If you follow me on Facebook or Twitter, last week you may have already heard me allude to the fact that chickpea flour is magic. Well, it's true. Chickpea flour is magic.
I mean, if soccas, flatbreads, omelets, waffles, and pancakes haven't already made this clear to you, perhaps this recipe will.
Do you see that thick, luscious patty sitting atop the bed of shiitake bacon? That's right- the one underneath the tomato and asparagus spears. That right there is a chickpea patty, made mostly of chickpea flour. And it's about to be turned into soy-free vegan benedict. Magic, am I right?
To be perfectly honest, the technique behind this chickpea patty is in no way ground-breaking or new. I'm sure many of you are familiar with chickpea fries/panelle/panisse, but if you are not, you need to get aquainted. Chickpea fries, are basically prepared as one would prepare polenta (mix it with boiling water, along with spices, pour into a baking dish, refrigerate, then cut and fry/bake/grill/etc.), but using chickpea flour instead. My first experience with chickpea fries was at Peacefood Cafe in NYC, and I've been obsessed ever since.
I've also been using chickpea flour a lot lately to make Pudla/Chillas, or omelets. I've been using Kittee's method and have been amazed at how much it mimics eggs in this application. It was only a matter of time before the idea to make soy-free vegan benedicts using chickpea flour came along.
I have to admit, however, benedicts have never been my thing. In my pre-vegan days, I think I only tried a bite of one once. The hollandaise sauce always kind of grossed me out, as well as the runny egg. It wasn't until I became vegan and tried a vegan benedict at a restaurant that I began to see what all of the fuss is about. It was just another case of the animal products in a meal masking the wonderful flavors they were prepared with. Now I quite enjoy a vegan benedict every now and again, but I've never made one myself.
For my version, the hollandaise sauce is maybe a little thicker than the average hollandaise sauce. I like it that way, but feel free to add more water to thin it out. I should also warn you that this sauce may not taste exactly like the original hollandaise sauce. I created a sauce that to the best of my memory, tastes similar to the original, but has a flavor profile that I thought would pair well with the rest of the components of the dish. It's absolutely delicious and I may or may not have used it as a dipping sauce for several tomato slices while Chris took pictures. Dy-no-mite! This dish also wouldn't be nearly as wonderful if it weren't for Erin's shiitake bacon. After trying one piece, I was like "Dang, girrrl!" in reference to Erin. That lady is some sort of vegan culinary goddess. If you don't make the rest of this dish, do make her bacon. It's so worth it (though, I didn't have to cook mine as long as her recipe suggested, so just keep an eye on them). Then there's the showstopper chickpea patty. I think this is what biscuit cutters were invented for (never mind their name). I pan-fried them with just a bit of olive oil spray, but they could just as easily be baked. I did like the crisp exterior the pan-frying method gave it, leaving it soft and slightly creamy on the inside. It was way better than any tofu benedict I've ever had.
The best part about this recipe is how simple it is. The chickpea flour batter must be made the day before (and can be made up to 3 days in advance) and once you've cooked the patties, they can keep in the fridge for another 2-3 days. The shiitake only marinates for 20 minutes before it goes in the oven. The hollandaise sauce only takes a few minutes to make as well and can easily be done the day before. Cooking the chickpea patties (if you're pan-frying them), steaming the asparagus, and toasting the english muffins can all be done in the last ten minutes that the bacon is in the oven. Then you just stack things on top of each other, pour sauce on top and stuff in face. Easy peasy.
Chris is not one to think about food when he is not hungry (that's my department). When I got the following text from him, the day after I'd prepared this for dinner (we like breakfast for dinner), I knew this meal was a winner: "I keep thinking about the dinner you made last night. I don't usually daydream about meals but damn." Seriously. It's pretty magical.
