This One-Pan Vegan “Egg” Sandwich recipe is also soy-free and gluten-free (if made with gluten-free bread). This recipe consists of just 10 ingredients and makes 1 sandwich.
“Egg” mixture ingredients:
- 1/2 Cup Unsweetened Plain Non-Dairy Milk
- 1/4 Cup Dried Split Mung Beans, Soaked overnight then rinsed
- 2 Tbsp. Nutritional Yeast
- 1/2 Tsp. Black Salt (Kala Namak)*
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Garlic Powder
- 1/4 Tsp. Baking Powder
- Pinch of Turmeric
- 2 Slices of Regular or Gluten-Free Sandwich Bread
- 1 Tsp. Oil**
Additional ingredients/add-ins (optional):
- Vegan Breakfast Sausage Patty
- Hash Brown Patty
- Vegan Cheese Slices
- Tomato Slices
The night before:
- Discard any discolored mung beans before adding them to an air-tight container along with water. Make sure you use plenty of water and that the water line is at least 1 or 2 inches above the mung beans.
Prepare your toppings:
- If you’re putting add-ins on your breakfast sandwich, then I recommend cooking those first. For example, if you’re adding a vegan breakfast sausage patty and/or a hash brown patty then cook those in the pan first. Set aside your cooked add-ins before making the “egg” mixture.
Make the “egg” mixture:
- Place a large non-stick pan over medium heat. Coat the pan with the oil.
- Add all “egg” mixture ingredients to a small blender and blend until smooth.
- Pour the “egg” mixture onto the pan. Add the bread slices vertically in the center of the egg mixture. Leave about 1 inch of space between the bread slices.
- When the “egg” mixture has cooked and is no longer runny on the surface, carefully flip the “egg” over so that the bread slices are on the bottom of the pan.
- Use a spatula to fold the excess, overhanging “egg” into the center and onto the bread slices.
- Place add-ins on top of the folded “egg”. I added vegan cheese slices and let those melt first before adding tomato slices and lettuce.
- Fold one bread slice up and over to create a sandwich and hold the ingredients together.
- If the bread is grilled and toasty on the outside, then remove the sandwich from the pan and serve, otherwise, continue cooking until the bread is crispy.
*Black salt (kala namak) substitution: I used black salt for this recipe because it has a sulfur, egg-like taste and smell. If you don’t have black salt or prefer not to use it, then you can use regular table salt instead. But I highly recommend you get some if you want to add it to other vegan breakfast recipes such as tofu scramble, “egg” patties, or breakfast casserole. I use this ingredient all the time!
**Oil: For this recipe, I prefer to use avocado oil but any type of neutral oil will work such as vegetable oil/canola oil or grape seed oil. You can also use non-dairy butter or olive oil, although I have not tested them with this recipe.