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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

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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  1. 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

  2. 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)

  3. 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!

  4. 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…

  5. 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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