Vegan Oyster Mushroom Benedict
Are Looking for a savoury vegan breakfast? I have created a delicious simple plant-based recipe that is perfect for breakfast or brunch! It is so good, that you’d want to make it every morning! Oh, and good news, it doesn’t take long to make. This vegan breakfast recipe is a plant-based interpretation of the classic Eggs Benedict which originates from France. Traditionally, Eggs Benedict is made with a poached egg and Hollandaise sauce (which consists of egg yolks, lemon and butter). However, this vegan breakfast recipe doesn’t use any animal products, instead, the sauce is made from soy/oat cream mixed with turmeric and seasonings. I decided to use oysters mushrooms as they are a source of protein, healthy minerals and are most importantly they are delicious, so I hope you enjoy them as much as I do! So follow this simple vegan breakfast recipe and cook along with the instructions below, I’m sure you will love the garlic fried oyster mushrooms that are drizzled in the delicate turmeric cream sauce with chives.
- 250g oyster mushrooms.
- 1 clove of garlic.
- 1/2 handful of chives.
- 200ml of soy/oat cream.
- 1/2 cube of vegetable stock.
- 1/3 tsp turmeric.
- salt to taste.
- 1-2 tbsp of oil.
How to make to make vegan Eggs Benedict
- First, pull apart the mushrooms and clean them gently, with either a damp cloth or a light rinse (they shouldn’t have too much dirt because they usually grow from wood). Also, the dice the garlic and chop the chives.
2. Next, heat up the pan on a medium-heat. Add, a tablespoon of oil and place the mushrooms onto the pan one by one. Season the mushrooms with salt. Allow them to cook for 3-4 minutes before turning them over, add the garlic and repeat until they are golden-brown. Note: add more oil if needed.
3. While the mushroom fry, pour the soy/oat cream to a small pot and add the turmeric along with the vegetable stock. Heat up the cream on a medium-low heat and stir regularly. This should take 5-7 minutes. Note: taste and re-season (if necessary).
4. Finally, plate up the mushrooms and drizzle on the sauce. Top with a sprinkle of chopped chives, season to taste. Personally, I recommend eating this with English breakfast muffins but any bread will do. Enjoy!