Tempeh and Veggie Breakfast Sandwich
Enjoy a hearty and delicious Tempeh and Veggie Breakfast Sandwich to kickstart your day. Packed with protein and vibrant veggies, this sandwich is both satisfying and nutritious, perfect for a quick breakfast or brunch.
Servings: 2
Calories: 375kcal
Cost: $6
Ingredients
- 1 block tempeh sliced
- 1 cup mixed vegetables spinach, bell peppers, onions
- 2 whole grain English muffins
- 2 tbsp vegan mayo
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add sliced tempeh and cook until golden brown on both sides, about 5 minutes.
- Add 1 cup mixed vegetables (spinach, bell peppers, onions) to the skillet and sauté until tender, about 3-4 minutes. Season with salt and pepper.
- Toast 2 whole grain English muffins.
- Spread 2 tbsp vegan mayo on the toasted English muffins.
- Layer the cooked tempeh and sautéed vegetables on the bottom half of each muffin, then top with the other half.
- Serve hot.
Notes
- Variations: Add a slice of vegan cheese or some avocado slices for extra creaminess.
- Enhancing Flavor: Marinate the tempeh in soy sauce and a splash of maple syrup for an extra savory-sweet kick.
- Serving Suggestions: Pair with a side of fresh fruit or a green smoothie for a balanced meal.
- Protein: 20g
- Carbohydrates: 30g
- Fat: 15g