Asparagus Benedict

Eggs benedict has always been the ultimate brunch food.

When trying to avoid eggs and dairy this delectable dish is typically off limits, but this plant-based recipe fights the craving. Keep the chickpea batter in your fridge and you can impress brunch guests with a few easy steps or make a satisfying meal for one. 

Roasted Tomatoes

  • 1 to 2 ripe tomatoes - sliced
  • 1TBS olive oil
  • 1tsp flake Salt
  • 1tsp cracked black pepper

Preheat oven to 400°F (220°)

Place tomatoes on baking sheet drizzle olive oil, salt, pepper on top

20 minutes in the oven or until edges are brown.


Seared green asparagus

  • 1 bunch green asperges
  • 3tsp coconut oil
  • Flake salt & cracked pepper

Bend one piece of asperges until it snaps, line up all other asparagus and cut a the same point.

Heat olive oil in cast iron pan.

When pan begins to smoke add asperges salt & pepper.

Sear on one side until slightly browned, roll asperges until all sides are  brown.



Chickpea pancake

  • 1 cup chickpea flower
  • ¼ cup nutritional yeast
  • 1tsp black pepper
  • 1tsp salt
  • 1tsp baking powder
  • 1tsp red chilli flake
  • ½ tsp cumin
  • ½ tsp tumeric
  • 1 cup nut milk or water
  •  ¼ vegetable stock

Mix the batter to a American pancake batter thickness

Heat an non stick pan with 1tsp coconut oil

Add ¼ cup of batter to pan creating a pancake. When bubbles start to form on top flip the pancake and sear until cooked


Vegan Hollandaise Sauce

Cheese sauce explode baked exploded  + ½ tsp tumeric


To plate; place chickpea pancake on bottom, top with roasted tomatoes and seared green asperges.

Dizzle Hollandaise over top and finish with chopped chives.

Finish with fresh chives





An De Smedt