Avocado Benedict

Name: Avocado Benedict
Yield: Makes 2 portions
Ingredients: 3½ tablespoons aquafaba (liquid from tinned chickpeas/garbanzos); 3½ tablespoons aquafaba (liquid from tinned chickpeas/garbanzos); 3½ tablespoons aquafaba (liquid from tinned chickpeas/garbanzos); 1 shallot, chopped; 120 ml (4 fl oz/½ cup) organic rapeseed oil (organic is usually a lot yellower); 1 teaspoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; 20 g (¾ oz) tarragon leaves, chopped; 1 pinch of salt and freshly cracked black pepper; 1 pinch of salt and freshly cracked black pepper; 1 large handful of kale, roughly chopped; 2 slices of sourdough bread; 1 avocado, peeled, stoned and sliced; a few dill fronds or snipped chives; a few dill fronds or snipped chives; 60 ml (2 fl oz/¼ cup) olive oil

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is an awesome brunch or dinner option that looks pretty impressive, too, so makes either a tasty weekday meal or even something more special for the weekend. The mayonnaise will last a week in an airtight 250 ml (8½ fl oz) jar in the fridge and goes well with pretty much everything. Aquafaba is th

Ingredients

Dinner
Brunch
Vegan

Ingredients

Method