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How To Make A Vegan Breakfast Sandwich

The healthy & filling vegan breakfast sandwich recipe.

Totally vegan and soy-free, this vegan breakfast sandwich recipe is an easy, healthy recipe to take on the go!

An easy vegan breakfast to take on-the-go!

♥ These smoky breakfast sandwiches are packed with wholesome ingredients and protein. Totally vegan and soy-free, they can be prepared in advance for a quick breakfast in the morning. Lately I’ve been obsessed with making my own Homemade Whole Wheat English Muffins (one of my favorite recipes from the new Hello Breakfast cookbook). If you get the cookbook, I highly recommend trying out the homemade English muffin recipe!

Breakfast sandwiches and English muffins belong together.

vegan breakfast

Vegan Breakfast Sandwich Fixing Ideas:

  • diced celery or carrots
  • sliced avocado
  • raw or sauteéd greens, such as spinach or arugula
  • sunflower seeds
  • vegan cheese slices
  • relish or pickles

 

Also… I am really having fun with making these videos!

Totally vegan and soy-free, these vegan breakfast sandwiches are a healthy breakfast to take on the go!

The turmeric gives these sandwiches that classic “egg salad” color and is a healthy addition thanks to its powerful anti-inflammatory properties. If you don’t already have it at home, most regular grocery stores should carry it in the spice aisle.

And the paprika adds a surprisingly robust, smoky flavor to this vegan breakfast sandwich—no bacon required!

These two spices are strong; a little goes a long way. Seriously, you want to start out with less than 1/16 tsp of paprika, which is just a tiny pinch, and you can always add more later if you wish.

Totally vegan and soy-free, the sandwiches are a healthy vegan breakfast to take on the go!

How To Make A Vegan Breakfast Sandwich

How To Make A Vegan Breakfast Sandwich

Total Time: 5m
Print This Recipe 5/5
How To Make A Vegan Breakfast Sandwich
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Ingredients

  • 1 can white beans, or 1 1/2 cups cooked
  • 1 1/2 tbsp vegan mayo or tahini
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp ground turmeric
  • pinch paprkia
  • sandwich fixings of choice

Instructions

*Paprika has a strong flavor, so start with a very small amount (less than 1/8 tsp), and you can always add more.

Drain beans, rinse very well, and pat dry. Place in a bowl with the spices, tahini or mayo, and salt (I like 1/4 tsp salt, but you can use less if you don’t tend to like things salty). Mash, stopping before it is too smooth; you want it to have some texture. Taste, and add a little extra salt if desired. I like to sauté spinach with a little garlic and olive oil then layer everything onto a toasted homemade English muffin, but you can also take the quicker route by placing some raw spinach on the English muffin before toasting so the spinach cooks at the same time. You can eat the filling cold or heat it in the oven or microwave after layering it onto your bread. The filling can also be eaten on crackers or in lettuce cups, and some sandwich fixing ideas are listed earlier in this post.

View Nutrition Facts

 

More Healthy Vegan Breakfast Recipes:

blender muffins

Flourless Banana Blender Muffins

overnight oats in a jar

Overnight Oats In A Jar

pumpkin pancakes recipe

50 Healthy Vegan Breakfast Recipes

5/5 (3)

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Published on January 19, 2017

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32 Comments

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    • Sauron says

      I am trying to go vegan but I am not so sure about this fake cheese stuff . Does it even taste good? This recipe looks amazing maybe I can do it without the cheese stuff. Also where can I get the cheese?

      • ReShonda says

        It is like with anything else, you have to find what works for YOU. When i wasn’t vegan, i LOVED cheese! I didn’t care for any other dairy product, but i loved cheese. I started experimenting with recipes for raw and vegan cheeses long before i went vegan because dairy anything is just plain bad for you. There are plenty of cheese substitute recipes out there, far too many to just judge by one or two failed recipes. Go on Pinterest and search for some :). I especially like the ones that use nutritional Yeast in them as that already gives somewhat of a cheesy flavor anyway. There are also companies out there that make decent or awesome subs! One in particular has cheese dips, my favorite is the Jalopeno cheese and it is made from cashews…… I think the brand is “Organic valley”. There are many more, if you have a Whole Foods Market, Earthfare, Sprouts or a good natural/ organic grocer try there! You will find it is easy to make your one then tweak it to you liking. Good Luck!

    • Julie Dove says

      It depends on the brand and the type of cheese. I personally haven’t found an exact vegan swiss cheese yet. But for some of the other flavors you just have to experiment with different brands to find what you like. Katie also has a really good homemade mozzarella recipe that actually melts and stretches in her cookbook.

    • Tammie Sokoloff says

      I’ve been very pleased with the Almond Shreds from Trader Joe’s. They taste more like mozzarella, but great in salads and nachos.

    • Laura says

      You should try Punk Rawk Labs! They are cashew-based cheese spreads and they are INCREDIBLE. They can be a little pricey but are totally worth it.

  1. Bianca Phillips says

    Yum! I’ve never thought to make a breakfast sandwich using white beans! I usually go with tofu scramble or Vegan Egg, but I should definitely give this a try soon! I need to get your new book. Breakfast is my favorite meal of the day!

    • Julie Dove says

      Hi, so sorry about that! The bonus pack should send out automatically whenever someone buys the book, but for a few people apparently they aren’t getting it. I can email it to the address you used for the book so you have it all in the same place. Can you email chocolatecoveredmedia at gmail with the address I should send it to?
      Julie (media director)

      • Julia says

        Hi, I also haven’t gotten the bonus and don’t see the english muffin recipe either! Just bought the cookbook but no bonus

  2. Jessica says

    Hello! Do you think these sandwiches be made ahead of time and individually frozen, or would that ruin the texture/flavor? Thank you

  3. Penny says

    I made one of these & it was so delicious! I paired your filling recipe with a Tempeh Breakfast Sausage from Minimalist Baker & Vegan Cheezy Sauce from The Misfit Baker. YUM! <3

  4. Julia says

    Hi there! I love your blog. 🙂 Wondering if these would freeze well for a quick grab-n-microwave-n-go breakfast. Do you think freezing would work with the vegan mayo? Thanks!

    • Jason Sanford says

      Hi, sorry for the trouble, the bonus recipes probably got caught in spam. I’m manually emailing them to you now, and let me know if you don’t see them within the next few minutes!

      Jason (media relations)

    • Alycia says

      I also bought the book specifically for the English muffin recipe and it is not in there! I thought I was going crazy!

      • Jason Sanford says

        Emailing it to you as well manually to ensure you get it. Sorry for the technology fail – you definitely are entitled to it!
        Jason (media relations)

  5. Mark says

    I loved this recipe but I was very confused by the fact that the English muffin wasn’t in the ingredients – from the first picture I couldn’t tell there was one, so I got half way through before a step mentioned the muffin. Luckily I happened to have one handy, but it might make sense to add it to the ingredients!

  6. Sara says

    Looks good! What brand of “cheese” did you use in the recipe?
    Also, to those worried about cheese, I liked cheese A LOT, more than candy, before I was vegan. To get over missing cheese, besides reading about what happens to dairy cows, know that cheese is addicting, and once you take the plunge and do not eat it anymore, you won’t miss it so much. In fact, if you taste some at a later time, it will be pretty bland with hardly any flavor at all. I believe this is from the craving being long gone…

  7. Kathy says

    Made this before work this morning and it was delicious! I heated the beans in a small pot and used cheeze slices and fresh tomato on toasted gf vegan bread.
    I’m excited to wake up tomorrow and have it again! (the beans made enough for two sandwiches).
    Thanks Katie!

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