This breakfast sandwich takes the cake in being the ultimate junky-comfort food. It’s a classic plain bagel built with seitan steak, folded egg patty, American cheese, caramelized onions, a crispy hashbrown, and a smokey hollandaise-like breakfast sauce. It all marries together to create the perfect copycat Mcdonald’s steak, egg, and cheese bagel breakfast sandwich.
Do you have nostalgia towards greasy, fast food? Well, so do I.
If you’ve changed your lifestyle or diet around a bit, it’s still possible to feel the same sort of satisfaction you once felt back in the day. Sure, it might take a bit more creativity, but that’s why I’m here to help! This recipe was a bit tougher to “perfect,” but man, do I think I finally nailed it down. This beast tastes almost exactly like the real thing.
Vegan steak, egg, and cheese are now a reality.
If you’ve ever wondered if vegan steak, egg, or cheese is a real thing, I’m here to tell you that it all is, baby. It’s actually relatively easy to make, too!
Does the vegan steak taste 100% like a real steak?
I’d be lying if I said yes. BUT, it tastes very similar and enough to be a delicious, cruelty-free replacement in this sandwich, that’s for sure! Unfortunately, vegan steak can not be found in grocery stores yet, but that is why I have created a recipe for it!
So, what exactly is the vegan steak made of?
The two main ingredients in the steak are vital wheat gluten and lentils. If you are unfamiliar with what vital wheat gluten is, it is merely the natural protein found in wheat. It’s what gives this steak it’s chewier texture. Vital wheat gluten really is the most perfect ingredient for mock meat!
Alongside those two ingredients are mainly several seasonings and spices and vegan beef stock, all to mimic the flavors of a real steak. It’s genuinely unique what a combination of ingredients can do. It almost feels like magic to me!
So, as I said, unfortunately, store-bought vegan steak is not available yet. However, luckily, you CAN find vegan egg mix and patties and a huge variety of cheeses in tons of grocery stores. Hallelujah!
BTW, this vegan steak isn’t secluded to just a breakfast sandwich.
Cut it up and put it into:
- Philly cheesesteak
- Get creative!
So, copycat recipes are KIND OF my jam. I love, love, love the challenge! If you want another fun, famous copycat recreation, check out my Homemade Vegan Wild Berry Pop-Tarts. Those Pop-Tarts are one of my all-time favorite recipes I have ever created because they are such a nostalgic 90s food!
Don’t forget to check out my “tiparooskis” section of this post. The tips are below the recipe and it provides all the tips and/or substitute suggestions you may need to perfect this copycat Mcdonald’s steak, egg, and cheese bagel breakfast sandwich!
If you make this vegan Mcdonald’s steak, egg, and cheese bagel, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan Copycat Mcdonald’s Steak, Egg, & Cheese Bagel Breakfast Sandwich
- 1 cup canned lentils, drained and rinsed off
- 6 tbsp vegetable OR vegan beef stock
- 1 tsp vegan beef bouillon cube
- 2 tbsp tomato paste
- 1 tbsp vegan Worcestershire sauce
- 1/2 tsp liquid smoke
- 1 1/2 cups vital wheat gluten
- 2 tbsp nutritional yeast
- 1 t garlic powder
- 1 tsp onion powder`
- 1 tsp chilli powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup water
- 2 tbsp olive oil, plus more for cooking the steaks as needed
- 2 tbsp soy sauce
- 1 tbsp maple syrup, 100% pure
- 1/4 tsp liquid smoke, hickory flavored
Breakfast Sauce (Hollandaise)
- 1/4 cup "Follow Your Heart" vegan mayonnaise
- 2 tsp dijon mustard
- 1/2 tsp dill pickle juice
- 6 "dots" liquid smoke, hickory flavored
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Tiny dash ground turmeric
- 2 tbsp vegan butter
- 1 yellow onion, small diced
- Pinch salt and pepper
WHAT YOU WILL NEED TO MAKE 1 BAGEL SANDWICH
- 1 plain white bagel
- 1 seitan steak
- 1 folded egg patty, by Just Egg
- 2 slices vegan American cheese
- 2 tbsp vegan butter
- 2 tbsp breakfast sauce
- 2 tbsp caramelized onions
- 1 hashbrown
- Add the lentils to a medium-sized bowl and puree with a fork.
- Add the vegetable stock, beef bouillon cube, tomato paste, soy sauce, Worcestershire sauce, and liquid smoke to the bowl. Stir well and set aside.
- To another bowl, combine the rest of the ingredients.
- Combine the two bowls and stir well. Press the mix together with hands and then dump onto the counter.
- Knead for 1-2 minutes, just until the mix is thoroughly combined.
- Divide the dough into 8 balls. Form each ball into a patty shape and then roll out into 1/4th inch thick.
- Pour 1 to 2 inches of water into a medium-sized saucepot and bring it up to a boil. Place a steamer basket on top.
- Layer the steak patties into the steamer and then cover with a lid. Reduce the heat down to medium/low boil and cook for 25 minutes. Halfway through, flip the steaks over.
- Allow cooling down to room temperature and then marinate in a Ziploc bag for a minimum of 30 minutes.
- Now, add about 2 tablespoons of olive oil into a large skillet over medium heat. Lightly season the steaks with salt and pepper.
- Cook the seitan steaks for 2-3 minutes on each side. Brush them with the marinade a couple of times while cooking them.
- Whisk all of the ingredients together.
Breakfast Sauce (Hollandaise)
- Whisk all of the ingredients together until smooth.
- Melt the vegan butter in a small saute pan over medium-low heat.
- Add diced onion to the pan, season with a small pinch of salt and pepper, and saute for 10-12 minutes, or until soft and golden brown.
HOW TO MAKE 1 STEAK, EGG, & CHEESE BAGEL SANDWICH
- Cook vegan folded egg per package directions. Lightly season with salt and pepper, place 1 slice of cheese on top, and cover with a lid to melt.
- Broil insides of bagel on high until golden brown and crispy.
- Spread 1 tablespoon vegan butter onto each bagel half. Set the top half to the side.
- On the bottom half, spread 1 tablespoon breakfast sauce and then top with 1 slice of cheese and pop it under the oven broiler to melt it.
- Place the seitan steak on top of the bottom bagel half, followed by caramelized onions, the hashbrown if you'd like, then the cheezy folded egg.
- Lastly, spread 1 tablespoon breakfast sauce on the top bagel half and then place it on top to finish off the sandwich!
Welcome to the tip section of this recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Swap out the seitan steak for a roasted large portobello mushroom. This is great if you’re in a time crunch or just feeling somewhat lazy. Preheat the oven to 375 degrees Fahrenheit. Then brush both sides of the mushroom with a little bit of olive oil. Season both sides with a pinch of salt and pepper. Roast for 30 minutes. You could even season this mushroom with a steak seasoning for an extra kick of flavor.
- Swap out the vegan egg patty for a slice of firm tofu. I recommend doing this only if you cannot get your hands on the Just Egg. Honestly, this isn’t going to taste quite as good, but it will still get the job done! I suggest cutting the tofu into a 1/4th inch thick piece and similar in width to a regular egg patty. Season the tofu patty with salt and pepper, and sear it in a bit of vegetable oil over medium heat until it is a light golden brown color on both sides. I HIGHLY recommend getting your hands on kala namak salt, just in general (it is a fantastic ingredient). When the tofu is just about finished cooking, sprinkle a little bit of this salt on both sides. It has a pretty strong egg smell and flavor and is remarkably like magic in a bottle!