This vegan breakfast sandwich is tofu-free and makes a delicious Sunday brunch. This sandwich features an egg-less patty, fresh vegetables and vegan mayo inside a toasted English muffin. For savoury breakfast lovers this vegan sandwich is sure to hit the spot!

After moving to Spain, the Spanish omelette was one of the first Spanish recipes that I veganized (but not the last, check out this Spanish-style vegan lentil stew, it’s one of my most popular recipes!).

If you’ve never had a Spanish omelette, it’s a thick omelette made of eggs, potatoes and onions that’s served sliced into wedges. The usual way to veganize it is to replace the eggs with chickpea flour.

I decided to use my veganized Spanish omelette recipe as the base of this tofu-free vegan breakfast sandwich recipe and it worked great!

Chickpea flour on its own is dense and dry but when it’s cooked together with fried potato cubes it’s much more palatable. You can also add a pinch of black salt for an egg-y taste.

The trick was to make the batter into patties. I have a couple different sizes of small cake rings, which worked great, but I’ve also heard that if you don’t have that you can use a mason jar lid. So I tested that out too.

The mason jar lid worked but it was a bit more fiddly to get the patty out, and mine was a bit too small for my English muffin. But if you don’t have cake rings, go ahead and use the lids or whatever else you have that will hold the batter in place while it cooks.

Once you’ve got your mini vegan omelettes made you can put together your vegan breakfast sandwiches any way you want. I added a slice of vegan cheese to the patty after I flipped it in the pan and let it melt a bit (although the brand I had didn’t melt very well, actually).

I topped that with a leaf of lettuce, a tomato slice, a couple slices of avocado and vegan mayo. I’m so stingy that I make my own vegan mayo, too. It’s just 3 tablespoons of aquafaba (water from a can of chickpeas), half a cup of oil and a pinch of salt.

Put the aquafaba and salt in the cup of an immersion blender and slowly drizzle in the oil until it emulsifies. Done.

Wanna see how easy it is to make these vegan breakfast sandwiches? Watch the video:

Vegan Breakfast Sandwich This vegan breakfast sandwich is tofu-free and makes a delicious Sunday brunch. This sandwich features an egg-less patty, fresh vegetables and vegan mayo inside a toasted English muffin. For savoury breakfast lovers this vegan sandwich is sure to hit the spot! Print Pin Recipe Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4 Calories: 481 kcal Ingredients ½ cup (60 grams) chickpea flour - $0.18

½ cup (125 ml) water - $0.00

1 teaspoon (plus a couple pinches) salt - $0.03

Pepper to taste - $0.03

Optional: a pinch of black salt

Oil for frying - $0.12

¼ medium onion finely diced - $0.08

2 cloves of garlic minced - $0.16

225 grams (8 oz) potato small diced - $0.32

4 English muffins toasted - $3.25

4 leaves lettuce - $0.02

4 slices tomato - $0.25

4 slices of vegan cheese - $1.46

1 avocado sliced - $1.01

2 tablespoons vegan mayo - $0.10 Instructions Combine the chickpea flour with the water, 1 teaspoon of salt, pepper and black salt (if using) in a bowl. Set aside.

Heat a small amount of oil in a small pan over medium-high heat and add the onion. Fry until translucent then add the garlic and fry until soft and fragrant. Using a slotted spoon, remove the garlic and onion from the pan to a bowl and season with a pinch of salt.

Add enough oil to the pan to deep fry the potatoes and wait for it to heat up. Fry the potatoes, working in batches if they don’t all fit into the pan at once, until soft and golden brown. Remove the potatoes to a plate and sprinkle with a pinch of salt.

Stir the chickpea batter well to remove the lumps then add the onion, garlic and potatoes.

Heat a large pan over medium heat, add a bit of oil and grease well the insides of four egg rings, cake rings or mason jar lids. Place them into the pan and divide the batter between them, leveling off the top with a spoon. Cover the pan and cook until you see the top starting to set - about 5 minutes.

If using egg or cake rings, slide them off. Sometimes the batter can stick so you can run a knife around the edge and gently push the patty down with a spoon while you pull the ring off. Flip the patties over. If you are using a mason jar lid, I find it easier to just flip them in the lids and remove the lids after.

Cover the pan again and give them about 5 minutes more to cook through. You can also add a slice of vegan cheese if you’ve got one that melts. Once the patties are golden brown on both sides and cooked through, remove them.

Put together the vegan breakfast sandwiches with the patties, all the vegetables and vegan mayo. Find us on Instagram @cilantro_and_citronella Find us on Facebook @thestingyvegan Nutrition Calories: 481 kcal | Carbohydrates: 52 g | Protein: 11 g | Fat: 25 g | Saturated Fat: 3 g | Sodium: 1106 mg | Potassium: 687 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 145 IU | Vitamin C: 12.4 mg | Calcium: 76 mg | Iron: 3.6 mg Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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