Vegan Sausage Egg and Cheese Biscuit
Start your morning with a delicious twist on a classic favorite: the Vegan Sausage Egg and Cheese Biscuit. This hearty plant-based breakfast sandwich features fluffy homemade biscuits, golden-browned vegan sausage patties, and a savory tofu scramble seasoned with turmeric and kala namak for an authentic "eggy" taste. Topped with melty vegan cheese, each layer offers a satisfying balance of texture and flavor. Perfect for meal prep or weekend brunch, this recipe delivers indulgence without compromise. It's dairy-free, egg-free, and packed with protein to fuel your day. Whether you're a longtime vegan or simply exploring meat-free options, this comfort-food classic is sure to impress.
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Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Sea salt
- 0.5 cup Vegan butter
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Oil of choice
- 4 pieces Vegan sausage patties
- 1 pound Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Kala namak (black salt)
- 4 slices Vegan cheese slices
- 0 Salt and pepper
Directions
Step 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the almond milk and apple cider vinegar. Set aside to create vegan buttermilk.
Step 3
In a large mixing bowl, whisk together the flour, baking powder, and sea salt.
Step 4
Add the vegan butter to the dry ingredients and use your fingers to mix until the mixture resembles coarse crumbs.
Step 5
Pour the vegan buttermilk into the dry mixture and mix until just combined. Do not overwork the dough.
Step 6
Transfer the dough onto a floured surface, knead gently, and roll out to about 1 inch thick. Use a round cutter to cut out 4 biscuits.
Step 7
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
Step 8
Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Cook the vegan sausage patties until browned and heated through, about 3-4 minutes per side. Remove from pan and set aside.
Step 9
In the same pan, add the remaining oil and crumble the tofu. Add the nutritional yeast, turmeric, kala namak, salt, and pepper. Sauté for 5-7 minutes until the tofu is heated and resembles scrambled eggs.
Step 10
Once everything is cooked, assemble the biscuits by splitting them in half. Layer each biscuit with a sausage patty, a scoop of the tofu scramble, and a slice of vegan cheese.
Step 11
Serve the sandwiches warm and enjoy your hearty vegan breakfast!
Nutrition Facts
| Serving size | (1411.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3232.0 |
| Total Fat 202.0g | 0% |
| Saturated Fat 81.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 6473.9mg | 0% |
| Total Carbohydrate 230.2g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 9.9g | |
| Protein 120.1g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 1846.0mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 2048.5mg | 0% |
Source of Calories