Name: Hearty Toast Sandwich with Vegan Scrambled Eggs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 Portionen
Ingredients: 6 slice Whole wheat toast; 200 ml vegan Oat drink; 3 tbsp Cornstarch; 250 g Mushrooms; 250 g Cherry tomatoes; 1 piece Shallot; 5 g Chives; 4 tbsp Rapeseed oil; Salt; Pepper; 100 g Scrambled egg substitute

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Hearty Toast Sandwich with Vegan Scrambled Eggs is ready in 30 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty toast sandwich with vegan scrambled eggs is a real treat! I like to make it on weekends for brunch, but it's also perfect as a quick lunch. The combination of crispy toast, savory scrambled egg substitute, fresh mushrooms and juicy cherry tomatoes is simply unbeatable. The dish is not only delicious, but also vegan and therefore suitable for many diets. The preparation is very simple and goes super fast with the Thermomix®. Be sure to try it!

Ingredients (11 ingredients)

Preparation (7 steps)

Prepare toast

Toast the slices of toast briefly. Mix oat drink and cornstarch in a bowl. Briefly turn the toasted slices of toast in the oat drink mixture so that they are slightly soaked.

Prepare vegetables

Clean the mushrooms and slice them. Wash and quarter the cherry tomatoes. Peel and quarter the shallot. Cut the chives into small rolls.

Chop shallot

Thermomix® Setting

3 sec/Speed 5

Place the quartered shallot in the mixing bowl and chop for 3 sec./speed 5.

Sauté mushrooms and shallots

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 1 tbsp rapeseed oil to the mixing bowl and add the chopped shallot together with the mushroom slices. Sauté for 5 min./120°C/speed 1. Season with salt and pepper, then remove from the mixing bowl and set aside.

300

Prepare vegan scrambled eggs

Prepare the vegan scrambled eggs according to the package instructions. Preheat a pan with 1 tbsp rapeseed oil. Quickly add the scrambled egg mixture to the pan in portions. After 2 min. carefully divide into pieces, turn over and fry for another 1 min. Remove from the pan and set aside.

Bake toast

Heat 2 tbsp rapeseed oil in a pan and bake the prepared toast slices until golden brown on both sides.

Top and serve toast

Top 2 slices of toast with half of the vegan scrambled eggs, mushrooms and tomatoes each. Place another slice of toast on top, top with the remaining scrambled eggs, mushrooms and tomatoes, cover with the last slice of toast and sprinkle with chives. Serve immediately.