Vegan Benedict

 

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I love to cook for my non-vegan friends. Not only does my southern upbringing compel me to feed others, but I also like to spread the good word by demonstrating that vegan food isn’t just quinoa bowls. So many vegan dishes are satisfying, knife/fork meals, and we rarely need expensive meat replacers. Some of them can even take the place of our NV favorites. Making Vegan Benedict is one of those dishes that my NV friends ask for often, and it replaces the traditional favorite perfectly.

Now, don’t be daunted by the ingredient list or the to do list. It’s not challenging at all. If you have a good Vegan pantry, you’ll likely have a lot of this stuff. If you don’t, this is a good pantry building recipe.

HERE’S WHAT YOU’LL NEED for 4 people, each having 2 Benedict stacks:

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4 Vegan english muffins (I use Orowheat)

16 Tofurky Hickory deli slices

2 blocks Firm or extra firm tofu

1/4 cup Apple Cider Vinegar

1/4 cup Extra Virgin Olive Oil

6 Tbsp Earth Balance (divided)

4 Tbsp Vegan Sour Cream

4 Tbsp Vegenaise (divided)

3 tsp Nutritional Yeast

1 tsp Tumeric (divided)

2 Tbsp Fresh Lemon Juice

2 Tbsp Original V8 Juice

4 Tbsp Vegetable Broth

2 tsp Tapioca Starch

S&P

A tiny bit of Soy Sauce

HERE’S WHAT YOU DO:

**First, press your tofu for about an hour before you cook it. No big deal if you forget, but it makes for a nicer texture.

Preheat your oven to 400 degrees.

Slice each tofu block in half the way you’d slice a bagel in half to toast it. You’ll end up with 4 thinner blocks of tofu.

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Cut those thinner tofu blocks into quarters, so that you have 16 small squares of pressed tofu. Lay those out in a baking dish. (I have more squares in my pic because I was feeding more people here.)

 

 

Combine your Olive Oil and Apple Cider Vinegar with a big pinch of Salt and a big pinch of Pepper.  Whisk it well, so that it’s all emulsified (mixed together really well). Pour this over the tofu and bake for 20 mins.

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While that’s cooking, lay out 16 slices of Tofurky (2 for each stack) on a cookie sheet. I drizzle a little Soy Sauce over mine to give it a nice saltiness. Set aside.

 

Now, start making your sauces. These aren’t hard, but you’ll do a bit of measuring. Don’t cook them yet, just prepare the ingredients.

EGG YOLK SAUCE:

Into a small pot, measure out all of these ingredients:

1/4 tsp Black Pepper • 2 tsp Tapioca Starch • 1/2 tsp Tumeric • 4 Tbsp Vegetable Broth •                   2 Tbsp V8 • 1 Tbsp Vegenaise • 2 Tbsp Earth Balance

Set aside

HOLLANDAISE SAUCE:

Into a small pot, measure out all of these ingredients:

1/2 tsp Tumeric • 3 tsp Nutritional Yeast • 3 Tbsp Vegenaise • 4 Tbsp Vegan Sour Cream •                         4 Tbsp Earth Balance • 2 Tbsp lemon.

Set aside.

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Start toasting your english muffin halves to be crispy.

Slide your Tofurky slices into the oven, and keep an eye on them. When they start curling up and getting a little crispy, take them out.

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Take our your tofu and pour off the oil into a glass container to cool before you throw it out.

Put your tofu back into the oven to cook for 5 more minutes or so, so that they can brown up a little.

 

 

Put your Egg Yolk sauce onto a Med/Low burner, and slowly, but continuously whisk the mixture while it all comes together.

When the tapioca starch kicks in, the sauce will start to thicken quickly. As soon as you feel the consistency change and it just starts to resist the whisk, cut the heat (usually about 5-7 minutes). Continue to whisk slowly with no heat until the sauce is the same consistency throughout. Note: If you over cook this, it will break (separate) and become unusable, but don’t panic. 

Put your Hollandaise Sauce onto a Med burner, and whisk together until it’s hot, but not boiling, and combined really well. Usually about 4-5 minutes. This one isn’t tricky.

OK. So now, your sauces are hot and ready; your Tofurky slices are done; your muffins are crispy and your tofu is perfectly cooked.

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Now put it all together for Benedict bliss:

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On each English Muffin half, pour a spoon full of Egg Yolk Sauce.

 

 

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Please 2 slices of Tofurky over top the Egg Yolk Sauce

 

 

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Stack 2 cubes of Tofu over the Tofurky

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Drench in Hollandaise.

 

 

 

Now get a knife and fork and enjoy the heck out of this.

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The first time you try it, you may feel a little clumsy. Next time will be simple, and from then on, you’ll be a pro. It’s worth it.

Let me know how it turns out for you and send me some pics. Feel free to share some suggestions how to improve it.

 

 

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3 Comments Add yours

  1. Brittany says:

    OH MY GOSH!!! This looks SOSOSOSO GOOD!

    Liked by 1 person

    1. Beverly says:

      It’s really great, Brittany. I hope you try it and report back 🙂

      Liked by 1 person

  2. Deborah says:

    Such a nice presentation, looks delicious🍽

    Liked by 1 person

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