Vegan Egg Benedict Pockets

Ingredients for 6 servings:

• 200g tempeh
• 6 tbsp soy sauce
• 4 tbsp maple syrup
• 2 tsp liquid smoke
• 200 g tofu, natural
• 3 spring onions
• 1 tomato(s)
• 1 tsp Kala Namak
• ½ tsp turmeric
• 300 ml almond milk (almond drink)
• 4 tbsp chickpea flour
• 4 tbsp oil or Alsan
• 1 tbsp nutritional yeast
• 2 tsp lime juice
• 1 tsp Kala Namak
• ¼ tsp turmeric
• 6 sheets of filo pastry
• vegetable oil
• cress
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with vegan scrambled eggs, tempeh bacon & vegan hollandaise sauce

Cut the tempeh into 6 triangles and place them in an airtight container. Mix the remaining 3 ingredients for the marinade and pour over the tempeh. Close the lid and shake the container well so that the tempeh is completely coated with the marinade. Marinate in the refrigerator for at least 1 hour. Dice the tomato and slice the spring onions. Crumble the tofu with a fork. Heat a little oil in a large pan and fry the tofu on all sides until it begins to brown. Mix the kala namak with 2 tablespoons of water, pour over the tofu and stir well. Add the diced tomatoes and spring onions and season again with salt and pepper. Transfer to a small bowl and set aside. Wipe the pan with a paper towel and heat a little more oil in the pan. Fry the tempeh slices on both sides. Preheat the oven to 180°C. Place the filo dough in front of you on the table with the long side facing the lower edge. Brush the top 2/3 of the filo dough with oil and fold the bottom half over twice so that you now have 3 layers of filo dough. Now imagine a square on the far left that is as wide as the dough is high. Mentally divide this square into 2 triangles – one at the top right and one at the top left. Now place some scrambled egg and 1 slice of tempeh bacon on the top right triangle. Now fold the bottom triangle over. Fold the resulting triangle over to the right, then down, and so on, until the dough is completely rolled up. Trim off the excess edge. Do the same with the other 5 sheets of dough. Bake the pastries in the hot oven for approx. 16-18 minutes. In the meantime, combine the ingredients for the hollandaise sauce in a blender. Heat in a small saucepan and simmer, stirring constantly, until the sauce thickens. If the sauce is too thick for you, add a little more almond milk. Divide the finished Egg Benedict parcels among plates, pour the sauce over them, and garnish with cress. Serve warm. Tip: If you don’t like chickpea flour or don’t have it on hand, here’s an alternative recipe for homemade hollandaise sauce made with almond butter: https://www.chefkoch.de/rezepte/3327821494095800/Tempeh-Benedict-mit-gruenem-Spargel.html