Vegan eggs Benedict recipe

Eggs Benedict, Vegan style!

Nothing starts off the day right like the early morning classic: eggs benedict. But for those looking for a healthier take on the definitive breakfast staple, here’s a vegan version of the dish that can help lower cholesterol without sacrificing taste. Try it with a VeganSmart All-In-One Nutritional Shake for an extra energy boost in the morning.

Vegan hollandaise sauce Ingredients:

  • 6 ripe yellow tomatoes
  • 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes
  • 1 teaspoon Dijon mustard
  • 2 tablespoon white vinegar or wine vinegar
  • 2 tablespoon vegan margarine
  • 2 teaspoon arrowroot mixed in 1/4 cup cold water

Eggs and bacon substitute ingredients

  • 1 block extra-firm tofu
  • 3 tablespoon unbleached white flour
  • 1 tablespoon nutritional yeast
  • Pinch of garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 6 slices faux Canadian bacon

Directions:

  • Pre-heat the oven to 300 degrees Fahrenheit.
  • Dab the tomatoes in olive oil, then place on a baking sheet, roasting them on each side for 30 minutes.
  • Remove tomatoes from the oven and place in a blender.
  • Slowly add the 1/4 cup of oil and the mustard, white pepper and vinegar. Blend until fully emulsified and strain through a sieve.
  • Place the sauce in a sauté pan on medium heat while and add the vegan margarine and arrowroot, and mix until thickened.
  • Cut the tofu into quarter-inch slabs and fry in canola oil until golden brown.
  • In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt and pepper. Coat the tofu in the flour mixture and shake off any excess.
  • After frying the tofu, fry the faux Canadian bacon for 1-2 minutes on each side
  • Toast six English muffins.
  • Top each muffin with a slab of vegan margarine, while covering half the side with tofu and the other half with bacon.
  • Drizzle the vegan hollandaise sauce, and enjoy!

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