Prep
10 mins

Cooking Time

Cooking
15 mins

Serves 2

Baby Spinach

Ingredients

Serves: 2

For the breakfast muffins

  • 2 breakfast muffins, sliced in half
  • 6 medium closed cup mushrooms
  • 3 tsp dried herbs of choice
  • 6 asparagus stems
  • 2 handfuls of Florette Baby Spinach

For the vegan hollandaise sauce

  • 150g silken tofu
  • ¼ cup oat milk
  • 1 tbs nutritional yeast
  • 1 clove garlic
  • Pinch of turmeric
  • Salt to taste
  • 1 tbsp vegan butter

Method

  1. Toast your breakfast muffins and slice in half.
  2. In separate pans, lightly fry the asparagus and mushrooms, adding your herbs of choice to them.
  3. Whilst the mushrooms and asparagus are cooking, proceed to making the sauce.
  4. Blend the silken tofu until smooth, then add the other ingredients and blend once more (add more turmeric for a stronger colour).
  5. Once blended, add your sauce to a pan on a low heat. Stir constantly until it starts to boil.
  6. Layer your muffin with the spinach, mushrooms and asparagus. Pour your sauce over and enjoy!
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