Ingredients
- 4 cups water
- 2 cups chickpea flour
- 1 teaspoon black salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon smoked parika
- 1/4 teaspoon turmeric
- 2 tablespoons olive oil
- olive oil spray
- 1 cup cashews, soaked for 1 hour
- reserved cashew soaking water
- juice of a lemon
- 2 tablespoons nutritional yeast
- 1-2 teaspoons dijon mustard (depending on your tastes)
- 1/2 teaspoon turmeric (for color- optional)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt to taste
- 2 english muffins (use GF if necessary)
- 1 recipe of Shiitake Bacon
- 1 large tomato, thickly sliced (providing at least 4 slices)
- 8 asparagus spears
Instructions
- Start preparing your patties one day prior to when you want to serve the benedicts.
- While the shiitake bacon is in the oven, you can make your sauce first, then cook the chickpea patties, steam the asparagus and toast the english muffins about 10-15 minutes before the bacon is done.
- Line a 8x8 baking dish with parchment paper. Set aside.
- In a large bowl, combine the chickpea flour, salt, and spices. In a large pot, bring the water to a boil. Once there is a rolling boil, slowly whisk in the chickpea flour mixture, until there is a mostly smooth texture (a few lumps are okay). Whisk in the olive oil and continue to whisk for about 1 minute, until the mixture has the consistency of a thick pudding. Pour into prepared baking dish.
- Cover the dish and refrigerate overnight (or at least 8-9 hours).
- When it is time to cook the patties (about 10-15 mintues before shiitake bacon is done), use the parchment paper in the baking dish to lift the chickpea mixture out of the dish and set on a cutting board. Using a round cookie cutter or biscuit cutter, cut out 4 round patties. (I also cut the leftover pieces of the mixture into small pieces and also placed them on a baking sheet line with parchment paper, and baked them for about 20 minutes after the bacon was done. They 're great to save and use a snack or sandwich filling later.)
- PAN-FRY INSTRUCTIONS: Heat a non-stick pan over medium heat and lightly spray with olive oil spray. Cook the patties on one side for about 3-4 minutes, until the bottom gets a little golden and crispy. Flip the patties, then cover the pan for another 3-4 minutes or until the bottoms are also golden and crispy. Remove from pan and set on a paper towel until ready to use.
- BAKING INSTRUCTIONS: Preheat oven to 400. LIne a baking sheet with parchment paper and spread the patties and cutouts on the baking sheet. Bake in the oven for 20-25 minutes, flipping once halfway through, until the patties are firm and both sides are golden. Remove from oven and set aside.
- Make the sauce while the patties are in the oven. Drain the cashews but reserve the water. Combine all of the ingredients (except the water) in the bowl of a food processor and process until smooth. Add water until desired consistency is reached (I used 13 tablespoons). Remove and chill until ready to use.
- During the last 10-15 minutes that the shiitake bacon is in the oven, steam the asparagus. In a pot, fitted with a steaming device, bring about 1/2 a cup of water to a boil. Place the asparagus in the steamer, cover and let cook for about 5-7 minutes. Remove and set aside.
- Cut open the english muffins and toast them in a toaster. Remove when done.
- Place the english muffins on 2 plates, "nook and cranny" side up. Divide the shiitake bacon amongst the four pieces of english muffin. Place one chickpea patty on top of each muffin. Top each patty with a tomato slice. Top each with two asparagus spears (I cut mine in half and just used the tops to be fancy, but that's unnecessary). Pour hollandaise sauce over each benedict. . Serve immediately. Enjoy!
What ingredients do you consider "magical"?
