epic sandwich breakfast sandwich

What is unfortunate for most vegans is that dining out for breakfast is almost always a complete nightmare. Since breaky-dining out isn’t really  an option for me anymore (unless I want to consume 5 mimosa’s and then explain to T why I am half-pissed by noon) I decided to make my at home breakfast a real treat instead. I love to make things larger than life, because let’s afce it… I hate a normal boring world. So for this breakfast sandwich, it had to be go big or go home.

vegan breakfast recipe

There are a number of ways you can do this, but this is how I made heaven-like perfection happen one Sunday morning.

I started with good ol’ fashioned scrambled tofu (see recipe below), and got myself some eggplant bacon that I had been dehydrating overnight; because duh! Vegan Bacon rules! I sliced up some avocado with a sparkle of salt, and fried up a few potatoes. At this point the only bread I had on hand was cinnamon raisin, which I thought might be a nice twist. So I threw a few of those in the toaster.

The layering is really up to you, but you MUST have some sort of sauce; I chose sriracha that I made myself, because I thought it complimented the raisin bread nicely. BUt you can chose whatever your heart desires.

Just built it and BAM! You’ve got yourself a quick and easy breakfast sandwich! It’s messy, and salty, with a touch sweet and totally satisfying. Be creative! This is just a guideline!!!! Below you will see the ingredients I used, as well as a video of me building it!

3 pieces cinnamon raison bread
¼ cup tofu scramble
2 slices of avocado
10 sliced of eggplant bacon
Hasbrowns/fried potatoes (recipe below)
2 fried tomatoes
Squirt of sriracha, to taste

This is the epic-est of epic breakfast sandwiches!

Fried potatoes
1 potato, thinly sliced
1/4 large onion, sliced thin
1-2 tbsp coconut oil
1/4 teaspoon granulated garlic powder
1/4 teaspoon dried dill weed
Pinch of salt
Pinch of black pepper

In a large frying pan on medium-high heat, melt coconut oil. Add sliced potatoes and onions, cover and fry for about 10 minutes, before turning once. If potatoes appear too dry, add some additional coconut oil.

Sprinkle with garlic powder, dried dill weed, salt and pepper and continue to fry uncovered for another 5 minutes or until potatoes begin to turn slightly brown. Flip occasionally.

vegan breakfast recipe

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