I’m crazy in love with my vegan omelet recipe using chickpea flour. I decided to turn it into a vegan breakfast sandwich! Get your favorite bread and let’s make some omelets.
Breakfast is probably my favorite course, and I could have breakfast for well… breakfast, lunch, and dinner. Feel free to eat this sandwich for absolutely any meal of the day. This sandwich is fairly simple, but please feel free to add additional toppings to the sandwich if you like such as vegan cheese, vegan bacon, vegan mayo, greens, etc… This recipe would be amazing with my from-scratch vegan cheese sauce.
I used my favorite sourdough bread for this vegan breakfast sandwich, but you could also completely swap out the bread for something else like a English muffin, a bagel, or heck even waffles!
I’m really starting to become a morning person for the first time in my life, and one of my current favorite new rituals is waking up extra early, meditating, and then treating myself to a really nice breakfast or brunch. I like to make my mornings really special like this because it sets me up for a really good day. I also prefer slow living rather than being in the go-go-go mentality. When I rush in the morning, the rest of my day is simply not the same!
Vegan Breakfast Sandwich
I use my classic vegan chickpea omelet recipe to create this delicious vegan breakfast sandwich!
- 1/2 cup chickpea flour
- 3 tbsp nutritional yeast
- 1/2 tsp baking soda
- 1/2 tsp turmeric
- 1/4 tsp black salt (kala namak, optional)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup almond milk (unsweetened and unflavoured)
- 1 tsp coconut oil (melted)
- 1/2 cup mushrooms (sliced)
- 1/2 cup spinach
- 1 green onion (white and green parts sliced)
- 1 garlic clove (minced)
- 6 Slices Bread
- 6 Slices Tomato
- 1 large ripe avocado (sliced)
- Salt and pepper (for garnish)
Begin by preparing the omelets. Add the chickpea flour, nutritional yeast, baking soda, turmeric, salts, and pepper to a medium sized bowl. Whisk together until combined.
Add the almond milk and coconut oil and whisk again until smooth. Add the veggies and give it a mix.
Heat a small non-stick pan and gently grease it with coconut oil. Dollop 1/3 of the omelet batter onto the pan and spread it out nice and thin. You want to make the omelet somewhere around the size of your slices of bread.
Cook on the first side for about 2-3 minutes. Check the underside to see if it’s browned and slightly crisp. Flip it and cook for another 2 minutes. Repeat with the rest of the omelet batter.
When the omelets are finished, gently spread some coconut oil on one side of each slice of bread. The sandwiches are going to be grilled with the coconut oil side down. Flip over the bread and layer on an omelet, 2 tomato slices, and the avocado slices. Sprinkle salt and pepper on top, then place a slice of bread on top, ensure the coconut oil is on the outside of the sandwich.
Add the sandwiches to a large pan and cook for a couple of minutes on each side until the bread is toasted and golden. Make sure to flip the sandwiches carefully.
Slice in half and serve immediately!