# @beyondmeat on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CncUTJ2vPmk
- **Gondola URL:** https://gondola.cc/posts/3194966-beyondmeat-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/bb40852f1c.jpg
- **Posted:** 2023-01-15T16:25:00.000+00:00
- **Account Owner:** Beyond Meat (@BeyondMeat) — https://gondola.cc/BeyondMeat

## Caption

Beyond Meat’s own Executive Chef, Chef D, is showing you how to make a vegan Eggs Benedict with homemade hollandaise sauce 😋 Link in bio for full video!

INGREDIENTS
4 Beyond Sausage Patties
2 vegan biscuits 
4 vegan egg patties
1/4 cup rice vinegar
1/2 shallot, sliced
1 Tbsp vegan butter
1 Tbsp all-purpose flour
1/8 tsp turmeric powder
1/2 cup+1-2 Tbsp unsweetened plant-based milk
2-2 1/2 tsp sriracha
1 tsp granulated sugar
1 tsp nutritional yeast
Lemon juice
Chopped chives
Sprinkle of paprika
Olive oil
Kosher salt
Freshly cracked black pepper

PREPARATION
1. Before baking, trim the biscuits with a 4-inch ring cutter. Cook them according to package instructions and set aside to cool for 10min. 
2. Slice in half lengthwise and brown the biscuits in a toaster until the edges are caramelized. Set aside in foil to keep warm.
3. Preheat skillet over medium-high heat. Add a drizzle of oil, sausage patties, and sear for 2 min on each side. Remove from heat.
4. Add vinegar and shallot to a separate small pan. 
5. Season with salt and pepper and bring to a boil over medium-high heat. 
6. Simmer for 1 ½ minutes or until reduced by half (you should have approx. 4 tsp of liquid remaining). Set aside.
7. Place a separate skillet over medium heat and melt the vegan butter. 
8. Add flour and turmeric, stir thoroughly to form a roux, and gently simmer for 1min, stirring continuously.
9. Slowly pour in the plant-based milk while whisking to create a smooth, sauce. 
10. Stir in the sriracha, nutritional yeast, sugar, and 2 tsp of the reduced vinegar. 
11. Simmer to thicken for about 1min. Sauce should resemble traditional hollandaise. If sauce is too thick, add 1-2 more tbsp of milk.
12. Season to taste with salt, pepper, and lemon juice. Set aside, keep warm.
13. Cook the vegan egg patties according to package instructions. Set aside, keep warm. 
14. To serve, transfer two biscuits to your plate
15. Top each biscuit with a plant-based egg patty, trimming edges if necessary.
16. Finish both benedicts with a sausage patty. Reheat the sauce if necessary and pour 1-2 spoonfuls over the sausage patty. Garnish with chopped chives and a sprinkle of paprika.

## Stats

- **Views:** 51,917
- **Likes:** 5,463
- **Shares:** 0
- **Comments:** 107

## Credits

| Name | Username | Profile | Role |
| --- | --- | --- | --- |
| Beyond Meat | @BeyondMeat | https://gondola.cc/BeyondMeat | Food & Snack Brand |
| Trent Maurer | @tmaurer21 | https://gondola.cc/tmaurer21 | Director |
| Mikayla Barker | @mikaylabarker | https://gondola.cc/mikaylabarker | Social Media Manager |

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