This vegan breakfast sandwich with tempeh, avocado, and tomato isn’t kidding around. It’s piled high with tempeh chorizo, avocado, beet hummus, tomato, mustard, and pickled jalapenos. You can use a bagel, bread, or an English muffin as your base.
Six days out of seven, I reach for standard breakfast fare: overnight oats, sourdough toast with nut butter and banana, smoothie bowls, maybe pancakes or French toast if I’m in the mood for something hearty. Occasionally, I realize that my taste buds are actually craving bold, savory flavours in the morning, and that’s when I make a breakfast sandwich or burrito.
My breakfast sandwiches aren’t always as stacked as the one here. Often times, they can be as simple as a scrambled or fried egg topped with some sliced avocado and tomato. But when I have the time and the motivation, I allow my imagination to run wild.
This Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato is actually the result of a happy accident: I had tempeh chorizo, beet hummus, and pickled jalapenos in the fridge at the same time. I also had a perfectly ripe avocado, a beautiful heirloom tomato, and a sprouted grain everything bagel.
You all know where this is going, don’t you?
If the colours of this sandwich alone don’t brighten your morning, the first bite will! There are so many flavours and textures in here that just play well together. Creamy avocado, meaty tempeh, salty-sweet hummus, spicy jalapenos, juicy tomatoes…
I’ll wait as we all wipe the drool from our chins.
There we go.
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If you already have the ingredients for this sandwich prepped, as I did, this sandwich comes together remarkably fast in the morning. If not, the prep will be a bit more involved, but still manageable.
I hope you LOVE this sandwich. It’s:
-Protein-packed
-Satisfying
-Flavourful
-Totally worth waking up early for
I think it would taste amazing with an iced chai (or a warm chai, seeing as we’re nearing the fall- yay!) latte.
If you love this vegan breakfast sandwich recipe, check out these savory breakfast ideas:
Tofu Scramble
Scrambled Egg Breakfast Wraps with Winter Pesto and Squash
Southwestern Breakfast Burritos
Savory Breakfast Salad
Enjoy, friends!
Print
Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato
- Total Time: 10 minutes
- Yield: 1 sandwich 1x
Description
This vegan breakfast sandwich isn’t kidding around. It’s piled high with tempeh chorizo, avocado, beet hummus, tomato, mustard, and pickled jalapenos. You can use a bagel, bread, or an English muffin as your base.
Ingredients
- 2 tbsp Beet Hummus
- 1 Tempeh Chorizo patty
- 1–2 slices heirloom tomato
- 1 tsp grainy mustard
- Pickled Jalapenos, as desired
- ½ medium ripe avocado, sliced
- 1 organic sprouted grain bagel, sliced in half and toasted (I like Silver Hills Everything bagels), OR 2 slices sourdough or sprouted grain bread, OR 1 English muffin
Instructions
- Spread the hummus on half of the bagel. Top with a tempeh chorizo patty, mustard, tomato, pickled jalapenos, and avocado. Lastly, top with the other half of the bagel. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich, Breakfast, Brunch
- Cuisine: Vegan, American
If you make this recipe, leave a rating and a comment below, and tag a photo #upbeetkitchen on Instagram!
Satya says
Oh wow! Those colours though!! Drooling! Saving this to my collection immediately:)
Allison says
Thank you!
Josh says
Breakfast is my favourite meal and this one was perfect. I felt energized for the day, and it was very tasty.