I’m not a huge breakfast fan; it’s too early and I don’t ever feel like cooking in the morning. This breakfast sandwich has definitely changed my mind though. It is loaded with soyrizo, spinach, homemade chickpea egg patty, Sriracha aioli, and vegan feta cheese all on a delicious bakery bun. I ate this exact breakfast two days in a row. This the batch makes about six Pattys depending on how tall you make them, they don’t rise much like eggs do, so what you pour it will likely be the height they come out to be. The patties can be frozen but they do last in the fridge for about a week, but they didn’t survive that long because we couldn’t stop eating them.
Print- 1 cup chopped mushrooms
- 2 heaping handfuls of chopped spinach
- 1 bell pepper
- 2 tablespoons extra virgin olive oil
- 2 cups chickpea flour
- 2 1/2 cups water
- 1/4 + 1/8 cup nutritional yeast
- 1 teaspoon baking powder
- 2 tsp black salt
- 2 tsp paprika
- 2 tsp garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 400 F.
- Preheat a pan on the stovetop with olive oil.
- Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2 1/2 cups water. Whisk to combine and set aside while preparing the veggies.
- Add all veggies to skillet and cook until veggies cook down and appear translucent.
- Combine veggies and chickpea mixture.
- Pour into a prepared 15”x 9” pan.
- Bake for 27 minutes.
- Allow to cool. Then cut the patties out like cookies. I used a pint glass.
*I used this pan.
*There will be scraps from cutting the circle Pattys out. Crumble them up more and you’ve got “eggs” for a breakfast scramble bowl or burrito. (You could also just make rectangle slices and put on normal bread.)