Green Breakfast Power Sandwich

by | Jul 20, 2019 | American, Breakfast

 

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Green Breakfast Power Sandwich

Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: vegan breakfast sandwich
Servings: 4
Calories: 572kcal

Ingredients

Vegan Sausage Patty

  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 1 cup cooked brown rice
  • 3/4 cup old fashioned oats roughly chopped
  • 2 tbsp Bob’s Red Mill Organic Whole Wheat Flour*
  • 1/2 tbsp molasses
  • 2 tsp soy sauce plus more to add to pan
  • 1 tsp liquid smoke
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • maple syrup for serving

Kale Saute

  • 2 cups kale torn
  • 1 tsp extra-virgin olive oil OPTIONAL
  • black pepper
  • 2 Tbsp raw pumpkin seeds
  • 1/2 shallot thinly sliced
  • salt to taste

For Sandwich:

  • 8 English Muffin toasted
  • 1 avocado sliced

Instructions

Breakfast Patties:

  • Mix ground flax and 6 tbsp water together in a large bowl. Let stand for 3 minutes, until mixture has thickened slightly. Add all other ingredients and stir until fully combined. Cover and move to refrigerator. Chill for at least 20 minutes.
  • Take chilled mixture and start forming patties with approximately 2 tbsp of the mixture per patty. You will end up with 8 or 9 patties.
  • Heat a large ceramic skillet over medium heat. Place the patties in the skillet. Cook for 3 minutes, then turn off the heat. Splash some soy sauce (or tamarin the pan around each of the patties. Allow it to evaporate away, then flip the patties and repeat on that side.
  • Serve warm patties with a bit of maple syrup if desired. Enjoy

For Kale Saute:

  • Heat a saute pan to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.
  • Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks. Steams for about one minute to wilt the kale. Turn off heat and transfer wilted kale to shallot bowl. Toss the shallot with the kale and pumpkin seeds.
  • Spread the sliced avocado on each toasted English muffin. Add patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!

Nutrition

Calories: 572kcal | Carbohydrates: 90g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 1013mg | Potassium: 814mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3665IU | Vitamin C: 45.8mg | Calcium: 154mg | Iron: 4mg
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