Go Back
+ servings
5 from 2 votes
Vegan Breakfast Sandwiches with Bowl of Strawberries and Bottle of Hot Sauce in the Background
Eggy Vegan Breakfast Sandwiches
Prep Time
20 mins
Cook Time
15 mins
Soak time (cashews)
4 hrs
Total Time
4 hrs 40 mins

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.

Course: Breakfast
Cuisine: American
Keyword: vegan breakfast recipe, vegan eggs
Servings: 6
Calories: 468 kcal
Author: Alissa Saenz
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
  • 1/2 teaspoon salt
For the Eggy Chickpea Patties
  • 2/3 cup chickpea flour
  • 2 tablespoons nutritional yeast flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon Kala namak (for eggy flavor, can substitute table salt)
  • 1/4 teaspoon black pepper
  • 1/2 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
  • 1/2 batch tempeh bacon (optional)
  • 1/2 cup baby spinach
  • Additional fillings or sauces of choice, such as salsa, ketchup, sliced vegan cheese, avocado, etc.
To Make the Spicy Cashew Cheese
  1. Place all ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth.

  2. 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
  1. Whisk the chickpea flour, nutritional yeast, baking powder, cumin, paprika, turmeric, kala namak and black pepper together in a small bowl.

  2. Whisk in the water and soy sauce.

  3. Coat the bottom of a medium skillet with olive oil and place it over medium heat.

  4. 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.

  5. 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.

  6. 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
  1. 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.

  2. Serve.

Recipe Notes

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

Nutrition Facts
Eggy Vegan Breakfast Sandwiches
Amount Per Serving (1 sandwich)
Calories 468 Calories from Fat 158
% Daily Value*
Fat 17.5g27%
Saturated Fat 2.8g14%
Sodium 1189mg50%
Potassium 751mg21%
Carbohydrates 55.8g19%
Fiber 9.7g39%
Sugar 7.7g9%
Protein 21.8g44%
Calcium 203mg20%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.