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    Home » Recipes » Breakfast

    Vegan McMuffin

    Published: Mar 10, 2018 by Jess & Dan · Modified: Mar 9, 2020 · This post may contain affiliate links

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    One vegan McMuffin, coming up! As a breakfast winner for so many people, we had to create our own cruelty-free vegan McMuffin. It was easy - shop bought vegan sausages, a marinated tofu 'egg' slice, a breakfast muffin and ketchup...what's not to love?

    Vegan McMuffin

    We used Linda McCartney's sausages for this because they just felt like they were going to work best - quite soft and mouldable, ideal for reforming into a sausage patty for the ultimate vegan McMuffin. No doubt there are other brands out there that would work though, so get experimenting!

    Vegan McMuffin

    We also added in some bonus vegan cheese – as pictured above. Just melt a handful of violife on top of the patty during the second half of its cooking time. This is wholly recommend, although it's not strictly part of a classic Mcmuffin recipe.

    Vegan McMuffin

    Vegan McMuffin

    This vegan McMuffin replicates the classic takeaway McDonald's breakfast, only it's without the meat and way tastier.
    5 from 1 vote
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    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 548kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 4 Linda McCartney vegan sausages - defrosted - you can use your favourite brand instead if you think they'll mould into a patty OK!
    • 2 English muffins and some vegan butter/spread
    • 200 g tofu ½ of a 396g pack extra-firm tofu, we used Cauldron - pressed overnight to get rid of all the liquid
    • 3 tbsp unsweetened non-dairy milk
    • 4 tsp nutritional yeast
    • ¼ tsp ground turmeric
    • Pinch kala namak Himalayan black salt
    • Tomato ketchup to serve

    Instructions

    • Pre-heat the oven to gas mark 5/190c
    • In a dish, mix together the milk, nutritional yeast, turmeric and kala namak
      3 tbsp unsweetened non-dairy milk, 4 tsp nutritional yeast, ¼ tsp ground turmeric, Pinch kala namak
    • Cut the pressed tofu in half to create two thin slabs of tofu, put in the mix you've just made and leave to marinate - turn every few minutes so it gets good coverage
      200 g tofu
    • Grab your two defrosted sausages, and using your hands, mash them together and reform into a burger patty - then repeat with the other two sausages.
      4 Linda McCartney vegan sausages
    • Put in the oven on a greased or non-stick baking tray for around 15 minutes - roughly 7 minutes on each side - you want to get a nice brown colour on each side.
    • After you've turned the patties, bring a frying pan up to a low-medium heat and add a splash of oil.
    • Place the slabs of tofu in the frying pan and turn every minute until the sausage patties are done, adding an extra teaspoon or two of the remaining marinade each time you turn them, to keep adding to the colour and flavour - you're aiming crisp golden brown colour on each side.
    • Toast and butter the muffins, adding tomato ketchup if you want (recommended!), then serve.
      2 English muffins, Tomato ketchup

    Nutrition

    Calories: 548kcal | Carbohydrates: 44g | Protein: 50g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 1413mg | Potassium: 361mg | Fiber: 11g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 40mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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