Category Archives: Recipes

What Vegans Eat – Benedict of the Doubt

Eggs Benedict is a long-standing breakfast classic served in hotels. restaurants and cafes all across the world. Here’s my vegan twist, made with seasoned tofu and a delicious vegan hollandaise. You can use the hollandaise recipes for dipping asparagus too!

Benedict of the doubt

Serves 2

½ tsp smoked paprika
1tsp dried oregano
1tsp garlic pepper
½ tsp onion salt
175g firm tofu
Oil, for brushing and frying
2 shallots or 1small white onion, finely chopped
2 large tomatoes, cut in half
5og fresh spinach
2 muffins (check the label for eggs and milk,
wholemeal usually y don’ t contain any)

For the vegan hollandaise
60g (½ cup) cashews
Juice of ½ lemon
½ tsp salt
½ tsp garlic powder
½ tsp ground turmeric
1tsp Dijon mustard

Start by making the hollandaise sauce. Soak the cashews for 1-2 hours in 125ml (½ cup) water and the lemon juice – this helps to break down the phytic acid in the nuts, making them easier to digest.

Drain and rinse the cashews under cold water in a sieve, then add to a blender with the remaining
ingredients and blend to smooth consistency. Set aside.

Using a pestle and mortar, grind all the seasonings – paprika. oregano, garlic pepper and onion salt – to a fine powder, then tip out on to a flat plate.

Cut the tofu in half and dab with kitchen paper to remove any moisture. Brush the tofu slices with oil and press them into the seasoning to coat on all sides.

Heat a little oil in a pan over a medium heat, then add the shallots, tomato halves and tofu and fry for 10 minutes, turning the tofu every couple of minutes to brown on all sides.

Wilt the spinach in a separate pan with a little water over a low heat, then scoop out with a slotted spoon and stir into the tofu. Cook for l minute.

Meanwhile, halve the muffins and toast lightly. Warm the hollandaise sauce in a pan over a low heat.

Put the muffin halves on two plates and layer the spinach, tofu and tomato on top, then a dollop of warm hollandaise sauce. Garnish with a dusting of smoked paprika and serve immediately.

If this mouth-watering recipe has inspired you to try some more recipes from ‘What Vegans Eat’ then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery

Protein Pancake Recipe


Who doesn’t love a pancake? With a healthifying makeover, you can have these any day of the week rather than saving them for an indulgent Sunday brunch. When you are wiped out at the end of the day, you can even whip these up for dinner and not feel the slightest bit guilty about it…

6 tablespoons plain flour
1 scoop of protein powder of choice
1⁄2 tablespoon xylitol or stevia, or other granulated sweetener
1⁄2 teaspoon baking powder
pinch of salt
1 small banana, peeled
1 tablespoon non-dairy milk of choice
1 teaspoon vanilla extract
1⁄2 teaspoon coconut oil
berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve


In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.

In a separate bowl, mash the banana until no lumps remain, then add the milk and vanilla extract.

Mix the wet ingredients into the bowl of dry ingredients until combined.

Melt the coconut oil in a frying pan/skillet over a medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath. Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.

Serve with berries and a touch of maple syrup for a healthy option, or dark/bittersweet chocolate chips for a treat.

If this mouth-watering recipe has inspired you to try some more recipes from ‘Modern Panckaes’ then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery.