Vegan Bacon Egg and Cheese McGriddle

Experience the ultimate plant-based breakfast indulgence with this Vegan Bacon Egg and Cheese McGriddle! Perfectly balancing sweet and savory flavors, this recipe features smoky, maple-glazed tempeh bacon, fluffy chickpea "egg" patties, melty vegan cheese, and golden, syrup-infused pancakes. Each component is lovingly crafted, from the protein-packed chickpea flour to the black salt, which adds an irresistible eggy flavor. These handheld sandwiches are not only delicious but also dairy-free, egg-free, and fully vegan, making them ideal for a hearty brunch or a grab-and-go breakfast. With just 50 minutes from prep to plate, this satisfying recipe will elevate your mornings and delight your taste buds.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 8 slices Tempeh
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 0.5 teaspoon Liquid smoke
• 0.5 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Black salt (Kala Namak)
• 0.75 cup Water
• 2 slices Vegan cheese slices
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 tablespoon Sugar
• 1 cup Unsweetened almond milk
• 2 tablespoons Maple syrup
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Vegan butter or oil

Directions

Step 1

Start by preparing the tempeh bacon. Mix soy sauce, maple syrup, and liquid smoke in a bowl. Marinate tempeh slices in this mixture for at least 10 minutes.

Step 2

While tempeh is marinating, prepare the chickpea flour 'egg' batter by combining chickpea flour, nutritional yeast, turmeric, black salt, and water in a bowl. Mix well until smooth.

Step 3

Heat a non-stick pan over medium heat and cook the marinated tempeh slices until browned and crispy on both sides. Remove and set aside.

Step 4

In the same pan, pour half of the chickpea 'egg' mixture to form a round patty. Cook until firm and lightly browned on both sides. Repeat with the remaining batter to make a second patty.

Step 5

To make the pancake batter, whisk together all-purpose flour, baking powder, and sugar in a mixing bowl. In a separate bowl, combine almond milk, maple syrup, and apple cider vinegar. Mix the wet and dry ingredients to form a smooth batter.

Step 6

Heat another pan or griddle over medium heat and lightly grease with vegan butter or oil. Pour 1/4 cup of pancake batter onto the pan to form a circle. Drizzle a small amount of maple syrup onto the surface of each pancake before flipping. Cook until bubbles form on the surface and edges are slightly dry, then flip and cook until golden brown on the other side.

Step 7

Assemble the McGriddles by placing one pancake on a plate, followed by a chickpea 'egg' patty, crispy tempeh bacon, a slice of vegan cheese, and top with another pancake.

Step 8

Repeat the assembly for the second McGriddle. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1012.1g)

Amount per serving	% Daily Value*
Calories	1741.3

Total Fat 66.1g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2910.2mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 12.7g	0%
Total Sugars 59.5g
Protein 83.4g	0%

Vitamin D 87.8IU	0%
Calcium 1003.8mg	0%
Iron 16.1mg	0%
Potassium 1996.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 18.9%

Carbs: 47.4%