The Veggie Reggie Recipe

Toast bun and cook soy bacon

Split the bun or English muffin and lightly butter the cut sides with vegan butter (1 tbs). Place cut sides down in a medium skillet over medium heat and toast until golden, 1–2 minutes. In the same skillet or a separate one, cook soy bacon strips according to package instructions (usually 1–2 minutes per side) until slightly crisp. Keep warm.

Cook vegan patties

Heat a nonstick skillet over medium heat. Add a light spray or 1/2 teaspoon oil if needed. Cook the vegan breakfast patties 3–4 minutes per side or until browned and heated through (follow package guidance for store-bought patties). In the final 30–60 seconds of cooking, place one vegan cheddar slice on each patty and cover the pan briefly to melt the cheese slightly. Remove patties to a warm plate.

Assemble sandwich

Place the bottom bun or muffin half on a plate. Layer the first patty with melted vegan cheddar, then the second patty (if stacking), then the cooked soy bacon strips. Keep the top bun nearby for finishing after gravy is added.

Prepare mushrooms and aromatics: Clean sliced shiitakes with a damp towel. In a medium skillet over medium heat, add 1 tablespoon oil. When shimmering, add the chopped onion and sauté until translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms: Add the sliced shiitake mushrooms to the skillet. Sauté, stirring occasionally, until they release moisture and begin to brown, about 5–6 minutes.

Make roux and build gravy: Sprinkle 1 tablespoon flour evenly over the mushrooms and stir to coat. Cook the flour with the mushrooms for 1 minute to remove the raw flour taste. Gradually pour in 1 cup vegetable broth while stirring to avoid lumps. Add 1/4 cup plant milk, 1 teaspoon soy sauce (or tamari), 1/2 teaspoon thyme, and 1 teaspoon nutritional yeast if using. Stir and bring to a gentle simmer; the gravy will thicken in 2–3 minutes. If too thick, add up to 2–3 tablespoons more broth or milk to reach desired consistency.

Season and finish: Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Simmer 1 minute more to meld flavors. Remove from heat.

Spoon gravy over sandwich and serve: Using a spoon, generously ladle the shiitake mushroom gravy over the stacked patties and soy bacon on the bottom bun. Place the top bun on the sandwich (or serve open-faced if preferred). Sprinkle chopped parsley and a dash of hot sauce if using. Serve immediately.