Description
Your taste buds are bound to do a happy dance at first bite of these incredible vegan tempeh breakfast sandwiches with chipotle aioli, delicata squash, and avocado! Holy yum!
Ingredients
Scale
Roasted Delicata Squash
- 1 medium or 2 small delicata squash
- 1 tablespoon extra virgin olive oil
- Pinch each fine sea salt and freshly ground black pepper
Tempeh Breakfast Patties
- 1 block (240 grams) tempeh
- 2 garlic cloves, minced
- 2 tablespoons ground flax
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1/4 cup oat flour
- 2 teaspoons Worcestershire sauce (I recommend a vegan one such as Wizard’s brand
- 1 tablespoon barbecue sauce
- 1 tablespoon nutritional yeast
- 1 tablespoon tamari
- 1 tablespoon mayonnaise
Cashew Chipotle Aioli
- 1/2 cup raw cashews, soaked and drained (see note)
- 3 tablespoons freshly squeezed lemon or lime juice
- 1 garlic clove
- 1 chipotle in adobo sauce
- 1 tablespoon adobo sauce
- 1 tablespoon nutritional yeast
- 1/4 teaspoon fine sea salt
- 1/3 cup water
For assembling the sandwiches:
- Bagels
- Sliced avocado
- Sliced tomato
- Lettuce
Instructions
- First, roast the delicata squash. Slice the squash in half lengthwise and use a spoon to scoop out the seeds. Slice the squash into 1/2-inch semi-circles and place in a bowl. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and place on a baking sheet lined with parchment paper. Roast at 400 degrees Fahrenheit for 25 minutes.
- Next, make the tempeh patties. You can make them ahead of time and store them in an airtight container in the fridge- this speeds up the sandwich prep immensely. Chop the tempeh into cubes and place in a food processor fitted with the ‘S’ blade. Pulse a few times until crumbly. Stop before it turns into a paste, as you want it to have some texture. Transfer it into a bowl. Add the minced garlic, flax, rosemary, thyme, smoked paprika, chili flakes, salt, pepper, oat flour, Worcestershire sauce, barbecue sauce, nutritional yeast, tamari, and mayonnaise. Stir well to combine. Form into 4-6 patties, depending on the size of your bagels (since you want them to fit your bagels pretty well). Note that the patties should hold together well; they should not be crumbly at all. If they are, add another tablespoon of ground flax.
- Warm 1 tablespoon of oil in a large skillet (preferably cast iron) over medium heat. Cook the patties for 4 minutes per side. If your skillet is oven-proof, transfer it right into the oven and bake the patties for 10 minutes at 375 degrees Fahrenheit. Baking helps firm them up in the middle; I don’t recommend skipping this step! If your skillet is not oven-proof, transfer the patties into a baking dish and bake for 10 minutes.
- Make the chipotle aioli: Combine the cashews, lemon juice, garlic, nutritional yeast, chipotle pepper and adobo sauce, salt, and water in a blender. Blend until super smooth and creamy. Transfer into an airtight jar or container.
- Assemble the sandwiches: Slice your bagels in half. Place a tempeh patty on the bottom half, followed by chipotle aioli, a few slices of squash, avocado, tomato, and lettuce. Repeat as needed for additional sandwiches.
Notes
If you’re short on time, skip the roasted delicata squash.
Soak cashews in boiling hot water for 45 minutes before making the aioli.
Canned chipotles in adobo sauce are available at most grocery stores.