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I’m not often one to go for vegan “substitutes” for processed foods. Though they’re fun as an occasional treat I enjoy whole foods and simple ingredients so much that veggie sausages, or what have you, don’t have a huge appeal.

What I do like are recipes that suggest fun, nutritious, whole-food takes on traditional favourites. Like this tofu avocado Benedict. Eggs Benedict is such a brunch classic that you can almost feel left out if you don’t eat eggs, or buttery Hollandaise. This clever recipes from My Darling Vegan uses simple, whole food ingredients and easy preparation to make a delicious version of the classic. So you’ll never miss this posh brunch option again!


Vegan benedict, photo My Darling Vegan

Ingredients below, please visit My Darling Vegan for the full recipe.


  1. 1 muffin
  2. 2 thick slices of tomato
  3. 120g firm or extra firm tofu
  4. a small handful of romaine lettuce
  5. 1/2 small avocado vegan
  6. hollandaise sauce (recipe follows)
  7. salt and pepper
  8. 2 tablespoon canola oil


  1. 2 tablespoon vegan butter (I use Earth Balance)
  2. 1 tablespoon all-purpose flour
  3. 1/2 cup unsweetened non-dairy milk
  4. 1 tablespoon + 1 teaspoon nutritional yeast
  5. 2-3 teaspoons lemon juice (to taste)
  6. salt and pepper
  7. pinch of cayenne
  8. pinch of turmeric (optional, for color)

Share your favourite brunch treat in the comments!