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This vegan Breakfast Sandwich recipe is a make-ahead meal that layers a veggie-packed vegan omelet onto English muffins with plant-based sausage and cheddar. It’s a satisfying breakfast option perfect for busy mornings!

Like it or not, the lazy days of summer are winding down (sigh) and it’s time to start meal planning and prepping again. This vegan breakfast sandwich is my contribution to help you start your weekday mornings off right! It starts with a vegan omelet, which I absolutely can’t get enough of—and yes, I’ve totally eaten it on its own too and it’s divine! Like my Fluffy Tofu Scramble , it’s made with tofu, but it has a surprisingly egg-y texture. Slice this up and serve it on English muffins with vegan sausage and cheese for the best handheld breakfast ever!

Why This Is My Current Favourite Breakfast

Here are all the reasons I love this vegan breakfast sandwich recipe and why I think you will too!

• Filling but still convenient . If you like your breakfasts hearty but don’t have time to sit down to a big bowl of Instant Pot Steel-Cut Oats , you will appreciate this breakfast sandwich! It manages to be satisfying in a convenient handheld form.
• Make-ahead options . You can make just the omelet ahead of time and then assemble your sandwiches right before serving them, assemble the sandwiches and refrigerate them, or pop them in the freezer and have a grab-and-go breakfast at the ready for a few months.
• A breakfast classic made vegan . This breakfast sandwich recipe has the flavour of the original, but in a plant-based form. (And with all the veggies in the omelet, I’d say it tastes even BETTER!)

Notes on Ingredients

Add these ingredients to your shopping list! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Vegan Omelet Layer:

• Olive oil
• Vegetables – Mushrooms, red bell pepper, red or white onion, and baby spinach.
• Silken tofu – This blends into a velvety, smooth consistency.
• Nutritional yeast
• Chickpea flour – This gives the omelet more structure than tofu alone.
• Cornstarch
• Seasonings – Ground turmeric, garlic powder, salt, and black pepper.
• Vegan milk – Any kind, as long as it’s unflavoured and unsweetened.
• Baking powder – This helps the vegan omelet bake up fluffy.

For Assembly:

• English muffins – I love using my homemade Gluten-Free English Muffins .
• Vegan breakfast sausage patties – Use your favourite store-bought brand.
• Vegan cheddar cheese

How to Make Vegan Breakfast Sandwiches

Your breakfasts are about to get so much tastier! Here’s what you’ll need to do.

Cook the veggies.

• Prepare . Preheat your oven to 350ºF and line a sheet pan with parchment paper, then grease it with olive oil.
• Cook the vegetables . Warm the oil in a skillet set over medium heat. Cook the mushrooms with salt and pepper for 8 to 10 minutes; once their juices cook off, stir in the bell pepper, onion, and spinach. Cook until the spinach is wilted and the vegetables are softened. Cool slightly.
• Make the tofu egg mixture . Blend the tofu, nutritional yeast , chickpea flour, cornstarch, seasonings, vegan milk, and baking powder until smooth and creamy.

Fold in the veggies.

• Bake . Fold the vegetables into the tofu egg mixture and spread this evenly into the prepared pan. Bake for 35 to 40 minutes, or until the omelet is firm and golden. Cool for 5 to 10 minutes, then slice into 10 even pieces.

Cook the sausage.

• Cook the vegan sausage . Follow the package instructions.
• Assemble . Add a portion of the omelet to the bottom of each English muffin, followed by the sausage, cheddar, and top half of the English muffin. Serve immediately or store for later.

Variation Ideas

Here are a few more ways to make vegan breakfast sandwiches.

• Swap the vegan sausage for bacon . I have so many options! Try my Tofu Bacon , Tempeh Bacon , or Crispy Vegan Bacon .
• Use a different base . Bagels are an awesome swap for the English muffins, or you can use regular toast (my Gluten-Free Sandwich Bread would be excellent).
• Try other vegetables . Diced butternut squash and kale would be amazing in the fall, or try adding sliced asparagus in the spring.

Meal Prep & Storage

• Refrigerator : Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
• Freezer : Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
• To reheat : Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven, bake at 350°F (175°C) for 15–20 minutes until heated through.

