Vegan Breakfast Sandwiches

The day after I made English muffins, I made these. We actually had them for dinner with some asparagus soup. Breakfast for dinner is awesome.  You know what else is awesome? These freeze perfectly. The tofu omelet does not change texture at all.
The sausage is a sausage- flavored version of Perfectly Easy Seitan.  I made two pounds and only used about 3/4 pound for these, but the rest is in the freezer until I make pizza or pasta with it.  The tofu omelet is based on a recipe by Bryanna Clark Grogan that I think is in her Italian cookbook, but her recipe calls for making multiple round omelets. My version has appeared here before when I made sushi.
The sandwiches consist of 9 English muffins, 9 slices of sausage cut about 1/4-inch thick, and nine rounds from the omelet.UPDATE 4/17/2013. Michelle made the omelet recipe as a quiche, and then made a video about it. It looks delicious! Take a look. Thanks, Michelle.

Dry ingredients:
2-1/2 cups vital wheat gluten
1/2 cup chickpea flour
1/3 cup nutritional yeast flakes
3 tablespoons vegetarian chicken broth powder
2 tablespoons rubbed sage
1 tablespoon crushed fennel seeds
2 teaspoons smoked paprika
1 teaspoon red pepper flakes
1 teaspoon oregano
1/2 teaspoon thyme
salt to taste (1/2 teaspoon)
Wet ingredients:
1-3/4 cups water
2 tablespoons tomato paste
2 tablespoons soy sauce
2 tablespoons olive oil
4 cloves garlic, minced
Preheat oven to 325 F. In a large mixing bowl, blend the dry ingredients together.  In a smaller bowl, whisk together the wet ingredients. Add the wet to the dry ingredients and mix well.  Knead by hand for about 5 minutes to develop the gluten (or you can use a stand mixer equipped with dough hooks.)
Divide the dough into two pieces. Roll one piece into a log about 2-1/2 inches thick.  Roll the log up in a piece of aluminum foil and twist the ends.  Repeat with the other piece. Bake for 90 minutes and let cool some before unwrapping.
Makes 2 pounds, about 12 servings.
Tofu Omelet:
12 or 14 ounces firm, water-pack tofu, drained
1 tablespoon olive oil
1 tablespoon mirin or water
3 tablespoons all-purpose flour
2 tablespoons nutritional yeast flakes
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat oven to 400 F.
Combine tofu, olive oil and mirin or water in a food processor until creamy. Transfer to a small bowl and stir in remaining ingredients. Spread batter into a well-oiled 8 x 8 inch pan. Bake for 25 minutes or until firm and golden.
The omelet will puff up in the oven, then fall as it cools.
Cut into 9 circles with a 2-1/2-inch biscuit cutter, or 9 squares. For regular-sized sandwiches, cut into 4 squares.

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9 Responses

  1. These look awesome, Claire! Definitely not something I’ve eaten recently. And by that I mean at least 3 years. I’d better get on that. 😛

  2. These look delish!

  3. I would love this for my breakfasts, easy to warm up! YUM

  4. yum! love breakfast sandwiches!

  5. I just made the omelet and I really like the flavor. The flavor and the texture remind me of quiche since it’s soft inside. I put it back in the oven to see if it would firm up some but was afraid that I might mess it up. Is there anyway to make it a little more firm in the center?

  6. Michelle, you could probably put a couple of extra tablespoons of flour in it, or spread it thinner in a slightly larger pan. I haven’t tried this, though, so let me know if it works for you. It’s been a pretty forgiving recipe, so I think it’s worth playing with.

  7. Thanks,so much! I will give it a try.

  8. It worked out great. I decided to double it to make a quiche “of sorts.” I made a video too! Thanks for the recipe.

    • I love your video, Michelle! I’m going to update this post with a link to it, if you don’t mind.

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