The following article was written by Ashley Palmer.
brunch is a weekly event out here on the West Coast. I'm lucky that there are
so many vegan-friendly restaurants in my area where I can enjoy things like
vegan "chicken" and waffles, French toast, and tofu scrambles on an
endless loop. But, I'm looking to save some cash and wanting to expand my
cooking repertoire, so I decided to whip up a rave-worthy brunch of my own. The
challenge? The vegan "eggs" Benedict.
accomplished. Completely devoid of cruelty and cholesterol, the recipe below is
yours for the taking.
to cut some calories from this decadent dish? I suggest omitting the faux meat
and using the hollandaise sauce sparingly. Don't want to sacrifice those two?
Limit your serving to a single Benedict, and save the other half for later. ;-)
oz. baby spinach2
tsp. olive oil8
slices of extra-firm tofu (about half a block)Soy
vegan English muffins, sliced and toasted8
servings of your favorite faux breakfast meat, cooked according to package
white wine vinegar3
Tbsp. vegan mayonnaise2
Tbsp. vegan margarine, melted1
Tbsp. spicy brown mustard1 Tbsp. soy sauce1/2 cup plain soy milk1/4 cup nutritional yeast1/2 tsp. paprika1/2 tsp. turmeric1 Tbsp. lemon juice1/2
tsp. apple cider vinegar1
tsp. freshly ground black pepper1 tsp.
Makes 4 servings
your favorite vegan brunch meal? Share with me in the comments below!
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