Photography by Chris Miller
Danielle
Can I just move in with you?! I'd love to wake up to this for breakfast...and not have to make it for myself 🙂
keepinitkind
Well, if you don't mind sleeping on the couch, then sure! Come on over! 😉
Caitlin
damnnnnnn these look phenomenal! i never even had a benedict. i was never a big fan of eggs. this is a drinner fit for a king(or queen). you are so innovative and i can't wait to try these chickpea patties. oh, and erin's bacon, of course!
keepinitkind
Thank you, Caitlin! I'm going to be making a bunch of those patties this weekend so I can have lunches for work. They're just so good! 🙂
Shira
How lovely is this? I am curious about this vegan bacon you speak of! I am a huge fan of chickpea flour as you are and have also been using it in so many recipes! It sort of seems the fun never stops! xx
Amanda
Would it work to freeze the chickpea patties after they've been cooked? I've been in the market for a new freezer breakfast sandwich and this looks like it could work well.
keepinitkind
You know, I don't know. I don't see why it wouldn't work, but I haven't tried it. I will try to whip some up this weekend and let you know! 🙂
Courtney @ The Fig Tree
Wow! These look amazing! I've never had an eggs benedict, as I've never eaten eggs. They've always weirded me out. *haha* But I've always wnated to try hollandaise sauce. I cannot wait to make this vegan version. Sounds great! Love the use of chickpea flour to make the "egg". So excited to try this. Awesome recipe sweetie!!!
keepinitkind
Thank you, Courtney! This is definitely a keeper! Chris has been begging me to make it again soon. 🙂
Somer
Girl, you have so outdone yourself this time! Every photo, I'm like wow. Wow. WOW! Then the ingredient list! Pure Heaven! And yes, chickpea flour is magic, as are nooch and cashews. Sigh.
keepinitkind
Thank you, Somer! This one is definitely a keeper. 🙂
Alexandra @ Delicious Knowledge
This looks wonderful! Thank you for posting a soy-free recipe! I love tofu but sometimes I think I eat way too much of it. While it's the perfect mock item for lots and lots of dishes, I enjoy finding soy-free alternatives to help balance my intake. I've only used chickpea flour a handful of times but am excited to try this out!
keepinitkind
Thank you, Alex! When I first became vegan, I used tofu ALL THE TIME. Now, I use it 2-3 times a month, at the most. I like tofu, don't get me wrong, but chickpea flour is just so much better, in my book. 🙂
Richa
I cannot agree more about chickpea flour! Its like one crazy magic thing. that sauce and everything looks soo soo perfect for a weekend brunch!
keepinitkind
Thank you, Richa!
Annie
I DID use to love eggs benedict (eggs over hard, however) - so this looks like something I could happily sink my fork into!
keepinitkind
Thanks, Annie! I hope you like it! 🙂
Adriana Perciballi
Hello and these sound fabulous! Cannot wait to try this recipe. Thank you for sharing such wonderful recipes. So glad to have options as to avoid eating soy on a daily basis. Thank you again for sharing.
keepinitkind
Thank you, Adriana! 🙂
Anna {Herbivore Triathlete}
Wow, this looks and sounds incredible! I was never an Eggs Benedict fan in my pre-vegan day either, but these? OMG, I have to try them.
keepinitkind
Thanks, Anna! Vegan Benedicts are where its at!
janet @ the taste space
O holy yum. I have been saying that a lot lately. These look absolutely scrumptious. 🙂
Gabby @ the veggie nook
Wow these look amazing! Seriously, who would have thought chickpea flour was THAT magical!
You should probably open up your own brunch place, just sayin 😉
erinwyso
Kristy, Holy wow -- this looks amazing! And I love that you love the bacon, and it's so beautifully incorporated here! Now gimme a bite!
Cadry
I used to love eggs benedict before I went vegan. The mixture of creamy, smoky, fatty, and salty flavors made it a winner for me. Your version sounds phenomenal! It needs to be on a future brunch menu for sure!
Ginny McMeans
This recipe looks like heaven. I hope I get to try it soon. Thanks.
Abbie
This looks fantastic! I used the tomato/asparagus combo for a few meals last week. Do you think the hollandaise sauce would work with almonds subbed in for the cashews? I just bought a 3 lb. bag of them!
Hilda
Chickpea flour is one of my favourite ingredients - great to see more uses for it! Looks so delicious.
