vegan eggs benedict

Easy vegan &quot;Eggs&quot; Benedict with toasted English muffins, sautéed tomatoes, ripe avocado, and a decadent hollandaise sauce. A fresh, flavorful, and filling plant-based brunch! Just 30 minutes required.

Vegan "Eggs" Benedict (30 Minutes!)

½ Tbsp vegan butter

Tbsp DIY Gluten-Free Flour Blend ((or unbleached all-purpose flour

almond milk*

water

lemon juice

tsp dijon mustard

tsp sea salt ((plus more to taste))

garlic powder

yeast

Tbsp olive or avocado oil

tomato,

sea salt and black pepper

whole English muffins

avocado,

red onion, sliced ((optional))

Smoked paprika and/or fresh herbs ((optional // for garnish))

HOLLANDAISE: Heat vegan butter in a large skillet over medium heat. Once melted, turn off the heat and whisk in the flour until no lumps remain.

Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes. Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.

BENEDICT: As the sauce is cooking, heat a large skillet over medium heat. Once hot, add the olive or avocado oil and tomato slices and season with the salt and pepper. Brown for 2 minutes on each side. Set aside.

Remove the tomatoes from the skillet and add the English muffins cut-side down to slightly warm/brown for 2-3 minutes.

To serve, top the English muffins with the tomato slices, avocado, red onion (optional), and a generous portion of hollandaise sauce. Garnish with paprika, parsley, and/or other fresh herb(s) of choice for color (optional).

Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.

https://www.youtube.com/watch?v=tKN7W6F1pNI

Easy vegan "Eggs" Benedict with toasted English muffins, sautéed tomatoes, ripe avocado, and a decadent hollandaise sauce. A fresh, flavorful, and filling plant-based brunch! Just 30 minutes required.

Full Recipe: https://minimalistbaker.com/vegan-eggs-benedict/
 
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Vegan "Eggs" Benedict | Minimalist Baker Recipes

Experience a fancy brunch at home with these amazing Eggless Benedict with Hollandaise! The sauce is so creamy and delicious that you will want to pour it on everything.

Eggless Benedict with Hollandaise

soft tofu

mustard

almond milk

olive oil

soy sauce

paprika

turmeric

Salt & pepper (to taste)

bread

tomato (thinly sliced (optional))

avocado (thinly sliced (optional))

Cayenne pepper (for garnishing)

Paprika (for garnishing)

black pepper (for garnishing)

Place the soft tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, paprika, and turmeric in a blender. Blend until smooth.

In a saucepan over low heat, warm the hollandaise sauce.

To assemble: On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle the warmed hollandaise sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.

The holidays are about relaxation and indulgence - if this Sweet Potato Latke Benedict doesn't scream indulgence we don't know what does.&nbsp;

Sweet Potato Latke Benedict

sweet potatoes

onions

vegan mozzarella shreds

salt & pepper (,

flax eggs

oil (,

chickpeas

white onion

garlic

apple sage sausage (, sliced)

tsp black salt

salt & pepper

chickpea flour

batches vegan hollandaise

kale (, chopped)

cherry tomatoes (, chopped)

Preheat oven to 350F

Peel the sweet potatoes, and grate them using a cheese grater. Add the shreds to a sieve and squeeze to drain as much liquid from them as possible.

Add the potato shreds to a large bowl along with green onions, vegan cheese shreds, salt, pepper and flax eggs. Mix until all combined.&nbsp;

On a well oiled pan on medium heat, pan fry the latkes until golden a crispy on either side. This should take about 2-3 minutes per side. Once cooked place on a wire rack for excess oil to drain.&nbsp;

Once pan fried - place on a lined baking sheet and put in the oven while you prepare everything else.&nbsp;

Add the chickpeas to a food processor and pulse until just chopped. You still want some chunks in the there. Place those in a bowl.

Add the white onion and garlic clove to the food processor and pulse until roughly chopped. Add those to the chopped chickpeas, along with the rest of the chickpea scramble ingredients.&nbsp;

Pan fry the chickpea scramble in the same pan used for the latkes. Cook for about 15 minutes, mixing occasionally.&nbsp;

Steam the chopped kale using your preferred method and set aside.&nbsp;

Make two batches of our vegan hollandaise sauce.&nbsp;

Put it all together starting with the latke, top with chickpea scramble, steamed kale, fresh tomatoes, and drizzled with hollandaise.&nbsp;

Vegan Eggs Benedict - reminiscent of a classic! Made with buttery English muffins that are piled-high with vegan ham, fried tofu eggs and the creamiest hollandaise you&#x27;ll ever have! Plus, it&#x27;ll be on your table in just 30 minutes or less.

Vegan Eggs Benedict

tofu

avocado oil (or preferred cooking oil)

Salt and Pepper (,

Garlic (, to taste)

Onion (, to taste)

raw cashews

soy milk (, unsweetened (see note))

lemon juice (, more to taste)

dijon mustard (, more to taste)

sea salt (, more to taste)

onion

kala namak (black salt) ((optional) *See note)

smoked paprika

tabasco sauce (*optional)

vegan ham (or turkey)

English muffins ((sub with bread of choice))

tomato

parsley greens

Vegan Butter ((optional))

To prep, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a high-powered blender along with the soy milk, lemon juice, tabasco, paprika, garlic, onion, sea salt, and black salt. Blend on high until very smooth. Taste for seasoning and add more as needed. If it&#x27;s too thick for your taste, add a few splashes of milk or water.

At this point, you can set the sauce aside until ready to use or gently warm in a small pot on med-low heat. Watch carefully and stir often to prevent burning.

Hollandaise Sauce

Place the tofu on its side and cut into four 1/4 - 1/2-inch slices. Cut each slice into a circle using a glass or cookie cutter (you can save the scraps for tofu crumbles). You can also cut the tofu into squares instead - just make sure it fits the muffins or bread you&#x27;ve chosen.

Sprinkle the tofu with garlic, onion, salt, and pepper on each side.

Heat up a large non-stick skillet over medium heat. Now add the oil and wait until it&#x27;s heated and shimmers. Now add the tofu slices, leaving space in between each one. Fry for 2-3 minutes on each side until lightly golden and crispy.

Tofu Eggs

If preferred, you can lightly pan-fry the vegan ham or just leave it as is. Lightly toast the English muffins and spread with butter if preferred. Top a slice of tomato on the muffin, then ham, then the tofu egg. Now pour the hollandaise sauce on top and garnish with preferred greens. Serve immediately. Enjoy!

To Assemble

Top 4 vegan eggs benedict recipes from across the web

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Vegan "Eggs" Benedict (30 Minutes!)

Eggless Benedict with Hollandaise

Sweet Potato Latke Benedict

Vegan Eggs Benedict

Top 4 vegan eggs benedict recipes from across the web

The most viewed vegan eggs benedict recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan "Eggs" Benedict (30 Minutes!)

Eggless Benedict with Hollandaise

Sweet Potato Latke Benedict

Vegan Eggs Benedict

The most viewed vegan eggs benedict recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine