your recipes. I was excited to try your Homemade Whole Wheat English Muffins so I bought your Hello Breakfast cookbook.
Unfortunately, I cannot find the Whole Wheat English Muffin recipe in the Kindle version 🙁
Please help.
Thank you
Excerpt from you blog
Lately I’ve been obsessed with making my own Homemade Whole Wheat English Muffins (one of my favorite recipes from the new Hello Breakfast cookbook). If you get the cookbook, I highly recommend trying out the homemade English muffin recipe!
Hi Will! We absolutely can go resend that to you (and make sure it gets to you this time). Do you know what email address you used, so we can look it up and see why it didn’t go through? (Or what is the first recipe in the version you have? Then we can just send you the recipes you are missing.)