A dinner-time mash of traditional sausages with peppers and onions and a breakfast benedict with hollandaise sauce.
My vegan hollandaise sauce is incredibly flavorful and creamy, lending itself to be used in many aspects from breakfast dishes, sides or a sauce on top of veggies for dinner.
2 tbl extra virgin olive oil
1 large walla walla onion, thinly sliced
1 green bell pepper, thinly sliced
15 asparagus stalks, ends trimmed
4 Tofurkey Kielbasa sausages
salt and pepper
4 crusty rolls, toasted
Heat the oil in a large saute pan. Over medium-high heat, add the onions and peppers and saute for 12 minutes until they have softened. Season with salt and pepper. Add the sausages and asparagus and cook until the sausages have browned. Stuff in a toasted roll and top with garlic hollandaise.
1 tbl extra virgin olive oil
5 garlic cloves, minced
2 tbl earth balance vegan butter
2 heaping tbl ap flour
1 cup unsweetened oat milk
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
2 tbl nutritional yeast
2 tbl vegenaise
juice of half a small lemon
In a small pot, add the garlic and olive oil and bring the heat to medium. Saute until light golden brown and fragrant. Add the butter and melt. Sprinkle in the flour and whisk to combine into a paste. Continue whisking while streaming in the oat milk. Add the turmeric, salt, pepper, cayenne and nutritional yeast. Slowly bring to a simmer and whisk until thickened, 2 minutes. Remove from heat and add the vegenaise, lemon juice and season with salt and pepper.