Vegan Norwegian Benedict

The classic Eggs Benedict gets a compassionate makeover in this Vegan Norwegian Benedict. A dish that speaks of indulgence and comfort, this vegan version doesn’t skimp on flavor or satisfaction. Toasted English muffins lay the foundation, topped with a medley of sautéed spinach and red onions. The star of the show, vegan smoked salmon, brings in the familiar smoky and briny notes, making it hard to believe it’s plant-based. Drizzled generously with a rich vegan hollandaise sauce, every bite is a testament to how plant-based alternatives can recreate and even elevate traditional favorites.

Whether you’re a long-time vegan or just exploring plant-based meals, this dish is a delightful journey of flavors and textures, perfect for a leisurely brunch or a special breakfast treat.

Vegan Norwegian Benedict

A delightful twist on the classic, this Vegan Norwegian Benedict swaps traditional ingredients for plant-based alternatives without compromising on taste.

Servings 2 people

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 2 vegan English muffins halved
• 4 slices of vegan smoked salmon available at specialty stores or online
• 1 cup of vegan hollandaise sauce store-bought or homemade
• 1 tbsp olive oil
• 1 cup of spinach
• 1/2 cup of thinly sliced red onion
• Fresh dill for garnish
• Salt and pepper to taste

Instructions

• Preparing the Muffins: Toast the vegan English muffins until they are golden brown.
• Sautéing the Vegetables: In a skillet, heat the olive oil over medium heat. Add the spinach and red onion. Sauté until the spinach is wilted and the onions are translucent. Season with salt and pepper.
• Assembling the Benedict: Place the toasted muffin halves on a plate. Layer each half with sautéed spinach and onions. Place a slice of vegan smoked salmon on top. Generously drizzle with vegan hollandaise sauce.
• Garnish and Serve: Sprinkle fresh dill on top for garnish. Serve immediately and enjoy your plant-based Norwegian delight!

Notes

Kid-Friendly Adaptation:  Kids can sometimes be wary of unfamiliar flavors. For a child-friendly version of this dish, consider using plain toasted bread or bagels instead of English muffins for a more familiar base. You can also replace the vegan smoked salmon with vegan scrambled ‘eggs’ or thinly sliced avocado. The vegan hollandaise sauce can be made milder, or you can use a simple vegan mayo or vegan cream cheese spread. Garnish with a sprinkle of vegan cheese and serve with a side of their favorite fruits to make it a balanced and appealing meal.

Calories: 180kcal

Cost: $15

Course: Breakfast

Cuisine: Italian

Keyword: Bakery, Quick & Easy, Toast

Did you try this recipe?

I’d love to hear your thoughts! Leave a comment below and don’t forget to tag @lady.withplants on Instagram and use the hashtag #LadyWithPlants.