The Best Vegan Breakfast Sandwich

I’m not going to lie to you. When I first went vegan one of the things I missed most was convenience. Being able to stop and pick up my favorite breakfast sandwich on the way to work was definitely a win.  But instead of crying about it, I thought to myself: what’s the next best thing from finding a vegan breakfast sandwich near me?  Making it myself!  This is why I’m excited to share the best vegan breakfast sandwich recipe with you.

This vegan breakfast sandwich is layered with flavor and has everything you need from the savory tomato jam and spicy arugula to the eggy tofu slices and saucy tempeh bacon.

Before going vegan I loved the sausage McMuffin. When I ordered it I would add grape jelly to my McMuffin to get that sweet and salty flavor combo. Perfection. So, when I decided to create this recipe I wanted to ensure I had flavors that went well together. Flavors that brought out the salty/savory profile of the sandwich and flavors with just a hint of sweetness. I think I achieved that here, but after checking out the recipe feel free to let me know in the comment section below. 

But here’s the thing.  Not only do you get great flavors with this recipe but it’s an easy make-ahead option.  Simply follow the recipe as outlined below and then you’ll store your eggy tofu and tempeh bacon in a Tupperware container.  You’ll be able to easily pop these in the air fryer for just a few minutes the next day or heat on the skillet. Then store your jam as directed below. 

Now, if you’re ready let’s jump right into this goodness without further delay.  Because if you’re anything like me you may end up having this a few days in a row because it was that yummy. 

Make the Savory Tomato Jam

To get started you will want to make sure you already have your savory tomato jam prepared. Trust me when I say don’t skip this step.  Do what you need to do and open a second tab to start that recipe if you need to but think of the jam as the glue that holds it all together. It adds that extra *oomph* if you know what I mean.

the best vegan breakfast sandwich
the best vegan breakfast sandwich

Marinate the Eggy Tofu Slices

So, now you’re either making the jam or you have it pulled out and ready to use. Either way, it’s time to get started on our eggy tofu.  This is pure magic.  

Before we get into the seasoning of the tofu I have a pro tip I want to share with you.  If you are interested in getting a more “realistic” egg-like texture I would recommend freezing the tofu the night before and then allowing it to thaw.  This will create that egg-like texture you may be looking for. 

Ok, back to the seasoning. In a small mixing bowl whisk together 2 Tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp ground mustard, 1 Tbsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp black salt, 1/4 tsp onion powder, and 1/3 cup plant milk.  Feel free to play around with these measurements if you’d like. 

Once mixed, slice your tofu into thick “breakfast sandwich” like slices.  Then place these in the bowl of eggy mixture and allow the tofu to marinate.  Set aside.

Make the Tempeh Bacon

While the eggy tofu is marinating, it’s time to make the tempeh bacon.  To do this we’ll cut the block of tempeh in half and then cut one of the halves into about 6 thick slices. From there you will heat a tablespoon or so of olive oil over medium heat to allow the skillet to get hot.

Are you ready for the fun part? Add your tempeh to your skillet and you’ll hear that wonderful sizzling sound we love to hear. I love this part because it not only reminds me of real bacon but it’s the simple sound of cooking. Reminding me I’m in my zone. But I digress… from here you’ll want to allow your tempeh to cook for five minutes on both sides. 

While your tempeh is cooking whisk together the following ingredients: 1 Tbsp olive oil, 2 Tbsp soy sauce, 1 Tbsp maple syrup, ½ tsp liquid smoke, ½ tsp ground mustard, ½ tsp cayenne pepper, ½ tsp black pepper.  Set aside for just a few minutes.

Then add 2 tablespoons of water to the skillet and stir your tempeh.  This will help ensure the sauce you just whisked together does not stick to the bottom of your skillet.  Once stirred, pour the sauce over the tempeh, and allow your tempeh to simmer in the sauce for 2 – 3 minutes.  Flipping onto the other side about halfway through to ensure tempeh is coated with seasoning.  Because we definitely do NOT want bland bacon. 

Once your bacon is finished cooking sit aside while you finish making the eggy tofu.  If you are using a cast-iron skillet as I did for this recipe I simply wiped out most of the sauce from the skillet and then went back to cooking.  This way I still have some of that flavor vs washing it out. But it’s your choice.

