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Description
I remember having Eggs Benedict for breakfast before we went vegan. It was one of our favorite breakfast or brunch dishes. I've missed it, a lot. I saw this recipe for Tofu Avocado Benedict and based my recipe on it. I followed the Hollandaise Sauce recipe but doubled it since I like lots of sauce. So, my doubled version is below. I am going to make this again this weekend- it's that good! I served this with pan fried hash browns. Makes 2 servings.
Ingredients
US|METRIC
4 SERVINGS
- 1 English Muffin
- 2 thick slices tomato
- 2 Gardein Breakfast Patties
- 1 handful of broccoli shoots
- 1/2 Haas avocado
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Directions
- Hollandaise Sauce 4 tablespoons Earth Balance butter 2 tablespoons all-purpose flour 1 cup unsweetened non-dairy milk 2 1/2 tablespoons nutritional yeast 4-6 teaspoons lemon juice (to taste) salt and pepper pinch of cayenne pinch of turmeric (for good color) To make Hollandaise Sauce place vegan butter in a small sauce pan and bring to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes). Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together. Set aside.
- Hollandaise Sauce 4 tablespoons Earth Balance butter 2 tablespoons all-purpose flour 1 cup unsweetened non-dairy milk 2 1/2 tablespoons nutritional yeast 4-6 teaspoons lemon juice (to taste) salt and pepper pinch of cayenne pinch of turmeric (for good color) To make Hollandaise Sauce place vegan butter in a small sauce pan and bring to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes). Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together. Set aside.
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