Sweet Vegan

Vegan Eggs Benedict

Although I’ve never really been a fan of eggs, one of the things I miss since becoming a vegan, is Eggs Benedict.

I searched through many blogs and recipe books and finally found a combination of two that I could make out of things I had on hand, without having to make a trip to go buy special ingredients.

I took the “egg” part of the recipe from Peta‘s website, and the hollandaise recipe, which I tweaked just a tiny little bit, from Veg News.

And here’s what happened:

Vegan Eggs Benedict

Vegan Eggs Benedict


Ingredients:


Hollandaise Sauce
Vegan “Eggs”
Bagels or English Muffins
Veggie Ham or Bacon
Chives or Parsley for Garnish


Hollandaise sauce:

Ingredients:

1/4 cup Vegan Butter (The original recipe on Veg news called for coconut oil but I found it flavourless and missing that salty buttery taste that makes Hollandaise taste as rich and decadent as it should )
1/4 cup brown rice flour (I tried the recipe twice, once with rice flour and once with all purpose wheat flour. Both worked equally as well.)
1/8 teaspoon turmeric
3 tablespoons dry white wine
2 tablespoons fresh lemon juice
1-1/2 cups almond milk
1 tablespoon nutritional yeast
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt

Method:

In a small saucepan over medium heat, melt Vegan Butter, add brown rice flour, and turmeric and cook for 2 to 3 minutes.

Add wine and cook for 2 minutes.

Add lemon juice and cook until a sauce begins to thicken.

Stir until smooth, then lower heat to low and simmer for 10 minutes, stirring continuously.

Remove from heat and stir in nutritional yeast, Dijon mustard, and salt generously.

The “Eggs” and “Bacon”:

Ingredients:

1 block extra-firm tofu, cut into 6 1/4-inch-thick slabs
3 Tbsp. unbleached white flour
1 Tbsp. nutritional yeast
Pinch of turmeric
Garlic powder, to taste
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. oil

Method:

Using a jar or ring mold, cut the slabs of tofu into circles at whatever thickness you desire.

In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt, and pepper. Dredge the tofu in the flour mixture and shake off any excess.

In a medium pan, heat the oil over high heat. Fry each side of the tofu rounds until golden. Remove and place on paper towels to drain.

In the same pan, cook the faux ham or bacon for 1 to 2 minutes on each side and set aside.

Assembly:

Toast the English muffins or Bagels and spread lightly with vegan margarine. Top each half with one tofu round and one slice of the faux bacon or ham.

Spoon the Vegan Hollandaise Sauce on top. Sprinkle with chopped chives or parsley and serve immediately.

Enjoy!

Comments

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