More Savoury Vegan Breakfast Ideas

• Vegan Breakfast Pizza
• Easy Vegan Quiche
• Vegan Breakfast Burritos
• Avocado Toast

Ingredients

For the Vegan Omelet Layer:

• 1 tablespoon olive oil , 15 mL
• 1 cup mushrooms , finely chopped – 70 g
• ½ red bell pepper , thinly sliced – 50 g
• 1 small red or white onion , thinly sliced then halved – about 100 g
• 1 ½ cups fresh baby spinach , 45 g
• 1 block silken tofu , 12.3 oz., 349 g
• ½ cup nutritional yeast , 51 g
• ½ cup chickpea flour , 39 g
• 1 tablespoon cornstarch , 8 g
• ¼ teaspoon ground turmeric , 0.5 g
• ½ teaspoon garlic powder , 1.5 g
• ¾ teaspoon salt , 4.5 g
• Black pepper , to taste
• ⅔ cup unsweetened vegan milk , 120 mL
• 1 teaspoon baking powder , 4 g

For Assembly:

• 10 English muffins , sliced and toasted
• 10 vegan breakfast sausage patties
• 10 slices vegan cheddar cheese

Instructions

Make the Omelet:

• Preheat the oven to 350°F (175°C). Line a half sheet pan (18 inches by 13 inches (45×33 cm) baking dish with parchment paper and lightly grease with olive oil. In a skillet over medium heat, heat the olive oil. Add chopped mushrooms and a pinch of salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and the pan becomes dry. Add the bell pepper, onion, and baby spinach. Cook until the spinach is wilted and the vegetables are softened, about 2–3 minutes. Remove from heat and let cool slightly.
• In a blender or using an immersion blender , combine silken tofu, nutritional yeast, chickpea flour, cornstarch, turmeric, garlic powder, salt, black pepper, vegan milk, and baking powder. Blend until smooth and creamy.
• Add sautéed vegetables to the tofu mixture and stir gently to combine. Pour onto prepared baking dish and spread in an even layer. Bake for 35 to 40 minutes, or until the top is golden and firm to the touch. Allow the baked omelet to rest for 5 to 10 minutes, then slice into 10 squares.

Assemble:

• While the omelet bakes or cools, cook vegan sausage patties according to package instructions or until golden and cooked through.
• To assemble each sandwich, layer in this order:
• Bottom half of toasted English muffin
• One vegan omelet square
• One sausage patty
• One slice of vegan cheddar
• Top half of muffin
• Let sandwiches cool completely before freezing.

Notes

• Refrigerator : Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
• Freezer : Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
• To reheat : Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven or toaster oven, bake at 350°F (175°C) for 15–20 minutes until heated through.
• Exact nutritional information will depend on the vegan sausage and cheese you use.

Vegan Breakfast Sandwich

Ingredients

For the Vegan Omelet Layer:

• 1 tablespoon olive oil 15 mL
• 1 cup mushrooms finely chopped – 70 g
• ½ red bell pepper thinly sliced – 50 g
• 1 small red or white onion thinly sliced then halved – about 100 g
• 1 ½ cups fresh baby spinach 45 g
• 1 block silken tofu 12.3 oz., 349 g
• ½ cup nutritional yeast 51 g
• ½ cup chickpea flour 39 g
• 1 tablespoon cornstarch 8 g
• ¼ teaspoon ground turmeric 0.5 g
• ½ teaspoon garlic powder 1.5 g
• ¾ teaspoon salt 4.5 g
• Black pepper to taste
• ⅔ cup unsweetened vegan milk 120 mL
• 1 teaspoon baking powder 4 g

For Assembly:

• 10 English muffins sliced and toasted
• 10 vegan breakfast sausage patties
• 10 slices vegan cheddar cheese

Instructions

Make the Omelet:

• Preheat the oven to 350°F (175°C). Line a half sheet pan (18 inches by 13 inches (45×33 cm) baking dish with parchment paper and lightly grease with olive oil. In a skillet over medium heat, heat the olive oil. Add chopped mushrooms and a pinch of salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and the pan becomes dry. Add the bell pepper, onion, and baby spinach. Cook until the spinach is wilted and the vegetables are softened, about 2–3 minutes. Remove from heat and let cool slightly.
• In a blender or using an immersion blender, combine silken tofu, nutritional yeast, chickpea flour, cornstarch, turmeric, garlic powder, salt, black pepper, vegan milk, and baking powder. Blend until smooth and creamy.
• Add sautéed vegetables to the tofu mixture and stir gently to combine. Pour onto prepared baking dish and spread in an even layer. Bake for 35 to 40 minutes, or until the top is golden and firm to the touch. Allow the baked omelet to rest for 5 to 10 minutes, then slice into 10 squares.

