This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.

This New York style Bacon, Egg & Cheese sandwich is a delicious breakfast option you must try – this plant based version includes crispy king oyster mushroom bacon, pan fried tofu egg, vegan cheese, vegan spicy mayo and english muffins.

I first indeed tried a vegan BEC sandwich in the heart of New York City at a cafe I stumbled upon. It was beyond delicious!

With many ways to make plant based bacon, my favourite ingredients to use are actually tempeh and king oyster mushrooms. In this recipe, we will marinate king oyster mushroom strips in a smokey marinade and pan fry them to crisp.

How to build the perfect sandwich

Start with the bread: Toasting your muffins adds a great crunch and overall makes the bite more flavourful. You can even spread some dairy free butter before toasting them
Vegan cheese: Melt it over the “toast” to create that gooey, cheesy texture.
Vegan mayo: I used Nando’s vegan perinaise but you can use any vegan mayo. Spicy mayo adds a kick!
Tofu Egg layer: Add the tofu scramble or tofu egg.
Vegan bacon: Layer the crispy bacon on the bottom for a solid base of flavour.

Ingredients You Need

vegan bacon – large king oyster mushrooms
marinade
- light soy sauce
- maple syrup
- coconut sugar
- smoked paprika
- garlic powder
- onion powder
- black pepper
tofu egg – extra firm tofu
- black salt
- nutritional yeast
- turmeric
- garlic powder
- onion powder
english muffins
vegan cheese
vegan mayo – you can also use hot sauce or spicy mayo

Gluten free substitutions: Use gluten free soy sauce / coconut aminos / tamari. Use gluten free english muffins or gluten free bread.

Allium free substitutions: Use a pinch of asafoetida (hing) or onion and garlic powder.

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