A savory patty paired with a vegan omelette, all wrapped up in a soft corn tortilla, and topped with melted vegan cheese. This gluten free, vegan breakfast sandwich is perfect any time of day.
I toyed with the idea of calling this gluten free, vegan breakfast sandwich a gluten free, vegan sausage and egg wrap. Except, besides being a super wordy title, this wrap has absolutely no sausage and no egg. It does, however, have very easy and tasty vegan alternatives.
Tastes Like a Sandwich, Looks Like a Taco
Because the taste isn’t exactly what a regular meat eater would expect from actual sausage and egg, I changed the name. The overall impression though really is breakfast sandwich.
It has a savory patty paired with an herbed vegan omelette all wrapped up in a soft warm corn tortilla. (I also toyed with the idea of calling it a taco, but by that point, I had already made a bunch of graphics, and darn, I’m just too lazy to go in and change them all, so sandwich it is.)
This sandwich is made with my vegan omelette batter
Ever have one of those days where you really want a specific taste but you don’t have any of that item in the house and you are just too lazy to go to the store? Or you want a certain taste, but you can’t eat any of the things that normally make that taste? That’s how I created this recipe. I knew for sure what I wanted to eat, I just knew I couldn’t actually eat any of the typical ingredients.
So what did I use instead? A super convenient combination of a vegan burger, my vegan omelette batter, and vegan cheese on a soft corn tortilla. I topped it with ketchup.
This recipe cooks up really quickly, and if you already have the omelette batter made and in the fridge (it keeps for up to 5 days!), it cooks up even faster. The taste is similar to a sausage and egg sandwich, but the texture is a little softer.
You know what would be great with this? Vegan banana muffins!
Tips and Tricks
Cook it on a Griddle
This gluten free, vegan breakfast sandwich cooks up so quickly and easily. It’s even quicker and easier if you use a long electric griddle to cook everything at once. Preheat it so that the “egg” batter doesn’t spread too far when you pour it. If you don’t have a skillet, don’t worry, frying pans on the stove are just fine. Either way, this is a really fast and easy meal.
Easily Double the Recipe
This recipe is for two sandwiches. If you’re cooking for a crowd, or have a heartier appetite, you can easily double the recipe. The omelette batter makes enough for many sandwiches. You can store it uncooked in the fridge for up to 5 days.
Vegan Omelette Batter
I’ve included the recipe card for this below. You make the super simple egg substitute with chickpea flour. If you’ve never cooked with chickpea flour and want more info, you can find the original vegan omelette post here.
Most major brands of corn tortillas are labeled gluten free. Always check the labels when you buy packaged food. I occasionally see tortillas that are made with a mixture of corn and wheat flour. Wheat flour contains gluten, so avoid those!
Dr Praeger’s Black Bean Quinoa Veggie Burgers
If you like minimally processed foods, and you’re not a fan of the fake meat trend, but you like a lot of flavor, you’ll really like Dr Praeger’s Black Bean Quinoa Veggie Burgers. They’re basically black beans and quinoa smushed together with seasonings into a burger shape then frozen. (They do have a little bit of soy flour to bind them.)
I just thaw them in the microwave and crisp them up a little around the edges in a frying pan. Dr Praeger’s has 16 flavors of veggie burgers, but this flavor is tied with two others for my favorite. At posting, this flavor is gluten free (not all of the Dr Praeger’s Burgers are.) But always check the labels on packaged food.
Vegan Cheese Slices
If you’re not vegan or dairy free and you’d rather use regular cheese, please go ahead. If you are dairy free or vegan, remember to read labels on packaged food to check for gluten. My favorite vegan cheese slices are Field Roast Chao Creamy Original Slices. At posting, this flavor doesn’t contain any gluten ingredients but always check the labels! Sometimes products change!
Ketchup and/or Salsa
I’m pretty sure you can’t have any sort of breakfast wrap without ketchup, but if you really don’t like it, you can leave it off. If you’re going for a “taco” flavor add your favorite salsa!
Gluten Free, Vegan Breakfast Sandwich
A savory patty paired with an herbed vegan omelette all wrapped up in a soft warm corn tortilla, and topped with melted vegan cheese, this gluten free, vegan breakfast sandwich is perfect any time of day.
- ½ cup Make Ahead Vegan Omelette Batter, divided
- 2 Gluten Free Corn Tortillas
- 1 Dr Praeger’s Black Bean Quinoa Veggie Burgers
- 2 Slices Vegan Cheese - I use Field Roast Chao Creamy Original Slices
- Spray a non-stick frying pan or griddle with Pam Spray and place on medium heat until too hot to touch.
- Spoon batter by ¼ cupfuls and cook the circles until the tops are completely set. Flip over and cook the other side.
- Meanwhile, thaw the Praeger Burger by microwaving for one minute on high (or until thawed), slide them carefully onto a large non-stick frying pan sprayed with Pam Spray, and fry until the bottom is crispy. Flip over and cook the other side. Remove from heat, cut in half and set aside.
- Meanwhile place the tortillas on a non-stick frying pan and top with the cheese slices. Cook over medium heat until the tortilla is soft and the cheese starts to melt.
- Place tortillas on plates, top each with an “egg” circle and a burger half. Add ketchup, fold and enjoy.
Gluten Free, Vegan Omelette
Surprise! This make-ahead gluten free, vegan omelette batter is made with chickpea flour! It's a fantastic egg-free substitute to hold all your favorite omelette fillings. And it’s quick and easy to make.
- 1 cup Chickpea Flour
- 1 cup Water
- 2 tbsp Nutritional Yeast
- 2 tbsp Mrs Dash Garlic and Herb Seasoning or 1 tsp garlic powder and 1 tbsp Italian Seasoning
- ¼ tsp Salt (optional)
To Prepare Batter
- Sift chickpea flour into a mixing bowl.
- Stir in water, nutritional yeast, Mrs Dash, and salt until smooth.
- Let sit for at lest 10 minutes for the flour to absorb some of the water.
To Cook Omelette
- Spray a 10 inch non-stick frying pan with Pam Spray.
- Pour ⅓ cup of batter into the pan and swirl slightly to spread it out.
- Heat over medium-high heat until the edges of the omelette are dry and the top is completely set. The bottom should be just starting to brown.
- Meanwhile, cook your omelette fillings, set aside and keep warm.
- Flip over, place the cheese on top, and cook the other side for another minute or so while the cheese starts to melt.
- Carefully slide the omelette onto a plate and top one half with your preferred filling. Fold the other half over the filling and serve.