Growing up a bacon, egg, and cheese was the breakfast staple. now i can enjoy a fully veganized version. this one is even meal prep friendly. trust me, you will love this vegan bacon, egg, and cheese!
When I first went vegan I was sad to give up my weekend tradition of a BEC. But over the years I have come up with SO many ways to enjoy a vegan bacon, egg, and cheese. This recipe involves making a homemade chickpea patty and homemade vegan bacon. It isn’t hard to make them and results in a delicious, nutritious breakfast sandwhich. Do not get overwhelmed by the ingredients once you start going it is so easy to make them!
Vegan Egg Patty
The base of this vegan egg patty is chickpea flour! It is combined with nutritional yeast, seasonings, nondairy milk, and vegan yogurt to make a thick batter. Then you crumble in tofu to give extra texture. It is then baked in a water bath to help keep it moist and steamy. You can then cut the “egg” into as many pieces as you like. I wanted to make 6 breakfast sandwiches so I made 6 but you can cut this into 9 too. If you want to cut it into circles you can and then use the scraps as a scramble!
Why Don’t I Use Black Salt?
Anytime I make a vegan egg recipe people will always comment saying I need to add black salt. To be honest, I am not looking for an sulfuric taste to add to this. Black salt is also not something I typically have in my house. If you have black salt, if you like black salt, if you want to use it you of course can! You an add whatever flavoring you like into the “egg” patty. I just don’t find it necessary or something I am personally looking for within my vegan egg substitutes.
Does Crumbling Tofu Really Make a Difference?
Yes! It adds a delightful texture to the chickpea egg patty. If you have never made a vegan egg replacement using chickpea flour it can be a little dense. It is delicious though and before the vegan Just Egg came out, I used to make a vegan breakfast sandwich with chickpea flour almost everyday. Because the tofu is so soft, once it bakes into the chickpea flour batter it creates a sort of egg white texture within it!
Tempeh Bacon
Making a homemade vegan bacon is actually not hard at all. There are so many ways to make it but my favorite is with tempeh. Tempeh is another soy product that is made of fermented soybeans. It has a bit more texture to it than tofu and it works great for replacing bacon. You just need to marinate it for an hour and then bake it. You can also make this ahead of time and then keep it on hand!
More Breakfast Recipes
How to Meal Prep the Vegan Bacon, Egg, and Cheese
There are a few ways to meal prep this recipe!
- You can make this and store in the fridge. Heat up in the microwave, air fryer, or oven. Will last in the fridge up to 4 days.
- You can freeze it. After assembling the sandwiches. Wrap in foil and then freeze them. Use within 2 months. Can be warmed up in the oven or air fryer.
- You can make the vegan bacon and vegan egg. If you want to just make the components and then freeze them. You can then reheat those things in the oven and make a fresh breakfast sandwich whenever you want.
Vegan Bacon, Egg, and Cheese FAQ
- Is this recipe gluten free? The vegan “egg” patty is! You can substitute the soy sauce for gluten free tamari or coconut aminos and then just use gluten free bread.
- Is this recipe soy free? No it is not.
- Is this recipe nut free? Yes!
- Can this be made ahead of time? See section above.
- What else can I add to this? If you want to add some veggies like spinach or peppers, hot sauce, or ketchup.
- Do I really need to cook in a water bath? I didn’t test this recipe any other way so I can’t speak to how it will come out without it.
- What english muffins did you use? I like the 647 brand. Some are not vegan friendly so you have to check.
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Homemade Vegan Bacon, Egg, and Cheese
Ingredients
Vegan Egg
- 1 cup (120g) chickpea flour
- 1 ½ tablespoons (7g) nutritional yeast
- 2 teaspoons (8g) baking powder
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅓ cup + 1 tablespoon (90g) vegan yogurt, unflavored
- ¾ cup (180ml) nondairy milk, unsweetened and unflavored
- ⅓ (150g) block firm tofu
Vegan Bacon
- 1 (8 ounce/224g) block tempeh
- 2 tablespoons (30ml) low sodium soy sauce
- 2 tablespoons (30ml) maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons (30ml) water
Other
- Spray oil
- 6 English muffins or any bread of choice
- ½ cup (56g) vegan cheese shreds (divided) or 6 slices vegan cheese
Instructions
- Prep and marinate vegan bacon: start by cutting the tempeh into 12 crosswise cuts to make thin, long rectangles. In a bowl or container add the seasonings, soy sauce, maple syrup, and water. Stir to get everything well incorporated. Place the tempeh in there and coat in the marinade. Marinate for at least 1 hour or this can be done the night before. If marinating overnight store in the fridge. If marinating for 1 hour you can leave on the counter.
- Make the chickpea “egg”: In a large bowl combine the chickpea flour, seasonings, nutritional yeast, and baking powder. Whisk to mix everything. Then add in the vegan yogurt and non-dairy milk. Whisk until a smooth thick batter has formed.
- Bake the chickpea "egg": Preheat oven to 375°F (190°C). Spray the an 8×8 or 9×9 baking pan with spray oil . Pour the chickpea "egg" into the pan. Use your hands to crumble in the tofu and then mix it all around so the tofu is coated in the chickpea batter. Then in a larger baking that can fit the smaller baking dish pour about 1 cup (240ml) water. Place the baking dish in and make sure the water is covering the bottom of the baking dish. Cover with foil and bake for 20 minutes. After 20 minutes remove the foil and bake uncovered for 10 minutes or until the top looks dry.
- Bake the vegan bacon: place on a parchment lined baking sheet. Lay them out and then brush or pour on any remaining marinade. Bake for 15 minutes at 375°F.
- Once the chickpea “egg” is done allow it to cool for a few minutes before removing from the pan. Flip onto a cutting board and cut into 6 even pieces. If you want to make more breakfast sandwiches you can cut into more pieces.
- Once the vegan bacon is done it is time to assemble the sandwiches. To make 6 sandwiches add 2 pieces of vegan bacon to your English muffin or bread of choice. Add the chickpea “egg” along with vegan cheese. Either add 1 slice or a sprinkle of vegan cheese shreds.
- You can either wrap these in foil and save for eating later or you can warm them in the oven or microwave to get the vegan cheese melted. Enjoy.
Video
Notes
- I didn’t have vegan cheese slices so I used shreds. It is better to use slices if you can.
- If you decide to cut the chickpea egg patty into more pieces, you may only have 1 piece of vegan bacon on a sandwich.
- You can bake the vegan bacon and vegan egg at the same time
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So I can’t speak for the tempeh bacon, but the vegan egg is amazing!! I always love having breakfast sandwiches prepped for work mornings, but it’s been tough to find a good vegan egg replacement. I make a batch at least once a month and prep the sandwich ahead of time and freeze. They reheat really well and I’m so glad I found this recipe!
Hi Tara!! oh Yay I am so so glad you love the vegan egg part of the recipe yay! That makes me so happy to hear. I truly appreciate you leaving a comment and review so much. Happy New Year!!