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.
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.
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 1/4 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.
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.
Nutrition information is for 1 sandwich including tempeh bacon and 1 tablespoon of cashew cheese.