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Breakfast Double Down Sandwich (Vegan)


  • Author: Gregs Vegan Gourmet
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 1 1x

Description

Sandwiched between a bed of two extra thick hash browns sits a cheese stuffed breakfast sausage patty, vegan egg and homemade creamy pesto.


Scale

Ingredients

For The Hash browns

  • 3 large russet potatoes peeled and chopped into thirds
  • 3 tbsp corn starch
  • 3 tbsp vegan JustEgg (optional but recommended)
  • 2 cups vegetable oil for shallow frying
  • salt and pepper to taste

For the Pesto

  • 3/4 cup cashews
  • 1/4 cup basil leaves
  • 1/4 cup kale
  • 1 clove of garlic
  • Juice of 1/2 lemon
  • 1/4 cup water
  • generous pinch of salt

For the Cheese Sauce

  • 3/4 cup almond milk, coconut milk or oat milk
  •  1/2 cup raw cashews (boiled for 10 minutes if you don’t have a high-powered blender)
  • 1/2 cup peeled/chopped carrots
  • 1 cup peeled, chopped white potato
  • 1/4 cup vegan cheese shreds (I used Daiya)
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder

For the sandwich

  • 1/2 cup vegan JustEgg or tofu scramble
  • 1 tbsp olive oil
  • 1/4 cup vegan ground breakfast sausage

Instructions

    1. In a medium pot over high heat, parboil the potatoes until slightly softened on the exterior. Remove from heat and cool in cold water before shredding into a large bowl with a box grater.
  1. add cornstarch, salt, pepper and vegan egg to the potato mixture. Stir until fully combined.
  2. On a large baking sheet, form the potato mixture into four rectangle hash brown patties. (This calls for making the hash browns larger, but you can form them into 6 equal smaller patties instead).
  3. Refrigerate the patties for up to an hour.
  4. Bring a medium pan with oil to heat and fry each side of the hash browns evenly until golden brown on both sides.
  5. Remove from heat and set aside to let cool.
  6. Meanwhile, Add pesto ingredients to a blender or food processor and purée until smooth(ish).
  7. In a medium pot, add carrot and potato and add water until it just covers them. Bring to a boil and cook until fork-tender, about 8 minutes. Drain and rinse until cold water for a minute until vegetables are cool.
  8. In a blender, combine all cheese sauce ingredients and blend until smooth.
  9. Meanwhile, in a pan over medium heat, cook the vegan JustEgg according to package instructions. While that cooks, form the sausage patty to a 3×3 round disk with a small indent in the middle.
  10. Add 2 tbsp cheese sauce to the centre and fold oven the vegan sausage patty until fully enclosed. Heat in the same frying pan for 7-10 minutes until cooked throughout. Remove from heat.
  11. Build the sandwich by layering the hash browns, sausage patty, JustEgg and pesto before closing over the sandwich with a second hash brown.

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