I’ve blogged about breakfast before because of all the vegan meals that seem to stump people, breakfast takes top spot. I mean we all know about oatmeal and toast and that sort of thing, but what about omelettes and breakfast sandwiches? Read on, my friend, read on.
If you’re not familiar with Just Egg, then it’s time to give it a try. It’s a plant-based egg product with mung beans as its primary ingredient. It comes in folded squares (kind of like egg patties) or pourable liquid that you can scramble or use for omelettes. I kind of like the folded version because it’s easy and its consistency is to my taste. It has 6g of protein, which is about what a large egg has (and more than the protein of a medium or small egg).
To make my Just Egg and avocado sandwich, I wrap one folded Just Egg in a paper towel and microwave it on high for a minute and a half. While that’s happening, I put an English muffin in the toaster. Then slice some fresh avocado and fresh tomato to have on hand for assembly.
When the Just Egg and English muffin are ready to go, I spread a bit of red pepper jelly on one half of the English muffin, lay the Just Egg on top, stack it with avocado and tomato, and then put the lid on. You can spruce it up with a slice of vegan cheddar (daiya, nurishh, violife, or chao slices all work and most North American supermarkets will stock at least a couple of these).
The result:
It’s a deliciously satisfying breakfast, quick enough to throw together on any day of the week.
Bon Appétit!
Vegan Practically 
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