Vegan Benny with smoky bacon tofu, hollandaise and wilted greens

By Jen Inglis

Going all out this week with a beautiful brunch recipe. It's vegan and gluten free but can be adapted for any diet.
So excited to get back to work in the next few weeks! This last lockdown has felt harder than before especially with the depths of winter to deal with. These recipe shares have been a lovely wee escape and helped me feel like I've kept a little connection with my 'real' life. So I'm going all out this week with a beautiful brunch recipe. It's vegan and gluten free but can be adapted for any diet. Swap in muffins, toast, bacon, grilled halloumi, maybe smoked salmon, avocado, a more traditional hollandaise, sausages, baked beans if you must, mix up the greens and experiment with the veggies in the fritters. Make it YOUR  perfect brunch with a coffee on the side. See you all soon!



300g carrot
300g celeriac
1 onion
4 cloves garlic
1 tsp dairy free spread
50g chopped kale
5g wild garlic
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
Zest and juice of 1 lemon
1 tbsp chopped capers
1 tbsp toasted sesame seeds
5g fresh dill/basil/coriander or other herb of your choice
90g gram flour

Hollandaise Sauce

this is a modification of a really gorgeous recipe that I discovered at  have a look!
75g cashews
7g nutritional yeast
1 tbsp lemon juice
1/2 tsp white vinegar
120 water
1/2 tsp turmeric
1 tsp dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch cayenne pepper

Tofu Marinade

Block of firm tofu cut into chunks and fried.
2 tbsp tomato ketchup
1/2 tsp smoked paprika
1 tsp red wine vinegar
1 tbsp soy sauce
Pinch salt
Pinch pepper

Extra greens for wilting


Garlic press
Chopping board
Frying pan
Oven tray
Baking parchment
Measuring spoons


Soak cashews in boiling water and set aside for a hour. Dice onion and garlic and brown in the dairy free spread. Peel and grate carrot and celeriac. Fine chop kale and place all veg plus browned onions in a large bowl. Add lemon zest and juice and mix well to coat all celeriac so it doesn't turn brown. Add all the rest of the fritter ingredients and mix. Shape mixture into hockey pucks on a baking tray prepared with parchment and bake at 160 degrees for 30 - 35
Fry the tofu and add to marinade. Leave in for as long as possible then add whole lot to pan and fry till marinade gets sticky on tofu. 
Meanwhile drain the cashews and blitz all the hollandaise ingredients with a blender till silky smooth. Then heat very gently in a pan whisking all the time till very slightly thickened. Keep warm
Wilt the kale or other greens last of all in your tofu pan with a little spread, salt and pepper and a tsp of soy sauce.
Serve wilted greens, fritters and tofu stacked with toast and drizzled with hollandaise. Amazingly indulgent brunch. Just add coffee 😉