January 30, 2009

Oh dear, first post...

Well, here I am.
I guess to get this started I will post the scrumptious vegan breakfast I made today!

This is a delicious vegan version of eggs benny in which I usually forego the meat alternative. It doesn't really need it but add it if you want a more substantial breakfast. Also, you'll notice that I do not use scrambled tofu as an egg substitute and that is because I feel the sauce is sufficiently eggy tasting. Plus that's just a little too much soy in the morning for me ;)
Without further ado, I present:

  • 2 vegan english muffins
  • 1 large slicer tomato
  • 4 strips tempeh or other meat substitute
  • vegan hollandaise sauce (recipe below)

1. Make vegan hollandaise. While it is heating, saute tempeh

2. Toast muffins and top with sliced tomatoes and tempeh

3. Slather in hollandaise sauce and devour

Serve with morning potatoes or fruit. Serves 2.




  • 1 box aseptic-style tofu ( firm will do in a pinch, but needs more blending and does not reheat as well)
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1-1 1/2 lemons
  • 1/4 cup non-dairy milk ( I used almond here)
  • 5 tbsp vegan margarine (such as earth balance)
  • 1 tsp turmeric
  • 1 1/2 tsp kala namak salt ( *see note below)
  • 1/2 tbsp paprika
  • salt and pepper to taste

1. Blend the tofu with milk until smooth

2. Scrape mixture into saucepan over medium low heat (do not boil) and add the juice of 1 lemon, mix well.

3. Add the remaining ingredients, saving the kala namak salt for last. Add this carefully, as its pretty eggy/sulphuric.

4. Taste and decide if it needs the extra 1/2 lemon's juice. Add salt and pepper according to taste (you'll be surprised that you need to add more salt but the kala namak is really more savory than salty and i find that it always needs a little table salt to accompany it.)

5. Garnish with paprika and serve immediately as the sauce tends to take on a grainy texture if left sitting too long without heat.

If sauce is too thin, keep heating it and stir occasionally. You can add a little cornstarch if needed. This sauce is best reheated on the stovetop instead of the microwave. It also may need a splash of non-dairy milk if it thickens in the fridge.

* KALA NAMAK is an indian black salt (it's actually pink!) with a sulpheric egg-like taste. I would try not to leave this ingredient out because it really gives the eggy flavor to the sauce. Plus once you try it you'll find other awesome uses for it, namely savory tofu scrambles! You can find it in an indian grocer or as I did, in a specialty salt shop. You can also order it online from their website here.


MMM...so full.... :)