Vegan Breakfast Sandwich with Chickpea Flour Eggs
This vegan breakfast sandwich is packed with healthy, nourishing ingredients. Made with chickpea flour “eggs,” vegan cheese, spinach, sprouted grain bread, and more, this is an amazing savory plant-based breakfast. It’s quick and easy to make too — you just need 20 minutes!
Ingredients
Chickpea ‘eggs’
- 1 cup chickpea flour chickpea + fava flour also works
- 1 scant cup water
- ½ teaspoon turmeric
- ½ teaspoon baking powder
- ½ teaspoon salt
- pinch kala namak or vegan 'egg seasoning' for more eggy flavour, optional
- 1 tablespoon avocado oil
Sandwich assembly
- 4 Silver Hills Bakery Bagels or 8 slices Silver Hills Bakery Bread
- 4 big handfuls baby spinach
- 4 slices your fave vegan cheese
- 1 avocado sliced
- vegan mayo
- hot sauce I like Valentina's here
Instructions
- Toast up your bagels or bread. Spread with mayo and set aside.
- Whisk up chickpea flour, turmeric, baking powder and salt in a medium bowl. Add water and whisk until smooth.
- Heat up large nonstick pan on medium heat with avocado oil. Pour ¼ cup of the chickpea mixture on pan, like a pancake. Repeat with remaining batter. Let cook for 2-3 minute, until firm enough to flip. We’re not looking for the egg to brown, you want to maintain a soft texture inside. Flip, add cheese and let cook for one to two minutes more. Place 'eggs' on the bagels.
- Add spinach to pan with a tablespoon of water and stir constantly until wilted, about a minute. Remove from heat and pile on bagels. Add sliced avocado and hot sauce to sandwiches and serve.
Notes
If making a single serving, use ¼ cup each of chickpea flour and water, 1/8 teaspoon each of turmeric, baking powder and salt. I’ll usually just wilt the greens in the same pan while I cook the chickpea egg to save a step.
To make this recipe gluten free, look for a delicious GF bread such as Little Northern Bakehouse and ensure you buy gluten free chickpea flour.