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Tempeh McBreakfast Sandwich

Rise and shine with our tempeh-infused version of the McMuffin breakfast sandwich – a 100% plant-based twist on the classic breakfast favourite! Who needs fast food when you can create your own delicious and nutritious breakfast masterpiece? With layers of savoury tempeh, melty dairy-free cheese and zesty sriracha mayo, every bite is a burst of flavour that will leave you energized and ready to conquer your day!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 brick of Henry’s Tempeh cut into strips
  • 2 tbsp soy sauce or gluten-free tamari
  • 2 tbsp maple syrup
  • 1 tbsp sriracha
  • 2 tsp olive oil
  • 4 vegan egg patties or sub slabs of tofu
  • 4 large frozen hash browns
  • 4 slices of vegan cheese
  • 1/4 cup mayo
  • 2 tbsp sriracha
  • 4 English muffins sub for gluten-free English muffins

Method
 

  1. Preheat your oven to 425F and cook your hash browns according to the package instructions.
  2. In a bowl, combine soy sauce and maple syrup. Add the sliced tempeh and mix to evenly coat. Set aside.
  3. In a small bowl, combine the mayo and 2 tbsp sriracha and set aside.
  4. Toast the English muffins and cook the vegan egg patties in a little olive oil in a pan over medium heat. Add the sliced cheese and a splash of water; cover with a lid. The steam will help melt the cheese to perfection.
  5. In a separate pan, cook the marinated tempeh over medium heat with 1 tsp of olive oil until crispy and golden. About 5 minutes a side.
  6. Assemble the sandwich with the toasted English muffin, hash brown, cheesy patty, tempeh and drizzle on the spicy mayo. Dig in!