Vegan Freezer McMuffins
Eat Vegan Sausage McMuffins every morning in 3 minutes without having to leave the house! These are quick, convenient and TASTY!
Back when I was a working stiff I used to stop by McDon’s or Starbucks before heading into the office at least a few times a week to grab one of these. They were simple, relatively cheap and filling (especially if I got 2 with hashbrowns!)
Obviously now that I’m vegan and work from home, it’s not really an option. But that’s all changed now that I’ve made them in bulk for the freezer! I gotta tell you the past few days, waking up, I get a little spring in my step when I wonder what I should make for breakfast and then remember that a Vegan Sausage McMuffin is just 3 minutes away! It’s really been a gamechanger and, along with my Freezer Breakfast Burritos, they’ll definitely become a staple.
In this recipe we are making a simple TVP Breakfast Sausage and an even easier Tofu Egg. You can obviously use any vegan sausage or egg product you like, and I have an older blog post that goes over other options RIGHT HERE!
That being said, the TVP Sausage and Tofu Egg are equally easy and delicious, so give them a try!
Here’s a HANDY DANDY video!
tvp sausage
I do call for a lot of ingredients admittedly, but most of them are pantry staples. They are really all just adding different levels of flavor, but if you omit 1 or 2 it won’t be a deal breaker.
- TVP – this is the base of our sausage and is mandatory!
- Vegan Beef Broth – feel free to use veggie broth.
- Mushroom Seasoning – I use this quite often, it packs a lot of umami, but use more nutritional yeast if you can’t find any.
- Nooch, onion and garlic powder etc. – We make good use of a few pantry staples for some sausage flavor.
- Vegan Mayo – you can sub for some neutral oil, but I like the tang and added binding of vegan mayo.
- Blackstrap Molasses – adds some nice iron flavor and color.
- Gravy Master, Worcester, Liquid Smoke – all add some nice flavor and color, but you can skip these if you can’t get them.
- Ground flax – for binding, like a vegan egg!
- Flour – also for binding, but use GF flour if you wish.
- Panko – You can use regular breadcrumbs, but panko gives it a better texture. Or use oats for gluten free!
Tofu Egg
I suggest using extra or super firm tofu as you don’t really need to press them. You can if you like, but I didn’t bother. Then simply slice the block of tofu into 1/2″ slices, and then using a cookie cutter, you’ll cut out “egg” patties. After that we’ll make a seasoning blend of nutritional yeast, onion and garlic powder, and black salt for some eggy flavor and coat the top of the tofu egg with it. Then simply grill it on both sides and that’s it!
English Muffins
Most English Muffins at the stores around me are accidentally plant-based. The most famous brand Thomas’ is not, but just about every other brand I’ve seen is. You can also make some homemade English Muffins included on my other McMuffin post RIGHT HERE!
I recommend toasting the muffins before freezing as this seem to help them get less chewy when reheating.
freezing tips / Storage / reheating
To freeze these, I suggest letting everything cool to room temp before assembling the sandwiches. Add a piece of vegan cheese in the sandwich if you like as well. Once the sandwich is put together, wrap it in parchment paper, and then foil. If you are storing them for more than a few days I would suggest adding them to a freezer bag as well.
To reheat I highly recommend the microwave as the oven will take 30 – 40 minutes, and the muffins tend to come out chewier as well. Plus the cheese melts better in the microwave!
To microwave simply heat it in the parchment paper (remove the foil!) for 2 – 3 minutes (microwaves vary) flipping halfway through. Then let it sit for a minute as it will be very hot. Unwrap it and add whatever hot sauce or condiments you like (my Vegan Breakfast Sauce is perfect) and if you wanna get real fancy, add a hash brown patty too!
other recipes you might dig
- Vegan Breakfast Sauce
- Vegan McGriddle
- Vegan McMuffins (other options)
- Breakfast Burrito
- Vegan Eggs Benedict Burger
- Rice Paper Bacon
If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!
This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!
Vegan Freezer McMuffins
Ingredients
TVP Sausage
- 1 cup TVP
- 1 cup Vegan Beef Broth (or veggie broth)
- 2 Tbsp nutritional yeast
- 2 Tbsp Mushroom Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground sage
- 1/4 tsp fennel seeds (chopped)
- 1/4 tsp ground cloves
- 1/4 cup vegan mayo (or neutral oil)
- 1 Tbsp blackstrap molasses
- 2 Tbsp maple syrup
- 1 Tbsp soy sauce
- 1 tsp vegan worcestershire sauce
- 1 tsp Gravy Master or browning sauce
- 1/2 tsp liquid smoke
- 2 Tbsp ground flaxseed
- 30 grams all purpose flour (or GF flour)
- 1/2 - 1 cup panko breadcrumbs (or oats)
Tofu Egg
- 1 (14 or 16 oz.) block of Super or Extra Firm Tofu
- 1 Tbsp nutritional yeast
- 1/2 - 1 tsp onion powder
- 1/2 - 1 tsp garlic powder
- Salt and pepper to taste
- Black Salt to taste (for eggy flavor)
Instructions
TVP Sausage Method
- Rehydrate the TVP in the vegan beef broth for about 15 minutes.
- Add all the seasonings and stir to combine. For the panko breadcrumbs, start with about 1/2 cup, and keep adding until you can form patties that keep their shape. It should feel very similar to Beyond or Impossible meat. I like to form a patty and toss it from hand to hand to see if it will hold its shape as a test.
- To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned. Let them rest on a wire rack to cool completely.
Tofu Egg Method
- Slice tofu block into 1/2" slices then cut out a patty using a cookie cutter.
- Add seasonings to a plate or shallow dish, then dip your tofu egg in it, covering one side in the mixture. You can coat both sides if you wish too!
- To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned. Let them rest on a wire rack to cool completely.
Freezer McMuffin Method
- Toast your English muffins and let them cool. Once everything is cooled down to room temperature, assemble the sandwich with the bottom muffin, sausage patty, a slice of your favorite vegan cheese, the tofu egg, and then the top muffin. Wrap in parchment paper, and then foil. Store in a freezer bag and eat within 1 month.
- To reheat, a microwave is best. Unwrap from the foil but leave it in the parchment paper. Heat for 2 - 3 minutes and flip halfway through. Let it sit for 1 minute to cool down a little, then top with a hash brown and whatever hot sauce or condiment you like!
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Wow! These are REALLY GOOD!!!!! Pretty easy too!