Healthy Breakfast Recipes
by Chocolate Covered Katie
5 from 4 votes
This healthy and filling vegan breakfast sandwich recipe is packed with protein and nutrition.
An easy vegan breakfast to takeon-the-go!
These smoky breakfast sandwiches are totally vegan and soy-free, and they can be prepared in advance for a quick breakfast in the morning.
Lately I’ve been obsessed with making my own Homemade Whole Wheat English Muffins(one of my favoriterecipes fromthenewHello Breakfast cookbook). If you getthe cookbook, I highly recommend trying out the homemade English muffin recipe!
Breakfast sandwiches and English muffins belong together.
Vegan Breakfast Sandwich Fixing Ideas:
- diced celery or carrots
- sliced avocado
- raw or sauteéd greens, such as spinach or arugula
- sunflower seeds
- vegan cheese slices
- relish or pickles
The turmeric gives these sandwiches that classic “egg salad” colorand isa healthy additionthanks to its powerful anti-inflammatory properties. If you don’t already have it at home, most regular grocery stores should carry it in the spice aisle.
And the paprika adds a surprisingly robust, smoky flavor to this vegan breakfast sandwich—no bacon required!
These two spices are strong; a little goes a long way. Seriously, you want to start out with less than 1/16 tsp of paprika, which is just a tiny pinch, and you can always add more later if you wish.
Above, watch the homemade breakfast sandwich recipe video
The recipe was inspired by this Tofu Scramble recipe.
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How To Make A Vegan Breakfast Sandwich
This healthy vegan breakfast sandwich recipe is packed with protein and nutrition.
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Print Recipe
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Yield 6 servings
5 from 4 votes
Ingredients
- 1 can white beans, or 1 1/2 cups cooked
- 1 1/2 tbsp vegan mayo or tahini
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp ground turmeric
- pinch paprkia
- sandwich fixings of choice
Instructions
*Paprika has a strong flavor, so start with a very small amount (less than 1/8 tsp), and you can always add more.
Drain beans, rinse very well, and pat dry. Place in a bowl with the spices, tahini or mayo, and salt (I like 1/4 tsp salt, but you can use less if you don't tend to like things salty). Mash, stopping before it is too smooth; you want it to have some texture. Taste, and add a little extra salt if desired. I like to sauté spinach with a little garlic and olive oil then layer everything onto a toasted homemade English muffin, but you can also take the quicker route by placing some raw spinach on the English muffin before toasting so the spinach cooks at the same time. You can eat the filling cold or heat it in the oven or microwave after layering it onto your bread. The filling can also be eaten on crackers or in lettuce cups, and some sandwich fixing ideas are listed earlier in this post.
View Nutrition Facts
Notes
Also be sure to try these Vegan Cinnamon Rolls.
Have you made this recipe?
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More Healthy Vegan Breakfast Recipes:
Overnight Oats
Protein Bars
Applesauce Muffins
Vegan Breakfast Recipes
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Published on January 19, 2017
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Meet Katie
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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Reader Interactions
35 Comments
Leave a comment or reviewLeave a rating
Rebecca Jo says
This sounds amazing! I am totally trying it this weekend! Thanks so much for the idea!
Reply
Sauron says
I am trying to go vegan but I am not so sure about this fake cheese stuff . Does it even taste good? This recipe looks amazing maybe I can do it without the cheese stuff. Also where can I get the cheese?
Reply
Julie Dove says
I’ve heard great things about this book (the vegan cheese one): http://www.artisanveganlife.com/books-dvds/
Also she sells some of her products at Whole Foods. I haven’t tried any yet but have seen them around in the vegan community.Reply
ReShonda says
It is like with anything else, you have to find what works for YOU. When i wasn’t vegan, i LOVED cheese! I didn’t care for any other dairy product, but i loved cheese. I started experimenting with recipes for raw and vegan cheeses long before i went vegan because dairy anything is just plain bad for you. There are plenty of cheese substitute recipes out there, far too many to just judge by one or two failed recipes. Go on Pinterest and search for some :). I especially like the ones that use nutritional Yeast in them as that already gives somewhat of a cheesy flavor anyway. There are also companies out there that make decent or awesome subs! One in particular has cheese dips, my favorite is the Jalopeno cheese and it is made from cashews…… I think the brand is “Organic valley”. There are many more, if you have a Whole Foods Market, Earthfare, Sprouts or a good natural/ organic grocer try there! You will find it is easy to make your one then tweak it to you liking. Good Luck!
Reply
Linda @ the Fitty says
In your honest opinion, what do you think of vegan imitation cheeses? Do they live up to the actual thing?
Reply
Julie Dove says
It depends on the brand and the type of cheese. I personally haven’t found an exact vegan swiss cheese yet. But for some of the other flavors you just have to experiment with different brands to find what you like. Katie also has a really good homemade mozzarella recipe that actually melts and stretches in her cookbook.
Reply
Tammie Sokoloff says
I’ve been very pleased with the Almond Shreds from Trader Joe’s. They taste more like mozzarella, but great in salads and nachos.