Finish the Eggy Tofu

Now that you’ve got your skillet ready for the eggy tofu, add a tablespoon of oil or spray with nonstick spray.  Then cook tofu for 5 – 7 minutes on both sides.  (Note: You may also air fry your tofu while making the bacon if you’d like)

Toast Your Buns

For one of the last steps, you’ll want to toast your muffins or biscuits (Here’s a great 7UP biscuits recipe I really enjoyed with this sandwich). 

Build Your Vegan Breakfast Sandwich

And now it’s time to build! Once your bread is toasted slather your tomato pepper jam on one muffin (or both).  Then add your toppings.  Now, I have discovered there’s a science to these flavors. So you can layer it how you see fit but for the full experience continue reading. 

Layer your vegan breakfast sandwich as follows: tomato pepper jam, arugula, sliced tomatoes, sprinkle Trader Joe’s Everything But the Bagel seasoning, eggy tofu then top with second muffin slice.  Viola! You’re done.  It’s time to indulge in your hard work. 

If you have any questions about the process feel free to comment below. Otherwise, I hope you enjoy my take on a healthy vegan breakfast sandwich. Happy Eating!

The Best Vegan Breakfast Sandwich

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

312

kcal

Crispy, flavorful delicious vegan breakfast sandwich. A perfect make ahead, on the go option.

Ingredients

  • Everything But the Bagel Seasoning

  • Eggy Tofu
  • 1 block extra firm tofu, sliced

  • 2 Tbsp nutritional yeast

  • 1/2 tsp turmeric

  • 1/2 tsp ground mustard

  • 1 Tbsp Dijon mustard

  • 1/2 tsp garlic powder

  • 1/4 tsp black salt

  • 1/4 tsp onion powder

  • 1/3 cup plant milk (almond or soy will taste best)

  • Toppings
  • Arugula

  • Tempeh Bacon

  • Savory Tomato Jam

  • Tomatoes

Preparation

  • Make the savory tomato jam and set aside.
  • Make the eggy tofu marinade: In a small mixing bowl whisk together 2 Tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp ground mustard, 1 Tbsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp black salt, 1/4 tsp onion powder, and 1/3 cup plant milk.
  • Make the tempeh bacon.
  • Add oil to a skillet over medium heat and cook the eggy tofu for 5 – 7 minutes on both sides.  (Note: You may also air fry your tofu while making the bacon if you’d like)
  • Toast the bread.
  • Build your sandwich and enjoy!

Notes

  • Calories above do not include tempeh bacon or tomato jam.

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Easy 4 Ingredient Vegan Biscuits

Brunch is for friends gathering, bottles popping, really good food and of course easy vegan biscuits. 

One of my favorite brunch memories was with a group of girlfriends celebrating a birthday. It was a sunny Summer day in Southern California and we had all decided to bring a dish a bottle and put on our best dress.  

If you’ve ever visited Southern California then you’ll know what I mean when I say this was the quintessential summer day.  A slight breeze, warm sun,  close enough to the ocean you can smell the saltwater and good vibes.  We went all out that day. We decorated the house. Had plenty of mimosas flowing and great music going. 

The menu was all set too.  Although, when I think back on that day fondly, I don’t remember there being biscuits. And what a shame too.  Because really? What is brunch without biscuits?  

This is why I’m excited to share this recipe for easy vegan biscuits.  As great as that day was, no one should ever brunch without biscuits. Seriously.  Especially when you have the best vegan biscuits recipe you can find right here with only four ingredients. 

Here’s how to make this vegan biscuits recipe…

Step One

First, things first! You’ll want to preheat your oven to 350 degrees. Then grab a medium-sized mixing bowl and mix your baking mix, Living Coconut Yogurt, and 7-Up together.

Step Two


Next, dust the counter with a little bit of the baking mix and pour your mixture on the counter. Knead the dough and fold over itself until it’s just firm and you can roll it out. You want to be sure you do not over knead.

Step Three


Now you have two options use your hands to pat the dough to about ½ inch high or gently roll out the dough to the desired thickness. Keep in mind that rolling it out too thin will not make fluffy biscuits. Then cut round biscuits with a biscuit or round cookie cutter. Cut out biscuit shapes.

