Sausage and Egg McMuffin

Using your food processor, chop up your garlic by pulsing. Add the tofu, nutritional yeast, Vegg, oil, turmeric and salt. Puree until you have a smooth paste. Add the cornstarch and slowly add the chickpea flour and puree again for about 30 seconds, until combined and thick, scraping down the sides.Preheat a large, skillet over medium-high heat, with a small amount of coconut oil or vegan butter. When heated test a small amount of your batter on the pan. Check for desired consistency and frying. If it so too runny add more chickpea flour, if too dry add a little tiny bit of almond or soymilk.Once you have reached your desired consistency, grease a round egg ring and place it onto the skillet. This will give you the round egg shape. Pour or scoop the egg batter into the egg ring. Use the back of a to spread the batter out in the ring.Let this egg cook covered for about 5 minutes before flipping, keep a watchful eye that this does not burn. The top of the batter should become slightly dry-ish when it is ready to flip. If you try to remove the egg ring and the batter seems to still be runny or your egg “puck” seems like it may crumble, simply let it cook for longer. The batter will be ready to flip when the underside develops light brown marks. Flip the “puck” when ready and add your sausage to the same pan. Doing this will add extra flavour to the egg as well. Remove the egg when ready (just a few more minutes) and cook the sausage until heated.Remove the sausage and egg from the skillet and build your sandwich. Place the sausage on one half of the muffin. Top the sausage with the egg, and vegan cheese, and crown it with the other half of the muffin. Allow the cheese to melt for a few minutes and enjoy!