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Vegan Sandwich

Breakfast Sandwich

Breakfast Sandwich

Breakfast Sandwich

Breakfast Sandwich Breakfast Sandwich
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 fat
Rating: 5.0/5
( 1 voted )


  • 1/2 roll Gimme Lean soy sausage
  • 1 Tbsp. water
  • 1 Tbsp. Daiya Cheddar Style Shreds
  • 1 Tbsp. Daiya Mozzarella Style Shreds
  • 4 slices whole or cracked wheat sourdough bread
  • 1 medium tomato, sliced and patted dry
  • 1/2 cup to 1 cup spinach
  • 2 Tbsp. Vegenaise
  • freshly ground black pepper

Toast your bread in the toaster.
In the meantime, in a medium skillet, cook the Gimme Lean in 1 Tbsp. water, over medium heat.  Break the sausage up with a spatula as it cooks.  Let cook for 2-3 minutes.  Add Daiya cheese and stir to melt.
When the toast is done, spread a little Vegenaise on each slice.

To assemble sandwich, top two slices of bread with the sausage mixture.

Top with freshly ground black pepper and the tomato slices.

Pile the spinach on top of that and put the other two toast slices on top.

I never crave pancakes, cereal, or oatmeal.  But, since the blogosphere is full of overnight oats and any kind of oats galore, I figured I’d try something completely opposite my usual cravings.

Last night I made my first two bowls of overnight oats.  One for me and one for Sweet Daddy.  In each bowl I used:

  • 1/3 cup oats
  • 3/4 cup almond milk
  • 1 small banana, mashed
  • 1/2 Tbsp. flaxmeal

This morning, I microwaved it for 30 seconds to take the edge off the cold.  Then I topped it with coconut oil, almond butter, raisins, and a few mini chocolate chips.

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