Vegan Avocado and Egg Breakfast Sandwich
Ingredients
- 1/3 cup garbanzo bean flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1/2 to 2/3 cup water
- Assorted vegetables such as broccoli or cauliflower
- Cooking oil spray
- 2 slices sprouted grain toast
- 1/2 avocado
Preparation
Mix the egg mixture ingredients together to form a batter with the consistency of slightly thicker pancake batter.
Steam or sauté the vegetables in a nonstick pan until soft.
Once the vegetables are soft, reduce the heat to low, spray the pan with oil, add the egg mixture over the vegetables, cover, and cook for 2-3 minutes.
Flip the mixture, cover, and cook for another 2-3 minutes.
Serve with 2 slices of sprouted grain toast and half an avocado.
