Step 1

Patties: combine all ingredients under “sandwich patties”. Form about 12 equal size meatballs (or 4 tbsp per patty) and flatten them until each patty is little less than ¼-inch thick.* Pan fry until they are cooked through. Set aside to cool.

Step 2

If add egg(s): In general, add 1 egg per sandwich packet. Season the egg with nutritional yeast. Whisk well and pour the mixture into a well-greased skillet. Give it a gentle swirl. When the edge is firm up (about less than a minute), carefully fold the egg into triangle (crepe) shape.

Step 3

Store: Once the patties and eggs are in room temperature. Sandwich the egg in-between two meat patties. Wrap and secure the sandwich with parchment paper and store in quart size ziplock bags.* Store the sandwich in freezer if you will not finish them within 2 days.

Step 4

Serve: reheat the sandwich combo* and stuff with leafy greens, avocado (or guacamole), and/or tomatoes/cucumbers. The possibilities are endless. You can also stuff them with sauerkraut, kimchi for an awesome lunch or light supper !