Vegan Breakfast Sandwich
I use my classic vegan chickpea omelet recipe to create this delicious vegan breakfast sandwich!
Servings: 3 People
- 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!