Vegan Sausage Egg and Cheese McGriddle
This Vegan Sausage Egg and Cheese McGriddle is a mouthwatering plant-based take on a beloved fast-food breakfast classic! Featuring fluffy maple-infused pancakes, creamy silken tofu "egg," savory vegan sausage, and melty dairy-free cheese, this vegan breakfast sandwich delivers all the indulgent flavors you crave. The homemade pancakes are delicately sweetened with reduced maple syrup for that signature McGriddle touch, making every bite irresistibly delicious. Perfect for a hearty breakfast or brunch, this recipe is easy to prepare and ready in under 40 minutes. Whether you're vegan, plant-based, or simply exploring meat-free options, this recipe strikes the perfect balance between comfort food and conscious eating. Make it your new go-to breakfast treat!
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Recipe Information
Ingredients
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.75 cup almond milk
- 0.25 teaspoon salt
- 0.5 block silken tofu
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon black salt (Kala Namak)
- 2 pieces vegan breakfast sausage patties
- 2 slices vegan cheese slices
- 2 tablespoons vegan butter
Instructions
In a small saucepan over medium heat, reduce the maple syrup to thicken slightly. Remove from heat and set aside.
In a mixing bowl, whisk together the all-purpose flour, baking powder, almond milk, and salt to make the pancake batter.
Heat a non-stick skillet over medium heat and lightly grease it with vegan butter. Pour a small amount of batter into the skillet to form a pancake approximately 4 inches in diameter.
Before the surface of the pancake sets, drizzle 1 teaspoon of the reduced maple syrup onto the center of the batter. Allow the pancake to cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat until you have 4 pancakes.
Blend silken tofu with turmeric powder and black salt in a blender until smooth and creamy. This will be your 'egg', adding flavor and yolk-like appearance.
In the same skillet used for pancakes, add the tofu mixture and cook it like scrambled eggs, stirring occasionally until it reaches a consistency similar to scrambled eggs. Set aside.
In the skillet, cook the vegan sausage patties according to package instructions until heated through and browned. Remove from heat.
To assemble the McGriddle, place one pancake on a plate, layer it with a vegan sausage patty, some scrambled tofu 'egg', and a slice of vegan cheese. Top with another pancake.
Repeat the assembly for the second serving. Serve warm and enjoy this vegan twist on a breakfast classic!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 13.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 387 mg | 30% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 370 mg | 8% | |
*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.
