Vegan Egg Benedict
Ingredients
Metric
“Egg” White:
360 ml milk, soy or cashew
10 g ~ 2 tsp agar agar powder
¼ tsp salt
“Egg” Yolk:
120 ml water
2 tbsp nutritional yeast
1 tbsp refined coconut oil
1 tbsp cornstarch
½ tsp turmeric powder
¼ tsp salt
Biscuits:
40 g cashew or almond butter
30 g milk, soy or cashews
60 g all-purpose wheat flour
½ tbsp baking powder
Sauce:
240 ml milk, soy or cashew
2 tbsp nutritional yeast
2 tbsp olive oil
1 ½ tbsp cornstarch
¼ tsp turmeric powder
¼ tsp salt
Garnish:
¼ tsp ground black pepper
¼ tsp black salt
US
“Egg” White:
1 ½ cup milk, soy or cashew
2 tsp agar agar powder
¼ tsp salt
“Egg” Yolk:
½ cup water
2 tbsp nutritional yeast
1 tbsp refined coconut oil
1 tbsp cornstarch
½ tsp turmeric powder
¼ tsp salt
Biscuits:
3 tbsp cashew or almond butter
2 tbsp milk, soy or cashews
½ cup all-purpose wheat flour
½ tbsp baking powder
Sauce:
1 cup milk, soy or cashew
2 tbsp nutritional yeast
2 tbsp olive oil
1 ½ tbsp cornstarch
¼ tsp turmeric powder
¼ tsp salt
Garnish:
¼ tsp ground black pepper
¼ tsp black salt
MAKES2 portions
PREP TIME20 minutes
COOKING TIME40 minutes
TOTAL TIME60 minutes
Step by Step
Steps
1Make the “Egg” yolk. Add water, nutritional yeast, refined coconut oil, cornstarch, turmeric powder and salt to a small-size saucepan (18 cm ~ 7 inch).
2Whisk to combine and bring to a simmer. Whisking continuously until very thick ~ 60 seconds. Set aside.
3Make the “Egg” white. Add milk, agar agar powder and salt to a small-size saucepan (18 cm ~ 7 inch).
4Whisk to combine and bring to a simmer. Stir continuously for ~ 2 minutes.
5Pour the “Egg” white through a sieve into two cups ~ 11cm (4.5 inch). Place in the fridge for 30 minutes or until completely solid.
6In the meantime, make the biscuits. Preheat the oven to 200°C (400°F) Fan. Add milk, nut butter, flour and baking powder to a mixing bowl.
7Mix to combine just until you have a firm dough.
8Place the dough on top of a baking sheet then flatten it and use a cookie cutter or a cup to cut out 2 cm (1 inch) thick, 9 cm (3 ½ inch) wide circles.
9Transfer to a baking tray. Bake in the middle of the oven for 12 minutes. Allow to cool for 5 minutes.
10Use a spoon and carefully scoop out the middle of the “Egg” white to create a well.
11Whisk the cooled down “Egg” yolk until smooth. Fill the well with the “Egg” yolk.
12Place each biscuit over each “Egg”.
13Carefully scoop it out, flipping the egg over.
14Place the “Egg” on a plate with the biscuit at the bottom. Sprinkle the top with black salt.
15Make the sauce right before serving. Add milk, nutritional yeast, olive oil, cornstarch, turmeric powder and salt to a medium-size saucepan (20 cm ~ 8 inch).
16Whisk to combine and bring to a simmer. Stir continuously for ~ 2 minutes or until the sauce has thickened.
17Pour the sauce over the egg. Sprinkle with freshly ground black pepper. Serve right away.
Tips
- You can make the “Egg” the night before and then make the biscuits and the sauce the following morning. - Use half of the coconut oil if you want your yolk runny.
Nutritional Info
Makes 2 portions
650 Calories per portion
27g protein
58g carbohydrates
9g fiber
35g fat
650 Calories per portion
27g protein
58g carbohydrates
9g fiber
35g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, E, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
