Plant-Based Breakfast Sandwich

Yesterday’s post about new takes on the old weekend breakfasts caused something dreadful to happen: it made me crave sausage and bacon. When I went mostly vegan many things changed but I’ll highlight two: (1) my tastebuds refreshed themselves (they are on overdrive drive and I can taste foods in a much more robust way), and (2) I mostly stopped craving meat and cheese.

I try to avoid plant-based “meats” because it sounds kinda gross and why be vegan, if you are just going to try to replicate meat? All that being said, I woke up wanting a “sausauge biscuit” this morning and this was the hack that took care my “want” with zero cholestrol consumed.

In between two pieces of toasted gluten free bread, I smeared a small amount of veganese (mayo substitute), a single piece of cheddar “cheese” from Violife (made with coconut oil + potato and corn starch) and two sausage patties from Beyond Meat folks. It was shockingly good in taste and texture.

Most of the time, I’ll stick with my regular weekday nuts and berries breakfasts but if you need a “fix”- this is it. And I think I could slip it in undetected on my favorite skeptical Cherokee rancher in Ochelata. For comparison sake: one McDonald’s Sausage McMuffin = 53mg of cholestrol and 14g of protein. This one has zero cholestrol, less fat, less sodium but still 11g of (pea) protein.