2.16.2011

vegan mcMuffin (January 29)

Brunch

It is the battle of the Benedicts vs. McMuffins at our house every time someone requests an egg-y dish, namely David wanting Benedict. The kids are getting a little tired of it and would rather have a McMuffin type of sandwich instead of the upscale version that is the Benedict. For me it is easier to make the sandwich than make Hollandaise sauce as well, but invariable I make both. What a push-over I am.

This time, I made a sausage-tofu-McMuffin. I like using the Gimme Lean version of sausage because it is good, it is lean (the name says so) and it fits on a sandwich perfectly. I just slice it, compress it a bit so it fits on the English Muffin even better and pan sear it until golden brown.

I make the tofu just as I do for the Benedict, then add some Daiya (or not), veganaise (or not) and a slice of tomato (or not). The kids get their sandwich and David gets his Benedict.

Cost Breakdown:

tofu: $2
English Muffin: $2
Gimme Lean: $3
veganaise, Daiya, tomato: $1.50
spices, nutritional yeast: $.50
Total to make 6 sandwiches:
 $9.00



2 comments:

  1. I don't think I've ever had the original but I am drawn to all the remakes. Looks great.

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  2. Thanks, Tender Branson! You are very lucky (smart!) to never have had the original. Tofu is sooo much better in this and if Ray Croc would have made *this* the original, I would have been much happier!

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