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Vegan McMuffin


Let's VEGANIZE and UPGRADE the iconic Breakfast Sandwich by McDonald's!


I didn't eat a ton of McDonald's before going vegan, EXCEPT for the McMuffin. I definitely went through stages where I'd pick one up on the way to work for like 2 or 3 weeks straight! They were the only thing that I really ever ordered as an adult. And I can honestly say, these vegan versions are just as good if not better!


And this is less a specific recipe and more of 4 different ways you can prepare a vegan McMuffin! I've made quite a few of these over the past couple years since going vegan, and so I thought I'd document all the variations you can try out. I'm hoping I've covered something for everyone. There's a good mix of store-bought and homemade options, so hopefully you can find something that works for you!


Additionally, you can totally make a big batch of these, wrap them in foil and freeze them and then just reheat them in the microwave or oven in the morning and have a quick and easy breakfast too!


If you wanna dive in, here's a video to show you all the various ways you can put together a McMuffin!




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This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Option 1 - Quick and Easy


First is the Quick and Easy, which can be cooked up in less than 10 minutes. All you need for this is an English Muffin, a Just Folded Egg, some kind of store-bought vegan Breakfast Sausage and Vegan Cheese.

RECIPE

Makes 1 Sandwich


  • English muffin

  • Folded Just Egg

  • 2 Vegan breakfast sausage Patties (thawed)

  • Slice of vegan cheese

  • Vegan butter


INSTRUCTIONS


  1. Make sure your breakfast patties are thawed. Then mash them together, use a burger press to make a perfect patty.

  2. Then all you gotta do is melt some vegan butter in a pan over medium heat, grill your English muffins, your Just Egg, and sausage patty.

  3. To melt the cheese on the English muffin, just flip over the bottom muffin, add the cheese, then add about a table spoon or so of water to the pan, and cover to melt the cheese.

  4. Assemble sandwich as pictured, serve immediately and ENJOY!



Option 2 - Hacked


For this one, we're gonna season some plant-based meat to taste like Breakfast Sausage, use some regular Just Egg, and then an English Muffin and Vegan Cheese. This is pretty close to the Quick and Easy, we are just upgrading the sausage and egg.

RECIPE

Makes 1 Sandwich


  • English muffin

  • 1/3 cup of Just Egg (or more)

  • 3 oz plant-based meat

  • few dashes of cayenne

  • few dashes ground sage

  • few dashes smoked paprika

  • few dashes crushed fennel seed

  • few dashes garlic salt

  • Slice of vegan cheese

  • Vegan butter


INSTRUCTIONS


  1. To make the breakfast sausage, combine your plant based meat and the seasonings. Press together to form a patty.

  2. Melt some vegan butter in a pan over medium heat, grill your English muffins and sausage patty.

  3. For the egg, you can either grill it in a small egg frying pan, or use a ring mold. You should stir the egg around either way to make sure it cooks evenly. After a few minutes, flip the egg to cook the other side.

  4. To melt the cheese on the English muffin, just flip over the bottom muffin, add the cheese, then add about a table spoon or so of water to the pan, and cover to melt the cheese.

  5. Once everything is cooked through, assemble sandwich as pictured, serve immediately and ENJOY!


Option 3 - Mostly Homemade


For this one, we're gonna make our own Breakfast Sausage using TVP (Textured Vegetable Protein), as well as make our own English Muffins. We're also gonna use Tofu for the Egg and some Vegan Cheese.


The English Muffin recipe is originally by Joshua Weissman, I've simply just used vegan milk and butter. I did need more milk than in his original recipe, so that's my only modification. Here's his original VIDEO.


For the TVP Sausage, I used Sauce Stache's recipe as a jumping off point. Here's his VIDEO.

RECIPE

Makes 1 Sandwich

(plus extra sausage and English muffins)


English Muffins

This recipe is originally by Joshua Weissman (link above). I've adapted it to be vegan.

