Vegan Norwegian Benedict

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

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 2 people

Course: Breakfast

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

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

Equipment

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

Method

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.