Vegan Breakfast Biscuit Sandwich
Start your morning with this irresistible Vegan Breakfast Biscuit Sandwich, a plant-based twist on the classic comfort food favorite. Featuring homemade flaky, buttery biscuits layered with smoky tempeh bacon, creamy mashed avocado, and juicy tomato slices, this vibrant recipe delivers bold flavors and satisfying textures in every bite. With just 20 minutes of prep time, you’ll craft tender biscuits from scratch, enhanced by a clever folding technique for perfect layers. The tempeh is infused with a savory-sweet marinade of soy sauce, maple syrup, and liquid smoke, creating the ultimate meaty alternative. Ideal for a weekend brunch or a grab-and-go breakfast, this sandwich is a delicious way to kickstart your day—completely vegan, yet packed with flavor and hearty enough to keep you full. Serve warm and watch this easy-to-make, plant-powered creation become a go-to favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 8 ounces Tempeh
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 0.5 teaspoon Liquid smoke
- 1 large Avocado
- 1 tablespoon Lemon juice
- 1 medium Tomato
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Cut the vegan butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan ‘buttermilk’.
Pour the vegan buttermilk into the flour mixture and stir gently until a dough forms. Do not over-mix.
Turn the dough out onto a floured surface and knead gently a few times, then pat it into a rectangle about 1 inch thick.
Fold the rectangle into thirds like a letter, flatten again to one inch thick, and repeat this process two more times to create flaky layers.
Cut out biscuits using a round cutter or the rim of a glass and place them onto the prepared baking sheet.
Bake for 12-15 minutes or until golden brown, then remove from the oven and let cool slightly.
Slice the tempeh into thin strips about 1/4 inch thick.
In a shallow dish, mix together the soy sauce, maple syrup, and liquid smoke. Add the tempeh strips and marinate for at least 10 minutes.
While the tempeh is marinating, scoop out the avocado flesh into a bowl and mash it with lemon juice and black pepper to taste. Set aside.
Heat a non-stick skillet over medium heat and cook the tempeh strips for about 3-4 minutes per side until they are slightly crispy and golden.
Slice the tomato into thin rounds.
To assemble the sandwiches, slice each biscuit in half and spread a generous layer of mashed avocado on the bottom half.
Top with slices of cooked tempeh, tomato rounds, and then place the top half of the biscuit over the fillings.
Serve the sandwiches warm and enjoy your delicious vegan breakfast!
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5740 mg | 250% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.7 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 619 mg | 48% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2548 mg | 54% | |
*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.
