Vegan Sausage Egg and Cheese McGriddle
Indulge in a plant-based twist on a fast-food favorite with this Vegan Sausage Egg and Cheese McGriddle! Perfectly fluffy, maple-syrup-infused pancakes sandwich a savory stack of vegan breakfast sausage, creamy tofu "egg," and melty vegan cheese, creating an irresistible combination of sweet and savory flavors. This recipe uses simple ingredients like silken tofu, black salt (Kala Namak) for an authentic "egg" taste, and almond milk to keep it dairy-free. Ready in just 40 minutes, this delicious breakfast sandwich is perfect for weekend brunch or an on-the-go morning treat. Whether you're vegan or simply looking for a healthier take on a comfort classic, this hearty and satisfying recipe is bound to become a breakfast favorite!
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Ingredients
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.75 cup almond milk
- 0.25 teaspoon salt
- 0.5 block silken tofu
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon black salt (Kala Namak)
- 2 pieces vegan breakfast sausage patties
- 2 slices vegan cheese slices
- 2 tablespoons vegan butter
Directions
Step 1
In a small saucepan over medium heat, reduce the maple syrup to thicken slightly. Remove from heat and set aside.
Step 2
In a mixing bowl, whisk together the all-purpose flour, baking powder, almond milk, and salt to make the pancake batter.
Step 3
Heat a non-stick skillet over medium heat and lightly grease it with vegan butter. Pour a small amount of batter into the skillet to form a pancake approximately 4 inches in diameter.
Step 4
Before the surface of the pancake sets, drizzle 1 teaspoon of the reduced maple syrup onto the center of the batter. Allow the pancake to cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat until you have 4 pancakes.
Step 5
Blend silken tofu with turmeric powder and black salt in a blender until smooth and creamy. This will be your 'egg', adding flavor and yolk-like appearance.
Step 6
In the same skillet used for pancakes, add the tofu mixture and cook it like scrambled eggs, stirring occasionally until it reaches a consistency similar to scrambled eggs. Set aside.
Step 7
In the skillet, cook the vegan sausage patties according to package instructions until heated through and browned. Remove from heat.
Step 8
To assemble the McGriddle, place one pancake on a plate, layer it with a vegan sausage patty, some scrambled tofu 'egg', and a slice of vegan cheese. Top with another pancake.
Step 9
Repeat the assembly for the second serving. Serve warm and enjoy this vegan twist on a breakfast classic!
Nutrition Facts
| Serving size | (683.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242.4 |
| Total Fat 52.1g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2823.3mg | 0% |
| Total Carbohydrate 146.3g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 40.4g | |
| Protein 41.1g | 0% |
| Vitamin D 58.6IU | 0% |
| Calcium 1263.1mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 739.1mg | 0% |
Source of Calories