“The Maple” Breakfast Sandwich: Vegan-ized


Have you ever eaten something so surprising that you wanted to share it immediately?  These vegan people are sneaky in the kitchen, let me tell you.  On my Lenten vegan test drive,  I’ve made pasta with avocado “cream” sauce,  banana soft serve, cauliflower “mashed potatoes,” and now this.  It’s a breakfast sandwich, reminiscent of a McDonald’s McMuffin, with a savory patty, caramelized onions, a creamy sauce, all in a crispy, portable package.  Meet The Maple. :)

Caramelized Maple Onions, I like mine only slightly sweet.  These provide a creamy richness.

This savory Tempeh and White Bean Patty has texture that I enjoy even more than ground meat.  It’s more moist, and the white beans also add creaminess.  Tempeh crumbles just like ground meat; it’s delicious!

You will need to buy a special “cheese” to make this sauce, but it’s 110% worth it.  The chipotle “cheese” sauce is gooey, melty, and smoky.

I’m not a psychic, but I know what you’re thinking, this looks like a lot of work. You’re correct; this is not a sandwich for the workweek, unless you want to wake up at 5 am.  Remember, the most delicious dishes take time.  I suggest making the sauce, patties, and onions the night before you plan to assemble the sandwiches.  This way, your stress-free morning only entails the french toast and assembly . . . and consumption. :)

I have more amazing, vegan surprises on the way.  As for this sandwich, I loved it so much that I gave the other half to my mom . . . I know that doesn’t make any sense, but I wanted the share the surprise!  You really will be amazed.

The Maple Breakfast Sandwich

Streamlined from Namely Marly.  My version uses a few less ingredients, and a little less oil & syrup.  I love the savory-sweet combination, but I only like slightly sweet foods.  I suggest making the patties, sauce, and onions before the morning want to eat this sandwich, unless you don’t mind waiting a while for your breakfast.

Tempeh & White Bean Patties

Makes 10 patties

  • 1 pound tempeh, crumbled into bite-size pieces
  • 2 tsp soy sauce
  • 1 cup cooked white/cannellini beans
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground fennel seed
  • 2 teaspoons dried thyme
  • 3/4 teaspoon dried sage leaves
  • Pinch of each ground cayenne pepper & nutmeg
  • 1 tablespoon tomato paste
  • 1/4 cup brown rice bread crumbs
  • 1/4 teaspoon sea salt & pepper to taste

Put the tempeh in a large skillet, add water to almost cover, and the soy sauce; simmer until the water is absorbed. Add the tempeh to the white beans.  Next, heat 1 Tbs of oil in the same pan; add the garlic, fennel, thyme, sage, cayenne, and nutmeg; stir to let the spices infuse the oil, about 1 minute.  Add the spices, tomato paste, and crumbs to the white bean mixture.  Season with S&P, and mash into a formable mixture.

Form 10 even patties and brown in the same large skillet until golden, approximately 3 minutes per side.  You will have 5 leftover patties, which will make you very happy.  Enjoy them crumbled into salads, on top of pizza, or in a pita for lunch.

Chipotle “Cheese” Sauce

Makes 3+ cups

  • 2 tablespoons coconut oil (olive works too)
  • 2 tablespoons chickpea flour (or other gluten-free flour)
  • 2 cups non-dairy milk of choice
  • 2 chipotles in adobo sauce, chopped
  • 1/2 teaspoon sea salt
  • Pinch of cayenne pepper
  • 2 cups Daiya cheddar (one 8-ounce package)
  • Melt the coconut oil in a sauce pan, then add the chickpea flour to make a roux.  Cook for one minute.  Next, slowly add your milk so that clumps do not form, whisk continually.  Let the mixture boil for a couple of minutes to thicken, then turn off the heat.  Add chipotles, salt, cayenne, and Daiya brand cheese.  The Daiya will take a few minutes to melt, just whisk every minute or so until smooth.

This sauce is a miracle for vegans.  Use leftover for nachos, veggie dip, and fondue.

Caramelized Maple Onions

  • 4 small-medium yellow onions, thinly sliced
  • 2 tablespoons coconut oil (or olive)
  • 1/4 teaspoon sea salt
  • Black pepper to taste
  • 1 tablespoon grade-B maple syrup

Heat the oil in a large skillet on medium-high, then add the onions.  Cook for 5-7 minutes, then season with salt and pepper.  Turn the heat to medium and cook for about 30 minutes, or until soft and golden.  Remember to stir every few minutes to avoid burning. Add the syrup; cook for another 10 minutes until the onions reach your desired darkness.

