omnivore approved vegan comfort food from our tiny kitchen

Vegan breakfast sandwich stack

These breakfast sandwiches are a weekend favourite in our house; a stack of potato hash, chickpea flour (non) omelette, smoked tofu, vegan cheese and tomato salsa on a toasted English breakfast muffin.

We made the sandwiches with ingredients from Vantastic Foods, an amazing vegan brand with a huge range of products. Their products ship worldwide which is perfect if you live somewhere with limited access to vegan groceries.

Vegan breakfast sandwich stack
Print Recipe
Servings
4 breakfast sandwiches
Servings
4 breakfast sandwiches
Vegan breakfast sandwich stack
Print Recipe
Servings
4 breakfast sandwiches
Servings
4 breakfast sandwiches
Ingredients
Chickpea flour (non)omelette
  • 1/2 cup chickpea flour
  • 1/4 cup Vantastic Foods nutritional yeast flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground turmeric
  • 1/2 cup unsweetened soy milk
  • 2 tbsp warm water
  • salt and pepper to taste
  • 1/2 tbsp olive oil
For the potato hash
  • 400 grams potatoes
  • 1 tbsp olive oil
  • 1 tsp ground paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
For the rest of the stack
  • 200 grams Vantastic Foods smoked tofu
  • 4 slices vegan cheese
  • 4 vegan English breakfast muffins
  • 4 tbsp mild tomato salsa
Servings: breakfast sandwiches
Instructions
For the potato hash
  1. Preheat the oven to 200˚C and line a baking tray with baking paper. Peel (optional) and grate the potatoes, we used a food processor to grate ours, and then squeeze the water out of the grated potatoes in a tea towel or cheese cloth. Place the potato into a bowl and add the remaining ingredients, stirring well to mix everything. Place the potato hash in a thin layer (no more than 0.5 cm thick) on the baking tray, bake for 15 minutes on the bottom rack of your oven, then move to the top rack of the oven and bake for a further 10 minutes, do not stir or flip.
For the chickpea (non) omelette
  1. Combine all the omelette ingredients (except the olive oil) in a bowl and whisk together, it should be thin like pancake batters. Heat the olive oil in a non-stick frying pan over medium heat. Pour the batter into the frying pan and fry for around 3 minutes (it will bubble up like a pancake). Flip and fry for a further 2-3 minutes on the other side. If you are worried about it breaking while you flip it you can cut it in half and flip it since you'll be cutting into 4 for the sandwiches anyway.
For the sandwich
  1. Slice the tofu into 4 thin squares. Heat a little oil in a non stick pan over medium heat. Fry the tofu for a few minutes on each side until the outside has crisped up and browned.
  2. Toast the breakfast muffins and butter with vegan butter if you like. Cut the omelette into 4 pieces, on the bottom half of each muffin, stack; 1 piece of the omelette, 1 slice of cheese, a generous scoop of potato hash, a slice of smoked tofu and a spoonful of tomato salsa and top with the other half of the muffin and serve.
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