Eggy Vegan Breakfast Sandwiches

Two Vegan Breakfast Sandwiches on a cutting board.

5 from 3 votes

Eggy Vegan Breakfast Sandwiches

These vegan breakfast sandwiches are absolutely delicious and super satisfying! Made with "eggy" chickpea flour patties, smoky tempeh bacon, and spicy cashew cheese, they're loaded with flavor and great for make-ahead breakfasts.

Prep Time20

Cook Time15

Soak time (cashews)4

Total Time4 40

Course: Breakfast

Cuisine: American

Servings:

Calories: 468kcal

Author: Alissa Saenz

Ingredients

For the Spicy Cashew Cheese

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
2 tablespoons vinegar-based hot sauce (such as Cholula), plus more, to taste
2 tablespoons unsweetened and unflavored non-dairy milk, plus more as needed
½ teaspoon salt

For the Eggy Chickpea Patties

⅔ cup chickpea flour
2 tablespoons nutritional yeast flakes
½ teaspoon baking powder
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon Kala namak (for eggy flavor, can substitute table salt)
¼ teaspoon black pepper
½ cup water
1 tablespoon soy sauce
1 tablespoon olive oil (or high-heat oil of choice)

For the Sandwiches

4 vegan English muffins, split and toasted
½ batch tempeh bacon (optional)
½ cup baby spinach
Additional fillings or sauces of choice, such as salsa, ketchup, sliced vegan cheese, avocado, etc.

US Customary - Metric

Instructions

To Make the Spicy Cashew Cheese

Place all ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth.
Taste-test the mixture and adjust the seasonings to your liking. Thin the mixture with additional milk if it seems too thick. Blend again.

To Make the Eggy Chickpea Patties

Whisk the chickpea flour, nutritional yeast, baking powder, cumin, paprika, turmeric, kala namak and black pepper together in a small bowl.
Whisk in the water and soy sauce.
Coat the bottom of a medium skillet with olive oil and place it over medium heat.
Give the oil a minute to heat up, then pour about ¼ cup of batter into the skillet, making an approximately 3-inch patty. Repeat for as many patties as you can fit into the skillet without crowding.
Cook the patties for 3 to 4 minutes, until bubbles form in the center, then flip and cook about 3 to 4 minutes more, until set and lightly browned.
Remove the patties from the skillet and transfer them to a plate. Repeat the process until all of the batter is used.

To Assemble the Sandwiches

Slather the inside of one or both halves of each muffin with the spicy cashew cheese, then layer and stuff with the eggy patties, tempeh bacon (if using), and spinach on the bottom halves, along with any additional fillings you choose.
Serve.

Notes

Nutrition information is for 1 sandwich including tempeh bacon and 1 tablespoon of cashew cheese.

Nutrition