Vegan Breakfast Sandwich

This Vegan Breakfast Sandwich features a savory chickpea scramble, fresh avocado, and zesty tomato on a toasted whole grain English muffin, making it a perfect start to your day. It's packed with protein and healthy fats, ensuring you stay energized and satisfied.

Ingredients

• Chickpeas - 1 cup (cooked)
• Nutritional yeast - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Onion powder - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Avocado - 1 medium (sliced)
• Tomato - 1 medium (sliced)
• Whole grain English muffins - 2
• Fresh spinach - 1 cup

Steps

1. In a skillet, heat olive oil over medium heat.
2. Mash the cooked chickpeas in a bowl and then add nutritional yeast, turmeric, garlic powder, onion powder, salt, and black pepper.
3. Add the chickpea mixture to the skillet and cook for 5-7 minutes, stirring occasionally until heated through.
4. While the chickpea scramble is cooking, toast the English muffins until golden brown.
5. Assemble the sandwich by placing a generous portion of chickpea scramble on the bottom half of each muffin.
6. Top with fresh spinach, sliced avocado, and tomato, then place the top half of the muffin on each sandwich.
7. Serve immediately and enjoy your delicious vegan breakfast sandwich.

Nutrition

• Calories: 330
• Protein: 12 g
• Carbs: 45 g
• Fiber: 11 g
• Sugar: 2 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in healthy fats and fiber from avocado.

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