Name: The Big Breakfast Sandwich
Ingredients: Mung Bean “Omelet”; 1/3 cup (68 g) split mung beans; 1/2 teaspoon kala namak (black salt); 1/2 teaspoon onion powder; 1/8 teaspoon ground turmeric; 1/4 teaspoon baking powder; Pinch of freshly ground black pepper; 1/3 cup (80 ml) soy milk; BBQ Tempeh; 1 teaspoon olive oil; 1 teaspoon tamari (reduced-sodium preferred); 1 1/2 teaspoon (8 ml) pure maple syrup; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Pinch of chili powder; 1 tablespoon (8 g) nutritional yeast; 5 ounce (140 g) tempeh, sliced; Sandwich; 4 slice whole-grain sourdough bread; 1 tablespoon (15 g) whole-grain mustard; 1/2 avocado, peeled, pitted and smashed; 2 tablespoon (30 g) Sugar-Free Pickled Onions; 1/2 cup (15 g) baby spinach; 2 tablespoon (30 ml) BBQ sauce (optional)

The Big Breakfast Sandwich

By: Sarah Cobacho, excerpted from The Ultimate Plant-Based Cookbook

The Big Breakfast Sandwich

By: Sarah Cobacho, excerpted from The Ultimate Plant-Based Cookbook

This sandwich truly lives up to its name with a whopping 36 grams of protein per serving, ensuring you’re powered up for the day. Between slices of toasted whole-grain sourdough bread, this treat layers tangy whole-grain mustard, creamy avocado, piquant pickled onions, fresh baby spinach, BBQ tempeh and an eggy “omelet” made from mung beans. The BBQ tempeh is the star of the show and is marinated in a savory-sweet mix, bringing in a delightful smoky bite. Remember, the longer it marinates, the richer the flavors, so I’d recommend leaving it overnight if you can.

Serves2

Ingredients

Mung Bean “Omelet”
1/3 cup (68 g) split mung beans
1/2 teaspoon kala namak (black salt)
1/2 teaspoon onion powder
1/8 teaspoon ground turmeric
1/4 teaspoon baking powder
Pinch of freshly ground black pepper
1/3 cup (80 ml) soy milk
BBQ Tempeh
1 teaspoon olive oil
1 teaspoon tamari (reduced-sodium preferred)
1 1/2 teaspoon (8 ml) pure maple syrup
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Pinch of chili powder
1 tablespoon (8 g) nutritional yeast
5 ounces (140 g) tempeh, sliced
Sandwich
4 slices whole-grain sourdough bread
1 tablespoon (15 g) whole-grain mustard
1/2 avocado, peeled, pitted and smashed
2 tablespoons (30 g) Sugar-Free Pickled Onions
1/2 cup (15 g) baby spinach
2 tablespoons (30 ml) BBQ sauce (optional)

INSTRUCTIONS

Prepare the omelet: Soak the mung beans in water for 7 hours. Drain and rinse well. In a blender, combine the mung beans with the kala namak, onion powder, turmeric, baking powder, black pepper and soy milk. Blend until smooth, then allow the batter to rest for 5 minutes.

Spray a small nonstick skillet with one spray of olive oil and heat over medium heat. Pour in half of the omelet batter. Cook for 2 minutes, or until the top of the batter appears dry. Flip and cook for an additional 2 minutes. Repeat the process with the remaining batter.
Prepare the BBQ tempeh: In a medium-sized lidded container, combine the olive oil, tamari, maple syrup, smoked paprika, garlic powder, chili powder and nutritional yeast. Add the sliced tempeh, making sure each slice is thoroughly coated. Cover and allow to marinate for a minimum of 30 minutes; for deeper flavor, we recommend marinating overnight.

Heat a medium-sized nonstick pan over medium heat and grill the marinated tempeh for 5 minutes on each side.
Make the sandwich: Toast the sourdough slices. Spread mustard on the bottom slice of the sandwich, layer with smashed avocado, pickled onions, baby spinach, grilled tempeh and the mung beans omelet. Spread BBQ sauce on the top slice, and close the sandwich.