7 years ago

Loaded Breakfast Sandwich
[Vegan]

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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Loaded Breakfast Sandwich [Vegan]

Dairy Free

A flavorful breakfast sandwich made with tempeh carrots and a mix of spices. In this recipe, the patty is made from tempeh (fermented soybeans), carrots and a unique mix of herbs and spices. The ingredient list is long but you’re just measuring and tossing everything into a food processor. These...

'Sausage' Patties:

8 ounces tempeh
1/4 cup chopped carrot approximately 1 small carrot
4 cloves garlic
2 pitted dates
1 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
pinch cayenne pepper
1/2 teaspoon turmeric (optional)
1/4 teaspoon red pepper flakes (optional)
1 Tablespoon apple cider vinegar
2 Tablespoons Liquid Aminos

Sandwich Fixings:

100% whole grain English muffins
avocado slices
greens (spinach, romaine, kale, etc)
sprouts
salsa
vegan queso

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How to Prepare Loaded Breakfast Sandwich [Vegan]

Place tempeh and carrot in a food processor, blend into crumbs scraping down sides as needed. Add all additional ingredients and blend until combined. Mixture will resemble ground sausage.
Refrigerate for at least 1 hour. Best if refrigerated overnight.
When ready to cook, pre-heat oven to 400ºF.
To form into patties, line a 1/3 cup measuring cup with plastic wrap, fill cup half-way full with mixture and press into the bottom of cup. To remove from measuring cup simply lift plastic. Repeat with remaining mixture to form 8 patties.
Place patties on a parchment-lined baking sheet lined with parchment paper and bake for 20 minutes. Flip and bake for 5 additional minutes, or until firm.
Serve warm. To make sandwiches, use 100% whole grain English Muffins and desired fixings.

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