Revenge of the Veggie Benny

We've been on a hollandaise binge around here lately. After trying it on asparagus and rice, the next logical step was a Veggie Benny. We used to order this at a favorite breakfast spot in Seattle, but it was only vegetarian, not vegan, and had regular hollandaise on it. Once I went vegan, I thought I'd never enjoy my beloved Veggie Benny again. Happily I was wrong, wrong, wrong. I was so excited to make this, I forgot to make potatoes to go with. We never missed them. But next time I'll bake up a batch of spuds just so we have something else to dunk in the sauce.



Veggie Benny


Vegan Hollandaise Sauce (the recipe makes enough for 2-4 people, depending on how much you love hollandaise)

English muffins - (we like Food For Life's brown rice, gluten free variety)

portobello mushrooms - one for each person

fresh spinach - about 1-2 cups

10 sun dried tomatoes, soaked in hot water for about 30 minutes, and sliced (or the kind on a jar with oil)

Earth Balance buttery spread - optional

sweet smoked paprika - optional


Make the sauce first, and warm it slowly in a saucepan while you prepare the rest.

Peel the dark skin off the mushrooms with your fingers (or not - it just makes them prettier), trim the stems, and slice the mushrooms in half sideways, so you have two large rounds from each.




Grill the mushroom slices on both sides, in a grill pan if you have one, on an outdoor grill, or in a frying pan.



Place a mound of spinach on each mushroom slice, and top with some strips of sun dried tomato. Sprinkle on a bit of smoked paprika. Turn off the heat, and cover to steam the spinach for a few minutes.




While the spinach steams, toast the English muffins, and butter them with Earth Balance spread if you like. Layer the mushroom stacks on top of the muffins, and pour on the warmed hollandaise. Garnish with a little more paprika if you have it. And of course, mimosas are the suggested beverage to go with this!


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