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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.

Breakfast Sandwich With Tempeh Bacon [Vegan]

$2.99
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Calories

800

Serves

2

Cooking Time

40

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

How to Prepare Breakfast Sandwich With Tempeh Bacon [Vegan]

  1. Cut tempeh into 1/4-inch thick strips or slices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat to make the second sandwich, and enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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!

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Nutritional Information

Total Calories: 800 | Total Carbs: 61 g | Total Fat: 53 g | Total Protein: 30 g | Total Sodium: 1192 g | Total Sugar: 20 g

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


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About The Author

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Brittany Mullins

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Brittany Mullins is a health coach, certified personal trainer, and the blogger behind the healthy living blog, eatinbirdfood.com. She proves that maintaining a healthy lifestyle doesn’t have to be a challenge by sharing recipes, workouts, wellness articles, travel adventures, and more. In addition, she focuses on using wholesome, mostly plant-based ingredients to create nutritious, delicious, and satisfying meals.

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