Vegan McDonald’s: Sausage and Egg McMuffin

A vegan version of the nostalgic junk food breakfast.


1 veggie sausage (I used a Linda McCartney one)
1 tsp yeast extract
2 tsp flour (I used rice flour but any will do)

2 tbsp chickpea flour
2 tbsp water
1/2 tsp nutritional yeast
1/4 tsp black salt (optional for an eggy flavour)
Black pepper

1 English muffin

Vegan cheese (I use Violife slices)



Mash the sausage in a bowl with a fork, then mix in the flour and yeast extract, adding a splash of water until combined well. Roll the mixture into a ball then press flat and fry on both sides.

Whisk the chickpea flour, water, black salt and nutritional yest with a little black pepper.

Turn a metal cookie cutter upside down, grease the inner edge with margarine and place it in the hot pan. Pour in the chickpea mixture and fry for a couple of minutes until set, then press out of the cutter with a spoon and fry on the other side.

Add your sausage and egg to a warm buttered English muffin with a slice of cheese, a squeeze of sauce of choice and enjoy.

I had mine with some hash browns and a banana hemp milkshake for the full McD’s experience but better, cleaner and kinder.