Sausage & Egg Biscuit Breakfast Sandwich
The one thing I missed from my previous pre-vegan years was being able to go and grab a sausage and egg biscuit sandwich (let’s not forget the grape jelly) in the morning. Unless you live in Cali, finding a vegan breakfast sandwich in the morning to munch on is not an easy task by any means. No worries! I have a simple and easy recipe that will have you making these every week!
Vegan Breakfast Sandwich
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup unsweetened plain non-dairy milk
1 tbsp lemon juice
4 tbsp vegan butter (make sure it’s cold)
Preheat oven on 450
Place non-dairy milk and lemon juice in bowl together to create “butter milk”. Sit aside.
Mix all the dry ingredients together
Add in cold vegan butter and use fingers or pastry cutter to until only small pieces remain and it look kind of like sand. Move fast so the butter won’t get warm
Add in 1/4 of the “butter milk” mixture at a time and mix until well combined. It will be sticky.
Flour a surface and turn the dough onto it and lightly flour the top.
Gently turn the dough over 5-6 times. You are barely kneading the dough at all.
Form into a 1 inch thick disc and use a 1 inch dough cutter or something similar to that shape (cocktail shaker, peanut butter top, etc.) and push straight down into the dough then slightly twist. Repeat and place the biscuits close together on a lined or slightly oiled baking sheet.
Bake for 13-16 minutes or until they are golden brown. Add vegan butter on top once you take them out the oven.
Lightlife Gimme Lean Veggie Sausage Roll
Use your hands to make the veggie sausages the size you desire.
Add 1 tsp oil in a saucepan over medium heat.
Add the sausage patties and cook until golden brown on each side.
Remove from heat.
1 package Extra Firm tofu (if you’re soy-free, you can make Chickpea scramble instead. My recipe is here)
2 tbsp Nutritional yeast
1 tbsp turmeric
1 tbsp vegan butter or oil
Circle cookie cutter (can also use any kind of a circle lid; peanut butter lid, mason jar lid, etc.)
Use the circle cookie cutter to make cut the tofu into “egg patties”. You can make them as thick or thin as you desire.
Add the vegan butter or oil in a saucepan over medium heat.
Add in the tofu “egg” patties. Sprinkle on the turmeric first. Make sure it’s coating the entire patty to give it the egg color.
Sprinkle on the nutritional yeast, black pepper and salt. You can add more of these seasonings if you desire.
Flip the patty on the other side and repeat steps 3 and 4.
Remove patty from stovetop.
Make breakfast sandwich with biscuits and sausages you made before. Add jelly, jam, agave, maple syrup or any other sauce you desire for your breakfast sandwich.