Easy Vegan Breakfast Sandwich
This easy vegan breakfast sandwich is packed with flavor! It’s a filling, plant based way to start the day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 sandwich 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1/4 cup chickpea flour
- 1/2 tablespoon nutritional yeast
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Several grinds black pepper
- 1/4 cup water
- 1 1/2 tablespoons olive oil, divided
- Sourdough English muffin or bread (check the packaging to ensure it is vegan)
- 1 slice tomato
- Sliced avocado (optional)
- Hummus or vegan mayonnaise*, to spread
- Microgreens (optional)
Instructions
- In a medium bowl, mix the chickpea flour, nutritional yeast, baking soda, salt, and black pepper. Add the water and 1 tablespoon of the olive oil and whisk until combined.
- Heat 1/2 tablespoon olive oil in a small (8-inch) nonstick skillet over medium heat. Pour in the batter and cook 1 to 2 minutes until bubbles form and the bottom is golden brown. Then flip and cook for about 30 seconds more. Remove to a plate. Fold the circle in half two times so that it fits onto the English muffin.
- Toast the English muffin. Spread each side with hummus or vegan mayonnaise. Place the tomato on one slice of the English muffin (sprinkled with a bit of salt), then top with the chickpea pancake, avocado or microgreens, and the remaining English muffin half. (If desired, you can make a few batches of chickpea pancakes and store them refrigerated for 1 week.)
Notes
*We like the flavor of vegan mayonnaise (depending on the brand), but hummus also works as a tasty vegan spread. You can also make Spicy Mayo using vegan mayonnaise.
Find it online: https://www.acouplecooks.com/vegan-breakfast-sandwich/
