Spinach, Mushroom and Sausage Vegan Eggs Benedict
Missing Sunday brunch? Us too! We've created a tasty vegan eggs benny that you can enjoy in the comfort of your own home. It's super hearty and will keep you satisfied for days!
When you're dying for some brunch or just a delicious breakfast look no further because this recipe has it all. Creamy hollandaise sauce all over some amazing ingredients. These gorgeous stacks of deliciousness start with an english muffin on the bottom then spinach, mushroom, sausage, and tofu egg all smothered with hollandaise sauce and topped with some chopped green onion.
INGREDIENTS:
Hollandaise Sauce
1/2 cup Water
2 Tbs Butter
1/2 cup Lemon Juice
1/4 cup Avocado
3 Tbs Cornstarch
2 tsp No Egg-O Seasoning
3 tsp Nutritional Yeast
1/4 cup Tofu
Sausage
2 Beyond Burger Patties
2 tsp Sage
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 tsp Cayenne
1 tsp Black Pepper
1 Tbs Maple Syrup
1 Flax Egg ( 1 Tbs Flax Meal and 3 Tbs Water)
Other
2 English Muffins
1/4 Block Tofu
1 cup Spinach
1/2 cup Mushrooms (sliced)
Oil (high temp - we used sunflower oil)
Optional: Green Onion for garnish
INSTRUCTIONS:
Make flax egg by mixing flax meal and water into a small bowl
Set aside in fridge until needed
Slice mushroom and tofu into 1/4 inch slices
In a large pan add oil on medium heat
Add mushrooms and cook halfway through then and add spinach
Cook until the spinach is soft, set aside
We coated the tofu in No Egg-O Seasoning (optional)
Lightly fry the tofu on both sides
While food is cooking on the stove add all hollandaise ingredients into a blender and blend until smooth
Add all of the sausage ingredients into a mixing bowl and mix well
Mold the sausage mix into 4 patties
In same pan add oil on medium heat and cook the sausage patties
Cook about 4 min on each side until browned
In a small pot simmer the hollandaise sauce
Now make your benedict and pour hollandaise sauce over
Enjoy!
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