{"id":1883,"date":"2014-05-12T16:59:33","date_gmt":"2014-05-12T16:59:33","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1883"},"modified":"2020-01-15T20:26:16","modified_gmt":"2020-01-15T20:26:16","slug":"vegan-eggs-benedict","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-eggs-benedict\/","title":{"rendered":"Vegan Eggs Benedict"},"content":{"rendered":"
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Vegan Eggs Benedict<\/div>\t
2019-07-24 15:56:35<\/div>\t\t
Although I've never really been a fan of eggs, one of the things I miss since becoming a vegan, is Eggs Benedict.\n\nI 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.\n\nI 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.\n\nAnd here's what happened:\n<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. Hollandaise Sauce<\/li>\t\t\t\t
  2. Vegan \"Eggs\"<\/li>\t\t\t\t
  3. Bagels or English Muffins<\/li>\t\t\t\t
  4. Veggie Ham or Bacon<\/li>\t\t\t\t
  5. Chives or Parsley for Garnish<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Hollandaise sauce<\/div>\t\t\t
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    1. 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 )<\/li>\t\t\t\t
    2. 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.)<\/li>\t\t\t\t
    3. 1\/8 teaspoon turmeric<\/li>\t\t\t\t
    4. 3 tablespoons dry white wine<\/li>\t\t\t\t
    5. 2 tablespoons fresh lemon juice<\/li>\t\t\t\t
    6. 1-1\/2 cups almond milk<\/li>\t\t\t\t
    7. 1 tablespoon nutritional yeast<\/li>\t\t\t\t
    8. 1-1\/2 teaspoons Dijon mustard<\/li>\t\t\t\t
    9. 1\/2 teaspoon salt<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. In a small saucepan over medium heat, melt Vegan Butter, add brown rice flour, and turmeric and cook for 2 to 3 minutes.<\/li>\t\t\t\t
      2. Add wine and cook for 2 minutes.<\/li>\t\t\t\t
      3. Add lemon juice and cook until a sauce begins to thicken.<\/li>\t\t\t\t
      4. Stir until smooth, then lower heat to low and simmer for 10 minutes, stirring continuously.<\/li>\t\t\t\t
      5. Remove from heat and stir in nutritional yeast, Dijon mustard, and salt generously.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        The \"Eggs\" and \"Bacon\"<\/div>\t\t\t
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          Ingredients<\/div>\t\t\t
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          1. 1 block extra-firm tofu, cut into 6 1\/4-inch-thick slabs<\/li>\t\t\t\t
          2. 3 Tbsp. unbleached white flour<\/li>\t\t\t\t
          3. 1 Tbsp. nutritional yeast<\/li>\t\t\t\t
          4. Pinch of turmeric<\/li>\t\t\t\t
          5. Garlic powder, to taste<\/li>\t\t\t\t
          6. 1\/2 tsp. salt<\/li>\t\t\t\t
          7. 1\/2 tsp. black pepper<\/li>\t\t\t\t
          8. 1 Tbsp. oil<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Method<\/div>\t\t\t
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            1. Using a jar or ring mold, cut the slabs of tofu into circles at whatever thickness you desire.<\/li>\t\t\t\t
            2. 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.<\/li>\t\t\t\t
            3. 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.<\/li>\t\t\t\t
            4. In the same pan, cook the faux ham or bacon for 1 to 2 minutes on each side and set aside.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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              Assembly<\/div>\t\t\t
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              1. 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.<\/li>\t\t\t\t
              2. Spoon the Vegan Hollandaise Sauce on top. Sprinkle with chopped chives or parsley and serve immediately.<\/li>\t\t\t\t
              3. Enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>
                Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[537,8],"tags":[538,545,544],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1883"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1883"}],"version-history":[{"count":11,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1883\/revisions"}],"predecessor-version":[{"id":3781,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1883\/revisions\/3781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/3780"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}