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Easy, 4-Step Vegan Portabello Benedict

The Ravens

Easy, 4-Step Vegan Portabello Benedict

We love this rich Portabello Benedict from California’s Stanford Inn.

Serves: 4 to 6
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This unique take on eggs Benedict from Northern California’s vegan hotel The Stanford Inn swaps out chicken eggs for umami-rich portabello mushrooms. 

What you need:

For the marinated mushrooms:
½ cup white wine
3 cloves garlic, minced
3 tablespoons Dijon mustard
¼ cup olive oil
2 teaspoons salt
½ teaspoon freshly ground pepper
4 to 6 portabello mushrooms, de-stemmed

For the hollandaise sauce:
2 tablespoons olive oil
¾ cup silken tofu
1½ tablespoons fresh lemon juice
¼ teaspoon turmeric
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
¼ cup vegan margarine, melted

For the Benedict:
4 to 6 English muffins, sliced in half and toasted
2 tomatoes, sliced ½-inch thick
6 to 8 cups spinach, tightly packed, steamed
Paprika, for garnish

What you do:

1. Preheat oven to 350 degrees. For the mushrooms, in a large mixing bowl, combine wine, garlic, mustard, oil, salt, and pepper. Coat each mushroom with marinade and place on sheet tray.
2. Cook mushrooms gill-side up for about 20 to 25 minutes. Rotate tray and cook for another 10 minutes or until mushrooms are tender. Slice mushrooms thinly and set aside.
3. For the Hollandaise sauce, using a high-speed blender or food processor, purée oil, tofu, lemon juice, turmeric, salt, pepper, and cayenne. While processing, add melted margarine and continue blending until mixture is smooth.
4. On a plate, place toasted English muffins. Top with 1 slice of tomato, a handful of spinach, several sliced portabello mushrooms, Hollandaise sauce, and paprika. Serve warm.

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