Assemble:

• While the omelet bakes or cools, cook vegan sausage patties according to package instructions or until golden and cooked through.
• To assemble each sandwich, layer in this order:
• Bottom half of toasted English muffin
• One vegan omelet square
• One sausage patty
• One slice of vegan cheddar
• Top half of muffin
• Let sandwiches cool completely before freezing.

Notes

• Refrigerator : Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
• Freezer : Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
• To reheat : Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven or toaster oven, bake at 350°F (175°C) for 15–20 minutes until heated through.
• Exact nutritional information will depend on the vegan sausage and cheese you use.

Nutrition

Vegan Breakfast Sandwich https://jessicainthekitchen.com/vegan-breakfast-sandwich/ September 15, 2025

Loads of sun-dried tomatoes and a rich, creamy sauce make Marry Me Pasta a favourite for weeknight dinners. This vegan version is every bit as delicious as the original!

Pasta is a superhero for busy weeknights, but don’t settle for dumping a jar of sauce over store-bought noodles! It doesn’t take all that much longer to make a fabulous pasta dinner from scratch, and this marry me pasta is the perfect example. Like my Marry Me Chickpeas , this recipe will steal your heart with a divine vegan cream sauce infused with tomatoes (diced AND sun-dried!) in every bite. It’s also cheesy, garlicky, herb-filled, and ready with just 20 minutes of cooking. Does it get any better than that?!

Why I Can’t Get Enough of This Vegan Marry Me Pasta

• He’ll put a ring on it . Just kidding. But the creamy tomato sauce, tender pasta, and combination of Italian-inspired herbs definitely makes this dish a guaranteed hit.
• Easy to customise . Add veggies or your protein of choice to put your own spin on this marry me pasta recipe.
• Quick weeknight dinner . With minimal prep and cooking time, this is an ideal weeknight dinner recipe for busy families.

Notes on Ingredients

Gather up these ingredients and you’re well on your way to making this marry me pasta recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cashew Sauce:

• Raw cashews – Soak them in hot water for at least 30 minutes for a creamy vegan pasta sauce.
• Plant-based milk – Any kind you like, as long as it’s unsweetened and unflavoured.
• Nutritional yeast – For cheesy flavour without the cheese.
• Seasonings – Garlic powder, onion powder, salt, black pepper, and red pepper flakes.

For the Pasta:

• Pasta – I recommend fettuccine, penne, or spaghetti.
• Olive oil
• Onion – Chopped fine so it incorporates evenly into the dish.
• Garlic
• Diced tomatoes
• Sun-dried tomatoes – You can use any variety of sun-dried tomatoes you like (dry or soaked in oil). If you use the dry variety, and they seem tough, soak them in warm water for a few minutes. Keep in mind that leftover sun-dried tomatoes can be used to make Sun-Dried Tomato Pasta the following week!
• Seasonings – Dried oregano, thyme, and basil, along with salt and pepper to taste.
• Fresh basil – For garnish.
• Vegan Parmesan cheese – Use grated store-bought or homemade vegan Parmesan cheese .

How to Make Marry Me Pasta

Dinner’s just 20 minutes away! Here’s what you’ll need to do.

Make the cashew cream.

• Prepare the cashew sauce . Add all of the sauce ingredients to a blender and puree until smooth.
• Cook the pasta . Boil it in salted water until it reaches al dente. Reserve a cup of the cooking water.

Sauté the onion and garlic.

• Sauté the aromatics . Cook the onion with the olive oil in a skillet over medium heat; once softened, stir in the garlic and cook until fragrant.
• Simmer . Stir in the two types of tomatoes and seasonings. Cook for 5 minutes, stirring occasionally.

