Portabello Benedict

I love English muffins and portobello mushrooms. I would never have thought to put them together with a vegan Hollandaise sauce to make portobello benedict. A friend sent me this recipe and I just had to try it. She originally found it on VegNews (link below).

This dish is made up of marinated mushrooms, a vegan hollandaise sauce, and a few sandwich toppings. I started by making the marinade for my mushrooms, then brushing the marinade onto the mushrooms, and roasting them. The marinade used white wine, garlic, Dijon mustard, oil, salt, and pepper. While they were roasting, I made a vegan hollandaise by blending together tofu, oil, lemon juice, turmeric, salt, pepper, cayenne, and vegan butter. Just as the mushrooms were finishing roasting, I started to prepare the other ingredients. I steamed some spinach, sliced a tomato, and toasted English muffins. I layered everything together by starting with one side of the English muffin, then tomato, followed by some spinach, some sliced mushrooms, and Hollandaise sauce.

These sandwiches were just delicious! I served them with a side of potato wedges for that breakfast feel. I really enjoyed how satisfying and delicious the sandwiches were! I would make these again!

Original link to the recipe here!