this vegan Sunrise Stack Veggie Breakfast Sandwich recipe is a morning must! the ultimate in Eggy Muffin goodness, packed full with protein and flavor!
Sunrise Stack Veggie Breakfast Sandwich
I have a new favorite weekend breakfasty thing going on.
Weekday lunches too, if I am honest.
Stacked high with textures and flavors, this just might become your new favorite too. I have still been adding my Quick and Easy Romesco Sauce to all the things, including this bright and tasty sammie.
I cannot stop with the romesco.
Every Day Breakfast Favorite
The first time I made this vegan breakfast sandwich was in late June.
Now, in these short days when it is so dark in the mornings and cold cold cold, these are like bright, flavorful stacks of summer sunshine.
While I am bundled up in fuzzy socks and big sweaters, this Sunrise Stack Veggie Breakfast Sandwich reminds me of summer.
and while I LOVE the fall, I like that little bright reminder.
Meal Prep = Quick and Easy Breakfast
We’ve been enjoying these at least once a week for a few months now (usually more, really). While I have alternated the main filling, the sauce and veggies are pretty consistent. For the main filling, I have used Scrambled Tofu, VeganEgg omelet, and my newest Air Fried Tofu.
These are super easy to put together even on a busy weekday. I have everything made in advance, heat up the (previously air fried) tofu in a skillet while the English muffin is toasting, then grab all the veggies and romesco from the fridge. Assemble and I’m out the door, enjoying a FABULOUS breakfast muffin on my way to tennis.
I have one more idea for the main filling – if it works like I want it to, I’ll share that too.
Here it is with the new Crispy Southern Fried Tofu:
vegan breakfast recipes:
perfect way to begin the day.
especially with the romesco.
- 2 vegan gluten free English muffins
- 3-4 tablespoons Quick and Easy Romesco Sauce
- 1/2 cup fresh baby spinach
- 1/2 avocado, pitted, peeled and sliced
- 2 servings Tofu Scramble, Air Fried Tofu, or VeganEgg
- 1 fresh tomato, sliced
- Toast English muffins in toaster or oven.
- Spoon romesco sauce on each muffin half.
- Add spinach to one side, followed by avocado slices.
- Add warm tofu / egg, followed by tomato slices.
- Top with other muffin half.
dairy, egg, soy, oil, and gluten free, vegan
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Serving Size:1 sandwich
Amount Per Serving:Calories: 276 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 362mg Carbohydrates: 18g Fiber: 6g Sugar: 3g Protein: 12g
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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.