Monday Munchies: Pumpkin Breakfast Sandwich

Another great recipe from the lovely Kathy over at Healthy. Happy. Life. This one is very seasonal, with ingredients like pureed pumpkin, maple syrup and vegan sausage.

*makes 1 sandwich with leftover pumpkin butter

Part One: Pumpkin Maple Butter
1/2 cup canned pumpkin
1 Tbsp maple syrup
2 tsp olive oil
pinch of sea salt
Optional: dash of pumpkin pie spice

To Make: Heat in microwave for 30 seconds, stir well.

Part Two: Sandwich Ingredients
1 patty vegan sausage
-> brush patty with olive oil and fine black pepper

1/2 cup sliced mushrooms
-> brush with olive oil, salt and pepper

1 thick slice vegan Monterey Jack cheese

1/4 cup chopped fresh arugula

1 English muffin, whole wheat

2-3 Tbsp pumpkin butter

To Make:
1. Toast/grill muffin.
2. Grill/press vegan sausage patty. Grill mushrooms.
3. I add the cheese to the cooked patty - then top with the mushrooms and press down my panini press. This prevents the cheese from sticking to the press, but allows it to melt between the shrooms and patty.
4. Assemble: Slather each side of muffin wit your warmed pumpkin butter. Add patty, mushrooms and arugula. Close top. Slice and serve warm.