Whisk together the chickpea flour, nutritional yeast, olive oil, salt, turmeric, pepper, and ¾ cup water until smooth. Let sit for 30 minutes, giving one final stir at the end. Don’t be tempted to taste it yet – chickpea flour tastes weird before it’s cooked.
In a large skillet, heat the vegetable oil over medium-high heat. Oil the insides of four egg rings.
Place the egg rings in the pan and fill with the batter. Cook the first side for 3 minutes. Gently remove the egg rings, flip, and cook for 3 minutes more. Remove from the pan and set aside.
Add the vegan sausage patties to the pan and cook until browned, about 3 minutes per side.
Build each sandwich on an English muffin: a sausage patty, an egg patty, ketchup, and cheese!
Want to go the extra eco-mile? Replace the vegan cheese slices with avocado to cut down on packaging.
No egg rings? No problem. Make DIY egg rings using round cookie cutters or the screw-on rings of mason jar lids. Just make sure they’re clean and oiled before using. And when you flip the patties, use a spatula to flip the whole thing – DIY ring and all – rather than removing the ring first. When you go to pop the patty out at the end, carefully hold the ring using a fork and push the patty through the wide end.
Shopping tip: Chickpea flour is sometimes called garbanzo flour, gram flour or besan.