Vegan Bacon Egg and Cheese McGriddle
Get ready to elevate your breakfast game with this irresistible Vegan Bacon Egg and Cheese McGriddle! This plant-based twist on the fast-food classic boasts layers of smoky tempeh bacon, savory chickpea flour "egg" patties, and gooey vegan cheese, all sandwiched between fluffy maple-infused pancakes. The combination of wholesome ingredients like nutritional yeast, black salt (Kala Namak) for its eggy flavor, and a touch of liquid smoke creates an indulgent yet healthy breakfast option packed with flavor. Perfect for a hearty weekend brunch or meal prep, this recipe combines the ultimate comfort food vibes with the satisfaction of a 100% vegan creation. Indulge guilt-free and enjoy the perfect balance of sweet, savory, and smoky in every satisfying bite! Keywords: vegan McGriddle, plant-based breakfast, vegan bacon and egg, maple-infused pancakes, wholesome comfort food.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 8 slices Tempeh
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 0.5 teaspoon Liquid smoke
- 0.5 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Black salt (Kala Namak)
- 0.75 cup Water
- 2 slices Vegan cheese slices
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Sugar
- 1 cup Unsweetened almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Vegan butter or oil
Instructions
Start by preparing the tempeh bacon. Mix soy sauce, maple syrup, and liquid smoke in a bowl. Marinate tempeh slices in this mixture for at least 10 minutes.
While tempeh is marinating, prepare the chickpea flour 'egg' batter by combining chickpea flour, nutritional yeast, turmeric, black salt, and water in a bowl. Mix well until smooth.
Heat a non-stick pan over medium heat and cook the marinated tempeh slices until browned and crispy on both sides. Remove and set aside.
In the same pan, pour half of the chickpea 'egg' mixture to form a round patty. Cook until firm and lightly browned on both sides. Repeat with the remaining batter to make a second patty.
To make the pancake batter, whisk together all-purpose flour, baking powder, and sugar in a mixing bowl. In a separate bowl, combine almond milk, maple syrup, and apple cider vinegar. Mix the wet and dry ingredients to form a smooth batter.
Heat another pan or griddle over medium heat and lightly grease with vegan butter or oil. Pour 1/4 cup of pancake batter onto the pan to form a circle. Drizzle a small amount of maple syrup onto the surface of each pancake before flipping. Cook until bubbles form on the surface and edges are slightly dry, then flip and cook until golden brown on the other side.
Assemble the McGriddles by placing one pancake on a plate, followed by a chickpea 'egg' patty, crispy tempeh bacon, a slice of vegan cheese, and top with another pancake.
Repeat the assembly for the second McGriddle. Serve immediately and enjoy!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 30.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 529 mg | 41% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