Step Four


Next up place melted butter in the bottom of a 9×13 baking dish and place biscuits on top of butter. Place in preheated oven and allow to bake for 12-15 minutes or until golden brown. Golden brown is the key here!

Easy 4 Ingredient Vegan Biscuits

0 from 0 votes
Recipe by Sagen Jackson Course: Sides, Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

251

kcal

Soft homemade biscuits made perfectly to slather with butter and jelly for your next vegan brunch meal!

Ingredients

Preparation

  • Preheat oven to 350 degrees.
  • In a medium-sized mixing bowl, mix baking mix, Living Coconut Yogurt, and 7-Up.
  • Dust counter with a little bit of the baking mix and pour the mixture on counter. Knead the dough and fold over itself until it’s just firm and you can roll it out. You want to be sure you do not over knead.
  • Use your hands to pat the dough to about ½ inch high and cut round biscuits with a biscuit or round cookie cutter. Cut out biscuit shapes.
  • Place melted butter in the bottom of a 9×13 baking dish and place biscuits on top of melted butter.
  • Baking for 12-15 minutes or until golden brown.

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Best Rose Butterfly Pea Tea Spritzer

A good brunch is just not complete without Rosé. Wouldn’t you agree? Especially in the Summertime. Which is why it’s so important to experiment with different flavor combinations. Of course, strawberry Rosé is a classic flavor profile and always a great fallback. But venturing out of the norm and trying new things can be a great way to stumble across your new favorite spritzer.

Which is why I love this butterfly pea tea spritzer. It’s light, refreshing and easily adjustable. Try out the recipe below and let me know what you think in the comments!

Rose Butterfly Pea Tea Spritzer

0 from 0 votes
Recipe by Sagen Jackson Course: Drinks, BrunchCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

21

kcal

Light and refreshing rose spritzer cocktail. Perfect for hosting a Summer brunch!

Ingredients

  • 1 cup Butterfly Pea Tea

  • 1/8 cup sugar

  • 2 fl oz Rose

  • 4 Roses with Petals Removed

  • 1/2 cup Carbonated Water (Choose your flavor, I chose grapefruit)

  • Sliced Lemons

  • Garnish: Pomegranate Seeds, Basil

Preparation

  • Steep butterfly pea tea buds in hot water for 5 – 7 minutes. Allowing the tea to brew. Once tea has finished brewing allow to cool completely and then pour over ice.
  • Add sugar, Rosé and rose petals to pistol and mortar and muddle ingredients together until rose petals have been gently crushed and “infused” with sugar and Rosé. Alternatively, you can make your own rose petal infused simple syrup, recipe here.
  • Add ice, muddled rose petal mixture, butterfly pea tea and carbonated water to cocktail shaker. Shake vigorously until combined.
  • Strain mixture into cocktail glasses. Garnish as desired and enjoy!

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Easy Vegan Tempeh Bacon

Easy Vegan Tempeh Bacon

0 from 0 votes
Recipe by Sagen Jackson Course: Recipes
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

101

kcal

Ingredients

  • 1 Tbsp olive oil

  • 2 Tbsp soy sauce

  • 1 Tbsp maple syrup

  • 1/2 tsp liquid smoke

  • 1/2 tsp ground mustard

  • 1/2 tsp cayenne pepper

  • 1/2 tsp black pepper

Preparation

  • Slice tempeh into thick “bacon” like 6 slices. You can save the other half of your tempeh block.
  • Add and heat olive oil in skillet. Then sauté tempeh for five minutes on each side.
  • Whisk together remaining ingredients and add to skillet. Allow tempeh to simmer in mix for 2 – 3 minutes. Flipping tempeh over halfway through.
  • Serve warm.

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Savory Tomato Jam Recipe

Savory Tomato (Pepper) Jam Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 5 medium tomatoes

  • 2 Tbsp lemon juice

  • 1/2 Tbsp black pepper

  • 1/2 cup sugar

Preparation

  • Cut and core tomatoes.
  • Add all ingredients including cut tomatoes to a medium saucepan and cook over medium heat for about 1 hour or until thick.
  • Store in a tightly closed jar for up to one week.

