Ingredients
Dry
- 3 qty Vegan English muffins (Sliced in half (yields 6 halves total for 2 club sandwiches))
- 0.25 tsp Black salt (Kala Namak) (Adds an authentic eggy flavor)
- 0.25 tsp Black pepper (Freshly ground)
Other
- 4 patty Vegan breakfast sausage patties (Thawed if frozen)
- 4 strip Vegan bacon strips (Cut in half to fit the muffins)
- 4 slice Vegan cheddar cheese slices (For melting)
- 2 leaf Iceberg or Romaine lettuce (Washed and torn to size)
- 2 slice Tomato (Thickly sliced)
Wet
- 2 Tbsp Vegan mayonnaise (For spreading)
- 1 Tbsp Vegan butter (Melted, for brushing the muffins)
- 0.5 cup Liquid vegan egg (e.g., JUST Egg) (Can substitute with silken tofu scramble or firm tofu rounds)
Method
- 1. Preheat a large non-stick skillet over medium heat. Lightly brush the cut sides of the English muffin halves with vegan butter and toast them face-down in the skillet until golden brown. Set aside.
- 2. In the same skillet, cook the vegan sausage patties and vegan bacon strips according to their package instructions until browned and crispy. Set aside on a paper towel-lined plate.
- 3. Wipe the skillet clean and lightly grease it. Pour the liquid vegan egg into two greased ring molds (or form into two circles freehand). Season with black salt and black pepper. Cook until mostly set, then flip.
- 4. During the last minute of cooking the egg rounds, place a slice of vegan cheddar cheese on top of each egg round and each sausage patty. Cover the skillet with a lid to steam and melt the cheese.
- 5. Begin assembling the bottom tier: Take two muffin bottom halves and spread with vegan mayonnaise. Top each with a lettuce leaf, a tomato slice, one cheesy sausage patty, and two vegan bacon halves.
- 6. Add the club middle layer: Place a muffin middle half on top of the bacon. Add the second cheesy sausage patty, the cheesy vegan egg round, and the remaining vegan bacon halves.
- 7. Spread a little more vegan mayonnaise on the top muffin halves and cap off the sandwiches. Press down gently and secure each towering sandwich with a long wooden skewer. Serve immediately.
Chef's notes
To make the sandwich easier to eat, wrap the bottom half in parchment paper or foil before serving. If you don't have ring molds for the vegan egg, you can use wide mason jar lids (with the rubber seal removed) coated in cooking spray.