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Vegan Eggs Benidict Sausage McMuffin
Vegan Eggs Benidict Sausage McMuffin
Vegan Eggs Benidict Sausage McMuffin

EGGS Benedict (Mc)Muffin – VEGAN-STYLE

September 1, 2021

How much would you like to smash this burger?

Using the amazing Sausage Patties by @movingmountainsfoods that can be found in the freezers at Waitrose and Sainsburys 



Double Sausage & Egg Benny

4 x Moving Mountains Sausage Patties

2 x vegan cheese slices

english muffins x 2

Vegan Hollandaise

100g raw cashews soaked in hot water for 1 hour

15g nutritional yeast

2 tbsp lemon juice

1 tsp distilled white vinegar

1 cup water (240ml)

1/2 tsp turmeric

1 tbsp dijon mustard

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black salt kala namak*

1/8 tsp cayenne pepper

Tofu Eggs

450g xl block of tofu

1/2 tsp turmeric

4 tbsp oil

1/2 tsp kala namak/black salt (egg like taste)

1/2 tsp salt

1/2 tsp fresh black pepper



2Pan-fry the Moving mountains Sausage Patties as per packet instructions.

3Once cooked Remove from the pan, top 2 of them with a slice of vegan cheese and keep warm to one side.

4For the Tofu Eggs: cut 2 circles out from the block and toss with the turmeric, oil, kala namak, salt, and pepper. Leave to

5marinate for 30 minutes then heat a little oil in a non-stick pan and fry over high heat until golden brown on both sides.

6For the Vegan Hollandaise: place all the ingredients into a liquidiser and blend until smooth. Transfer the sauce to a pan and heat gently, whisking all the time, until it thickens. Put to one side ready to use.

7To assemble: toast your muffins and place your Moving Mountain Sausage Patties on one half, top with the tofu egg

8and spoon over the vegan hollandaise. Finish with the remaining muffin half and serve immediately.

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