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Eggless Benedict, no eggs or dairy.

Eggless Benedict

A delicious eggless benedict, perfect for your next weekend breakfast feast. Packed with veggies and whole grain goodness, they're sure to satisfy the most dedicated bruncher!
Course Breakfast, Brunch
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 359 kcal
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)

Ingredients

  • 6 whole wheat English muffins
  • 1 recipe vegan hollandaise sauce (doubled, if desired)

Roasted Vegetables

  • 1 large onion
  • 2 cloves garlic (minced)
  • 10 large crimini mushrooms
  • 4 medium zucchini
  • 1 bell pepper (red or similar)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Fritters

  • 2 cups cooked and cooled short grain brown rice (can sub farro or other chewy grain)
  • 1/2 cup prepared VeganEgg (1/2 cup water, 2 tbsp powdered mix) or 1/4 cup aquafaba
  • 2 tbsp flour (or cornstarch)
  • 2 cups baby spinach, chopped fairly fine
  • 3 cloves garlic, minced
  • 1 tbsp mild hot sauce (I like Valentina or Frank's)
  • 1/4 cup non-dairy parmesan (I like Earth Island)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Instructions

Roasted Vegetables

  1. Preheat oven to 450 degrees F.

  2. Chop all vegetables to roughly the same size (about 3/4 to 1" dice).

  3. Drizzle with olive oil. Season with salt and pepper. Toss to coat. 

  4. Roast in a single layer on large baking sheet until everything is tender and starting to caramelize. Use two pans if your vegetables are piled too deep, otherwise they will just steam and get soft instead of browning.

  5. While vegetables are roasting, assemble your fritters.

Fritters

  1. Prepare VeganEgg. Set aside.

  2. Measure rice into medium/large bowl. Add all other ingredients to the rice, and stir to distribute. Add VeganEgg, and stir well to combine. 

  3. Heat a cast iron or non-stick pan over medium/low heat. Add oil or vegan bacon grease. Take roughly a golf ball size ball of the rice mixture (a 1/4 cup measure is a good guide), and form into a 2 1/2 inch patty. (You should end up with 12 fritters; form in advance if you need exactly 12). Place on pan. Continue until pan is full (I am able to do 6 at a time in my 12 inch cast iron pan). Fry for about 3 minutes per side, or until nicely browned. Hold finished fritters in a warm oven.

  4. While fritters are frying, make your hollandaise, and toast your English muffins.

Assembly

  1. For each person, top two halves of a toasted English muffin with 1/12 of the roasted vegetables. Place one rice fritter on top of the veggies. Cover with hollandaise, and garnish with a dusting of smoked paprika and chopped parsley (if desired). Serve immediately.

Recipe Notes

To make gluten-free, replace flour in fritters with a gluten-free substitute, and serve on potato latkes.

These fritters are also delicious on their own, served with hot sauce and hummus, alongside your favourite veggies.

Nutrition Facts
Eggless Benedict
Amount Per Serving (1 g)
Calories 359 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 51g17%
Sugar 3.9g4%
Protein 14.27g29%
* Percent Daily Values are based on a 2000 calorie diet.