4.6 11 Published Nov 20, 2017, Updated Jan 13, 2022 And it’s precisely why this vegan breakfast sandwich that combines almond butter, avocado, sautéed kale and tempeh bacon is so delicious. The whole idea for this epic sandwich came about when Sarah, EBF’s newest intern mentioned a vegan breakfast sandwich she’d had at a cute shop called The Green in Nantucket. The Green’s sandwich combines three of my fav things: almond butter, avocado and sautéed kale on toasted bagel and the way Sarah talks about it, I know it’s crazy delicious. As soon as she mentioned it I knew I needed to try the combo and then decided adding tempeh bacon would be an excellent way to add protein and make this a sweet and savory, wholesome breakfast sandwich. One bite and I was sold!! The sweet and smoky tempeh bacon paired with the creamy avocado and nutty almond butter is shear perfection. It honestly reminds me of my college days when I used to make english muffin breakfast sandwiches. I’d load one half of the english muffin with strawberry jelly, a veggie sausage patty and microwaved egg whites and the other half with peanut butter and I’d eat both halves separately. Obviously, this sandwich is a little different for a few reasons — it’s vegan and best when eaten as a whole sandwich (not opened-faced) — but it still has the sweet and savory thing going. I’m kind of hooked on it right now and can’t thank Sarah enough for the inspiration. The icing on the cake is that now I have a delicious tempeh bacon recipe here on EBF, which is going to be perfect for using in future recipes. I already see a vegan BLT and a tempeh bacon salad happening this spring/summer. Can’t wait! In the meantime, try this breakfast sammie and let me know what you think. I have a feeling you’re going to love it!
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