Our friend Laura hosted a vegetarian, potluck brunch for her birthday. Emily and I made vegan “eggs benedict” using a recipe from Keepin’ It Kind. They were really good. The only changes we made to the recipe were using a muffin pan to bake the patties and we skipped the liquid smoke for the mushrooms. It was scary how close the consistency of the chickpea patties was to scrambled eggs, although they tasted nothing alike. It’s definitely a recipe I’d use again.
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