Tempeh Benedict with Vegan Hollandaise Sauce
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Connoisseurus Veg · by Alissa★ 5.0 (1)

Tempeh Benedict with Vegan Hollandaise Sauce

NUTRITION · PER SERVING25M COOK
CAL 32%·PRO 78%
CARBS 60G37% OF CAL
9G FIBER30G OTHER21G TOTAL SUGAR
FAT 31G43% OF CAL
9G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan twist on Eggs Benedict featuring smoky tempeh, pan-seared asparagus, and creamy cashew hollandaise on toasted English muffins. Rich, satisfying, and plant-based.

mainamericanegg dishtofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2-8 oz. packages tempeh
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 2 tbsp. apple cider vinegar
  • 2 tsp. liquid smoke
  • 1 lb. silken tofu
  • 3 tbsp. lemon juice
  • 2 tbsp. nutritional yeast flakes
  • 2 tbsp. vegan butter or margarine
  • unflavored soy or almond milk, (as needed)
  • salt to taste
  • 1-2 tbsp. olive oil, (for grilling)
  • 16-24 asparagus spears, (rough ends trimmed)
  • 1 tbsp. olive oil
  • 4 vegan English muffins, (split and toasted (try Trader Joe's, or sub 8 crusty slices of toast if you can't find vegan muffins))
  • a few handfuls of baby spinach, (arugula or spring mix)
  • finely chopped fresh parsley, (optional)
  • black pepper, (optional)
PREP
10M
SODIUM
1416MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.