Stir in the cashew cream.

• Finish . Stir the cashew sauce into the skillet, then add the pasta and toss to coat. Season to taste and serve with fresh basil and vegan Parmesan.

Tips for Success

These additional pointers will ensure your marry me pasta turns out perfect!

• Don’t forget to soak the cashews . This step is essential for creating a creamy sauce! Soaking the cashews softens them so that can be blended until completely smooth.
• Save some pasta water . The starchy water helps to thicken the sauce and bind it to the pasta, giving you a silky texture. Tap water just won’t cut it—it has to be the cooking water!
• Add the pasta water to reach your desired consistency . Don’t dump in the whole cup of water. Instead, add a splash, stir, add another splash, etc., until the sauce coats the pasta evenly without being watery.

Marry Me Pasta Variations

I love this recipe as it’s written, but here are a few variations that you can try to make this marry me pasta your own.

• Stir in some spinach . A few handfuls of spinach added to the skillet will give your marry me pasta an extra boost of nutrients and colour.
• Spice it up . For a spicier version, add some crushed red pepper flakes with the onions as you sauté them. Adding them earlier in the cooking process, as opposed to garnishing with them, infuses the whole dish with flavour.
• Add in some protein . Your favourite vegan Italian sausage, vegan chicken , roasted chickpeas , white beans, or even marinated tofu would work well.

What to Serve With This Recipe

When serving pasta, you can’t go wrong by pairing it with some roasted garlic bread or a slice of crusty olive bread . And don’t forget a veggie side dish like salad or roasted veggies! I especially love this marry me pasta with a simple green salad and light vinaigrette or my balsamic roasted vegetables .

How to Store and Reheat Leftovers

• Refrigerator : Transfer leftover marry me pasta to an airtight container and refrigerate for 3 to 4 days. (I don’t recommend freezing marry me pasta, as the cashew sauce won’t be as creamy after freezing, thawing, and reheating.)
• To reheat : Warm it up in the microwave or in a skillet over low heat, adding a splash of plant-based milk or broth to revive its creamy texture.

More Vegan Pasta Recipes

• Vegan Pasta Carbonara
• Vegan Spaghetti and Meatballs
• Rasta Pasta
• Pumpkin Alfredo Pasta
• Vegan Cajun Chicken Pasta

Ingredients

For the Cashew Sauce:

• 1 cup raw cashews , soaked in hot water for at least 30 minutes, 140 g
• 1 cup unsweetened plant-based milk , 240 mL
• 2 tablespoons nutritional yeast , 15 g
• 1 teaspoon garlic powder , 3 g
• 1 teaspoon onion powder , 3 g
• 1 teaspoon salt , adjust to taste, 6 g
• ½ teaspoon black pepper , 1 g
• ¼ teaspoon red pepper flakes , 0.5 g

For the Pasta:

• 12 ounces pasta of choice , fettuccine, penne, or spaghetti work well, 340 g + 1 cup pasta water reserved
• 1 tablespoon olive oil , 240 mL
• 1 small onion , finely chopped
• 3 cloves cloves , minced
• 1 can diced tomatoes , drained, 14-ounce/392g
• ½ cup sun-dried tomatoes , chopped, 60 g
• ½ teaspoon dried oregano , 0.5 g
• ½ teaspoon dried thyme , 0.5 g
• ½ teaspoon dried basil , 0.5 g
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper , to taste (this will depend on the saltiness of your pasta water)
• fresh basil , chopped, for garnish
• ⅓ cup grated vegan Parmesan cheese , for garnish, optional (or more as desired)

Instructions

• Drain the soaked cashews and add them to a high-speed blender.
• Add the plant based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes to the blender and puree until smooth.
• Cook the pasta in well salted water according to the package instructions until al dente. Drain, reserving 1 cup of pasta water and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, garlic powder, onion powder, salt, and pepper.
• Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir a few times to make sure nothing sticks to the bottom.
• Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
• Add the cooked pasta to the skillet and toss until the pasta is fully coated with the sauce.
• Taste and adjust seasoning if necessary. Add more pasta water or more milk if needed to thin out your sauce. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.

Notes