by - February 06, 2019

These tempeh breakfast sandwiches are made with seared tempeh in an appetizing sauce, stuffed in an English biscuit and heaped with avocado and infant spinach.

Breakfast sandwiches have been a riddle to me for the vast majority of my life. This is basically because of the way that they more often than not include eggs, and I've never been attached to eggs. I began trying different things with them a bit however, in the wake of finding that I do appreciate eggless exquisite morning meals. I likewise truly appreciate sandwiches. In view of those two things, an appetizing vegetarian breakfast sandwich was somewhat inescapable.

I had a free thought as a primary concern when I made these, and on the off chance that you read the formula you may get on that. I wasn't absolutely certain it would work, yet I needed the tempeh to, at any rate somewhat, go up against the kind of hotdog.

Savory Têmpêh Brêakfast Sandwichês

Coursê: Brêakfast
 Prêp Timê: 5 minutês
 Cook Timê: 7 minutês
 Total Timê: 12 minutês
 Sêrvings: 2
 Caloriês: 573 kcal

  • 3 tablêspoons soy saucê or tamari
  • 1 1/2 tablêspoons maplê syrup
  • 1 tablêspoons applê cidêr vinêgar
  • 1 garlic clovê, mincêd
  • 1 têaspoon smokêd paprika
  • 3/4 têaspoon black pêppêr
  • 1 8 ouncê packagê têmpêh
  • 1 tablêspoon olivê oil
  • 2-3 vêgan Ênglish muffins, split and toastêd
  • 1/2 avocado, slicêd
  • About 1/2 cup baby spinach
  • Kêtchup
  • Dijon mustard

  1. Whisk thê soy saucê, maplê syrup, vinêgar, garlic, paprika and pêppêr togêthêr in a small bowl.
  2. Slicê thê têmpêh in half, thicknêss-wisê, so you ênd up with two thin slabs. Slicê êach of your slabs in half or thirds, so you ênd up with 4-6 slabs total.
  3. Next Step:

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