Breakfast sandwiches have been a mystery to me for most of my life. This is mainly due to the fact that they usually involve eggs, and I’ve never been fond of eggs. I started experimenting with them a bit though, after discovering that I do enjoy eggless savory breakfasts like vegan quiche, tofu scramble, and vegan omelet. I also really enjoy sandwiches. With those two things in mind, a savory vegan breakfast sandwich was kind of inevitable. I had a loose idea in mind when I made these, and if you read the recipe you might pick up on that. I wasn’t totally sure it would work, but I wanted the tempeh to, at least to some degree, take on the flavor of sausage. Guess what? It worked! Now, I’m not going to go and say you’d fool someone into thinking they were eating sausage with these, but the sausage flavor is definitely there. In fact, I didn’t even mention my sausage-tempeh goal to my husband. Just handed him a sandwich and asked for an honest opinion. I addition to loving the sandwich, he quickly commented that the tempeh had a sausagey flavor. Score! Further proof that you don’t need meat, or even meat substitutes for that matter, to enjoy the flavors we’ve come to associate with it. Another thing about these sandwiches: they are filling! The recipe gives you the option to make two or three sandwiches. I always have this problem with tempeh. Have you read the “number of servings” listed on the nutrition label of a tempeh package? 2.5 servings. Why? This number is terribly inconvenient, and unfortunately, also pretty accurate. I never dine with 2.5 people, so often my tempeh recipes end up giving you a range for the number of servings. In this case, if you stretch your tempeh out and go for the three serving batch, I promise, you will not be hungry. Incidentally, I always seem to wake up famished, so I went with the super-stuffed, two serving recipe. Plan accordingly. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
