The Best Ever VeganEgg Breakfast Sandwich

In New York, the phrase “BECSPK” is of it’s own language. Standing for “bacon, egg, cheese, salt, pepper, ketchup”, it’s a classic New York breakfast that’s entirely unrivaled. Served on a kaiser roll, it sounds simple, and that’s because it is, but many out-of-state delis and diners have failed at recreating it. Being vegan doesn’t mean I can’t have any of the things I used to have, it just means I have to find a way to make it work. And while this isn’t a replica of the breakfast sandwich of my childhood, it still hits the breakfast sandwich spot.

Processed with VSCO with l4 preset

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2

Ingredients:

For the tempeh

  • 1 four inch block tempeh
  • 1 tsp olive oil
  • 1/4 tsp vegan Worcestershire sauce (I used Whole Foods brand)
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp dried thyme
  • 1/4 tsp fennel seeds, finely crushed
  • Salt & pepper to taste

For the egg

  • 1/2 C ice cold water
  • 2 tbsp Follow Your Heart VeganEgg
  • 1 tsp olive oil or vegan butter
  • Salt & pepper to taste

For the sauce

  • 2 tbsp vegan mayo
  • 1 tbsp dijon mustard
  • 2 tsp finely chopped fresh dill

For the sandwich

  • 2 vegan English muffins (Thomas’ are not, Trader Joe’s are)
  • A handful of fresh spinach
  • 2 sliced onion rounds

PREPARATION

  1. Heat olive oil over medium high, and add all sausage ingredients. Allow to cook for 3-5 minutes, stirring frequently as to not burn the Worcestershire. The sausage crumbles should begin to turn brown and slightly crispy.
  2. While the sausage is cooking, throw your English muffin in the toaster, slice your onion and make the sauce.
  3. Once finished with the sandwich prep, whisk together your VeganEgg mixture. Heat the olive oil or butter in a pan on medium high, the egg mixture should sizzle once it hits the pan. It cooks extremely fast, so if you don’t work quickly you’ll end up with an omelette (and that’s not really a bad thing either!). As soon as you pour the egg into the pan, begin scrambling with a wooden spoon or rubber spatula, then season with salt and pepper.
  4. Once the egg is done, assemble the sandwich as follows: bottom bread, sauce, sausage, egg, onion, spinach, more sauce, top bun.

Serve immediately and enjoy!

And that’s that! If you make this or any other recipes featured here, use #killertofublog on social media!

Author: Amanda Spinosa

Amanda Spinosa is a vegan illustrator, animal rights advocate and mother to two adopted dogs, Ludo and Sasha. She is born and raised in the Hudson Valley of New York where she spends much of her time hiking, foraging, experimenting with plant-based recipes and volunteering at the Woodstock Farm Sanctuary. Amanda is also an avid gardener and grows her own food during the summer months.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s