Exciting news: Canyon Gluten Free Bakehouse just came out with GF English Muffins!! Growing up, I often substituted english muffins for toast, slathering them in butter and jam for a quick breakfast or snack. Since going gluten free, I haven’t thought about english muffins much, but as soon as I’m reminded, I have a major craving for a perfectly toasted muffin – crunchy on the exterior, soft and fluffy on the interior.
Canyon GF’s English Muffins most definitely did not disappoint – after giving one a try with a slab of vegan butter and raspberry jam, I knew we had to attempt eggs benedict. Though my mom and I both occasionally eat eggs (disclaimer: Canyon Bakehouse products do contain egg whites), we wanted to give this recipe a shot with a egg-free substitute.
Scrambled tofu was our first thought, however it lacks both the traditional ‘style’ of eggs benedict & the texture we were looking to achieve. Polenta is the perfect substitution – we used the pre-cooked version that comes in a tube (sounds strange, I know), and simply sliced large rounds and pan-fried in a bit of olive oil, salt and pepper. While the exterior slightly crisps up (so delicious!), the interior remains fluffy and soft, which makes it easy to slice into the dish as a whole (super important to get a little bit of everything in each bite!).
We also substituted traditional Canadian bacon with Portobello Mushroom “Bacon”; it requires a bit more prep, but it’s well worth the satisfying, umami flavor that’s often lacking in vegan dishes. Our vegan hollandaise is cashew based, and TBH I could definitely eat it by the spoonful. Ready for brunch?!Print
Homemade vegan hollandaise + shiitake “bacon” + a polenta base makes for a delicious vegan alternative to traditional eggs benedict.
- 4 toasted Canyon Gluten Free Bakehouse Original English Muffins
- Portobello “Bacon” (recipe below)
- 4 1-inch thick rounds of polenta
- Vegan hollandaise (recipe below)
- For garnish: chives and paprika
- 3/4 cup cashews, soaked in water for 2 hours
- Juice of 1/2 lemon
- 1/2 cup filtered water
- 1/8 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 tsp nutritional yeast
- 1 tsp dijon mustard
- 2 portobello mushrooms, sliced thinly
- 2 tbsp tamari
- 1 tsp garlic powder
- 1/2 tbsp smoked paprika
- 1 tbsp maple syrup
- 1 tbsp vegetable oil
- 1 tsp mesquite powder
- Pinch of salt and pepper
- Soak cashews for 2 hours in room temp water. Drain and rinse, then add to blender or food processor with all other ingredients. Blend until perfectly smooth and creamy. Taste and adjust spices as needed.
- Wash mushrooms and slice thinly. Whisk together tamari, garlic, paprika, maple syrup, oil, mesquite and salt and pepper. Add sliced mushrooms and stir to coat. Let sit 15 minutes.
- Bake at 350 for 15-20 minutes or until crispy.
- Slice each english muffin in half and toast.
- In a pan heated to medium, heat olive oil before adding each polenta round. Sauté about 3 mins on each side, or until slightly browned and crispy.
- To assemble muffin, start with a layer of portobello bacon (instructions below), then polenta, then hollandaise (instructions below), and garnish with chives and paprika.
Keep a close eye on the mushroom bacon- it tends to burn easily!