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 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.