A quick and easy savoury breakfast, this combination of smoky tempeh, thick-sliced fresh tomato and hash browns is topped with a creamy vegan version of a hollandaise sauce. Start your day with all this veggie goodness and feel great!
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 English muffins toasted lightly
- 4 strips smoky tempeh
- 1 large potato grated
- 2 Tablespoons oil
- 1 large tomato
- salt and pepper to taste
Golden Sauce
- 1/2 cup almond milk unsweetened
- 1/2 cup silken tofu
- 3 Tablespoons nutritional yeast
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon black salt for the "eggy" flavour. You can substitute regular salt.
- 1/4 teaspoon tumeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/3 cup vegan butter melted
- 1/2 avocado mashed with a little lemon juice and salt and pepper. (opt.)
Ingredients
Golden Sauce
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Instructions
Golden Sauce
- Combine all ingredients except melted butter in a blender and whirl until smooth.
- While the blender is still running, slowly pour in the melted butter through the top opening. Blend until smooth and adjust salt and pepper and lemon juice to taste.
Sunrise Sandwich construction
- Prepare the potatoes by grating, rinsing, salting and then patting them dry on a towel. Heat the oil and then let your grated potato get crispy but not too well done, as potato does get bitter when overcooked.
- Slice your tomato into thick slices and salt and pepper them.
- Crisp up the smoky tempeh (a great bacon alternative) in a pan with a little oil.
- Toast your English muffins and lightly butter or spread with mashed avocado.
- Layer on your tempeh, tomato, and crispy potatoes.
- Top with Golden Sauce and serve with a salad or just some fresh greens.Enjoy!
Recipe Notes
Celebrate the sunrise or just the start of a lovely day! This sauce will keep well in the fridge for a few days or in the freezer for longer. Just warm and stir to serve
