vegan and free from top 9 allergens
Decadence is what makes these eggs benedict the star of the brunch table. You get a golden brown, toasted English muffin layered with a JUST Egg patty, topped with mushrooms and spinach, and finished with a rich and creamy hollandaise sauce.
Vegan and free from gluten and the top 9 food allergens, read more to make the easiest and most delicious eggs benedict!
The components:
- hollandaise
- sautéed mushrooms and spinach
- JUST Egg patties
- allergy-friendly English muffins or other bread
About the Ingredients
Mushrooms
Any type of mushrooms can be used, including button (white mushrooms), cremini, portobello, oyster, king oyster, chanterelle, black trumpet, maitake, and lion’s mane. Whew, lots of choices!
We used a combination of king oyster and button. To get the mushrooms ready, wipe clean with a damp paper towel, trim, and slice. For king oysters, trim across the mushroom’s stem to separate it from the mushroom cap. Holding the stem down against your cutting board, pull a fork toward the base of the stem, shredding the stem, as shown below. Slice the caps.
shredding king oysters
JUST Egg Folded Plant Eggs
What an amazing product! Fully cooked, all you have to do is heat them up. They are made without gluten or the top 9 food allergens and found in the freezer section of many grocery chains, including Whole Foods Market.
Jackie Sobon’s Hollandaise
Butter and egg yolks are the key components to the classic hollandaise sauce. This hollandaise recipe was adapted from Jackie Sobon’s Vegan Bowl Attack! We just made a couple of modifications to her recipe. It’s hard to mess with Jackie’s recipe which is already perfection.
Key Sauce Ingredients
- Nutritional Yeast
Nutritional yeast has a nutty, cheesy, and savory flavor. It’s an inactivated form of yeast that is not the same as brewer’s yeast.
Nutritional yeast is an excellent source of vitamins, minerals, and high-quality protein that can be found in the bulk section of just about any natural foods store and in many large grocery store chains.
- Indian Black Salt
Indian black salt (or kala namak) is known by many names including Himalayan black salt. This volcanic rock salt is pinkish-brown in color and is manufactured in the regions surrounding the Himalayas.
The sulfur compounds in black salt cause the salt to smell like hard-boiled or rotten eggs. Even though the smell is strong at first, it disappears in the final dish.
Black salt is often used in egg-free dishes to give them an eggy taste. You could skip the black salt, however, we strongly suggest using it. Since this hollandaise is not made with the traditional egg yolks, the black salt completes the sauce.
You can find Indian black salt online or at Indian markets.
Hollandaise is so versatile. Who doesn’t love it on grilled vegetables, breakfast potatoes, and Hearts of Palm Cakes, just to name a few.
And eggs benedict just wouldn’t be eggs benedict without the hollandaise!
Mushroom-Spinach Eggs Benedict
Yield 4 Servings
Free of: gluten and top 9 allergens.
The easiest to make and most delicious eggs benedict!
Ingredients
Mushrooms
12 ounces assorted mushrooms, about 5 cups sliced (such as king oyster and white button)
1 tablespoon buttery sticks (such as Earth Balance Soy Free)
1 teaspoon olive oil
2 teaspoons minced garlic
2 tablespoons dry white wine, optional
4 cups baby spinach
Hollandaise
1 cup water
1/4 cup garbanzo bean (chickpea) flour
4 tablespoons buttery sticks (such as Earth Balance Soy Free), melted and cooled to room temperature
4 teaspoons fresh lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon Indian black salt (kala namak)
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper, optional garnish
Other ingredients
4 JUST Egg frozen patties
2 allergy-friendly English muffins, cut in half or 4 slices of bread, toasted
Instructions
- For the mushrooms, trim and slice. Melt 1 tablespoon buttery sticks and oil in a large skillet over medium-high heat. Add mushrooms and cook until tender, about 6 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add wine and reduce until almost evaporated. If not using wine, add 1-2 tablespoons of water if mushrooms are dry. Set aside.
- For the hollandaise, place all hollandaise ingredients in a blender and puree until smooth.
- Transfer sauce to a small saucepan over medium heat, whisking frequently. When sauce comes to a simmer, lower heat to medium-low. Simmer and continue whisking until sauce has thickened and is no longer grainy from the flour, about 5 minutes. If sauce is too thick, you can adjust consistency by whisking in a teaspoon or so of warm water. This makes 1-1/4 cups hollandaise.
- Cook JUST Egg patties following package directions.
- Return mushrooms to medium heat. Add spinach in batches; cook and stir until wilted, about 1 minute.
- To assemble, plate each English muffin half. Top with a Just Egg patty, followed by mushrooms-spinach. Ladle with warm hollandaise. Lightly sprinkle with cayenne pepper, if desired.
Notes
- Leftover hollandaise does not hold in the fridge to be reheated later.
- The recipe for the hollandaise was adapted from Jackie Sobon’s Vegan Bowl Attack!
Courses Breakfast & Brunch