A recipe perfect for weekend brunch!
Recipe courtesy of Nicole Osinga
Tempeh & Arugula Benedict
Prep Time
5 min
Cook Time
30 min
Yield
2
Servings
2
Ingredients
Instructions
<ol><li> Preheat the oven to 375°F (190°C). </li>
<li> Brush both sides of the tempeh and sweet potato rounds with half of the oil. </li>
<li> Place them on a baking sheet and bake in the oven for 30 minutes, turning once, or until the sweet potato is fork-tender. </li>
<li> Add the remaining oil, cashews, lemon juice, turmeric and water to a blender. Blend for approximately one minute, or until smooth and creamy. Add a little more water if necessary to achieve your desired consistency. </li>
<li> Stack the sweet potato rounds, arugula, and tempeh, then drizzle on the cashew hollandaise.</li>
<li> Enjoy! </li>
</ol>
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