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Epic Potato Breakfast Sandwich Recipe

First of all: this breakfast sandwich is vegan, balanced, plant-based, and exploding with flavor.

I didn’t want a light breakfast. No, I want to go all out with all of the fixings. This plant-based, breakfast sandwich really takes breakfast on to another level. My favorite part about this sandwich? It has a nice balance of sweet and savory.

The peas and carrots gives it the perfect amount of sweetness, without sending you into a sugar crash. Then, we have the vegan pesto from Trader Joe’s that gives you a nice balance of fat and flavor. Additionally, you have all the other ingredients like onion, chili powder, cumin, ginger, garlic, and red pepper that makes this breakfast sandwich anything but boring.

FYI, I used my Easy Baked Aloo Tikki Recipe for this dish. I’ll also drop the recipe below.

Disclaimer: Affiliate links are used and my full disclosure policy can be found here.

Ingredients:

Directions:

1 – First, cube the potatoes in small pieces and boil for about 10-15 minutes, until fork tender. After the potatoes are done cooking, drain water and set aside to cool. 

2 – Then, in a large bowl, mash the potatoes with a fork. Add your seasonings: chili powder, cumin, ginger, garlic powder, red chili pepper, black pepper, and salt to taste. Mix well. 

3 – Next, add your your onions, bell pepper, and peas. Mix well. 

4 – Add ¼ cup of flour. Mix well. Next, preheat your oven to 425F degrees. 

5- Make balls with the aloo tikki mixture, about two tablespoons worth. Then flatten into patties. Brush each tikki with oil. Then, put your tikkis on a baking tray lined with parchment paper. 

6 – Next, bake for about 30 minutes. Carefully flipping them halfway. 

7 – Finally, when the aloo tikkis are done, take them out and allow them to cool for about 10 minutes to further firm up. Serve.

This recipe will make about 8 potato patties.

How To Assemble Sandwich

Once the potatoes patties are done, it is time to assemble your plant-based, breakfast sandwich. Below are instructions for one sandwich. You can make as many as you want. Here it goes:

  • (Top) Slice of toasted bread
  • Pesto
  • Sliced roma tomato
  • Purple shredded cabbage
  • Potato patty
  • Shredded carrots
  • Pesto
  • (Bottom) Slice of toasted bread

Ingredients:

  • Potato patty
  • 2 slices toast
  • 1 roma tomato
  • 2 tbsp pesto
  • Small handful of cabbage
  • 1 small carrot shredded
  • 1 tbsp pesto

Directions:

  1. First, toast your bread. Then add pesto on each slice.
  2. For the bottom of the sandwich, assemble the shredded carrots.
  3. Then, lay the potato patty.
  4. Finally, add the shredded cabbage. Finally, close the sandwich with the top slice of bread.

Now you’re done. All the fillings for the plant-based sandwich are not cooked, nor do they need to be. The crunchiness and texture will come from your uncooked vegetables (cabbage, carrots).

Your potato patty is the only thing that needs to be cooked. Enjoy!

Check out these other sandwich recipes:

Easy Plant-Based Lentil Burgers

Easy Plant-Based Veggie Burgers with White Beans

Smoky Shiitake Mushroom Burgers

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