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Sugar-Free, Gluten-Free, & Vegan "Eggs" Benedict


Sugar-free, gluten-free, and Vegan, this "eggs" benedict recipe is meat and dairy-free, but packed full of the richness that everyone craves in a scrumptious eggs benedict. Meat-eaters and vegans alike will salivate at the sight of these benedicts piled high on any brunch or breakfast buffet. This healthier version of a hearty eggs benedict is also great for anyone who wants all the classic flavors but lightened-up a little bit.

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  • 4 cups water
  • 2 cups chickpea flour
  • 1 teaspoon black salt
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon smoked parika
  • 1/4 teaspoon turmeric
  • 2 tablespoons olive oil
  • olive oil spray
  • 1 cup cashews, soaked for 1 hour
  • reserved cashew soaking water
  • juice of a lemon
  • 2 tablespoons nutritional yeast
  • 1 to 2 teaspoons dijon mustard
  • 1/2 teaspoon turmeric, for color, optional
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt to taste
  • to assemble
  • 2 Gluten-free English muffins
  • 1 recipe of shiitake bacon
  • 1 large tomato, thickly sliced, at least 4 slices
  • 8 asparagus spears


Servings 4
Preparation time 600mins
Cooking time 660mins
Adapted from


Step 1

Start preparing your patties one day prior to when you want to serve the benedicts.

While the shiitake bacon is in the oven, you can make your sauce first, then cook the chickpea patties, steam the asparagus and toast the english muffins about 10 to 15 minutes before the bacon is done.

Line a 8x8-inch baking dish with parchment paper. Set aside.

In a large bowl, combine the chickpea flour, salt, and spices. In a large pot, bring the water to a boil. Once there is a rolling boil, slowly whisk in the chickpea flour mixture, until there is a mostly smooth texture, but a few lumps are okay. Whisk in the olive oil and continue to whisk for about 1 minute, until the mixture has the consistency of a thick pudding. Pour into prepared baking dish.

Cover the dish and refrigerate overnight or at least 8 to 9 hours.

When it is time to cook the patties, about 10 to 15 minutes before shiitake bacon is done, use the parchment paper in the baking dish to lift the chickpea mixture out of the dish and set on a cutting board. Using a round cookie cutter or biscuit cutter, cut out 4 round patties. I also cut the leftover pieces of the mixture into small pieces and also placed them on a baking sheet line with parchment paper, and baked them for about 20 minutes after the bacon was done. They 're great to save and use a snack or sandwich filling later.

Heat a non-stick pan over medium heat and lightly spray with olive oil spray. Cook the patties on 1 side for about 3 to 4 minutes, until the bottom gets a little golden and crispy. Flip the patties, then cover the pan for another 3 to 4 minutes or until the bottoms are also golden and crispy. Remove from pan and set on a paper towel until ready to use.

Preheat oven to 400°F. Line a baking sheet with parchment paper and spread the patties and cutouts on the baking sheet. Bake in the oven for 20 to 25 minutes, flipping once halfway through, until the patties are firm and both sides are golden. Remove from oven and set aside.

Make the sauce while the patties are in the oven. Drain the cashews but reserve the water.

Combine all of the ingredients, except the water, in the bowl of a food processor and process until smooth. Add water until desired consistency is reached, I used 13 tablespoons.

Remove and chill until ready to use.

During the last 10 to 15 minutes that the shiitake bacon is in the oven, steam the asparagus. In a pot, fitted with a steaming device, bring about 1/2 a cup of water to a boil. Place the asparagus in the steamer, cover and let cook for about 5 to 7 minutes. Remove and set aside.

Cut open the English muffins and toast them in a toaster. Remove when done.

Place the English muffins on 2 plates, nook-and-cranny-side-up. Divide the shiitake bacon amongst the 4 pieces of english muffin. Place 1 chickpea patty on top of each muffin.

Top each patty with a tomato slice. Top each with 2 asparagus spears. I cut mine in half and just used the tops to be fancy, but that's unnecessary. Pour hollandaise sauce over each benedict. . Serve immediately.

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