MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Breakfast Sandwich
 Categories: Breakfast, Sandwiches
      Yield: 10 Sandwiches
 
      1 tb Olive oil (15 ml)
      1 c  Mushrooms (70 g);
           - finely chopped
    1/2    Red bell pepper (50 g);
           - thinly sliced
      1 sm Red or white onion (100 g);
           - thinly sliced then halved
  1 1/2 c  Fresh baby spinach (45 g)
 12 1/3 oz Block silken tofu (349 g)
    1/2 c  Nutritional yeast (51 g)
    1/2 c  Chickpea flour (39 g)
      1 tb Corn starch (8 g)
    1/4 ts Ground turmeric (0.5 g)
    1/2 ts Garlic powder (1.5 g)
    3/4 ts Salt (4.5 g)
           Black pepper; to taste
    2/3 c  Unsweetened vegan milk
           - (120 ml)
      1 ts Baking powder (4 g)
     10    English muffins;
           - sliced & toasted
     10    Vegan breakfast sausage
           - patties
     10 sl Vegan cheddar cheese
 
  Preparation time: 25 minutes
  Cooking time: 45 minutes
  
  This vegan breakfast sandwich recipe is a make-ahead meal that layers
  a vegetable-packed omelet onto English muffins with sausage and
  cheddar.
  
  Omelet:
  
  Preheat the oven to 350 F (175 C). Line a half sheet pan 18x13"
  (45x33 cm) baking dish with parchment paper and lightly grease with
  olive oil.
  
  In a skillet over medium heat, heat the olive oil. Add chopped
  mushrooms and a pinch of salt and pepper. Saute for 8 to 10 minutes,
  stirring occasionally, until the mushrooms release their moisture and
  the pan becomes dry.
  
  Add the bell pepper, onion, and baby spinach. Cook until the spinach
  is wilted and the vegetables are softened, about 2 to 3 minutes.
  Remove from heat and let cool slightly.
  
  In a blender or using an immersion blender, combine silken tofu,
  nutritional yeast, chickpea flour, corn starch, turmeric, garlic
  powder, salt, black pepper, vegan milk, and baking powder. Blend
  until smooth and creamy.
  
  Add sauteed vegetables to the tofu mixture and stir gently to
  combine. Pour onto prepared baking dish and spread in an even layer.
  Bake for 35 to 40 minutes, or until the top is golden and firm to the
  touch. Allow the baked omelet to rest for 5 to 10 minutes, then slice
  into 10 squares.
  
  Assemble:
  
  While the omelet bakes or cools, cook vegan sausage patties according
  to package instructions or until golden and cooked through.
  
  To assemble each sandwich, layer in this order:
  
  * Bottom half of toasted English muffin.
  * One vegan omelet square.
  * One sausage patty.
  * One slice of vegan cheddar.
  * Top half of muffin.
  
  Let sandwiches cool completely before freezing.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  <https://jessicainthekitchen.com/vegan-breakfast-sandwich/>
 
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