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Vegan breakfast sandwich

Easy Vegan Breakfast Sandwich

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 sandwich 1x


This easy vegan breakfast sandwich is packed with flavor! It’s a filling, plant based way to start the day.


  • 1/4 cup chickpea flour
  • 1/2 tablespoon nutritional yeast
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Several grinds black pepper
  • 1/4 cup water
  • 1 1/2 tablespoons olive oil, divided
  • Sourdough English muffin or bread (check the packaging to ensure it is vegan)
  • 1 slice tomato
  • Sliced avocado (optional)
  • Hummus or vegan mayonnaise*, to spread
  • Microgreens (optional)


  1. In a medium bowl, mix the chickpea flour, nutritional yeast, baking soda, salt, and black pepper. Add the water and 1 tablespoon of the olive oil and whisk until combined.
  2. Heat 1/2 tablespoon olive oil in a small (8-inch) nonstick skillet over medium heat. Pour in the batter and cook 1 to 2 minutes until bubbles form and the bottom is golden brown. Then flip and cook for about 30 seconds more. Remove to a plate. Fold the circle in half two times so that it fits onto the English muffin. 
  3. Toast the English muffin. Spread each side with hummus or vegan mayonnaise. Place the tomato on one slice of the English muffin (sprinkled with a bit of salt), then top with the chickpea pancake, avocado or microgreens, and the remaining English muffin half. (If desired, you can make a few batches of chickpea pancakes and store them refrigerated for 1 week.)


*We like the flavor of vegan mayonnaise (depending on the brand), but hummus also works as a tasty vegan spread. You can also make Spicy Mayo using vegan mayonnaise.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Vegan breakfast sandwich