The parts of this Vegan Egg and Sausage McMuffin can be made ahead and kept in the fridge or freezer for a quick breakfast sandwich at home. Bonus points if you include a hashbrown on the side. The vegan egg is made of mung beans, with some clever spices to give it a real “eggy flavor”.
The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
20MINS
Total Time
$0.35
Cost Per Serving
Ingredients
Servings
4
us / metric
Egg
1/2 cup
Yellow Lentils
soaked overnight, drained and rinsed
1 tsp
Sponsored
Simply Organic Garlic Powder
1/2 tsp
Fine Ground Kala Namak Salt
1/2 pckg
(14 oz each)
(14 oz each)
Soft Tofu, drained
Sandwich
to taste
English Muffins
to taste
Vegan Cheese
to taste
Vegan Breakfast Sausages
Nutrition Per Serving
Calories
41
Fat
1.4 g
Protein
4.1 g
Carbs
2.9 g