“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
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
This sauce is a miracle for vegans. Use leftover for nachos, veggie dip, and fondue.
Caramelized Maple Onions
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
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.
1 sandwich = 2 slices of bread + 2 Tbs onions + 1 patty + 2-3 Tbs sauce + happiness