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My vegan breakfast sandwich recipe

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Hi friends! Here’s my favorite recipe for quick and easy plant based breakfast sandwiches. I love to make when I’m in no mood to cook because they’re so easy and turn key. All you need are a few simple ingredients you can find at most local supermarkets.

This recipe serves 2:

•1 Field roast Italian style veggie sausage link (sold at QFC, Safeway, Fried Meyer, Whole Foods, etc. There are other good alternatives if field roast is unavailable in your area available)

•2 Hash brown patties

•2 English muffins (make sure they’re vegan; as long as they just say contains wheat and soy, nothing else, you should be fine. Watch out for enzymes and other animal products in disguise)

•Earth balance (or any certifued vegan butter substitute of your choice. Most can be found at Walmart, Trader Joe’s, Albertsons, Kroger, Safeway, etc.)

•Hampton Creek Vegan Mayo (sold at Walmart, QFC, Safeway and several others)

•Half an Organic Avocado

•2 tablespoons of Ketchup

•1 tablespoon of maple syrup

•2 Teaspoons off ground pepper

•2 pinches of salt, to taste

•*optional* A bit of Sriracha, to taste.

1) Cut one vegan sausage in half long ways, and then cut the pieces again short ways, making 4 evenly shaped pieces.

2) microwave or heat the sausage and hash brown patties very briefly (at the absolute most 35-40 seconds. Don’t let the. Get soggy). *Use a plate as they will stick to paper towels/napkins*.

3) Put the sausages and hash browns in your toaster oven (or conventional oven) on the toast (or if broiling in an oven put it on it’s lowest setting, and flip the food every 3-5 minutes. Keep an eye on everything so it doesn’t burn. In my opinion toasting gives you the highest quality and fastest results

4) Spread your vegan mayo on the bottom half of each English muffin, and your vegan butter in the top half. Sprinkle salt and pepper on them and toast for 3-5 minutes.

5) Prep your lettuce, cherry tomatoes, onion, and avocado.

6) Assemble your sandwich by adding your avocado, sausage, lettuce, and tomato. To top it off, add the maple syrup/ketchup mixture we made earlier to *one* side of each muffin.

And enjoy 🙂

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