  • 1 tablespoon active dry yeast

  • 1/2 cup plus 2 tablespoons water

  • 3/4 cup plus 2 tablespoons plant-based milk

  • 4 cups bread flour

  • 1 tablespoon sugar

  • 1 teaspoon fine sea salt

  • 2 tablespoons melted butter


INSTRUCTIONS

(for English Muffins)

  1. Melt your vegan butter and let it sit so it cools down.

  2. Combine plant based milk and water in a bowl. Heat up to 95° F.

  3. Add yeast and combine. Let sit for 10 minutes.

  4. Combine flour, sugar and salt in a bowl.

  5. Once yeast mixture has set for 10 minutes, pour into the bowl with the dry ingredients. Then add the melted vegan butter.

  6. Mix thoroughly. It will be shaggy, but add more liquid if it is too crumbly.

  7. Knead it on a floured surface for about 5 - 10 minutes, or until it's well combined and smooth, then roll it into a ball and add it to a lightly greased bowl. Cover with a damp towel and let it rise at room temp for about an hour.

  8. Punch down your dough, then roll it out on a floured surface until it's about 1/2" thick.

  9. Using a cookie cutter, cut out your muffins. I was able to get 8. Re-roll the excess dough after you've cut out your first set of muffins and then cut out some more with the excess.

  10. Place them on a corn-meal dusted baking sheet, then cover (ideally with an identical baking sheet) and let rise for 30 mins - 1 hour.

  11. After they've risen enough, melt some vegan butter in a pan and grill them on both sides until nice and golden brown!

Breakfast Sausage

  • 1 cup of TVP

  • 160 grams of Veggie Broth

  • 1 tsp smoked paprika

  • 1 tsp ground sage

  • 1 tsp crushed fennel seed

  • 1 tsp garlic salt

  • 1/2 tsp cayenne

  • 20 grams refined coconut oil

  • 1 tsp molasses

  • 6 grams methylcellulose

INSTRUCTIONS

(for Sausage)

  1. Combine TVP and broth in a bowl. Refrigerate for 30 minutes.

  2. Combine the molasses and coconut oil with the TVP mixture. You can either melt the coconut oil or leave it crumbly for fat pockets.

  3. Add in seasonings and mix thoroughly.

  4. Add in methylcellulose and stir to combine.

  5. Then add in water a little bit at a time and stir to combine. You want to add enough water until you get a ground beef type consistency.

  6. Refrigerate for 30 minutes.

  7. Press about 3 oz of the mixture into a patty.

Tofu Egg

  • 1 block of Firm Tofu (pressed for 20 minutes)

  • Few shakes of nutritional yeast

  • Few shakes of garlic salt

  • Pinch of black salt (to taste)


INSTRUCTIONS

(for Tofu Egg)

  1. After tofu has been pressed, cut out a cylinder using a cookie cutter.

  2. Then slice the cylinder in thirds so you wind up with 3 egg patties.

  3. Add the nutritional yeast, garlic salt and black salt to a small dish, then dip your tofu egg in it, covering one side in the mixture.

INSTRUCTIONS

(to make the Homemade Sandwich)


  1. Melt some vegan butter in a pan. Split your English muffin, then add it as well as the tofu slice, TVP sausage patty and then grill until cooked through.

  2. Melt the cheese by adding it to the bottom muffin, add a little water to the pan, then cover to steam.

  3. Once everything is cooked through, assemble sandwich and ENJOY!

Option 4 - Burger Dude Style


And lastly, we're gonna do this the way that I make them! Seasoned Vegan Meat with a Folded Just Egg, HASH BROWN and some Spicy Mayo with Vegan Cheese!



To make this Vegan McMuffin Burger Dude style, simply combine equal amounts of vegan mayo and hot sauce for the sauce. Cook a hash brown (I air fry mine) and then make a sausage patty using the Hack method above, and a Folded Just Egg. I like to melt my cheese on the sausage patty as well so I can put sauce on the bottom muffin!

If you make any of these, please let me know how they go! Thanks buds!

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