Savory Vegan Protein-Packed Breakfast Sandwiches
Servings 6 servings
Calories 300kcal
Ingredients
- 1/3 cup diced onion 1 tbsp minced garlic 1 tbsp avocado oil 4 beyond meat sausage links, cut into small pieces 1 large sweet potato, finely diced 1 large red bell pepper, diced a couple of handfuls of spinach 1 cup vegan shredded mozzarella more vegan shredded mozzarella for topping vegan egg mixture: 16 ounces firm tofu 1/4 cup nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika 1 bob's egg mill egg replacer (1 tbsp egg replacer + 2 tbsp water) 1/2 tsp sea salt 1/2 cup unsweetened dairy-free milk
Instructions
- preheat your oven to 375°f (190°c). in a large skillet, sauté the diced onion and minced garlic in avocado oil over medium heat for a couple of minutes.
- add the beyond meat sausage pieces, diced sweet potato, diced red bell pepper, and spinach to the skillet. sauté for 6-7 minutes until the veggies are slightly tender.
- in a blender, combine the firm tofu, nutritional yeast, garlic powder, onion powder, paprika, bob's egg mill egg replacer, sea salt, and unsweetened dairy-free milk. blend until smooth to create the vegan egg mixture.
- pour the sautéed veggies into a 9x13 casserole dish. add 1 cup vegan shredded mozzarella and the vegan egg mixture. mix well until combined and clean off the sides of the pan.
- top with more vegan shredded mozzarella. bake in the preheated oven for 25 minutes, until the top is golden and set.
- let it cool about 30 minutes, then transfer to the fridge to set for a few hours. this will ensure the squares are nice and firm. then cut into squares and assemble your breakfast sandwiches. enjoy!