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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 go really well with the hollandaise sauce

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

  • 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 sauce and 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.
  • 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!

Notes

This recipe has been republished with permission from The Delightful Vegans. You can find the original recipe here.

Delightful Vegans

Katie has had a passion for plant based food for over 10 years. She is the chief recipe developer for Delightful Vegans since 2016. Josh is the behind the scenes tech guy, helping out with photography, video editing and computer stuff. The live on the Gold Coast, Australia with their 3 cats and won't stop putting out delightfulness anytime soon!