Maple French Toast

  • 8-10 slices Food For Life millet bread, slightly stale
  • 1 cup non-dairy milk of choice
  • 2 tablespoons grade-B maple syrup
  • 1/4 cup chickpea flour
  • 3 tablespoons coconut oil (or olive)

Mix the milk, syrup, and chickpea flour together until smooth.  Soak the bread in the liquid for 5-7 minutes.  Then, melt the oil in a large skillet over medium-high heat and brown the bread until golden, about 3 minutes per side.  Place the finished toast on paper towels to absorb excess oil.

Assembly

1 sandwich = 2 slices of bread + 2 Tbs onions + 1 patty + 2-3 Tbs sauce + happiness

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Comments
20 Responses to ““The Maple” Breakfast Sandwich: Vegan-ized”
  1. Marisa says:

    Hi Sami, This looks delicious! And it reminds me slightly of my favorite summer sandwich- the vegan BLT. While I’m not vegan, I’ve been a vegetarian for 20 years and truthfully, I don’t like tempeh, except for in the vegan BLT. It basically consists of Smoky Tempeh Strips, fried in a little bit of olive oil (which is crucial to make it kind of crispy– cooking spray just doesn’t cut it, you really need about 2 teaspoons or so, maybe slightly more); multigrain bread, toasted; a slathering of vegan mayo (and a good-sized blob of it), and of course lettuce and a deliciously ripe summer tomato. (Personally, the multigrain bread is crucial as well– i’ve tried this sandwich with other types of bread and it really just works best with a good multigrain toast.)

    Anyhow, it’s not rocket science but it IS delicious :-)

    Have fun with the rest of your vegan month!

    • Marisa,

      I’ve had this idea in my head too! I bought some tempeh “bacon,” so I’m going to make the BLT very soon . . . I just need some good tomatoes first. :) Thanks for reminding me. By the way, I HATED tempeh the first time I tried it. A year later, I think it’s great stuff! It’s versatile, and really tasty on a sandwich with veggies, hummus, tahini, and mustard . . . I haven’t broken down to buy the vegan mayo yet because I couldn’t decide one a brand. Which one do you like?

  2. This looks fantastic!! It contains so many ingredients that I’m in love with!! :)

  3. Um, wow. This looks just kind of HEAVENLY. I want it right nowww! haha.

  4. Mindy says:

    Okay, three things:
    1) This looks amazing! You’re welcome to come to my house and cook breakfast any time!
    2) I can’t wait to see the avocado cream pasta.
    3) The new blog design looks awesome! :-)

    • I’m glad that you like my new layout! I haven’t gotten much feedback on it. And also, I will happily make your family breakfast. Mindy, I applied for a job at Marksbury too! Thank you again for inviting me on that tour.

      • Mindy says:

        Good luck on the job…I hope you get it so we get to see you more! Once school is out, we should try to get a local blogger’s lunch or dinner together! :-)

  5. The Teenage Taste says:

    This looks delicious! And it’s vegan?! A+! I love how you added the cream sauce to finish it off. YUM!

  6. Mellie says:

    I don’t think I could be vegan for 40 days! do you think you’ll stay vegan forever?

    • I don’t plan on being vegan forever, but I will definitely incorporate my new vegan “tricks” into my routine . . . Like these patties, they’re just plain delicious whether you’re vegan or not. I don’t eat a lot of meat anyway, but I like having the option to taste and sample whatever I want. The idea of saying “NO” to such a broad range of food forever makes me sad. I miss yogurt the most, and honey. Thick, rich, creamy, delicious, Greek yogurt. :D

      Almond milk is keeping me sane . . . and almond yogurt is fantastic! . . . Vegans don’t have to miss out on much these days.

  7. ahhhh it looks and sounds soooo good! Even when sandwiches are a bit of work sometimes they are well worth the effort =) My main concern is dishes + mess. I’ll take the time to cook forev as long as I dont have to clean a TON after =) hehe

    • Hmm, this required 1 large skillet, 1 small skillet, and 1 sauce pan. Plus knives, whisks, and spatulas. Yeah, it was more than the average amount of dishes, but it was fun! My tip: clean as you cook.

  8. ericascime says:

    I LOVE maple and I LOVE grilled cheese! I can’t believe I never thought of this! Thanks so much for the idea :)

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