Spinach and Portobello Benedict

Elevate your breakfast game with this delightful Spinach and Portobello Benedict recipe. Perfect for two, this dish boasts a creamy vegan hollandaise sauce that pairs beautifully with sautéed spinach and flavorful portobello mushroom caps. As a tip for vegans, make sure to check the label when purchasing your English muffins, as some brands may not be vegan-friendly. Let’s dive into creating this delicious breakfast.

SERVES 2

INGREDIENTS:

• ½ cup silken tofu
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon turmeric
• 1 tablespoon vegetable oil
• Salt, to taste
• 1 tablespoon olive oil
• 4 small portobello mushroom caps
• 2 cups fresh spinach
• 2 English muffins, toasted

INSTRUCTIONS:

1. Start by adding the silken tofu to a food processor. Purée it until it becomes smooth and creamy. Then, add the lemon juice, Dijon mustard, cayenne pepper, and turmeric. Blend these ingredients until they are well combined.
2. While the food processor is running, slowly pour in the vegetable oil. Continue blending until the mixture is fully combined. Season the vegan hollandaise sauce with salt, to taste. This sauce will provide a rich and creamy topping for your Benedict.
3. Transfer the hollandaise sauce to a small saucepan and warm it over low heat. Keep it warm until you’re ready to serve.
4. In your pressure cooker, heat the olive oil over low heat. Add the portobello mushroom caps and fresh spinach. Stir them until they are nicely coated with the oil.
5. Lock the lid securely in place on the pressure cooker. Bring it to medium pressure and maintain this pressure for 3 minutes. Afterward, remove the pressure cooker from heat and perform a quick-release of the pressure.
6. To assemble your Benedict, place two open-faced toasted English muffins on each plate. Top each muffin half with one sautéed portobello cap and a generous serving of the sautéed spinach.
7. Finally, drizzle a spoonful of the warm vegan hollandaise sauce over each Benedict to finish.

With this Spinach and Portobello Benedict recipe, you can enjoy a luxurious breakfast for two that’s both delicious and vegan-friendly. The creamy hollandaise sauce made from silken tofu adds a decadent touch to the sautéed spinach and flavorful portobello mushroom caps. Serve this Benedict on toasted English muffins and relish the wonderful combination of flavors and textures. Whether you’re following a vegan diet or simply want a scrumptious breakfast, this dish will leave you satisfied and delighted. Enjoy!