Mushroom Benedict with Vegan Hollandaise Sauce

February 15, 2020
Mushroom Benedict with Vegan Hollandaise Sauce

Had an urge to make this Mushroom Benedict with Vegan Hollandaise Sauce last weekend, and it turned out really well!

Mushroom Benedict with Vegan Hollandaise Sauce

Mushrooms are an excellent replacement for eggs in this recipe – obviously they don’t taste like eggs, but they still have a great texture and they go really well with the hollandaise sauce.

Mushroom Benedict with Vegan Hollandaise Sauce

I was inspired to make this recipe from when we ate something similar at The Unbakery in Auckland – you can read our blogpost about it here: Vegan Eats around Auckland.

Mushroom Benedict with Vegan Hollandaise Sauce

Mushroom Benedict with Vegan Hollandaise Sauce

The Hollandaise is pretty easy – just throw most of the ingredients in a blender, blend till smooth and then pour in a saucepan to thicken and heat. Next time I’m going to add a splash of fresh lemon juice in too, I reckon that’ll give it a nice little zing. We had ours with asparagus and some spinach, but you could try cooked kale, broccoli or other greens and it would work just as well.

Mushroom Benedict with Vegan Hollandaise Sauce

If you love a good weekend breakfast, check out Vegan Smoked Salmon Breakfast Bowls, our Gluten Free Corn and Zucchini Fritters, or our Potato and Kale Rosti!

Mushroom Benedict with Vegan Hollandaise Sauce

Please share this recipe with your cooked weekend breakfast lovers!

Mushroom Benedict with Vegan Hollandaise Sauce
Servings: 2 people
Ingredients
  • 6 medium BBQ flat mushrooms
  • 8 spears of asparagus
  • 1 - 2 tablespoons of olive oil
  • 1/2 cup silken tofu
  • 1/4 cup cashews
  • 1/8 teaspoon black salt
  • 1/4 cup soy milk
  • 1 tablespoon nutritional yeast flakes
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon vegan butter
  • 1 drop of Tabasco sauce
  • 2 - 4 slices of bread (we used Turkish bread)
  • 2 handfuls of spinach
Instructions
  1. Preheat the oven to 180°C (350F°). Brush the mushrooms and asparagus with olive oil and bake in the oven for 20 minutes. While that is baking, add the silken tofu, cashews, black salt, soy milk, nutritional yeast and turmeric into a blender. Blend for a minute until smooth. Heat the butter in a small saucepan. Pour the mixture into the saucepan, add the drop of Tabasco sauceand heat on medium to low heat, whisking frequently. It will thicken quickly, so if it gets too thick, add a splash of soy milk at a time to thin it out.

  2. Toast your bread, butter if desired, and top each slice with a handful of spinach leaves. Then place the cooked asparagus spears on top, and place the mushrooms on top of that. Pour the hollandaise sauce over the top and you are ready to eat!

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