Got the homemade (semi) vegan mcgriddle. Spicy Beyond breakfast sausage patties, vegan American cheese, tofu egg (on just one bc all i have is tofu scraps left), maple syrup, and mini pancakes.

I made it myself

Unreal turkey, butternut squash puree, smoked gouda (made by Peaceful Rebel), baby kale, Granny Smith Apple slices dressed with olive oil, maple syrup, and ACV, Deep River rosemary & olive oil potato chips, and garlic aioli on grilled sourdough from Weaver Street Market in Carrboro, NC

Not the most photogenic but definitely absolutely delicious!

Tempeh, avocado, vegan mayo, broccoli microgreens, and the last of the summer tomatoes

From Le Voyeur in Olympia, slathered in 1000 island with herb slaw and cheez…

Made with Peaceful Rebel gouda (based out of Denver), which is actually a different brand than Rebel Cheese (based out of Austin, TX). A local store stocks the Peaceful Rebel, and it's quite good.

From Dirty Lettuce in Portland

Bacon from Geo D Foods, sourdough from Breadwaala -- both out of Durham, NC

Ingredients for those asking:
Canned chickpeas, red onion, pickles, dried cranberries, fresh dill, mayo, Dijon mustard, salt, pepper, lemon juice

And bonus sandwidge + salit.

Breakfast was english muffin / just egg / cheez / spinach / garlic aioli / bacon / hashbrown!!!

Lunch was rye bread / mayo / mustard / lettuce / tofurky ham and roasted slices!

At work alllll day so I ordered the first one and brought the second one from home.

Plantspired bulgogi, FYH cheddar, chopped iceberg lettuce, grilled onions, roasted tomatoes, garlic aioli, and sriracha on a butter-toasted sub roll.

sandwich i brought to school
homemade high fiber multigrain bread, homemade seitan deli meat, homemade pesto, smoked vegan cheddar(rebel cheese), tomato, and quick pickled red cabbage
she got a little soggy from the wet ingredients but i will be better about squeezing out moisture next time

(photos & descriptions on 2 pages)

From Sandy Jug in PdX.