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Vegan Mushroom Benedict

October 15, 2014 by Rachel Carr Leave a Comment

Gluten Free Vegan Benedict with crispy Brussels sprouts and potato rosti

This recipe is a request I have had from a lot of people!

I have served it many ways over the years, with a biscuit and with gluten free foccacia, but always with my tofu hollandaise, mushrooms, tomato and avocado.

The sauce is pretty flexible as well-I have used it as a sauce bearnaise over crepes with tarragon and it’s delicious served over potatoes as well.

Here, I am substituting a simple potato cake, or rosti, for the biscuit and serving it with roasted brussels sprouts.

Vegan Mushroom Benedict
 
Print
Prep time
45 mins
Cook time
15 mins
Total time
1 hour
 
Author: Rachel Carr
Serves: 4 servings
Ingredients
For the rosti:
  • 3 small white or yukon gold potatoes, peeled and grated
  • 2 Tablespoons chopped fresh sage
  • salt and pepper to taste
  • olive oil
For the roasted brussels sprouts:
  • 1 dozen large brussels sprouts, washed, stemmed and quartered
  • salt and pepper to taste
  • olive oil or coconut oil (or other vegetable oil as desired)
For the tofu hollandaise:
  • 1 block tofu
  • 1 cup water
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon salt
  • 5 Tablspoons lemon juice
  • ⅛ teaspoons chipotle powder (optional)
  • ⅛ teaspoon paprika
  • ⅛ teaspoon turmeric
To assemble the benedict:
  • 8 large shiitake mushrooms, brushed and halved
  • 1 tomato, sliced
  • 1 avocado, sliced
  • 2-3 sprigs fresh sage
  • olive oil
Instructions
For the rosti:
  1. Preheat oven to 375 degrees for 20 minutes
  2. Squeeze out the extra liquid from your grated potatoes by wrapping them up in a clean kitchen towel or paper towels and squeezing with force until the liquid has drained out. Season with sage, salt and pepper to taste.
  3. In a cast iron pan, heat some olive oil until hot. Form the potatoes into a cake about 3" in diameter and place in the cast iron pan. Fry until first side is golden brown. Place in the oven and bake for 5 minutes.
  4. If you have a ring mold, this can be very helpful for forming a perfectly round rosti. Place the mold directly onto the hot skillet and fill with grated potato and press down on the potato so the cake is fairly compact. Carefully remove the ring mold and use to form more cakes in the same pan until it's full. When removing the ring mold, if the cake falls apart at the edges, just use a spatula to push it back togehter.
  5. After 5 minutes in the oven, remove the skillet and flip the cake. Return the pan to the oven and bake for 10 more minutes. Remove and set aside until ready to serve.
For the Brussels sprouts
  1. Preheat oven to 375.
  2. In a cast iron skillet, heat a few tablespoons of the oil until hot. Add the quartered brussels sprouts and saute until there is color on the edges. They should not be burnt but nicely browned. Season with salt and pepper and put the whole skillet in the oven for 5-7 minutes. Remove and serve immediately.
For the tofu hollandaise:
  1. Blend until smooth, adding water as needed to help the blending process, but not too much so it gets too thin.
To assemble the Benedict:
  1. In a saute pan, heat a few Tablespoons of olive oil in a pan and saute the shiitake mushrooms until browned and juicy.
  2. On a plate place the rosti and top with a few slices of tomato and avocado. Drizzle with the tofu hollandaise. Serve with the roasted brussels sprouts and garnish with fresh sage.
3.5.3208

Potato Rosti

Vegan Benedict with potato rosti and roasted brussels sprouts

Gluten Free Vegan Benedict with crispy Brussels sprouts and potato rosti

 

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Filed Under: Entrees, Gluten Free Tagged With: brunch, entrees, gluten free, vegan

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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