This distinctive tackle eggs Benedict from Northern California’s vegan resort The Stanford Inn swaps out rooster eggs for umami-rich portabello mushrooms.
What you want:
For the marinated mushrooms:
½ cup white wine
3 cloves garlic, minced
3 tablespoons Dijon mustard
¼ cup olive oil
2 teaspoons salt
½ teaspoon freshly floor pepper
4 to six portabello mushrooms, de-stemmed
For the Hollandaise sauce:
2 tablespoons olive oil
¾ cup silken tofu
1½ tablespoons recent lemon juice
¼ teaspoon turmeric
⅛ teaspoon salt
⅛ teaspoon freshly floor pepper
⅛ teaspoon cayenne pepper
¼ cup vegan butter, melted
For the Benedict:
4 to six English muffins, sliced in half and toasted
2 tomatoes, sliced ½-inch thick
6 to eight cups spinach, tightly packed, steamed
Paprika, for garnish
What you do:
- Preheat oven to 350 levels. For the mushrooms, in a big mixing bowl, mix wine, garlic, mustard, oil, salt, and pepper. Coat every mushroom with marinade and place on sheet tray.
- Prepare dinner mushrooms gill-side up for about 20 to 25 minutes. Rotate tray and prepare dinner for an additional 10 minutes or till mushrooms are tender. Slice mushrooms thinly and put aside.
- For the Hollandaise sauce, utilizing a high-speed blender or meals processor, purée oil, tofu, lemon juice, turmeric, salt, pepper, and cayenne. Whereas processing, add melted butter and proceed mixing till combination is clean.
- On a plate, place toasted English muffins. Prime with 1 slice of tomato, a handful of spinach, a number of sliced portabello mushrooms, Hollandaise sauce, and paprika. Serve heat.
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