Let’s Cook: Fully Stacked Vegan Breakfast Sandwich

“Vegan Breakfast Sandwich” doesn’t always flow together, especially at restaurants. It was one of those foods that I had to accept that, I just wouldn’t have a lot of access to when I became vegan. BUT I FOUND A WAY! So, enjoy my obnoxious vegan breakfast sandwich meal that I devoured while watching the Bachelorette.

Step 1 – Prep!

Here are the ingredients I used:
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1 everything bagel
2 slices of Yves “ham”
2 pieces of Earth Island provolone
1 ripe avocado
2 mushrooms
3 pieces of asparagus

2 cloves of garlic
1 tbsp of soy-free Earth Balance
Salt and pepper to taste
Sriracha

2. Start cooking the vegetables
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In a pan, I fried the asparagus and mushrooms with the garlic, salt, pepper, and Earth Balance until the mushrooms started to caramelize. Meanwhile, I preheated the oven at 350 degrees to toast the bagel.

3. Prep the filling!
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You can put anything you like in your sandwich. I used vegan ham and cheese, avocado, and mushroom with sriracha. However, I also think some tofu scramble, smashed bean salad, salsa, vegan mayo, or coconut bacon could all be DREAMY options! ❤

As you can see, I put the cheese on the bagel and then into the oven (it didn’t melt as I had hoped, but was still nice). Then I put the Yves into the same frying pan as the vegetables for about 3 minutes, flipping them halfway and then slicing the avocado.

4. Assembly!

 


Once everything was all warm and crispy it was time to assemble, and I stacked this sandwich super high. It isn’t the healthiest breakfast – don’t worry though – still got fruit in before this. So this was more like a brunchy-lunch. I also ended up using half the avocado in the sandwich, and eating the other half as a side, and everything was DELICIOUS!!!!!

If you have any tips to make a yummy vegan breakfast sandwich, let me know! 😀

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Let’s Get Some (Vegan) Carbs!

Now that I’ve addressed the “Starbs” component of the site name, it’s time to get into the carbs! Today I’ll show you a standard what-I-eat-in-a-day on days where I need to stay home!

Pre-Breakfast Smoothie – 8am 
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I always try to start my morning with a nice smoothie. Sometimes its green, but this morning I didn’t happen to have any spinach on hand, so it was just:
4 ripe Bananas
1/4 cup Pineapple
1/4 cup Mango
3 Strawberries
1 tsp. Chia Seeds
A splash of water

*Personally, I don’t like creamy smoothies, so I rarely add milk to smoothies.

Breakfast – Whole Wheat Vegan Banana Pancakes – 11am
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Let me just say this is my FAVOURITE breakfast option. It’s soooo good and so easy to make. I start with this Coyote pancake mix (which is vegan, although some of the brand’s other pancake mixes do contain dairy, so be careful), 2 ripe bananas, and some almond milk.
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I don’t measure the ingredients, but rather look for the consistency to be just right. Then I add in a teaspoon of flax seeds and a teaspoon of chia seeds. Once the mix is ready, I add some coconut oil to a pan and fry them up. I don’t measure the mix, because these keep pretty well over night, so  I just eat the extras tomorrow.


I then top my pancakes with some maple syrup, and today I added some granola with almonds, raisins, and shreds of coconut. Dark chocolate, nuts, raspberries, agave, apple slices, cinnamon, and peanut butter all make for great additions though!

Lunch – Fruit – 1:30pm

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When I start feeling hungry again, I typically try to fill up on fruit. In the summer I love cut up melon, as well as kiwis and mangoes. Today I had 1/4 of a large watermelon and a branch(?), bunch(?) of grapes while I did some work.

Coffee Break – 3pm
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I’m typically a morning coffee girl, or an after-work coffee girl – today I was the latter. Since I had a free drink, I opted for a pricier drink: a venti iced chai tea latte, with almond milk, light ice, and 2 shots of espresso. It’s so flavourful, with the chai, almond, and espresso flavours blending so nicely together. Definitely more of a “fall” palette, but I enjoy this one year round.

Dinner – Potatoes, Zucchini, and Asparagus – 7pm
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Tonight for dinner, I had some potatoes and veggies (but unfortunately I ate half of the food before I remembered that I was supposed to be photographing my meals, so… yeah).

I started with 2 large potatoes, chopped them into wedges, and seasoned them with salt, pepper, garlic, and cayenne pepper. Then I lightly greased a baking tray with grapeseed oil and put them in the oven for 40 minutes at 400 degrees, before broiling them on high for 5 minutes so they get nice and crispy!

For the other veggies, I used half of a zucchini and about 10 sprigs of asparagus, cut in halves. I used a similar seasoning blend (less salt and less cayenne though) and put them in the oven over top of the potatoes for the last 15 minutes.

Once they were all done, I prepped them on a plate. What is not pictured are the sauces I used for the potato wedges: some ketchup and sweet chilli sauce. Yum!

And that’s what I eat during a typical homebody day! I hope you enjoyed! 🙂