Let's talk brunch my friends. The meal that doesn't appear until after an hour or two of reading in bed but long before noon inevitably hits and it's sandwich city. Brunch is by far one of my favourite meals to make, to eat and to share. It's a time of day that allows you to enjoy your morning doing exactly what you want while still leaving a good portion of the morning after you're done. I should also mention that it's a meal before noon that is socially acceptable to drink mimosas and no one bats an eye. Heaven. All of these factors contribute to a beautiful meal with so many options!
I always loved eggs benedict when growing up, if we went out to breakfast it was usually my first choice. Later on when I became a vegetarian it was easy to modify because all that needed to be eliminated was the meat, commonly known as eggs Florentine. And then when I moved onto a vegan lifestyle it was one of those meals I sort of just accepted that I may never have again. Left it in my past and carried on my merry way. Until now.
I always loved eggs benedict when growing up, if we went out to breakfast it was usually my first choice. Later on when I became a vegetarian it was easy to modify because all that needed to be eliminated was the meat, commonly known as eggs Florentine. And then when I moved onto a vegan lifestyle it was one of those meals I sort of just accepted that I may never have again. Left it in my past and carried on my merry way. Until now.
I've made this recipe a few times now, each with a little bit of a different twist but I think this latest one is definitely the best which is why I need to share it with you all!
Between the eggs, peameal and with hollandaise being comprised of butter and egg yolks, it's not something one would normally think could be easily vegan-ized. I'm here to tell you that it can and now has! You can enjoy this wonderful mid-morning meal with only a few little adjustments.
In place of the meat component I've used a variety of mushrooms including whole Portobellos, marinated tofu and the faux vegan 'bacon' and they have all turned out lovely. In this latest recipe though, I tried smoked tofu for the first time and I think it has been my favourite overall. I coupled it with some mushrooms too because they just add to the happiness of it all.
What you'll need for the entirety of this recipe are as follows:
-The bread of your choosing, I have personally used everything from the traditional English muffins to a French loaf to rosemary ciabatta. You're options are endless.
-Smoked tofu.
-Button mushrooms, sliced
-2 cups nut milk.
-2 Tbsp flour
-2 tbsp coconut oil
-1 tsp powdered Turmeric
-Juice of one lemon
-1 tbsp apple cider vinegar
-Salt and pepper
-1 tsp smoked paprika
-Nutritional yeast (optional)
Directions:
Cast iron meet stovetop at medium heat. Slice your tofu into 1/2 inch slabs and let it dry roast until crispy on both sides.
Make a rue with the coconut oil and flour until it starts coming together. Add the nut milk, turmeric, lemon juice, vinegar, salt and pepper and paprika. Whisk until it becomes thick and smooth. The nutritional yeast can be added during this process if you'd like too but is not necessary.
The rest is easy. Toast your bread of choice, sauté your mushrooms in coconut oil or water. and put it all together and BAM! No-egg Benedict.
There is still hope that the meals you may have loved from your past are not lost when you believe in a vegan lifestyle. This change for the better does not have to include imitation meat to create that feeling of nostalgia. With a little tweaking and the advancement of 2016 bloggers and the variety of ingredients we are well on our way to achieving anything we want in the food world.
What you'll need for the entirety of this recipe are as follows:
-The bread of your choosing, I have personally used everything from the traditional English muffins to a French loaf to rosemary ciabatta. You're options are endless.
-Smoked tofu.
-Button mushrooms, sliced
-2 cups nut milk.
-2 Tbsp flour
-2 tbsp coconut oil
-1 tsp powdered Turmeric
-Juice of one lemon
-1 tbsp apple cider vinegar
-Salt and pepper
-1 tsp smoked paprika
-Nutritional yeast (optional)
Directions:
Cast iron meet stovetop at medium heat. Slice your tofu into 1/2 inch slabs and let it dry roast until crispy on both sides.
Make a rue with the coconut oil and flour until it starts coming together. Add the nut milk, turmeric, lemon juice, vinegar, salt and pepper and paprika. Whisk until it becomes thick and smooth. The nutritional yeast can be added during this process if you'd like too but is not necessary.
The rest is easy. Toast your bread of choice, sauté your mushrooms in coconut oil or water. and put it all together and BAM! No-egg Benedict.
There is still hope that the meals you may have loved from your past are not lost when you believe in a vegan lifestyle. This change for the better does not have to include imitation meat to create that feeling of nostalgia. With a little tweaking and the advancement of 2016 bloggers and the variety of ingredients we are well on our way to achieving anything we want in the food world.