Veggie Sausage Benedict

By Chef Marisa Ford
Veggie Sausage Benedict



1 c raw sunflower seeds
1 T + 1 T fresh lemon juice
1 T extra virgin olive oil
2 t chickpea miso
1/2 t dijon mustard
1/2 t + 1/2 t turmeric
1/4 t onion powder
1/4 t garlic powder
1/2 t + 1/4 t sea salt
1 pk Hilary's Apple Maple Veggie Sausage
15oz can chickpeas, drained and rinsed
1/4 t freshly ground pepper
1/4 t red pepper flakes
2 t coconut oil
1/4 c yellow onion, diced
1 garlic clove, minced
1 bunch kale, stems removed and chopped
4 of your favorite gluten-free english muffins, toasted



For the hollandaise, place the sunflower seeds in a bowl. Add 1 cup boiling hot water to the bowl and let sit for 10 minutes. While this is sitting, place 1 T fresh lemon juice, olive oil, chickpea miso, mustard, 1/2 t turmeric, onion powder, garlic powder, 1/2 t sea salt, and 1 1/2 cups of hot water in a food processor. Drain the sunflower seeds after they have been soaking for at least 10 minutes. Place them in the food processor with the other ingredients. Blend until very smooth. Season with more salt, if needed. you can also add more hot water to get the desired consistency. Set aside.

Preheat the oven to 400 degrees F and cook 4 Hilary's Apple Maple Veggie Sausages as per package instructions. While these are baking, begin making the chickpea scramble and kale.

For the chickpea scramble, place the drained and rinsed chickpeas in a medium bowl. Mash the chickpeas with the back of a fork leaving some whole. Mix in 1/2 t turmeric, 1/4 t sea salt, freshly ground pepper, and red pepper flakes until combined. Set aside. Heat a sauté pan over medium heat and add the coconut oil. Next add the diced onion and a pinch of salt and cook until the onion is soft and translucent. Then add the garlic and cook for one more minute. Add the chickpea mixture to the sauté pan with the onions and garlic. Cook for 5 minutes. Add 2 T water towards the end if the mixture becomes to dry.

For the kale, heat a sauté pan over medium heat and add kale, 1 T water, and a pinch of salt. Cook for approximately 5-8 minutes or until it is wilted and soft but still a bit crunchy.

To plate, first add the toasted english muffin to the plate. Top with kale then the chickpea scramble and the Hilary's Apple Maple Veggie Sausage. Top everything with the hollandaise sauce. You can add optional herbs or chives as a garnish.