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Grilled asparagus with vegan sauce hollandaise
INGREDIENTS (4 portions):
- Thin green asparagus
- Sliced and cooked potatoes
- 2 large tomatoes
- 4 small portobello mushrooms
- 1 small block of firm tofu
- A bit of flour
- 1 large pack of spinach
- Sea salt
- Olive oil
Ingredients hollandaise sauce:
- 1 cup cashew nuts
- 1 cup water
- 2 1/2 tbsp lemon juice
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1 tsp Dijon mustard
- 1 small tsp turmeric
Put all hollandaise sauce ingredients into a small powerful blender and blend until you get a smooth texture. You might have to add a bit of extra water to get the desired consistency if it's too thick.
Then cut a large tomatoes into 4 thick slices and repeat the same with the tofu (the slices should be roughly the same size as the tomatoes). Season the tofu well with a generous amount of salt, garlic (best to use powder for ease of use) and black pepper. Slice potatoes into roughly 1cm thick slices and also season with salt, garlic and pepper.
Use the same easoning on the tomatoes and mushrooms.
Then dunk the tofu into flour so it's covered well on all sides. Put aside for later.
Heat up a griddle pan and add some oil to it.
Place the sliced and cooked potatoes and fry on both sides until you get nice griddle pan marks.
Put them aside to serve later.
Then place the tomatoes, tofu and mushrooms in the pan as well and fry until cooked (the tofu is done once it turns nicely brown and crispy on the outside).
Lightly cover the asparagus in a little bit of oil and garlic (easiest with garlic powder) and also fry in the pan until you get nice griddle pan marks (make sure you don't overcook the asparagus).
While everything is sizzling away get a smaller pan, add the spinach and sauteé with a bit of salt, garlic and pepper.
Once everything is ready, serve with the spinach at the bottom, followed by the tofu, then a sliced tomato slice, a mushroom and then some asparagus on top. Pour the hollandaise sauce over the asparagus and then plate the potatoes on the side. Enjoy!
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