A heavenly Vegan Veggie Benedict is the perfect brunch with lemony Cashew Hollandaise. Recently, I found this healthy grocery store that carries homemade, vegan English muffins. So, I bought them of course. And, then I had to figure out what to do with them.
Although breakfast is not my favorite meal, brunch is right up my alley. Instead of opting for a Tofu Benedict, I decided to use portobello mushrooms, avocado, onions, tomatoes, and coconut bacon. Finally, I made a savory, lemony cashew hollandaise to drizzle over the top. I also added a single slice of jalapeño pepper to the top for a little heat.
Not only is this Vegan Veggie Benedict easy to make, but it was also worth any effort with each and every savory bite.
📖 Recipe
Vegan Veggie Benedict with Cashew Hollandaise
Ingredients
Coconut Bacon
- ½ cup Organic Unsweetened Coconut Chips ( I bought a bag at Trader Joes)
- 2 Tablespoons Tamari or Soy Sauce
- 2 Tablespoons Liquid Smoke I used Mesquite flavor, but Hickory works just as well
- 2 Tablespoons Pure Maple Syrup
Cashew Hollandaise Sauce:
- ½ cup raw cashews soaked overnight, and drained and rinsed prior to use.
- ¼ cup lemon juice
- 2 cloves garlic minced
- ¼ cup unsweetened unflavored almond milk
- 1 Tablespoon turmeric
- ½ teaspoon cayenne pepper
- 1 Tablespoon dijon mustard
Benedict
- 2 Vegan English Muffins you can also use bread of choice
- 1 large tomato cut into thick slices
- 12 ounces sliced large portobello mushrooms equivalent to 2 large mushrooms sliced
- ½ white onion sliced thin
- 2 cloves garlic minced
- 1 Avocado pit removed, sliced thin and removed from skin
- ¼ Jalapeno garnish; 2 slices
Instructions
Coconut Bacon (the day before)
- In a small airtight container, combine coconut chips, tamarind, maple syrup, and liquid smoke)
- Put the airtight top on, and shake ingredients.
- Place in refrigerator overnight.
- Pre-heat oven to 350 degrees.
- Use parchment paper or a silicone mat on a baking pan.
- Drain any extra fluid from the coconut bacon
- Place all contents of the container on a baking pan.
- Using a spatula, spread the coconut chips evenly in one single layer
- Bake for 10 minutes, then remove from oven, and flip contents and cook for another 10 minutes.
- Remove from the oven and let cool completely.
Cashew Hollandaise
- Drain soaked cashews and rinse
- Add all ingredients including cashews in a one-cup blender.
- Blend on high until smooth.
- I put mine in a squeeze bottle to make the pretty drizzle over the top, but you can use a spoon as well.
- Refrigerate until ready to use.
- It will last one week in the refrigerator.
Benedict
- Saute the garlic and onions until translucent
- Add portobello mushrooms
- Cook until sautéed through; approximately 10 minutes
- Add salt and pepper to taste.
- Remove from heat.
- Toast English Muffins.
- Slice tomato, avocado, and jalapeno.
- When muffins are toasted, layer as follows: mushrooms and onions, tomato, avocado, hollandaise, coconut bacon, and one slice of jalapeño
- Serve
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Anonymous