Vegan Inspiration for Breakfast

Toasted sprouted grain bread is slathered with hummus and homemade sun-dried tomato hemp pesto all topped off with sliced avocado, tomato, and red pepper flakes. This is one vegan sandwich that you won’t soon forget! Add some lettuce for a nice crunch. This would also be fantastic in a wrap if you don’t want to use toasted bread. For a gluten-free option, use gluten-free bread (or wrap) or try serving it wrapped in Bibb lettuce for a grain-free option.

Vegan Breakfast Sandwich
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Ingredients
  1. For the Sun-dried Tomato Hemp Basil Pesto: (makes 1/2 cup)
  2. -1 large garlic clove
  3. -1 cup fresh basil leaves
  4. -1/4 cup oil-packed sun-dried tomatoes (about 6)
  5. -1/4 cup hulled hemp seeds
  6. -2 tablespoons fresh lemon juice
  7. -2 tablespoons water
  8. -1-2 tablespoon extra-virgin olive oil, to taste
  9. -1/4 teaspoon fine grain sea salt, or to taste
  10. -Freshly ground black pepper, to taste
For the sandwich
  1. -sprouted-grain bread (or wraps or Bibb lettuce)
  2. -2 tablespoons hummus
  3. -2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
  4. -1/2 avocado, thinly sliced
  5. -1-2 thin tomato slices
  6. -lettuce
  7. -pinch of red pepper flakes
  8. -pinch of salt & pepper
For the pesto
  1. Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
  2. Toast the bread in a toaster.
  3. Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!
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