vegan benny breakfast loaf

vegan benny breakfast loaf

Listen, #hotforfoodies, we need to have a talk. The days of boring breakfasts are FAR behind us, m’kay? You deserve way more than a couple slices of crusty toast first thing in the morning! Whether you’re going to the office, to school, or just hanging at home, that sounds like a pretty blah way to start the day if you ask me. The past two weeks I gave you recipes for pumpernickel bagel bombs and vegan breakfast taquitos to level up your back to school game. And for the grand finale… we have this vegan breakfast benny loaf! HOT DAMN.

Let’s take a journey back in time for a minute. Remember my vegan strawberry caramel sticky buns recipe? They were originally meant to be rolls in a pan, but I ended up having leftovers. In true Lauren Toyota fashion, I went ahead and turned ’em into a sliceable franken-loaf that turned out delicious! I loved the ease of being able to cut it into slices, and used that as inspo for this breakfast loaf.

My fave part of this beauty is the creamy, dreamy vegan hollandaise sauce. Don’t you just wanna stick your face in it?! It’s based off of the version from my cookbook but has some slight alterations. This breakfast loaf also takes inspiration from my tofu benny recipe, which if you haven’t tried yet, you GOTTA get on board with. I told ya, the days of bland toast are OOOOVER, people. Now let’s learn how to make this breakfast loaf dream a reality!

vegan breakfast loaf original recipe hot for food

healthy breakfast loaf

vegan benny breakfast loaf_hot for food
5 from 4 votes
Print Recipe

vegan benny breakfast loaf

You've never seen breakfast like this before! Take my classic tofu benny up a notch by turning it into a delicious loaf with hollandaise for dippin'.

Course Breakfast, brunch
Cuisine American
Keyword bread, tofu benny, vegan eggs
Prep Time 25 minutes
Cook Time 35 minutes
Proof Time 55 minutes
Servings 1 loaf
Author Lauren Toyota


hollandaise sauce (halved from vegan breakfast lasagna on the blog)

  • 1 C unsweetened nondairy milk
  • 2 tbsp vegan butter
  • 1 1/2 tsp tapioca flour
  • 1 tbsp nutritional yeast
  • 1/2 tsp ground mustard powder
  • 1/4 tsp granulated garlic powder
  • 1/8 tsp ground tumeric
  • 1/4 tsp ground white pepper
  • 1/4 tsp sea salt
  • 1 tbsp lemon juice
  • 1/2 tbsp white wine vinegar

that dough (halved from the recipe in the hot for food cookbook, vegan comfort classics)

  • 1 1/2 C + 2 tbsp all purpose flour + more for work surface
  • 1 tsp quick rise instant yeast
  • 1/2 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 1/2 tbsp vegetable oil
  • 3/4 C warm water (between 120°F to 130°F)
  • 2 C tightly packed fresh baby spinach
  • 1/4 C finely chopped chives
  • 6 slices vegan deli meat (we used Tofurky original deli slices)
  • 1 C vegan cheddar cheese shreds


  1. In a medium saucepan over medium heat, combine nondairy milk, vegan butter, tapioca flour, nutritional yeast, ground mustard powder, granulated garlic powder, turmeric, white pepper, sea salt, lemon juice and white wine vinegar. Bring liquid to a low simmer until thick and foamy, about 8 to 10 minutes. Set aside to cool. The mixture will thicken up more as it cools.

  2. Sauté spinach dry (without oil) in a small saucepan over low to medium heat, for 2 to 3 minutes until just wilted. Set aside to cool.

  3. To make the dough, use a stand mixer with the dough hook attachment. To the mixing bowl, add all purpose flour, quick rise yeast, sugar, sea salt, vegetable oil and hot water. Start the mixer on low until the flour incorporates with the wet ingredients. Then turn the mixer up to medium speed until the dough comes together and cleans the sides of the bowl. Place a damp tea towel over the bowl and let it sit for 10 minutes.

  4. Have all your benedict fillings ready to assemble the bread loaf. Flour a work surface and turn out the dough on top. Use a rolling pin to roll out the dough into a 12 x 8-inch rectangle. Trim dough if needed or use a dough cutter to straighten up the edges.

  5. Brush ⅓ cup of hollandaise all over the dough right to the edges and reserve the remaining for serving. Sprinkle with chives, spinach, vegan cheese shreds and add the deli slices on top in one even layer. Roll up the dough into a log and cut it into 8 even pieces approximately 1-inch wide. Place the rolls in a loaf pan, squeezing in two rolls side by side to make 4 rows of 2, in one layer. Cover the loaf pan with a damp tea towel and let it proof in a warm, draft-free place for 30 to 45 minutes until puffy.

  6. Bake uncovered in a preheated 425°F oven for 18 to 20 minutes. Let cool completely before slicing. Serve with extra hollandaise drizzled on top or warm it up and serve extra hollandaise on the side to dip. Also add more chives on top as a garnish, if desired.

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5 thoughts on “vegan benny breakfast loaf”

  1. Im having issues with the recipe. The first try was my mistake bc I added cold water (brain fart). The second attempt I made sure it was warm water but it’s not puffing up. I turned on my oven on low to see if it helps. What could be the issue? Could the yeast be old?

  2. Delicious! I did increase the first rise to 20 minutes and the second rise to an hour. It needed to be cooked a few minutes longer to cook through in the middle.

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