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vegan eggs benny recipe

vegan eggs benedict

Eggs Benedict is the ultimate brunch menu item. Hot fluffy English muffins and homemade hollandaise is combination fit for breakfast royalty- and breakfast royalty is what James and I like to consider ourselves. We love brunch. The issue with loving brunch in an omni/vegan relationships is that no brunch restaurant caters to both palates and dietary restrictions or preferences.

So, one lazy but hungry Saturday morning, we started what would be forever known as Brunch Saturdays at 700 (that is what we call our condo- cuz it’s the address). A brunch for both an omni and a vegan, with food that we actually like!! Vegan brunch options are often sad and boring and sad- did I say sad already?

When I was younger I loved eggs and I religiously ordered eggs benny when we went out for breakfast as a family. This love for eggs benny carried over into my adult life but was quickly squashed and thrown into a corner when I became vegan. Vegan eggs benedict recipes are few and far between. Let’s face it; we can’t eat eggs; so eating this dish doesn’t even really make sense.

Until one day I found The Vegg. The Vegg is a vegan egg replacer that mimics the taste, smell and texture of real eggs. PLUS it is created using nutritional yeast, so you know that it’s a great source of Vitamin B and that I instantly fell in love. After using it once, I knew I would be able to be vegan for ever and ever (not that I needed to be convinced), and also knew that I needed to find a way to use this eggy-vegan-magic to create the hollandaise sauce I was missing for so many years. If you have not tried The Vegg I encourage you to order some ASAP. Your vegan life will be forever changed- in an awesome eggy way!

Perfecting this dish is all about timing. Have all ingredients close at hand and move quickly. It has taken James and I both years to perfect the perfect hollandaise, so be patient, pay attention and of course, use only the best ingredients!

5.0 from 3 reviews
Vegan Eggs Benedict
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Vegan Eggs Benedict is a dish that is almost impossible to come by. Until now. Learn how to make dairy and egg free eggs benedict at home using The Vegg egg replacer and some tofu!
Recipe type: Breakfast
Cuisine: english
Serves: 3-4
  • Whole Grain English Muffins
  • 1 brick of medium or soft tofu, cut in thick slices
  • Favorite vegan cold cuts
  • Vegan hollandaise (recipe below)
  • Coconut oil
  • Asparagus (optional)
  1. Heat roughly 1 tbsp coconut oil in a pan.
  2. When heated, add tofu and a pinch of salt & pepper.
  3. Cook until heated through and starting to brown on the edges.
  4. While your tofu is cooking, make your Hollandaise sauce and steam your asparagus (optional).
  5. When you have finished your hollandaise sauce, toast your English muffins and cook your vegan cold cut in some coconut oil until heated and slightly crispy.
  6. Top each English muffin with a slice of vegan meat, followed by a tofu egg.
  7. Place 2 muffins on each plate and top with hollandaise sauce and a sprinkle of cayenne and chopped chives and serve immediately.

5.0 from 3 reviews
Vegan Hollandaise sauce
Prep time
Cook time
Total time
Learn how to make the most amazing vegan hollandaise. Even your omni friends will love this sauce and won't think twice about whether or not it's vegan. Using the vegg as the egg replacer, you will never miss hollandaise sauce again, thanks so this dairy free and egg free recipe.
Recipe type: Breakfast
Cuisine: english
Serves: roughly 2 cups
  • 2 ½ Tbsp The Vegg yolk powder
  • ⅓ cup vegan butter, melted
  • 2-3 Tbsp Lemon Juice
  • 1¼ cups hot water
  • ¼ tsp Cayenne Pepper
  • 1 tsp salt
  • ¼ tsp white pepper
  1. Combine hot water and The Vegg yolk powder in a food processor.
  2. Mix until smooth, adding more water as necessary.
  3. Add in your lemon juice and mix to combine.
  4. Add salt, cayenne, and white pepper and blend until combined as well.
  5. Melt your butter in pan on medium-high until completely melted.
  6. Once your butter is melted, slowly add it to the ingredients on the food processor WHILE IT IS MIXING. Mix until combined.
  7. Check the taste and consistency of the sauce and adjust as necessary.

Want more easy vegan breakfast recipes? Check these delicious dishes out!

Vegan Huevos Rancheros
Vegan Cranberry Scones
Easy Healthy Crepes
Vegan McDonald’s Series: Sausage Egg McMuffin
Vegetarian Breakfast Sausage Patty
Homemade Nutella Recipe
Best Breakfast Sandwich Ever!
Vegan Scrambled Eggs
Vegan Pancake Recipe 
Milk Thistle Porridge
Goji-Apple Sunrise Granola
Vegan Breakfast Burrito
Chocolate Granola Recipe

vegan eggs benedict recipe


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Vegan Eggs Benedict Recipe

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  • Everything sounds sweet to hear, i juz luv this

  • Pat Walter says:

    what might you be able to substitute for tofu or anything soy?

  • I watched your video on Vegan Eggs Benedict; you demonstrated the process and said “fake meat.” The “meat” was placed on what I presume is an English Muffin. (?) What is the “fake meat” you used?
    Also, please tell me what type of tofu you use. I am tired of using tofu ad nauseam that , when taken out of the container, is a mushy mess—-I did buy firm tofu and it was still a soft mush the moment it was removed from the container; thus, there is no feasible way to cut the darned tofu into strips or rectangles. Please advise—I do want to make your entire recipe–the Egg Benedict topping the “meat” and muffin.

  • Have you used any other brand egg replacement? I’ve made this recipe tons of times with Vegg but now cannot find it. Thanks!

    • EdgyVeg says:

      For this recipe you could use the vegan egg, although I haven’t tried it yet. If you decide to test it out, let me know how it goes.

  • Alexandra says:

    I made the Hollandaise and it came out really runny. I followed the recipe exactly. Is there a way to thicken it up? Thanks

  • this is my fave

  • Who doesn’t love eggs benny? This is awesome


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