4 tablespoons Flora™ Salted Plant Butter, cubed and very cold
1/3 cup chopped jalapeño
1/4 cup Violife Just Like Cheddar shreds
2/3 cup oat milk + extra for washing
Sriracha, to taste * if you like spicy food, go wild
1/4 cup vegan mayonnaise
4 Beyond Breakfast Sausage® Patties, cooked according to the instructions on the packaging
4 JUST Egg Folded, cooked according to the instructions on the packaging
8 Violife Just Like Cheddar Slices
a few big handfuls of arugula
2 avocados, sliced
Plant Buttery Biscuits
Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Whisk flour, salt, baking powder, and plant butter in a mixing bowl. Cut the butter into the flour using a pastry blender or your fingertips. Work the plant butter into the flour until it is the texture of cornmeal. Stir in jalapeno and plant cheese. Add plant milk to the bowl and stir mixture with a wooden spoon. *See comment
Scrape the dough onto a floured surface. Sprinkle a little bit of flour on the dough to prevent it from sticking. Roll dough into an even layer about 1/2'' tall. Cut dough into biscuits using a biscuit cutter or a mason jar lid. You should end up with 8 biscuits.
Place biscuits on baking sheet and brush the tops with oat milk. Adding a little bit of agave to the milk will result in a more golden brown appearance. Bake for 12-15 minutes. Allow biscuits to cool for at least 10 minutes before assembling sandwich.
Line a baking sheet with parchment paper. Arrange plant sausage patties on the sheet, and layer plant eggs and plant cheese on top. Place in 350°F oven until plant cheese is melted.
Build the sandwich beginning with 2 biscuits. Spread sriracha and vegan mayonnaise on one side of each biscuit. Transfer plant sausage, egg, and cheese stack to the biscuit. Add a handful of arugula and avocado. Place the other biscuit on top. Wrap the sandwich in parchment or deli paper before cutting in half.