SEITAN MAPLE LINKS BREAKFAST SANDWICH
SERVES 2 SANDWICHES
1 tbsp extra virgin olive oil
227g (8oz) mushrooms, sliced
1 tbsp dairy-free butter
1 cup Slow Cooker Maple Breakfast Links
2 English muffins, sliced
Condiments of choice
1⁄2 avocado, sliced
NUTRITIONAL VALUES
Calories: 416kcal
Fat: 26.3g (5g S.Fat)
Carbs: 35.1g
Protein: 14.2g
Sugar: 5.5g
Sodium: 447mg
METHOD
In a large skillet, heat the oil over medium-high heat. Sauté the mushrooms for about 15 minutes. Set aside the mushrooms from the pan.
Melt the butter in the pan over medium-high heat. Brown the links on all sides in the pan for about 5 minutes total. If you made larger links, cut them lengthwise through the center and fry them that way. The links are already cooked all the way through and can be eaten cold, but this adds a nice finishing touch to the sandwich.
Toast the English muffins and spread with your favourite condiments, such as dairy-free chipotle mayo, while the links brown. Place the sautéed mushrooms, links, and avocado on top. Serve with an English muffin slice on top.
Melt the butter in the pan over medium-high heat. Brown the links on all sides in the pan for about 5 minutes total. If you made larger links, cut them lengthwise through the center and fry them that way. The links are already cooked all the way through and can be eaten cold, but this adds a nice finishing touch to the sandwich.
Toast the English muffins and spread with your favourite condiments, such as dairy-free chipotle mayo, while the links brown. Place the sautéed mushrooms, links, and avocado on top. Serve with an English muffin slice on top.
