Vegan Breakfast Sandwiches

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Because breakfast is always so rushed on the weekdays, I always try to make something fun on the weekends. Today, we had breakfast sandwiches, and they were yummy! Below is a quick and easy recipe, including some variations we’ve tried and liked in the past.

VEGAN BREAKFAST SANDWICHES
Ingredients:
option 1: vegan English muffins (these can be tricky to find, but don’t give up! I found some yummy whole grain ones yesterday at Whole Foods)
option 2: vegan bagels (sun-dried tomato bagels are my favorite, but use whatever flavor you like) (note: it’s not easy to find sun-dried tomato bagels, which is why we started adding the sundried tomatoes to our cream cheese to create the same effect–I probably wouldn’t double up on these unless you reeeaaaalllly love sundried tomatoes)
vegan cream cheese
sun-dried tomatoes (I use the kind that come in a jar with olive oil, but you could also rehydrate some dry tomatoes) (you could also get creative here and do other variations, such as adding fresh herbs)
vegan Canadian bacon (I couldn’t find this at the store yesterday, so we used regular vegan bacon, instead, and it wasn’t quite as good, but it did the trick and added the smoky flavor)
vegan cheese (any kind you like–I used Daiya havarti-style wedge on Alex’s and shredded cheddar on Zander’s and mine–both styles were delicious)
Wildwood garlic aioli (or vegan mayonnaise)
*NOTE – I am not listing specific quantities above, because it really depends on your own personal taste.

Directions:

Preheat oven to 350 degrees.

Combine sun-dried tomatoes and vegan cream cheese in a food processor until you have achieved the desired level of creaminess. We like to leave small chunks of tomato in ours for texture.

Slice your English muffins or bagels in half and spread the sundried tomato cream cheese mixture on one side. Spread a light layer of vegan mayo on the other side (optional).

Next add the Canadian bacon (you can fry this in a cast-iron skillet first, if you like to crisp the edges, or just add it straight from the package) and the cheese. Assemble the sandwiches and wrap them in aluminum foil (see photo below).

Put the wrapped sandwiches onto a metal cookie tray and bake them for about 20 minutes. Unwrap and eat them while they’re warm and melty! 🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Vegan Breakfast Sandwiches

  1. Jami says:

    Oh Kim, I can’t tell you how good this sounds right now. What a yummy Saturday brekkie treat! We are cleansing again and I’m ready to chew my arm off.

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