With layers of flavor, this intricate breakfast sandwich is a great way to up your protein while eating tasty plant-based food. Enjoy these ingredients on whole-grain sourdough to bring all the ingredients together.
Ingredients
For the mung bean “omelet”
- ⅓ cup (68 g) split mung beans
- ½ tsp kala namak black salt
- ½ tsp onion powder
- 1/8 tsp ground turmeric
- ¼ tsp baking powder
- Pinch of freshly ground black pepper
- 1/3 cup (80 ml) soy milk
For the BBQ tempeh
- 1 tsp olive oil
- 1 tsp tamari reduced-sodium preferred
- 1½ tsp (8 ml) pure maple syrup
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Pinch of chili powder
- 1 tbsp (8 g) nutritional yeast
- 5 oz (140 g) tempeh sliced
For the sandwich
- 4 slices whole-grain sourdough bread
- 1 tbsp (15 g) whole-grain mustard
- ½ avocado peeled, pitted and smashed
- 2 tbsp (30 g) Sugar-Free Pickled Onions
- ½ cup (15 g) baby spinach
- 2 tbsp (30 ml) BBQ sauce (optional)
Instructions
Prepare the omelet
- Soak the mung beans in water for 7 hours. Drain and rinse well. In a blender, combine the mung beans with the kala namak, onion powder, turmeric, baking powder, black pepper and soy milk. Blend until smooth, then allow the batter to rest for 5 minutes.
- Spray a small nonstick skillet with one spray of olive oil and heat over medium heat. Pour in half of the omelet batter. Cook for 2 minutes, or until the top of the batter appears dry. Flip and cook for an additional 2 minutes. Repeat the process with the remaining batter.
Prepare the BBQ tempeh
- In a medium-sized lidded container, combine the olive oil, tamari, maple syrup, smoked paprika, garlic powder, chili powder and nutritional yeast. Add the sliced tempeh, making sure each slice is thoroughly coated. Cover and allow to marinate for a minimum of 30 minutes; for deeper flavor, we recommend marinating overnight.
- Heat a medium-sized nonstick pan over medium heat and grill the marinated tempeh for 5 minutes on each side.
Make the sandwich
- Toast the sourdough slices. Spread mustard on the bottom slice of the sandwich, layer with smashed avocado, pickled onions, baby spinach, grilled tempeh and the mung beans omelet. Spread BBQ sauce on the top slice, and close the sandwich.