Vegan Breakfast
Bacon Benedict

Creamy vegan hollandaise sauce drizzled over mouth-watering smoked bacon-tempeh, fresh tomato and avocado slices atop a fresh whole wheat English muffin! Makes me hungry just writing about it! If you've missed those fabulous brunch items served "hollandaise style", you can now have them at home. This recipe is delicious and the Holiday Hollandaise Sauce (recipe at bottom of page) can be spooned over anything. How about fresh asparagus?
Servings: 2

Ingredients
2 whole wheat or whole grain English muffins
1 avocado, halved and sliced
1 tomato, sliced thin
I tablespoon Italian parsley
Holiday Hollandaise Sauce (recipe below)
1 package Lightlife Smoky Tempeh Strips or Light Life Smart Bacon  

                
Lightlife Smart Bacon

Lightlife Smoky Tempeh Strips "Fakin Bacon"

Tools
cutting board
knives
toaster
plates

Preparation
Holiday Hollandaise Sauce
Follow the recipe below and create the Holiday Hollandaise Sauce before heating the "mock bacon" or slicing the avocado and tomato.

Lightlife Smoky Tempeh Slices before Cooking

Lightlife Smart Bacon Cooked

The Tempeh Strips or Smart Bacon
Whichever product you choose for the "mock bacon", cook it as per the package instructions and set aside.


Avocado Slice on English Muffins

Tomato Slices Added

Tomato and Avocado
Slice the tomato and avocado into equal portions to rest atop the toasted English muffins.

English Muffins Toasted

The English Muffins
Toast the English Muffins and place on your favorite serving plates.

Add the avocado and tomato and tempeh slices.

Order of ingredients is not important. You may even want to omit something or add some other item.

The Holiday Hollandaise Sauce
Drizzle with the Holiday Hollandaise Sauce over the "Fakin Bacon" and grab a fork!

Option: Top your creation with a sprinkling of Italian parsley and enjoy.

Holiday Hollandaise Sauce

Creamy Vegan Holiday Hollandaise Sauce

Eggs and butter are the traditional base for classical hollandaise sauce. But that doesn't fit into a vegan diet. So this is my attempt to create a creamy rich sauce that can be used for those special recipes like Bacon Benedict and Steamed Fresh Asparagus with Vegan Hollandaise. This is so creamy, even your meat eaters will be fooled!

Hollandaise Sauce Ingredients
1 package Mori-Nu Silken Extra Firm Tofu, drained
(this must be the aseptic boxed type, NOT fresh tofu)
3 tablespoons lemon or lime juice, freshly squeezed
1 tablespoon Bob's Red Mill Nutritional Yeast
3 tablespoons Organic Earth Balance, melted
1/2 teaspoons dry mustard
2 tablespoons Wildwood Soy Creamer, plain
1/2 teaspoon Wizards's Organic Vegetarian Worcestershire Sauce
1/2 teaspoon white pepper, finely grated (black pepper is okay)
dash cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon turmeric
4 tablespoons Wildwood Soy Milk Creamer
4 tablespoons grape seed oil
*Mori-Nu Silken Lite Firm Tofu may be substituted

Tools
Blendtec Total Blender, Bamix Immersion Blender or Cuisinart Food Processor
small saucepan
spatula
citrus squeezer or reamer
knife
measuring spoons
large beaker for Bamix
whisk

Preparation

Holiday Hollandaise Sauce Preparation
The Bamix Handheld Blender makes this a fast creation and a quick clean up in my kitchen. I use the large Bamix Beaker and place all of the drained boxed tofu into it. Blend until the tofu is creamy and smooth like mayonnaise.

Add the remainder of the ingredients and process until totally combined.

HINT: The turmeric is what creates the yellow coloring to the sauce. Try my measurement and then add a pinch more if you prefer a deeper yellow tone to the sauce. Just remember that too much may look artificial.

With a spatula, scrape the beaker contents into a small sauce pan and heat over medium until warmed through... DO NOT BOIL!

Remove the sauce from the heat and set aside.

Add more Wild Wood Soy Milk Creamer to thin the Holiday Hollandaise Sauce to the consistency that you want for whatever you are serving it over.

Bacon Benedict