Quick and Easy Vegan Brekkie Sandwich For On-The-Go Mornings
In the last couple of years, egg, cheese and bacon breakfast sandwiches were the quickest and easiest way for me to have filling breakfast as I ran out the door, barely on time for work or school. But in the past year, I’ve shifted toward a more plant-based diet for personal and health-based reasons, so my go-to breakfast had to be revamped. (Yay dairy sensitivity and long-time aversion to meat!) Luckily, I was able to create a recipe that was built off leftover kale, mushroom and sundried tomato scramble that was pretty tasty on top of smashed avocado on toast. And when my boyfriend decided to add some smashed protein-packed beans and salsa on top of his toast, my long search for a brekkie sandwich replacement was found!
My favourite part about this brekkie sandwich is that it can also double as a lunch or dinner sandwich, which is perfect for adventures or for fulfilling your lifelong dream of having breakfast for every meal of the day. (Guilty as charged!) I will warn you that if you’ll be eating this in public, try not to overstuff the bean layer or the kale layer, as it may get a bit messy.
Quick & Easy Vegan Brekkie Sandwich
Prep time Cook time Serves
5 mins 10 mins 2
4 pieces of gluten-free multigrain toast (*May be substituted for vegan or regular toast)
1-2 leaves of washed kale, shredded
4 cremini mushrooms, sliced
2-3 sundried tomatoes, sliced
1/2 can drained and rinsed black beans (* May be substituted for chick peas)
Splash of salsa
Splash of lemon juice
Salt & pepper to taste
- Drain and rinse black beans. Place into heated, lightly oiled frying pan over medium heat. Smash with fork and add salsa until it becomes a paste. Place on 2 pieces of toast and rinse pan.
- Wash the cremini mushrooms and kale. Shred the kale; slice the mushrooms and sundried tomatoes. Lightly oil the pan and cook mushrooms over medium-low heat. Add a shot-glass amount of water to keep mushrooms from shrivelling. Once mushrooms are almost fully cooked, add kale to wilt and sundried tomatoes. Remove from heat once kale is wilted.
- Smash 1/4 avocado with a fork on each of the remaining two pieces of toast. Use a splash of lemon juice to make a smoother consistency and to help iron absorption. Sprinkle salt and pepper to taste.
- Add the kale, mushroom and sundried tomato scramble on top of the beans. Place smashed avocado on toast on top.
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How do you like your brekkie sandwiches? Do you also like breakfast foods for lunch?
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For more gluten-free vegan breakfast recipes, click here.