Vegan Breakfast Recipe: Veggie Benedicts

Veggie Benedicts

Leave off the tomato for the “vegetable haters” and this could also become one of their favorites, or switch out the avocado for steamed spinach to make this a lower fat meal. Preparation Time: 15 minutes | Cooking Time: 5 minutes

Ingredients, Servings: 2-4

Sauce:
1 cup cashew milk (recipe in Miscellaneous section)
2 tbsp lemon juice
1 tsp nutritional yeast powder
1/2 tsp onion powder
1/8 tsp garlic powder
1/8 tsp salt
1/16 tsp tumeric
1 tbsp cornstarch mixed with 2 tbsp water

Base:
1 vine ripened tomato
1/2 avocado
4 fat-free English muffin halves

Directions

Place the cashew milk in a saucepan. Add all the remaining ingredients and mix well with a whisk. Slowly bring to a boil, stirring constantly, until thickened and smooth. Set aside. (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)

Slice the tomato into 4 medium-thick slices. Peel and slice the avocado. Toast the muffin halves. Place the tomato and the avocado on the English muffin halves. Ladle about 1/4 cup of the sauce over each muffin half and serve.

Hints: The sauce may be made 1 day ahead of time and slowly reheated. This saves time on a busy morning. The sauce is also great with asparagus, other vegetables or potatoes.

Find other delicious McDougall recipes

Comments are closed.