Vegan Eggs Benny

I go through phases where I get too grossed out by eggs to be able to eat them - in any form! Below is a recipe that is delicious and pretty much tastes like eggs. Seriously, the embryo attached to the yolk....gnarly!!

Like I mentioned, this recipe is v-v-vegan and could easily be made GF as well. I was going for gf and on a whim I added in some random "bacon" that I had in the freezer.

I want to stress that I am using the word recipe lightly. I didn't really measure anything, especially in making the v-eggs. I like to make food based on what's in the fridge; once my mind is set on something, I really don't want to go to the store to buy the missing ingredient. Such a pain sur ma derriere! 

Veg*n Benedict Adapted from this delicious recipe

Ingredients:

V-Eggs
1/2 block Firm tofu
1/2 Lentils - can omit and use more tofu. I had leftovers.
Few squirts Braggs liquid aminos
Salt, pepper
Dried chives
Cayenne, to taste
Tumeric - to make them yellow
Nutritional yeast (my addiction)
***My fridge was nearly bare that's why there a serious lack of veggies inserted her. This would have been outstanding with kale/spinach/peppers.....

Hollandaise 
1/2 c cashews
1/2 c water
2 T nutritional yeast
dijon mustard
lemon juice - about 1 lemon's worth
cayenne
basil
1/2 t liquid smoke
1 or 2 white mushrooms

Mash tofu and lentils together with a fork. Add in the rest of the V-egg ingredients. Mix. Add some oil ( I used coconut but EVOO would work too) to a pan on med heat. Cook to desired doneness.. maybe about 10 minutes. 

While v-eggs are cooking, chuck everything into your blender (I used my handy vitamix). Blend smooth. Keep your fingers out of it til the v-eggs are ready. 

I made some g-free toast and loaded it up with the v-eggs and put some hollandaise on top. Dee-lish! So great as leftovers too. 

My other half, Mr. nut allergy, was super disappointed that he couldn't try this. Next time I'm going to use pumpkin seeds instead of cashews! yummy yum yummm.