How long does breakfast sandwich with tempeh bacon [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make breakfast sandwich with tempeh bacon [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I substitute the protein in breakfast sandwich with tempeh bacon [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

How long does breakfast sandwich with tempeh bacon [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is breakfast sandwich with tempeh bacon [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Breakfast Sandwich With Tempeh Bacon
[Vegan]

BM By: Brittany Mullins

Author Bio

Brittany Mullins is a health coach, certified personal trainer, and the blogger behind the healthy... Read More

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Breakfast Sandwich With Tempeh Bacon [Vegan]

800

Dairy Free

Vegan

A vegan breakfast sandwich loaded with all the goods: creamy avocado, almond butter, sautéed kale, and tempeh bacon, served on a perfectly toasted English muffin.

Ingredients You Need for Breakfast Sandwich With Tempeh Bacon [Vegan]

8 oz package of tempeh
1/4 cup low-sodium tamari or soy sauce
1/4 cup avocado or olive oil
2 tablespoons maple syrup
1/2 tablespoon liquid smoke
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 cups torn/chopped kale
1/2 teaspoon olive oil
2 whole-grain English muffins, sliced
1/4 avocado
1-2 tablespoons almond butter

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How to Prepare Breakfast Sandwich With Tempeh Bacon [Vegan]

Cut tempeh into 1/4-inch thick strips or slices.
Add tamari, oil, maple syrup, liquid smoke, paprika, garlic powder, and pepper in a shallow dish. Whisk together with a fork and add tempeh slices. Cover and let marinate in the fridge for at least 1 hour or up to 3 hours.
Preheat oven to 400°F. Arrange tempeh slices in a single layer on a baking sheet lined with parchment paper or foil. Pour any leftover marinade over tempeh and bake for 15 minutes. Toss tempeh and bake for another 5-10 minutes, or until tempeh is crispy.
While tempeh is baking, add oil and kale to a skillet over medium heat. Sprinkle with salt and pepper and cook until kale is bright in color and a bit charred/crispy. This should take about 5 minutes.
Toast your English muffins. Once toasted, smash avocado on one half and sprinkle with a little sea salt. Spread almond butter on the other half. Layer kale and 3-4 pieces of sliced tempeh bacon on top of the mashed avocado and top the sandwich with the almond butter half.
Repeat to make the second sandwich, and enjoy!

Notes

This recipe makes extra tempeh bacon! Keep leftover tempeh bacon in a storage container in the fridge for use later. It makes a great salad topping!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.