What is unfortunate for most vegans is that dining out for breakfast is almost always a complete nightmare. Since breaky-dining out isn’t really an option for me anymore (unless I want to consume 5 mimosa’s and then explain to T why I am half-pissed by noon) I decided to make my at home breakfast a real treat instead. I love to make things larger than life, because let’s afce it… I hate a normal boring world. So for this breakfast sandwich, it had to be go big or go home.
There are a number of ways you can do this, but this is how I made heaven-like perfection happen one Sunday morning.
I started with good ol’ fashioned scrambled tofu (see recipe below), and got myself some eggplant bacon that I had been dehydrating overnight; because duh! Vegan Bacon rules! I sliced up some avocado with a sparkle of salt, and fried up a few potatoes. At this point the only bread I had on hand was cinnamon raisin, which I thought might be a nice twist. So I threw a few of those in the toaster.
The layering is really up to you, but you MUST have some sort of sauce; I chose sriracha that I made myself, because I thought it complimented the raisin bread nicely. BUt you can chose whatever your heart desires.
Just built it and BAM! You’ve got yourself a quick and easy breakfast sandwich! It’s messy, and salty, with a touch sweet and totally satisfying. Be creative! This is just a guideline!!!! Below you will see the ingredients I used, as well as a video of me building it!
- 3 pieces cinnamon raison bread
- ¼ cup tofu scramble
- 2 slices of avocado
- 10 sliced of eggplant bacon
- Hasbrowns/fried potatoes (recipe below)
- 2 fried tomatoes
- Squirt of Sriracha, to taste
- Fried potatoes (recipe below)
- There are a number of ways you can do this, but this is how I made heaven-like perfection happen one Sunday morning. I started with good ol’ fashioned scrambled tofu, and got myself some eggplant bacon that I had been dehydrating overnight; because duh! vegan bacon rules! I sliced up some avocado with a sparkle of salt, and fried up a few potatoes. At this point the only bread I had on hand was cinnamon raisin, which I thought might be a nice twist. So I threw a few of those in the toaster.
- The layering is really up to you, but you MUST have some sort of sauce; I chose Sriracha that I made myself, because I thought it complimented the raisin bread nicely. But you can chose whatever your heart desires.
- Just build it and BAM! You’ve got yourself a quick and easy breakfast sandwich! It’s messy, and salty, with a touch sweet and totally satisfying. Be creative! This is just a guideline!!
- Check out this video to watch me build my favourite breakfast sandwich.
This is the epic-est of epic breakfast sandwiches!
[youtube=http://www.youtube.com/watch?v=B9zyfClWwBQ]
- 1 potato, thinly sliced
- ¼ large onion, sliced thin
- 1-2 tbsp coconut oil
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon dried dill weed
- Pinch of salt & black pepper
- In a large frying pan on medium-high heat, melt coconut oil.
- Add sliced potatoes and onions, cover and fry for about 10 minutes, before turning once. If potatoes appear too dry, add some additional coconut oil.
- Sprinkle with garlic powder, dried dill weed, salt and pepper and continue to fry uncovered for another 5 minutes or until potatoes begin to turn slightly brown.
- Flip occasionally.
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