Easy, Four-Step Vegan Portabello Benedict | VegNews

Ingredients

• For the marinated mushrooms:
• ½ cup
• white wine
• 3 cloves garlic, minced
• 3 tablespoons Dijon mustard
• ¼ cup olive oil
• 2 teaspoons salt
• ½ teaspoon freshly ground pepper
• 4 to 6 portabello mushrooms, de-stemmed
• For the Hollandaise sauce:
• 2 tablespoons olive oil
• ¾ cup
• silken tofu
• 1½ tablespoons fresh lemon juice
• ¼ teaspoon turmeric
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ⅛ teaspoon cayenne pepper
• ¼ cup
• vegan butter
• , melted
• For the Benedict:
• 4 to 6 English muffins, sliced in half and toasted
• 2 tomatoes, sliced ½-inch thick
• 6 to 8 cups spinach, tightly packed, steamed
• Paprika, for garnish