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Recipe: Veggie Sausage Benedict

Veggie Sausage Benedict

Ingredients

1 cup raw sunflower seeds
1 Tbsp + 1 Tbsp fresh lemon juice
1 tsp extra virgin olive oil
2 tsp chickpea miso
1/2 tsp dijon mustard
1/2 tsp + 1/2 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp + 1/4 tsp sea salt
1 pack Hilary’s Apple Maple Veggie Sausage
15 oz. can chickpeas, drained and rinsed
1/4 tsp freshly ground pepper
1/4 tsp red pepper flakes
1/4 cup yellow onion, diced
1 garlic clove, minced
1 bunch kale, stems removed and chopped
4 of your favorite vegan English muffins, toasted

Directions

For the Hollandaise, place the sunflower seeds in a bowl. Add 1 cup boiling hot water to the bowl and let sit for 10 minutes. While this is sitting, place 1 Tbsp fresh lemon juice, olive oil, chickpea miso, mustard, 1/2 tsp turmeric, onion powder, garlic powder, 1/2 tsp sea salt, and 1 1/2 cups of hot water in a food processor. Drain the sunflower seeds after they have been soaking for at least 10 minutes. Place them in the food processor with the other ingredients. Blend until very smooth. Season with more salt, if needed. You can also add more hot water to get the desired consistency. Set aside.

Preheat the oven to 400 degrees F and cook 4 Hilary’s Apple Maple Veggie Sausages as per package instructions. While these are baking, begin making the chickpea scramble and kale.

For the chickpea scramble, place the drained and rinsed chickpeas in a medium bowl. Mash the chickpeas with the back of a fork leaving some whole. Mix in 1/2 tsp turmeric, 1/4 tsp sea salt, freshly ground pepper, and red pepper flakes until combined. Set aside. Heat a sauté pan over medium heat and add 2 Tbsp water. Next add the diced onion and a pinch of salt and cook until the onion is soft and translucent. Then add the garlic and cook for one more minute. Add the chickpea mixture to the sauté pan with the onions and garlic. Cook for 5 minutes. Add 2 Tbsp water towards the end if the mixture becomes to dry.

For the kale, heat a sauté pan over medium heat and add kale, 1 Tbsp water, and a pinch of salt. Cook for approximately 5-8 minutes or until it is wilted and soft but still a bit crunchy.

To plate, first add the toasted English muffin to the plate. Top with kale then the chickpea scramble and the Hilary’s Apple Maple Veggie Sausage. Top everything with the Hollandaise sauce. You can add optional herbs or chives as a garnish.

Recipe for Hilary’s by Chef Marisa Ford

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