Vegan Potato Benedict

This weekend I got to thinking about eggs. Eric and I spent the weekend in lovely Santa Barbara with Eric’s parents, camping on the beach. As you know, I was very excited about the beach and the sun. I did get my beach fix, but not enough sun. Not to mention that our tent (and most things in it) got soaked in the rain storm on Saturday. But I’ll leave that story for another time because, what’s camping without a little adventure?

{Yes, this was our tent. Yes, it belongs in a museum or an antique store, and yes it was sadly but properly disposed of after the weekend}

Anyway, I started chatting about eggs with mom Linda, and I immediately started craving one of my favorite dishes from my non vegan days – Eggs Benedict. There are many conflicting stories about the origin of the dish – a Wall Street broker stumbling into a restaurant requesting something to cure his hangover, a bored New Yorker demanding something unusual from the chef, or a treasured family recipe from the 1960s.

I can honestly say that I don’t miss most non-vegan food I used to eat because there are so many other wonderful choices out there. But if I had to pick one, eggs would be it. So I thought about it;  what is it about Eggs Benedict that I actually liked? It wasn’t the Hollandaise sauce even though I love the creamy texture. I used to modify the traditional recipe by placing a poached egg and a roasted tomato slice on top of a piece of toast, with roasted asparagus as a garnish. I realized that I didn’t even really miss the egg as much as I missed how the dish came together – the “gooeyness” of the egg on top of the warm bread, the acidity of the roasted tomato and the creaminess of the sauce. So I came up with my version of Eggs Benedict – an amaranth pancake, which takes place of a boring english muffin, a stack of roasted sweet potatoes in place of the egg (an idea I picked up from the amazing Sarah Britton from My New Roots), roasted asparagus sprigs to garnish the top, and a creamy tomato – tahini sauce, which gives the dish a  punch and ties it all together.

This dish is a bit involved, but totally worth it if you have time to spare. You can also modify to cut down on time. Here are some suggestions:

  • The amaranth pancake is good, but you can make this meal in a flash if you leave the pancake out of it. Simply layer the potato slices, add asparagus on top, and drizzle with sauce.
  • Like the english muffin version? Pick up some good muffins and substitute for the pancake.
  • Not a fan of asparagus? Use steamed spinach or an avocado.

I can eat this for breakfast, lunch, or dinner. Enjoy!

Vegan Potato Stack Benedict

by Maria Bardet

Prep Time: 25 minutes

Cook Time: 1 hour

Keywords: breakfast entree

Ingredients (6 servings)


  • 1 cup amaranth, rinsed
  • 1 ½ cup veggie broth
  • ¼ cup green onions
  • 1 flax egg (1 Tbs flaxseed meal + ¼ cup water)
  • 1 Tbs olive oil
  • ½ tsp salt
  • 2 Tbs flour (of your choice)

Sweet Potato Stack

  • 2 large sweet potatoes (any variety; I used 1 Japanese sweet potato + 1 regular)
  • 1 Tbs olive oil
  • ½ tsp salt
  • fresh ground pepper

Tomato -Tahini Sauce

  • 2 extra large red tomatoes (or 1 ½-2 lbs cherry or other variety tomatoes)
  • 4 garlic cloves, peeled
  • 1 ½ tsp sesame tahini paste
  • 1 Tbs olive oil
  • 1 tsp salt
  • fresh ground pepper


  • 4 asparagus sprigs
  • drizzle of olive oil
  • pinch of salt + pepper


Preheat oven to 400 °.


Combine veggie broth, amaranth, and salt in a medium saucepan and cook over medium heat. Bring to a boil. Lower the heat, close lid, and simmer for 1 hour.

Once amaranth is done cooking, set in a bowl to cool. Once cool, stir in the flour, flax egg, and green onions, and incorporate. Set aside.

Cooking the pancakes: Heat a skillet with olive oil over medium heat. Spoon ¼ cup of mixture into the pan. Press down with a fork. Cook for 5 minutes and flip to the other side for another 5 minutes.

Sweet Potato Stack

Meanwhile, peel the potatoes, and cut into ¼ inch rounds. Coat with olive oil, salt and pepper and distribute evenly on a cooking sheet. Roast in the oven for 25 minutes. Remove from the oven and let them cool.

Tomato – Tahini Sauce

In a medium skillet, heat the olive oil salt, pepper, and cook garlic for 3 minutes over medium-low heat.

Cut to tomatoes in half and seed them. Cut tomatoes into ¼ inch slices and then dice. Add to the oil-garlic skillet and cook for about 5 minutes, just until the tomatoes start to break down.

Remove the tomatoes from heat, and add to a high-speed blender. Add tahini and blend on high, until the mixture becomes creamy. Set aside.


Just before you’re ready to assemble, cut the asparagus spears into half, and broil in the oven with a little olive oil and a pinch of salt and pepper for about 5 minutes.


Pancake on the bottom, followed by slices of sweet potatoes stacked, sauce, and top with asparagus.

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