I started typing up this whole long thing about why I don’t eat eggs because recently, I was called “an extremist” for that very reason. I started writing about how maybe, when I post vegan recipes as I have been strictly doing since 2011, (you will find some non-vegan recipes from 2006-2010’s posts) I should start the recipe with the ethical reason for it’s necessary.
But then I remembered how many people have told me that they went vegetarian, or even vegan, because they found one of my recipes, tried it, liked it, and realized they could do it. Not because they saw pictures of skinned cows, or read about the tortured life of an egg-laying hen on my site. So I decided that instead of explaining why there is a need in this world for a Vegan “Eggs” Benedict recipe, I would put some resources here for people who wonder why anyone would choose to not eat eggs, and the recipe for everyone else.
Should I start an FAQ of this stuff? I don’t know, you tell me.
What’s Wrong With Eggs?
- What really happens at a hatchery? (Mercy for Animals)
- The reality of factory farms (Mercy for Animals)
- The problem with backyard eggs (Gentle World)
- What happens to male chicks when they hatch? (Wikipedia)
- 1/2 cup onions, diced
- 1 cup carrots, dices
- 1/2 cup red peppers, diced
- 6 cloves garlic
- 1/4 cup button mushrooms, diced
- 1 cup celery, diced
- 1 tsp whole black peppercorns
- 3 whole bay leaves
- 1 & 1/2 quarts water
- Place everything in a medium to large sized stockpot and bring to a slow boil.
- Once boiled, reduce heat to a low simmer, Allow stock to slowly simmer and seep up vegetable juices for at least one hour or until reduced by half.
- Strain vegetables out using a colander or strainer. (You won’t need the vegetables for this recipe, but you can eat them on their own! Just remove the bay leaves before.)
- 2 Tbs chipotle puree
- 4 cloves garlic
- 1 Tbs. dry oregano
- 2 tsp paprika
- 1& 1/2 tsp cumin
- 1 tsp sea salt
- 1/8 tsp. red pepper flakes
- 4 cloves garlic, minced
- 1/2 tsp ground cinnamon
- 2 Tbs apple cider vinegar
- 3 Tbs organic peanut butter
- 1/2 recipe Vegetable Stock, above (save and freeze the rest!)
- 1 pound silken tofu, firm and drained
- Place all ingredients, except for the tofu, into a pan and whisk together over medium-high heat until incorporated
- Crumble the tofu in to a saucepan and turn the heat down to medium-low
- Cook until dry and crumbly, about 15-20 minutes, stirring frequently
- 2 cans cooked black beans
- 1/4 cup of water
- 1 clove garlic
- 1/2 tsp sea salt
- 3 Tbs vegan butter
- 2 Tbs unbleached organic flour
- 1 pinch turmeric
- 1 cup unsweetened soy milk
- 2 Tbs nutritional yeast
- 1 Tbs Vegan mayo
- 1 Tbs chipotle puree
- 1 half lemon, juiced
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- Heat the butter in a small saucepan until melted. Whisk in the flour to make a roux.
- Add the pinch of turmeric. (This is for color.)
- Slowly whisk in the soy milk, then bring the sauce to a boil until thickened.
- Boil for 2 minutes and remove from the heat.
- Whisk in the nutritional yeast, vegan mayo, chipotle puree, lemon juice, salt and pepper.
Vegan Eggs Benedict
By March 25, 2015Published:
Find the recipes for the Black Bean Puree, Tofu Chorizo, and Chipotle Hollandaise below.
- 3 Tbs vegan butter
- 6 whole vegan English muffins cut in half
- 1 & 1/2 cups Black Bean Puree recipe below
- 12 slices heirloom tomatoes
- 1 & 1/2 cups Tofu Chorizo recipe below
- 1 & 1/2 cups Chipotle Hollandaise recipe below
- Preheat the oven to 350 F, Spread the butter over each muffin half.
- Place the muffin on a baking sheet and bake for 8 to 10 mins or until golden brown. Remove from the oven and set on a plate.
- Place the Black Bean Puree in a saute pan and heat on medium-low for 3-4 minutes.
- Spread 1/4 cup of hot Black Bean Puree on each piece of muffin.
- Top with a slice of heirloom tomato.
- Place 1/4 cup of hot Tofu Chorizo on top of the tomato and smother with the Chipotle Hollandaise.
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