Vegan Breakfast Biscuit Sandwich

Start your morning with a hearty and satisfying Vegan Breakfast Biscuit Sandwich, a plant-based twist on a classic favorite! This recipe features buttery, flaky homemade biscuits made with vegan buttermilk for the ultimate comfort food experience. Each sandwich is filled with layers of savory marinated tempeh—a smoky, protein-packed alternative to bacon—creamy mashed avocado with a zesty lemon kick, and juicy slices of fresh tomato. Perfectly balanced in flavor and texture, this breakfast delight is both nourishing and indulgent, ready in under an hour, and ideal for weekend brunches or meal-prepped mornings. Whether you're vegan or simply looking for a wholesome, dairy- and meat-free breakfast option, these sandwiches will soon become a go-to favorite!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Vegan butter
• 0.75 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 8 ounces Tempeh
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 0.5 teaspoon Liquid smoke
• 1 large Avocado
• 1 tablespoon Lemon juice
• 1 medium Tomato
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt.

Step 3

Cut the vegan butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.

Step 4

In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan ‘buttermilk’.

Step 5

Pour the vegan buttermilk into the flour mixture and stir gently until a dough forms. Do not over-mix.

Step 6

Turn the dough out onto a floured surface and knead gently a few times, then pat it into a rectangle about 1 inch thick.

Step 7

Fold the rectangle into thirds like a letter, flatten again to one inch thick, and repeat this process two more times to create flaky layers.

Step 8

Cut out biscuits using a round cutter or the rim of a glass and place them onto the prepared baking sheet.

Step 9

Bake for 12-15 minutes or until golden brown, then remove from the oven and let cool slightly.

Step 10

Slice the tempeh into thin strips about 1/4 inch thick.

Step 11

In a shallow dish, mix together the soy sauce, maple syrup, and liquid smoke. Add the tempeh strips and marinate for at least 10 minutes.

Step 12

While the tempeh is marinating, scoop out the avocado flesh into a bowl and mash it with lemon juice and black pepper to taste. Set aside.

Step 13

Heat a non-stick skillet over medium heat and cook the tempeh strips for about 3-4 minutes per side until they are slightly crispy and golden.

Step 14

Slice the tomato into thin rounds.

Step 15

To assemble the sandwiches, slice each biscuit in half and spread a generous layer of mashed avocado on the bottom half.

Step 16

Top with slices of cooked tempeh, tomato rounds, and then place the top half of the biscuit over the fillings.

Step 17

Serve the sandwiches warm and enjoy your delicious vegan breakfast!

Nutrition Facts

Serving size	(1171.6g)

Amount per serving	% Daily Value*
Calories	2618.2

Total Fat 148.3g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5739.7mg	0%
Total Carbohydrate 252.4g	0%
Dietary Fiber 21.6g	0%
Total Sugars 25.7g
Protein 79.3g	0%

Vitamin D 65.9IU	0%
Calcium 619.1mg	0%
Iron 18.8mg	0%
Potassium 2547.6mg	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: 50.1%

Protein: 11.9%

Carbs: 37.9%