If you’ve been craving a McMuffin since going vegan then you’re about to have that craving satisfied. This breakfast muffin is savoury and eggy, with a spicy kick.
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I haven’t had much luck which vegan egg substitutes in the past, they all just fell a little flat. But I’m pretty happy with my creation for this recipe. It’s not perfect but it has the flavour that I was after. Most vegan are aware of what black salt is, but if you’re not I’ll give a brief explanation. Kala Namak, also known as ‘black salt’ is rock salt from South Asia. It’s popular in vegan cooking because it has a very pungent sulphur-like smell that mimics the smell of eggs. Since smell is half the battle when it comes to cooking, black salt really helps in achieving an eggy smell and taste. Black salt can be purchased online or at a local South Asian grocer.Here’s a link to the black salt I use from Amazon: Black Salt Powder (Kala Namak) – 95 gm
The bacon in this recipe is a creation of my own. I’ve included a few links around the place to help you navigate to the recipe. I was never satisfied with the substitute out there so I decided to make my own. You can have it crispy or chewy (my preferred way). Check out my Vegan Rice Paper Bacon here!
So what is TVP? Textured Vegetable Protein (TVP) is a soy protein substitute. It can come in many different shapes and sizes to help replace specific foods. In this recipe I use TVP Granules for a ‘mince’ texture. TVP usually comes dried out so it has to be re-hydrated (don’t worry that step is included as part of the recipe), I like to use the re-hydrating stage as a opportunity to imbue it with a bit of flavour.
If you like this recipe, head over and check out a few of my other delicious breakfast dishes.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
The Ultimate Vegan Brekky Muffin
A naughty Sunday Brekky.
If you’re looking for an easier breakfast feel free to take out the ground “meat” or sub it more a pre-made sausage patty.
Black salt might be a bit hard to find but it’s important to the taste of the “egg”. It can be found in Indonesian grocery stores or online. A little goes a long way with it so be cautious when using.
The Sriracha can be subbed for any mild hot sauce, or even tomato sauce if you don’t like heat.
- Ground “Meat”:
- 1/2 cup TVP granules
- 2 cups boiling water
- 1 tsp Vegemite
- 1 cube of vegetable stock
- 1 tbsp olive oil
- Pepper to taste Muffin:
- 3 English Muffins
- 3 slices of vegan cheese (I recommend “Sheese”)
- 1 x 300g block tofu
- 1/2 avocado
- 1 & 1/2 tsp black salt
- 6 slices of rice paper bacon (check out my recipe)
- 1/4 cup vegan mayonnaise
- 1 tsp Sriracha Hot sauce (make sure to find a vegan one)
- A drizzle of tomato sauce
Step 1: Put Vegemite, vegetable stock, water, olive oil, and pepper into a bowl. Whisk until incorporated and form a broth. Add the TVP and leave to re-hydrate for 20 mins.
Step 2: Halve the English muffins and place a slice of cheese on 1 half. Put all the halves in the oven to toast for 10 mins on 200C.
Step 3: Use an egg ring to carve out a circle in the tofu then slice the circular cutout into 1 cm thick slices. Season each side of the rings with black salt. Place on a pre-heated medium to high pan, greased with vegan butter, to fry for 3 mins each side.
Step 4: Once done set the “eggs” aside, then drain and fry the TVP for 5 mins.
Step 5: Mash the avocado half with salt and pepper in a small bowl. Mix the vegan mayonnaise and hot sauce in a separate bowl.
Step 6: The build: spoon the TVP on the melted cheese of the English muffin, spoon on avocado, place “egg” next, add 3 slice of rice paper bacon. On the top bun smear on the sriracha mayo, and a drizzle of tomato sauce. Put it all together and enjoy.