Vegan breakfast sandwich stack
4breakfast sandwiches
4breakfast sandwiches
Chickpea flour (non)omelette
  • 1/2cup chickpea flour
  • 1/4cup Vantastic Foods nutritional yeast flakes
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1/2tsp ground turmeric
  • 1/2cup unsweetened soy milk
  • 2tbsp warm water
  • salt and pepper to taste
  • 1/2tbsp olive oil
For the potato hash
  • 400grams potatoes
  • 1tbsp olive oil
  • 1tsp ground paprika
  • 1tsp garlic powder
  • 1/2tsp onion powder
For the rest of the stack
  • 200grams Vantastic Foods smoked tofu
  • 4slices vegan cheese
  • 4 vegan English breakfast muffins
  • 4tbsp mild tomato salsa
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.