Vegan Egg + Sausage Recipe

Prepare rolls

Split the soft pretzel rolls horizontally. Lightly butter the cut sides with vegan butter (about 1 tbs total). Toast in a skillet over medium heat until golden, about 1–2 minutes per side, or place under a broiler for 1–2 minutes watching carefully.

Cook vegan egg patties

If using store-bought vegan egg patties: heat a nonstick skillet over medium heat with 1 tsp oil. Cook patties per package instructions (typically 2–3 minutes per side) until heated through and lightly browned. If using homemade tofu/chickpea patties: shape batter into two 3–4 inch patties and pan-fry in 1 tsp oil 3–4 minutes per side until set and golden. Season lightly with 1/8 tsp salt and 1/8 tsp pepper while cooking.

Cook Beyond Meat sausages

Slice each Beyond Meat breakfast sausage in half lengthwise (optional for better contact). Heat a skillet over medium-high, add 1 tsp oil, and cook sausages 3–4 minutes per side until well-browned and internal temperature is hot (follow package guidance). If sliced, press cut side down first to get good browning.

Assemble sandwiches

Spread about 1 tbs of the Spicy Vegetable Spread on the bottom half of each warm pretzel roll. Place a vegan egg patty on each, top with one Beyond Meat sausage (whole or halved), then spread another 1 tbs of the spicy spread on the top roll and close the sandwich. Serve immediately with potatoes and fresh fruit.

In a small bowl, combine 4 tbs vegan mayonnaise, 1 tsp Dijon mustard, 1 tsp hot sauce, 1 tbs minced pickled jalapeño, 2 tbs finely diced red bell pepper, 1 tsp finely minced red onion, and 1 tsp lemon juice. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust heat or acidity as desired. Chill while cooking other components — makes roughly 4 tbs per sandwich.

Par-cook potatoes: place the 3 cups diced potatoes in a pot, cover with cold water, add 1/4 tsp salt, bring to a boil, and simmer 4–5 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. Add potatoes in a single layer (work in batches if necessary). Sprinkle smoked paprika 1 tsp, garlic powder 1/2 tsp, onion powder 1/2 tsp, dried thyme 1/2 tsp, 1 tsp salt, and 1/2 tsp black pepper over the potatoes. Let them cook undisturbed 3–4 minutes to develop a crust, then toss/turn and continue cooking 6–8 minutes more until evenly golden and crispy, about 10–12 minutes total. Adjust heat as needed to prevent burning.

Finish and serve: taste and correct seasoning. Stir in 1 tbs chopped fresh parsley if using. Keep warm until plating alongside sandwiches.

Wash and prepare 2 cups mixed fresh fruit. Cut melon into bite-size cubes if using. Combine fruits in a bowl and sprinkle with 1/2 tsp lemon zest if desired. Toss gently and refrigerate until serving.

Taste components and add additional salt or pepper as needed. Plate each sandwich with a generous portion (about 1 to 1 1/4 cups) of the signature seasoned potatoes and roughly 1 cup fresh fruit per serving.