While searching for a plant based breakfast recipe, do you ever feel like it’s always some sort of smoothie, granola, or oats? Don’t get me wrong, all of these options are delicious and nutritious, but I find myself craving a savoury breakfast sandwich… often. Since we always have spinach and mushrooms in our fridge, my quick, easy, plant-based breakfast sandwich was born.
This vegan sandwich is great for anytime of day, but I really love it for second breakfast. I usually wake up with coffee and a piece of fruit or smoothie, and this totally plant based breakfast sandwich is a great way to keep me going throughout my morning, before I head to work in the afternoon.
Mushrooms, onions and spinach are such a classic combination, pairing it with Sriracha and avocado just makes for a really great, really easy sandwich. Curtis doesn’t think any of the ingredients say breakfast… but he also doesn’t really like avocado or mushrooms, so I think he’s biased. What do you guys think? Am I crazy for eating this sandwich for breakfast at least 3 times a week? Haha!
I try to be egg- and dairy-free as much as possible, though I haven’t eliminated it totally from my diet yet, and my English muffins ended up being potentially contaminated with milk. If that’s not a big deal for you, just grab your favourite! If you are totally plant based, make sure you are checking the ingredient list to be sure its vegan.
Quick, Easy, Vegan Breakfast Sandwich
1 tbsp olive oil
½ shallot, diced
3 mushrooms, sliced
1 handful spinach
Salt and pepper to taste
Garlic powder to taste
1 whole wheat English muffin, toasted
¼ avocado, sliced
Squirt sriracha (optional)
- Heat your pan over medium-high heat, add shallots and cook until translucent, about 1-2 minutes
- Add in your mushrooms, and a healthy season of salt and pepper and garlic powder
- When your mushrooms have cooked down a bit, about 3-4 minutes, add in your spinach
- Season again
- Once your spinach is wilted down to your liking, pile the mixture on your English muffin
- Top with avocado and a squirt of sriracha, if you’d like