Reply
Laura says
You should try Punk Rawk Labs! They are cashew-based cheese spreads and they are INCREDIBLE. They can be a little pricey but are totally worth it.
Reply
This looks delicious!
Reply
Bianca Phillips says
Yum! I’ve never thought to make a breakfast sandwich using white beans! I usually go with tofu scramble or Vegan Egg, but I should definitely give this a try soon! I need to get your new book. Breakfast is my favorite meal of the day!
Reply
Phoenix says
Somehow i can’T find the “Homemade Whole Wheat English Muffins”-Recipe in the new Cookbook? 🙁
Reply
Julie Dove says
Hi, so sorry about that! The bonus pack should send out automatically whenever someone buys the book, but for a few people apparently they aren’t getting it. I can email it to the address you used for the book so you have it all in the same place. Can you email chocolatecoveredmedia at gmail with the address I should send it to?
Julie (media director)Reply
Julia says
Hi, I also haven’t gotten the bonus and don’t see the english muffin recipe either! Just bought the cookbook but no bonus
Reply
Samantha Boyce says
These look amazing! My non-vegan husband loves breakfast sandwiches – I’ll have to give these a go! Looking forward to trying them out 🙂
-Sammy
http://www.sammyboycebal.com/Reply
Deepa Suresh says
We are vegetarians and would love to try this out. Looks delicious. I don’t think we get sunflower seeds here. Any alternatives?
Reply
Cassie Autumn Tran says
OMG, these kinds of sandwiches were my favorite growing up! SO GOOD!
Reply
Mary L says
this might be good with some black salt (kala namak) added to give it an eggy flavor.
Reply
Jessica says
Hello! Do you think these sandwiches be made ahead of time and individually frozen, or would that ruin the texture/flavor? Thank you
Reply
Jason Sanford says
Hmmm probably will be okay!
Reply
Valerie Stubbs says
Did you ever try freezing these? I am interested in a quick egg-free vegetarian breakfast option I can make ahead!
Reply
Penny says
I made one of these & it was so delicious! I paired your filling recipe with a Tempeh Breakfast Sausage from Minimalist Baker & Vegan Cheezy Sauce from The Misfit Baker. YUM! <3
Reply
Julia says
Hi there! I love your blog. 🙂 Wondering if these would freeze well for a quick grab-n-microwave-n-go breakfast. Do you think freezing would work with the vegan mayo? Thanks!
Reply
Jason Sanford says
Yes freezes well!
Reply
Julia Taylor says
Thanks, Jason!
Reply
Sarah says
I just bought the new book, so excited! But I don’t see the English muffins anywhere in it???
Reply
Jason Sanford says
Hi, sorry for the trouble, the bonus recipes probably got caught in spam. I’m manually emailing them to you now, and let me know if you don’t see them within the next few minutes!
Jason (media relations)
Reply
Alycia says
I also bought the book specifically for the English muffin recipe and it is not in there! I thought I was going crazy!
Reply
Jason Sanford says
Emailing it to you as well manually to ensure you get it. Sorry for the technology fail – you definitely are entitled to it!
Jason (media relations)Reply
Olive Jason says
thankyou for sharing these recipe a must tryyy…
Reply
Mark says
I loved this recipe but I was very confused by the fact that the English muffin wasn’t in the ingredients – from the first picture I couldn’t tell there was one, so I got half way through before a step mentioned the muffin. Luckily I happened to have one handy, but it might make sense to add it to the ingredients!
Reply
Sara says
Looks good! What brand of “cheese” did you use in the recipe?
Also, to those worried about cheese, I liked cheese A LOT, more than candy, before I was vegan. To get over missing cheese, besides reading about what happens to dairy cows, know that cheese is addicting, and once you take the plunge and do not eat it anymore, you won’t miss it so much. In fact, if you taste some at a later time, it will be pretty bland with hardly any flavor at all. I believe this is from the craving being long gone…Reply
Kathy says
Made this before work this morning and it was delicious! I heated the beans in a small pot and used cheeze slices and fresh tomato on toasted gf vegan bread.
I’m excited to wake up tomorrow and have it again! (the beans made enough for two sandwiches).
Thanks Katie!Reply
Chocolate Covered Katie says
Thank you so much for making it 🙂
Reply
Will says
Hi,
I enjoy making your recipes. I was excited to try your Homemade Whole Wheat English Muffins so I bought your Hello Breakfast cookbook.
Unfortunately, I cannot find the Whole Wheat English Muffin recipe in the Kindle version 🙁
Please help.
Thank youExcerpt from you blog
Lately I’ve been obsessed with making my own Homemade Whole Wheat English Muffins (one of my favorite recipes from the new Hello Breakfast cookbook). If you get the cookbook, I highly recommend trying out the homemade English muffin recipe!Reply
CCK Media Team says
Hi Will! We absolutely can go resend that to you (and make sure it gets to you this time). Do you know what email address you used, so we can look it up and see why it didn’t go through? (Or what is the first recipe in the version you have? Then we can just send you the recipes you are missing.)
Reply
