This Vegan Breakfast Sandwich recipe is an exclusive from The Six Vegan Sisters Everyday Cookbook: 200 Delicious Recipes for Plant-Based Comfort Food by Six Vegan Sisters (Molly Davis, Emily Letchford and Carrie, Mary-Kate, Hannah and Shannon Lynch). Click here to find out where you can order the book.
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Vegan Breakfast Sandwich (Gluten-free option, Nut-free option)
Ingredients
- Vegan butter - nut-free if needed
- 8 slices Italian bread or vegan bread of choice - gluten-free if needed
- Garlic Salt or store-bought - as needed
- 4 slices store-bought vegan Cheddar cheese - or 1 cup (113 g) Cheddar shreds (or store-bought), divided (nut-free if needed)
- 2 medium-sized ripe avocados - peeled and pitted
- 1 batch Tofu Scramble - gluten-free if needed
- 8 slices Tofu “Bacon” - or prepared store-bought alternative (gluten-free if needed)
Instructions
- Butter each slice of bread on one side and sprinkle with your desired amount of garlic salt.
- Heat a large, lidded sauté pan over medium-low heat. For each sandwich, place 2 slices of bread on the skillet, butter side down. To 1 bread slice, add a slice of Cheddar cheese or ¼ cup (28 g) of Cheddar shreds; leave the other bread slice plain. Cover and cook for about 5 minutes, until the bottoms are golden brown and the cheese is melted. Remove from the pan.
- Place the peeled avocado in a small bowl. Mash lightly with a fork. To the butter-free side of each cheese-free bread slice, add an equal amount of avocado, an equal amount of Tofu Scramble and 2 slices of Tofu “Bacon.” Place a cheese-topped bread slice, melted cheese side down, atop the Tofu “Bacon” to complete each sandwich. Slice each sandwich in half and serve.
Notes
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Reprinted with permission from The Six Vegan Sisters Everyday Cookbook by Molly Davis, Emily Letchford, and Carrie, Mary-Kate, Hannah and Shannon Lynch Page Street Publishing, Co. 2022. Photo credit: Hayden Stinebaugh
Click here to order your copy.
About the Authors
Six Vegan Sisters is a blog and Instagram account founded by Molly Davis, Emily Letchford and Carrie, Mary-Kate, Hannah and Shannon Lynch―a family of sisters who all follow a vegan diet. They have notably been featured by VegNews, Thrive magazine, Legends of Change, Plant-Based by Nafsika on A&E, Dr. Oz and many more.
About the Book
In The Six Vegan Sisters Everyday Cookbook: 200 Delicious Recipes for Plant-Based Comfort Food (December 28, 2021, $29.99, Page Street Publishing, Co.), readers will find dependable vegan recipes, complete with more than 200 fuss-free, family-approved and down-right delicious dishes. The sisters behind the popular blog and brand Six Vegan Sisters have pulled out all the stops to bring everyone their favorite recipes to cover every kind of cooking need anyone may have― from weeknight dinners to date nights in, holidays and everything in between. Readers will find themselves, their families, and their guests falling in love with flavor-packed eats like Mom’s Banana Bread, Loaded Breakfast Casserole, and Cookie Dough Dip.
This collection of recipes is perfect for newbies to cooking and skilled chefs that want to add comforting and healthy food to their weekly menu. Beyond fun, exciting recipes readers will also learn to make affordable staples such as vegan cheeses, sauces, meat substitutes and more that will take other meals to the next level. Packed with vibrant full-page photography, this is the ultimate cookbook for simple yet drool-worthy plant-based food that is craved all year long! Readers will no longer have to search the internet for tasty, easy-to-do vegan recipes that everyone in the family will enjoy with The Six Vegan Sisters Everyday Cookbook in their hands.
