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Jack-o-Pumpkin Breakfast Sandwich


It's been a while since I grilled up a vegan breakfast sandwich and my fall inspired mood was the perfect excuse to create a new recipe!

My Jack-o-Pumpkin Breakfast Sandwich is stacked tall with savory sweet flavors throughout. Sweet maple pumpkin butter is slathered on each grilled whole wheat English muffin. A thick patty of vegan breakfast sausage is grilled with an accent of black pepper and olive oil. Some earthy grilled mushrooms are piled on top of the oozing vegan Monterey Jack cheese. A pile of crisp, spicy arugula completes the stack.

Serve with a pumpkin spice latte or pumpkin spice chai and your fall morning is pretty darn desirable. You'll be sure to skip out the door with a big Jack-o-lantern smile on your face..









Pumpkin Maple Quickie Butter:




Guy Approved. Vegan breakfast sandwiches are my husband's fave AM treat. So ladies, if you are making this for your guy - even if they aren't vegan - I can pretty much guarantee that they will love it. But go easy on the pumpkin butter at first (serve more on the side) - unless they love the savory-sweet flavor of pumpkin butter. I like to add a tsp of hot sauce to my husband's sandwich since he likes them on the spicy side.

Happy Fall Mornings!..


Jack-o-Pumpkin Breakfast Sandwich
makes 1 sandwich with leftover pumpkin butter

Part One: Pumpkin Maple Butter
1/2 cup canned pumpkin
1 Tbsp maple syrup (grade B is my preference)
2 tsp olive oil
pinch of sea salt (truffle salt is even better)
Optional: dash of pumpkin pie spice for spiced complex flavors

to make: heat in microwave for 30 seconds, stir well.

Part Two: Sandwich Ingredients
1 patty vegan sausage - GimmeLean brand used here
-> brush patty with olive oil and fine black pepper

1/2 cup sliced mushrooms
-> brush with olive oil, salt and pepper

1 thick slice vegan Monterey Jack cheese, I used Follow Your Heart brand

1/4 cup chopped fresh arugula

1 English muffin, whole wheat

2-3 Tbsp pumpkin butter (from above - serve more on the side if you'd like)

optional: 1 tsp hot sauce or dash of cayenne (for heat)

To Make:

note: I use a panini press to do all my grilling - you could also use a saute pan - grill press helps too.

1. Toast/grill muffin.
2. Grill/press vegan sausage patty. Grill mushrooms.
3. I add the cheese to the cooked patty - then top with the mushrooms and press down my panini press. This prevents the cheese from sticking to the press, but allows it to melt between the shrooms and patty.
4. Assemble: Slather each side of muffin wit your warmed pumpkin butter. Add patty, mushrooms and arugula. Close top. Slice and serve warm.

















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