Vegan Eggs Benny!!

We are apparently in for a huge storm—a “bomb cyclone”—over the next few days, so while James has been filling our Coleman lamps and water jugs and bringing in stacks of wood in preparation for possible power outages, I’ve been satisfying a compulsion to create a decent vegan Eggs Benedict. How will this help in the storm you ask?

Good question—a question James is far too kind to ask!

There was faint thunder, but you can’t really hear it in the video

In any event, here is my first attempt. The result is not bad….I mean, it really doesn’t taste much like Eggs Benedict, but it tastes good and it kind of looks like the real thing!

To start, you’ll need to make a batch of Egg Mix–this is great for tofu scrambles and mung bean eggs and is adapted from The Gentle Chef’s tofu scramble mix.

Egg Mix

Blend in the Magic Bullet until fine and powdery:

1 cup nutritional yeast
2 TBS onion powder
2 TBS vegan chick’n broth powder
2 TBS kala namak (black salt)
2 tsp paprika
2 tsp turmeric

Store in a well-sealed jar for up to six months.

Next, you’ll need to make a batch of…

Vegan Hollandaise Sauce

  • 1 12.3-ounce package of silken tofu, blanched
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup almond milk
  • 1/4 cup cashews, soaked for an hour
  • 2 heaping tsps of Egg Mix
  • 1 tsp dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 1/4 tsp turmeric
  • pinch of cayenne

First, blanch a package of silken tofu…

Place tofu in boiling water for 3 minutes, then place collander in ice water for 3 minutes

Combine blanched tofu and the rest of the ingredients in Vitamix and blend until smooth and creamy.

Vegan Fried Eggs

Blend in Vitamix until very smooth (if you don’t have a high-speed blender, you’ll need to soak the mung beans for a few hours):

  • 1 cup mung beans, rinsed
  • 2 TBS Egg Mix
  • 1 TBS sunflour oil
  • 1.5 cups plant milk (I’ve used almond and oat and both work well)

Spray a non-stick pan with a bit of oil and place as many 3-inch rings in the pan as you need fried eggs. Heat pan over medium heat. Pour 2 TBS of the mixture into each ring and spread the batter out until it reaches the edge of the ring. When the top of the “egg” looks dry, remove the ring with tongs and flip. When both sides are nicely browned, they are done!

Do not use more than 2 TBS of the batter or your fried eggs will be too thick. I made this mistake on my first attempt and had to start over!

Next, assemble your V’Eggs Benny!

Place slices of avocado on a toasted English muffin, top with two mung-bean fried eggs, and spoon a generous dollop of hollandaise over each egg:

And there you have it…V’Eggs Benedict!

In the future, I might even sub some vegan bacon for the avocado. The dish would be delicious with thinly sliced tomatoes and onions as well!

Top with lots of freshly ground pepper!!

And the song of the day is another song from The Weepies: “Little Bird.”