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Healthy Orange Julius Smoothie Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, Brunch, SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

114

kcal

Ingredients

  • 1 cup orange juice

  • 1 cup frozen peaches

  • 1/3 cup plant milk

  • 1 Tbsp vanilla extract

Preparation

  • Add all ingredients to your blender and blender until smooth.
  • Serve immediately.

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Easy Tomato Garlic Chutney

Easy Tomato Garlic Chutney

0 from 0 votes
Recipe by Sagen Jackson Course: SidesCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

120

kcal

Easy roasted tomato and garlic chutney.

Ingredients

  • 1 Tbsp neutral flavored oil

  • 3medium-sized fresh tomatoes, chopped

  • 3cloves garlic, minced

  • 1 tsp ground mustard

  • 1/2 Tbsp sugar (Note: I used monk fruit sweetener for a subtle sweetness)

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Preparation

  • Heat oil over medium heat until warmed through. Add garlic and sauté until fragrant, about one minute.
  • Add tomatoes and seasoning and continue to sauté for an additional 5 – 7 minutes.
  • Remove from heat and add sautéed mixture to food processor and blend until just mixed. (Note: I like mine a bit chunky so I didn’t puree but this completely up to our personal preference.)
  • Serve warm. Store any leftovers in refrigerator for up to 4 days.

Notes

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Birthday Cake Pancakes

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

665

kcal

Festive pancakes perfect for birthday breakfast or brunch!

Ingredients

  • 1 cup flour

  • 1 tbsp organic sugar

  • 2 tbsp baking powder

  • 1/4 tsp salt

  • 1 cup almond milk

  • 1 tbsp apple cider vinegar

  • 2 tbsp coconut oil, melted

  • 1 tsp vanilla

  • 1 tsp almond or strawberry extract

Preparation

  • First, make your vegan buttermilk by mixing the almond milk and apple cider vinegar, set aside.
  • Warm your griddle to 350* or skillet to medium-high heat.
  • Then, mix all the dry ingredients together.
  • Next, add the vegan buttermilk, vanilla extract and strawberry extract to the dry ingredients and mix until just combined.
  • Lastly, stir in the coconut oil.
  • Pour pancake batter onto warmed skillet or griddle. Flipping over about 3 – 5 minutes after cooking on one side or until edges are golden brown.
  • Continue until all pancake batter has been used. Makes about 6 – 10 pancakes.

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BBQ Carnitas Mac & Cheese

BBQ Carnitas Mac & Cheese

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

453

kcal

Ingredients

  • 1 can jackfruit

  • 2 cups riced cauliflower, thawed or fresh

  • 1 cup coconut milk

  • 1/4 cup chickpea flour

  • 1/4 cup nutritional yeast

  • 1 cup vegetable broth

  • 2 Tbsp minced garlic

  • 1 Tbsp onion powder

  • 1 Tbsp pepper

  • 1 tsp salt

  • juice 1 lemon

  • 2 bar bar-b-que sauce

  • 1 package shredded vegan cheese

Preparation

  • Preheat oven to 350*
  • Boil noodles according to package directions, then set aside.
  • To make carnitas: Shred jackfruit. Add jackfruit and bar-b-que sauce to a skillet on medium-heat and simmer for 5-7 or until heated through. Set aside.
  • To make cheese sauce: Add cauliflower, coconut milk, chickpea flour, nutritional yeast, vegetable broth, minced garlic, onion powder, pepper and salt to a blender and blend until smooth.
  • Add cheese sauce to cast iron skillet and heat until mixture begins to simmer over medium. Stir in noodles. Top with cheddar cheese and place in oven.
  • Allow mac and cheese to bake for 10 – 15 minutes or until cheese becomes bubbly.
  • Then top with carnitas and serve.

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Mango Sticky Rice Bites

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

366

kcal

A delicious vegan dessert option perfect for your sweet tooth cravings.

Ingredients

  • 1 mango sliced

  • 2 cups glutinous rice, cooked

  • 1 cup coconut milk

  • 1/4 cup brown sugar

Preparation

  • Cook rice according to package directions. Set aside and allow rice to cool.
  • Add coconut milk and brown sugar to a small saucepan and bowl over medium-high heat for 5 – 7 minutes. Set aside and allow to cool.
  • Once cooled, mold rice into small oblong shaped bites.
  • Place sliced mango over bites and then drizzle with coconut milk mixture.
  • Enjoy!

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