Vegan Breakfast Sandwhich

This high protein breakfast sandwich with vegan sausage, chickpea egg, and almond cream cheese is perfect for meal prep, kids, picky eaters, or anyone really. I like to make a lot of these and freeze them for future mornings Then when the time comes, pop them in the toaster oven or microwave and warm 'em up! Super easy and delicious. I used a sandwich thin in my photos, but I recommend an English muffin. Change these to your liking. I would recommend hot sauce, veggies in the egg mixture, different vegan cheese, or use your favorite vegan sausage patty instead of making your own. Have fun, enjoy!

Ingredients

Sausage

6 Sausages

- 3/4 Cup Textured Vegetable Protein

- 1 Tbsp Vegetable Oil

- 1 Tbsp Soy Sauce or Amino Acid

- 1 Tsp Liquid Smoke

- 2 Cup Water

- 2 Tsp Poultry Seasoning

- 1/4 Tsp Garlic Powder

- 1/4 Tsp Onion Powder

- 1/8 Tsp Nutmeg

- Dash of Cayanne

- 1 Tsp Salt

- 1 Tsp Paprika

- 1/4 Tsp Fennel

- 3 Tbsp Dried Brown Lentils

- 1/4 cup Oats

- 2 Tbsp Egg Replacer (Ground Flax, starch)

- 2 Tbsp Brown Suger

Egg Patty

6 Patties

- 3/4 Cup Chickpea Flour

- 1/2 Cup Firm Tofu

- 2 Tbsp Nutritional Yeast

- 1 Cup Vegetable Broth or 1 cup water and vegetable bouillon cube

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Onion Powder

- 1 Tsp Black Salt or Kala namak (this will give it an eggy taste)

Almond Cream Cheese

This makes about 3/4 a cup

- 1 Cup Soaked Almonds

- 1 Tbsp Lemon Juice

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Onion Powder

- 1/3 Cup Water

To serve:

Bread or English muffin

Directions

Sausage

1. Bring water, liquid smoke, soy sauce, and oil to a simmer in a sauce pan and add textured vegetable protein, oats, and lentils. Simmer for 10 minutes. Add water if needed.

2. Add all ingredients except egg replacer. Simmer for 10-15 more minutes.

3. The water should be gone and your lentils cooked through. If not let cook for longer. Remove from heat. Add in egg replacer.

4. Heat a skillet or pan to medium heat. Spray with oil.

5. Divide sausage mixture into 6 even balls. Form into patties then place onto skillet.

6. Cook for 2-5 minutes, then flip. Cook for another 2-5 minutes. Your sausages should be golden brown. Set aside.

Egg Patties

1. In a medium bowl mix dry ingredients, mix.

2. Smash tofu with your had a little, just so it's in small clumps and add to bowl.

3. Add wet ingredients and mix until on streaks of dry ingredients remain.

4. If you have a mini pan, egg sized, heat that. If you don't use a mason jar lid or cookie cutter to cook them in on a pan. Heat it to medium lox heat.

5. Pour a little less than 1/3 cup of mixture into pan. Cook for 3-4 minutes. Then flip. Cook for another 2 minutes. It shouldn't be too brown, but if it gets brown that is okay.

6. Set aside.

Almond Cream Cheese

1. Soak Almonds over night or for at least 8 hours.

2. Drain water from almonds and add them to a food processor.

4. Add in the other ingredients and blend till it is the texture you desire. i prefer mine a little chunkier, so I didn't blend it so as long.

To assemble

1. Toast bread.

2. Spread cream chese

3. Put patties on top.

4. Enjoy!