I was watching the Pioneer Woman on the Cooking Channel the other day and she was making eggs Benedict. I thought to myself, I want to make some sort of plant based spin on this classic dish. So after contemplating for a bit on what and how I would do this, I came up with a cashew based hollandaise sauce and used some beautiful heirloom tomatoes and meaty portobello mushrooms for a bit of sweet and savory flair.
The flavors meld together accenting each other in harmonious simplicity. This is a dish that will have you wanting seconds, I say this because I think I should of made something else to accompany it. Alas I did not and therefore I ate two of them because they were so darn good.
Portobello and Heirloom Tomato Benedict
Prep Time: 10 mins | Cook Time: 10 mins
Number of Servings: 4
2 gluten free english muffins (each half will form the base of the Benedict)
2 Large portobello mushrooms, sliced
1 Large heirloom tomato (sliced into 1/2 inch thick rounds)
1 tbsp coconut oil
2 tbsp coconut aminos
1 tsp sea salt
parsley for garnish
Vegan Hollandaise Sauce
1 cup of cashews (soaked overnight)
1/2 cup almond milk
The juice of 1 lemon
2 tbsp Earth Balance, melted (vegan butter)
1/2 tsp garlic powder
1/2 tsp nutritional yeast
1/2 tsp sea salt
1/4 tsp apple cider vinegar
1/8 tsp smoked paprika
1/8 tsp pepper
To start add coconut oil to a frying pan and heat on medium, once hot add the sliced portobellos and saute for about 3 minutes. Next the add coconut aminos and stir, cooking for another 3-4 minutes. Remove mushrooms from pan and set aside, leave the pan on because you will be adding the heirloom slices in there for a quick sear.
For the hollandaise sauce add cashews, almond milk, lemon juice, garlic powder, nutritional yeast, sea salt, apple cider vinegar, smoked paprika and pepper and blend until well combined. Next add in the melted Earth Balance and blend until smooth and creamy.
You can now toast the gluten free english muffins. While these are toasting sprinkle the heirloom tomato slices with sea salt and throw in the hot frying pan cooking for 1 min on each side.
To assemble your benedict you’ll start with the toasted english muffin half. Add the hot heirloom tomato on top of that, place the sliced portobellos on top of the tomato, smother it in the hollandaise sauce and garnish with parsley. Dig in and enjoy!