Veggie Benedicts

Name: Veggie Benedicts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-4
Ingredients: 1 Cup Cashew milk (recipe in Dressings & Sauces); 2 Tbsp Lemon juice; 1 Tsp Nutritional yeast powder; 1/2 Tsp Onion powder; 1/8 Tsp Garlic powder; 1/8 Tsp Salt; 1/16 Tsp Turmeric; Pinch of paprika; 1 tbsp cornstarch mixed with 2 tbsp cold water; 1 Vine-ripened tomato; 1/2 Avocado; 4 Fat-free English muffin halves

By Mary McDougall
Leave off the tomato for the vegetable haters and this could also become one of their favorites.

Serves: 2-4

Prep Time: 15 min

Cook Time: 5 min

Ingredients

Sauce:

1 Cup Cashew milk (recipe in Dressings & Sauces)

2 Tbsp Lemon juice

1 Tsp Nutritional yeast powder

1/2 Tsp Onion powder

1/8 Tsp Garlic powder

1/8 Tsp Salt

1/16 Tsp Turmeric

Pinch of paprika

1 tbsp cornstarch mixed with 2 tbsp cold water

Base:

1 Vine-ripened tomato

1/2 Avocado

4 Fat-free English muffin halves

Directions

1 Place the Cashew Milk in a saucepan. Add all the remaining sauce ingredients and mix well with a whisk. Slowly bring to a boil, stirring constantly, until thickened and smooth. Set aside. (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)

2 Slice the tomato into 4 medium-thick slices. Peel and slice the avocado. Toast the muffin halves. Place the tomato and the avocado on the English muffin halves. Ladle about 1/4 cup of the sauce over each muffin half and serve.

Hints: The sauce may be made 1 day ahead of time and slowly reheated. This saves time on a busy morning. The sauce is also great with asparagus, other vegetables or potatoes.

Print Recipe

Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.

Recommended Recipes

Veggie Benedicts

Ingredients

Directions

Recommended Recipes

Cranberry Spice Granola

Waffles

Fruit and Oat Breakfast Bars