Vegan breakfast sandwich ready to eat.
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Vegan Breakfast Sandwich

This vegan breakfast sandwich is tofu-free and makes a delicious Sunday brunch. This sandwich features an egg-less patty, fresh vegetables and vegan mayo inside a toasted English muffin. For savoury breakfast lovers this vegan sandwich is sure to hit the spot!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Total Price: $7.01
Price per Serving: $1.75
Servings: 4
Calories: 481kcal


  • ½ cup (60 grams) chickpea flour - $0.18
  • ½ cup (125 ml) water - $0.00
  • 1 teaspoon (plus a couple pinches) salt - $0.03
  • Pepper to taste - $0.03
  • Optional: a pinch of black salt
  • Oil for frying - $0.12
  • ¼ medium onion finely diced - $0.08
  • 2 cloves of garlic minced - $0.16
  • 225 grams (8 oz) potato small diced - $0.32
  • 4 English muffins toasted - $3.25
  • 4 leaves lettuce - $0.02
  • 4 slices tomato - $0.25
  • 4 slices of vegan cheese - $1.46
  • 1 avocado sliced - $1.01
  • 2 tablespoons vegan mayo - $0.10


  • Combine the chickpea flour with the water, 1 teaspoon of salt, pepper and black salt (if using) in a bowl. Set aside.
  • Heat a small amount of oil in a small pan over medium-high heat and add the onion. Fry until translucent then add the garlic and fry until soft and fragrant. Using a slotted spoon, remove the garlic and onion from the pan to a bowl and season with a pinch of salt.
  • Add enough oil to the pan to deep fry the potatoes and wait for it to heat up. Fry the potatoes, working in batches if they don’t all fit into the pan at once, until soft and golden brown. Remove the potatoes to a plate and sprinkle with a pinch of salt.
  • Stir the chickpea batter well to remove the lumps then add the onion, garlic and potatoes.
  • Heat a large pan over medium heat, add a bit of oil and grease well the insides of four egg rings, cake rings or mason jar lids. Place them into the pan and divide the batter between them, leveling off the top with a spoon. Cover the pan and cook until you see the top starting to set - about 5 minutes.
  • If using egg or cake rings, slide them off. Sometimes the batter can stick so you can run a knife around the edge and gently push the patty down with a spoon while you pull the ring off. Flip the patties over. If you are using a mason jar lid, I find it easier to just flip them in the lids and remove the lids after.
  • Cover the pan again and give them about 5 minutes more to cook through. You can also add a slice of vegan cheese if you’ve got one that melts. Once the patties are golden brown on both sides and cooked through, remove them.
  • Put together the vegan breakfast sandwiches with the patties, all the vegetables and vegan mayo.



Calories: 481kcal | Carbohydrates: 52g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Sodium: 1106mg | Potassium: 687mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2.9% | Vitamin C: 15% | Calcium: 7.6% | Iron: 20%