Why have one layer when I can have two? This is the thought that ran through my head as I was carefully plating my latest breakfast sandwich creation: The Vegan Big Stack. Breakfast Sandwich…
Stacked. As I piled my careful tower of ingredients, I just… kept going. Higher. Taller. Grander. I felt like the James Dean of vegan breakfast sandwiches. Total rebel without a cause. I pondered a third layer, but restrained myself for your sake. I settled with two Panko-crusted vegan sausage patties, hugged between one and a half English muffins and accent components including: creamy, cheesy Dijon sautéed spinach and zesty-sweet winter citrus slices.
Big Mac, Big Schmack. There is the new queen of double layer sandwiches in town.
Yup, this recipe is built for pure, outlandish, (eye-poppingly yummy) vegan fun. And if you can’t finish this mammoth stack of breakfast glory all by yourself – share it with a friend.
Layers. Sweet slices of peeled satsumas and tender creamy, cheesy, Dijon spinach. A spicy touch of hot sauce and a sweet drizzle of dark maple syrup. Morning just got a little brighter!
Use Vegan Sausage or Homemade Patties. I use Lightlife GimmeLean fat free vegan sausage. It has a natural stickiness so it absorbs the panko crumbs very well. Plus it is very flavorful and cooks up fast. Loaded with vegan protein. Bold flavor in each spiced, juicy, crispy textured bite. If you can’t find this brand, or simply don’t like vegan sausage products, try using a homemade veggie burger – perhaps a yummy pumpkin-bean fritter. A few options below:
The Vegan Big Stack Breakfast Sandwich
vegan, makes one sandwich, serves 1-2
2 GimmeLean vegan sausage patties (palm-sized)
3 tablespoon Panko bread crumbs
1 tablespoon safflower oil for sautéing
5 cups baby spinach
1 tablespoon vegan mayo
2 teaspoon Dijon mustard
2 tablespoon nutritional yeast (add a few scoops more if you are like me and obsessed with nutri yeast)
dash black pepper
1 satsuma, peeled, thinly sliced
1 ½ English muffins, toasted
1 teaspoon maple syrup
½ teaspoon hot sauce
1. First sauté your creamy spinach. Add a splash of oil to a sauté pan. Over medium heat, add in the baby spinach. Allow the spinach to wilt for a few minutes. Turn heat top low and fold in the vegan mayo, nutritional yeast and mustard. Pepper to taste. Turn off heat, remove spinach from pan and set aside in bowl until needed. Note: you will have leftover spinach. You will only need about ¼ cup for the actual sandwich.
2. In same pan, add about 1-2 teaspoon safflower oil. Heat to medium-high. Press your vegan sausage into round patties and roll in the Panko crumbs. The sausage is sticky so will bind easily to the crumbs. Place the patties in the oil and cook for about 2 minutes on each side. Remove from pan and set on paper towel to cool a bit.
3. Toast your English muffins and prep your satsumas.
4. Add a slather of Dijon to one muffin. Start layering your sandwich. Add one patty to the bottom layer. Satsumas on top. The add a second layer of muffin – a thin slice works best. Next add the second patty, and a hefty scoop of spinach. You can now add a drizzle of maple syrup and hot sauce over top. Close with the final layer of muffin.