Vegan Breakfast Sandwich with Tempeh and Avocado

This vegan breakfast sandwich is a hearty and satisfying way to start your day. The tempeh is packed with protein and fiber, while the avocado provides healthy fats and creaminess. The Sriracha sauce adds a bit of heat, and the vegan mayonnaise adds richness and flavor. This sandwich is sure to keep you full and energized all morning long.

I first created this recipe when I was looking for a vegan breakfast sandwich that was both healthy and satisfying. I experimented with different ingredients and flavors, and eventually came up with this combination of tempeh, avocado, Sriracha sauce, and vegan mayonnaise. I've been making it ever since, and it's one of my favorite vegan breakfast options.

Prep time: 5 | Cook time: 10 | Serves: 1

Ingredients

• 1 whole wheat English muffin
• 1/2 cup tempeh, crumbled
• 1/4 avocado, sliced
• 1 tablespoon Sriracha sauce
• 1 tablespoon vegan mayonnaise
• Salt and pepper to taste

Instructions

1. Toast the English muffin.
2. Crumble the tempeh into a skillet and cook over medium heat until browned.
3. Spread the vegan mayonnaise on one half of the English muffin.
4. Top with the tempeh, avocado, and Sriracha sauce.
5. Season with salt and pepper to taste.
6. Add the other half of the English muffin and enjoy!

Why It Works

• The tempeh is a great source of protein and fiber, which will keep you feeling full and satisfied all morning long.
• The avocado is a good source of healthy fats and creaminess, which makes this sandwich rich and satisfying.
• The Sriracha sauce adds a bit of heat, which helps to wake you up in the morning.
• The vegan mayonnaise adds richness and flavor, and helps to bind all of the ingredients together.