This vegan egg trick muffin recipe allows vegans to enjoy the classic sausage egg muffin breakfast without meat or egg. A tofu patty is used to replace the egg while vegan sausage patty to replace the meat. Vegan cheese is also added to substitute the traditional American cheese.
English muffins were invented in the late 19th century by a British immigrant to New York, Samuel Bath Thomas. They immediately became a more elegant alternative to the traditional toast and were served in fine hotels and restaurants. This small, round, yeast-leavened bread is sliced horizontally, toasted and buttered. It is a classic breakfast item topped with sweet jams or fruit slices or savory sausage patties, bacon, or eggs.
• 3 tofu patties
• 3 Gimme vegan lean sausage patties
• 3 tbsp canola oil
• 3 vegan English muffins
• 2 oz shredded Daiya cheese
• 1 cup of nutritional yeast
• ¼ cup of turmeric
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 tsp salt
This recipe takes about 10 minutes to make. Serves 3 muffins.
Prepare the seasoning mixture by mixing all the ingredients nutritional yeast, turmeric, garlic powder, onion powder and salt in a large mixing bowl.
Coat each patty with seasoning mix.
Heat canola oil in a frying pan over medium heat.
Fry tofu and sausage patty for 1 to 2 minutes on each side.
While the patties are frying, slice the English muffin in half and toast in a sandwich press or toaster oven until golden brown.
Top each patty with cheese.
Cover pan with a lid and let the cheese melt for a minute.
Place muffins on a plate.
Put the sausage patty and top with the tofu patty.
Ideas And Tips:
• The seasoning mix is good for 20 patties. Store the remaining mix for future use.
images – https://www.youtube.com/watch?v=0MB0GBnpmBI