Saturday, 2 November 2013

Vegan Eggs Benny

One thing that I really miss since switching to a vegan diet is eggs benny. Not so much the egg itself, but the stack of awesome flavours! So today for brunch I made a vegan version.

2 tbsp Earth Balance 
1 tbsp flour 
3 tsp lemon juice
1 tbsp nutritional yeast
1 cup unsweetened almond milk
1 tsp turmeric
1 pinch cayenne

Melt butter, whisk in flour. Add half of the almond milk. Bring to a boil and take off heat. Mix in yeast, spices and lemon juice and set aside. 

For the "eggs" I just pan fried 1/2 inch slabs of firm tofu, which were rubbed with sea salt in vegetable oil.

When they were almost done I put the sauce back on and slowly added the other half of the almond milk and whisked it until smooth. 

For plating, I layered baby kale, thick sliced Roma tomatoes, the tofu and drenched with sauce. On the side is a pre-bought vegan curried potato thing that gets no more mention because it wasn't good. Ha! 

Without further adieu... BAM! Delicious layers of vegan awesome! 

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