It is no secret that I love breakfast and breakfast sandwiches are the best. Especially when they’re covered in a tasty sauce. I really miss my Tofu Benedict Sandwiches with Avocado Hollandaise. No soy means no tofu, of course. My husband has also joined me in cutting out soy so he has been making his own seitan sandwich “meat” for a little while now. I found a great Veggie Lunch Meat recipe that he’s been using from Vegan Dad. The last time he made he decided to make a few changes. I love that I inspire him to experiment in the kitchen. He has come a long way from the 3 things he lived off of as a bachelor. Anyway, there was some meat leftover and we happened to have some English muffins. Opportunity!!!
Believe me, I would have made my hollandaise again if we had avocados but we didn’t. What I made worked pretty well though so I’m quite pleased. The recipe for the sauce is actually on the chickpea miso container made by Miso Master. All I did was add a few things.
The changes that were made to the veggie lunch meat really made it taste like breakfast sausage to me. All of it together made for one incredibly tasty breakfast.
For the sausage seitan:
Please visit Vegan Dad’s website to obtain instructions on how to make the Veggie Lunch Meat. This makes quite a bit so feel free to half the recipe. The changes I made to the recipe in order to make it more “sausage” like and soy-free were simple.
- 1 cup black beans instead of white beans
- 2 tablespoons steak seasoning (we used Weber’s Chicago Steak Seasoning) instead of all dried seasoning
- 1 teaspoon coconut aminos instead of soy sauce
For the green chili chickpea miso sauce:
- 2 tablespoon chickpea miso
- 1 tablespoon lemon juice
- 3 tablespoons tahini
- 4 tablespoons water
- 2 tablespoons chopped green chili
- freshly ground black pepper
- Combine ingredients in a small saucepan.
- Simmer on low heat until warm, whisking occasionally.Keep warm until ready to serve.
To make the sandwiches:
Makes 4 sandwiches
- 4 English muffins (Rudi’s are wonderful)
- 4 slices of sausage seitan, 1/2″ thick
- coconut oil
- green chili chickpea miso sauce
- toppings of choice: tomato, spinach, onion, etc.
- Heat oil in a large skillet. Saute sausage slices for a few minutes on each side, until brown and crispy.
- Toast English muffins.
- Assemble sandwiches with what you like.
- To finish divide the sauce in equal fourths and pour on top. This makes it finger-lickin’ good!