Best Healthy Vegan Breakfast Sandwich Homemade No- Egg No- Sausage

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3 High Protein bagels https://youtu.be/B1b_CSJx6KE
HV cheese sauce https://youtube.com/shorts/oQmCFxl88-A?feature=share

For the No-Egg:

1 1/2 cups raw pumpkin seeds
3 cups water
3/4 tsp turmeric
1 tsp black salt/kala namak (or to your taste)
Optional:
1 tsp garlic granules
1/2 tsp onion granules
black pepper to taste

For the No-Sausage Patties

3 cups veggie sausage ground https://youtu.be/DcXfnrMBaNo
3 tbsp psyllium husks
3 tbsp arrowroot powder
3 tbsp chickpea flour
3 tsp dried sage
1 ½ tsp fennel
¾ tsp thyme
¾ tsp garlic granules
salt to taste

For the Sausage Patties:

Combine the sausage patty ingredients in a bowl. Form into patties large enough to fit the bagels. Place on a parchment lined baking sheet. Bake at 350 F for 12 minutes.

For the no-egg:

Soak pumpkin seeds overnight or for 8 hours. Drain and rinse. If desired, remove pumpkin skins by rubbing and rinsing the seeds.

Add pumpkin seeds, water, seasonings and remaining ingredients to the blender. Blend until completely smooth.

Heat a well seasoned cast iron pan on medium-low heat. Pour mixture into a large circular cookie cutter (or other form) on the pan. Cook until the mixture starts to bubble and set, about 5 mins. Using a knife loosen the no-egg mixture from the cookie cutter. Remove the cookie cutter and flip the no-egg. Cook for an additional 3-4 mins.

Assemble the breakfast sandwich:

Add the sausage patty and no-egg to the bagel. Top with vegan cheese. Enjoy!

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