Becca Williams
I strongly approve of this recipe.
Jenn Marshall
Hi, I'd love to try this but recently made another recipe that called for chickpea flour and it was the most horribly bitter, un-chickpea-like flavour ever. Is there a certain kind of chickpea flour I should use (or avoid)? I can't remember what brand I had, but I was not expecting such bitterness, especially since the recipe used the flour in combination with regular flour.
keepinitkind
I've never experienced that with chickpea flour. I know it's pretty wretched if you try the batter before it's cooked- chickpea flour tastes better after you cook it. 😉 I've baked with it before combining it with cornmeal as well as other flours and not really had any problems. Perhaps you got a bad batch? I usually use the chickpea flour from the bulk bins at Whole Foods, but I've also used Bob's Red Mill. I hope that helps! let me know if you have any other questions. 🙂
Lindsay @ VeganYumminess
Oh man! This looks amazing. What a fab and unique idea to use chickpea flour! Love!
michelle
I loved eggs benedict before Vegan except the egg part..never liked those..lol have to try this
Heather
Wowza- these look so good Kristy! I am learning to LOVE Chickpea flour, it is so magical - you are definitely a Master of Chickpea Flour!
No matter how many time I ask him, Justin is not a fan of Breakfast for Dinner - but I am! I loved it when my Mom would make us breakfast for Dinner
Louise James
Amazing recipe - Superb photography - Fantastic Blog..
Angela
Do you HAVE to refrigerate the chickpea batter first?
Thanks!
keepinitkind
I'm sorry, but you do. Otherwise, the chickpea mixture won't firm up enough. I suggest making that part and letting it refrigerate overnight so it is ready in the morning for breakfast.
Deb
These look amazing!!! I used to eat Eggs Benedict all the time years ago. I think all I really wanted was to eat the hollandaise sauce with a spoon if we're being honest! I cannot wait to give this a try!
Thanks for sharing 🙂
April
After weeks of having this page open as a tab on my computer, I have finally made it for breakfast! I made just a few small changes. I used black salt in the hollandaise sauce and substituted half white beans in place of half of the cashews, to make it a little cheaper and also a little less decadent! It came out great that way. I didn't have a whole lot of chickpea flour, so I halved that part of the recipe and put the batter in 8oz mason jars to set. This morning I was able to just cut it into perfect round slices with no extra strange shaped bits! Thanks for the awesome recipe, it was delicious! (:
Tammy
I started these last night and baked this morning. I didnt have garbanzo bean flour so ground dried beans in a blender.It only became kind of a coarse flour or fine corn meal consistency. Slightly grainy but flour like . A lot of things against me,but mine didnt have the fluffy firm egg consistency. Taste was good tho. I Will definitely buy some flour if thats the problem. I made 1/4 recipe so mine were about 3/8" thick, but were too soft to flip halfway. and never gave me the egg feel. Do yours have the fluffy firm egg feel?
keepinitkind
Mine are similar to solid tofu. You may need to cook it longer before chilling.
Tammy
Thanks for getting back to me. I ordered the chickpea flour and ready to try this again. This time I can follow the recipe to the letter. lol
Tammy
I just made a batch of the "egg" patties to make breakfast biscuits. Do these hold up OK when frozen?
Jill Peters
THANK you! THANK YOU! THANK YOU!
I made the chickpea eggs as part of a vegan eggz benedict for my mother and me for Christmas Eve. Mom wasn't sure at first, but she cleaned her plate.
I am so glad to have an egg substitute with such perfect texture and colour. I've been vegan for a few years now, and eggs were the very last thing for me to cut out; I was so attached to their convenience. I will be using this recipe weekly.
I can't wait to use the leftover piece for a faux scrambled tomorrow. Again, thank you very much.
Jill
Simon
You don't heat the Hollandaise?
keepinitkind
You can, if you'd like.