Thursday, July 22, 2010

'Ham' and 'Cheese' Breakfast Sandwich with Mango Chutney

There's nothing my boyfriend likes better to start the day than a bacon-egg-and-cheese breakfast sandwich - so I was excited to try out this vegan version! And although the word 'breakfast' is in the title, I see nothing wrong with making these tasty sandwiches for a weeknight supper - add some hash browns and a side salad to round out the meal.

The original recipe actually already called for soy ham here, which I thought was rather nice! They also recommended Canadian bacon, so I figured, why not combine the two, now that Yves Veggie brand makes a vegan Canadian bacon. But vegan ham slices (such as LightLife) would work just as well.

To start the recipe, toast 4 whole-grain English muffins. I like the spelt English muffins from Rudi's Organic Bakery. If you don't have a toaster, split the muffins in half and cook in a skillet over medium heat for about 2-3 minutes on each side. Arrange the English muffin bottoms and tops, cut-sides up - on a baking sheet; spread 2 teaspoons mango chutney over the bottom halves of the muffins; set aside. I like Geeta's mango chutney because it is certified vegan. Look for it in the Indian section of grocery stores.

Heat a large skillet coated with cooking spray over medium-high heat. Add 8 vegan ham or Canadian bacon slices and cook for 2 minutes on each side. Plate 2 of the 'ham' slices on top of each English muffin bottom (i.e., over the mango chutney).

Meanwhile, make the equivalent of 4 eggs; in a food processor, combine 8 ounces silken tofu with 2 tablespoons water, 1 tablespoon cornstarch and 1/4 tsp. turmeric (for color). Divide into 4 equal portions in the hot skillet. I played it by ear here, to see how they would cook in comparison to regular eggs (which would need about 1 minute on each side). My recommendation is to cook the tofu eggs for about 4 minutes, without flipping them over. They won't quite firm up all the way in the skillet, but once you transfer them on top of the ham slices (1 "egg" per English muffin bottom), they will continue to set as they cool.

Finally, shred 3/4 cup of vegan cheddar (such as Galaxy Foods). Sprinkle 1 tablespoon of the 'cheddar' over each 'egg', and 2 tablespoons of the 'cheddar' over each top of the English muffins.

Broil in the oven for about 2 minutes, then remove from the oven and place the top halves of the English muffins on top of the bottom halves.

Each of the 4 breakfast sandwiches is 340 calories.

Cost:
silken tofu $2.39
English muffins $4.19
vegan cheddar $3.39

The Vegan Pantry

  • Vegan yogurt - Whole Soy http://www.wholesoyco.com/
  • Vegan milk - Silk http://www.silksoymilk.com/
  • Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
  • Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
  • Vegan Eggs - Ener-G http://www.ener-g.com/
  • Vegan Butter - Earth Balance http://www.earthbalance.net/product.html