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:
This sounds amazing! I am totally trying it this weekend! Thanks so much for the idea!
I am trying to go vegan but I am not so sure about this fake cheese stuff . Does it even taste good? This recipe looks amazing maybe I can do it without the cheese stuff. Also where can I get the cheese?
I’ve heard great things about this book (the vegan cheese one): http://www.artisanveganlife.com/books-dvds/
Also she sells some of her products at Whole Foods. I haven’t tried any yet but have seen them around in the vegan community.
It is like with anything else, you have to find what works for YOU. When i wasn’t vegan, i LOVED cheese! I didn’t care for any other dairy product, but i loved cheese. I started experimenting with recipes for raw and vegan cheeses long before i went vegan because dairy anything is just plain bad for you. There are plenty of cheese substitute recipes out there, far too many to just judge by one or two failed recipes. Go on Pinterest and search for some :). I especially like the ones that use nutritional Yeast in them as that already gives somewhat of a cheesy flavor anyway. There are also companies out there that make decent or awesome subs! One in particular has cheese dips, my favorite is the Jalopeno cheese and it is made from cashews…… I think the brand is “Organic valley”. There are many more, if you have a Whole Foods Market, Earthfare, Sprouts or a good natural/ organic grocer try there! You will find it is easy to make your one then tweak it to you liking. Good Luck!
In your honest opinion, what do you think of vegan imitation cheeses? Do they live up to the actual thing?
It depends on the brand and the type of cheese. I personally haven’t found an exact vegan swiss cheese yet. But for some of the other flavors you just have to experiment with different brands to find what you like. Katie also has a really good homemade mozzarella recipe that actually melts and stretches in her cookbook.
I’ve been very pleased with the Almond Shreds from Trader Joe’s. They taste more like mozzarella, but great in salads and nachos.
You should try Punk Rawk Labs! They are cashew-based cheese spreads and they are INCREDIBLE. They can be a little pricey but are totally worth it.
This looks delicious!
Yum! I’ve never thought to make a breakfast sandwich using white beans! I usually go with tofu scramble or Vegan Egg, but I should definitely give this a try soon! I need to get your new book. Breakfast is my favorite meal of the day!
Somehow i can’T find the “Homemade Whole Wheat English Muffins”-Recipe in the new Cookbook? 🙁
Hi, so sorry about that! The bonus pack should send out automatically whenever someone buys the book, but for a few people apparently they aren’t getting it. I can email it to the address you used for the book so you have it all in the same place. Can you email chocolatecoveredmedia at gmail with the address I should send it to?
Julie (media director)
Hi, I also haven’t gotten the bonus and don’t see the english muffin recipe either! Just bought the cookbook but no bonus
These look amazing! My non-vegan husband loves breakfast sandwiches – I’ll have to give these a go! Looking forward to trying them out 🙂
-Sammy
http://www.sammyboycebal.com/
We are vegetarians and would love to try this out. Looks delicious. I don’t think we get sunflower seeds here. Any alternatives?
OMG, these kinds of sandwiches were my favorite growing up! SO GOOD!
this might be good with some black salt (kala namak) added to give it an eggy flavor.
Hello! Do you think these sandwiches be made ahead of time and individually frozen, or would that ruin the texture/flavor? Thank you
Hmmm probably will be okay!
Did you ever try freezing these? I am interested in a quick egg-free vegetarian breakfast option I can make ahead!