Description
Delicious vegan eggs benedict made with our sumptuous vegan hollandaise sauce, crispy tofu bacon, and wilted spinach; atop a toasty English muffin.
Ingredients
Units
Scale
- 1 small carrot, about 1/3 cup sliced
- 1/2 cup raw cashews
- 1 small slice of onion, white or yellow (or 1/2 teaspoon onion powder)
- 1 cup water
- 2 tablespoons nutritional yeast flakes (1 tablespoon if using powdered)
- 1/8 teaspoon turmeric (Optional: for brighter yellow color)
- 1 teaspoon dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4–1/2 teaspoon black pepper (we like it peppery but start with 1/4 teaspoon and add more to taste
Benedict Ingredients
- 4 Sourdough English Muffins
- Vegan bacon – use our vegan bacon recipe, or use store-bought vegan bacon, tempeh bacon or other veggie bacon
- 2–3 cups spinach, lightly wilted
- 1 tablespoon vegan butter or olive oil
- Optional Additions: Add fresh avocado, tomato slices, thinly sliced red onion, fresh dill and chives, chili flakes
Instructions
- For the Vegan Hollandaise Sauce: In a saucepan, bring water, carrots, cashews, and onion slices to a low boil. With a vented lid, simmer 10 minutes. Let cool 5 minutes. Transfer to a high-speed blender and add nutritional yeast, dijon mustard, lemon juice, and salt. Blend until completely smooth, about 2 minutes. Use immediately or store in an airtight container up to 4 days.
- Heat a skillet, add a little olive oil and lightly wilt the spinach, setting it aside. In the same skillet, fry the vegan bacon, setting it aside.
- Toast the English muffins. Spread with vegan butter or brush with olive oil.
- Top each half of English muffin with wilted spinach, vegan bacon, (and any other additions you want) and top with a lavish spoonful of vegan hollandaise sauce.
- Garnish with chopped chives, fresh dill, black pepper, and a sprinkle of Aleppo peppers for a medium heat spice, if desired.
- Serve immediately!
Notes
Make a day or two ahead: Sourdough English muffins, vegan bacon, vegan Hollandaise, and store them in airtight containers. Warm to serve.
You will most likely have leftover Hollandaise sauce- delicious on roasted vegetables, baked potatoes, breakfast scrambles, braised greens and so much more!
Nutrition
- Serving Size: 2 open face toasts
- Calories: 287
- Sugar: 2.7 g
- Sodium: 421 mg
- Fat: 10.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 36.1 g
- Fiber: 2.7 g
- Protein: 13 g
- Cholesterol: 7.6 mg