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'.
Servings 1 loaf
Ingredients
hollandaise sauce (halved from vegan breakfast lasagna on the blog)
- 1 C unsweetened nondairy milk
- 2 tablespoon vegan butter
- 1 ½ teaspoon tapioca flour
- 1 tablespoon nutritional yeast
- ½ teaspoon ground mustard powder
- ¼ teaspoon granulated garlic powder
- ⅛ teaspoon ground tumeric
- ¼ teaspoon ground white pepper
- ¼ teaspoon sea salt
- 1 tablespoon lemon juice
- ½ tablespoon white wine vinegar
that dough (halved from the recipe in the hot for food cookbook, vegan comfort classics)
- 1 ½ C + 2 tbsp all purpose flour + more for work surface
- 1 teaspoon quick rise instant yeast
- ½ tablespoon granulated sugar
- ½ teaspoon sea salt
- ½ tablespoon vegetable oil
- ¾ C warm water (between 120°F to 130°F)
- 2 C tightly packed fresh baby spinach
- ¼ C finely chopped chives
- 6 slices vegan deli meat (we used Tofurky original deli slices)
- 1 C vegan cheddar cheese shreds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
