Vegan Sausage, Egg, and Cheese Biscuit
RECIPE BELOW!! When I was teaching middle school, there was a McDonald’s right by our school. At that time we weren’t plant-based, and I had a terrible habit of driving through to get breakfast before heading to work. Those breakfast biscuit sandwiches were so good, but so, so terrible for you. I wanted to re-create a Vegan version that I can enjoy!
I have to say I really loved this recipe. The tempeh is very earthy, and when it's sautéd in the oil and that Montreal seasoning, woo baby it's good! Know that is DOES have a different texture than breakfast sausage, but with that aside it's super good!
The "eggs" are super easy and delish too! Like I said in the video, I'm so used to forking up the tofu that I forgot I wanted to slice it. Either way, it’ll be good!
I just really love this recipe because it's simple, easy, and tastes soooo good!
Watch the video to watch me cook it! Enjoy friends!
Vegan Sausage, Egg, and Cheese Biscuit
Ingredients
- Store bought, or make your own! Biscuit recipe on my blog! For simplicity wihtin this recipe, you can buy and bake store bought biscuits while you cook the sausage and egg.
- 1 pkg tempeh, cut into 4 equal pieces
- Olive oil, for cooking
- 1-2 Tbsps low sodium soy sauce
- 1-2 Tbsps vegan Worchestershire (Lord Sandy's or Kroger generic brands are the best vegan ones I've used)
- Montreal Steak seasoning blend
- 1 pkg extra firm tofu, drained
- 1-2 Tbsps vegan butter (Earth Balance works well)
- 2 Tbsp nutritional yeast
- 1 tsp smoked paprika
- 2 tsps garlic powder
- 2 tsps turmeric
- Salt & Pepper to taste
Instructions
- Bake biscuits according to package directions, or make your own. I have a recipe on my blog.
- In a medium sized skillet, heat some vegan butter/olive oil until melted/warm. Add the tempeh, 1 Tbsp soy sauce and 1 Tbsp worchestershire. Sprinkle some Montreal Steak seasoning on top and cook on one side for about 5-7 minutes, until it's browned.
- Flip. Add 1 more Tbsp of soy sauce, Worchestershire, and olive oil to the pan, season with seasoning blend, and cook on the other side for an additional 5-7 minutes until browned. Tempeh should be browned and softened when done, but not totally falling apart.
- Remove from heat.
- Press a fork into the tofu to scramble it into lots of little pieces.
- In the same skillet used to cook the tempeh, heat 2 Tbsps vegan butter until melted. Add the tofu & seasonings & cook for about 5 minutes stirring occasionally, until the tofu is pretty dry and resembles scrambled eggs (If you have vaccuum packed tofu without the liquid, you probably won't have to cook it as long!). Remove from heat.
- Assemble biscuit sandwiches with a slice of vegan cheese between the tempeh and tofu egg. Serve warm & enjoy!
Notes
I like making my own biscuits for the recipe, but I'm used to making biscuits. For some that may be too overwhelming with too many ingredients. For that reason, I left out my biscuit recipe on this card and direct you to the actual recipe if you'd like to make them from scratch.