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)
(14 oz)
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