Tomato & Scallion English Muffins for Meatless Monday

Here’s a simple, quick and scrumptious breakfast idea for your Meatless Monday tomorrow!I originally found the inspiration for this recipe a few years back in the cookbook, The Best of Clean Eating 2. The original recipe has dairy in it but I was easily able to make this recipe dairy-free and egg-free while still making it equally as delicious.

For the aioli spread, instead of using yogurt, which this recipe originally called for, I used Vegenaise. Vegenaise (sometimes spelled Veganaise) is an eggless version of mayonnaise. Vegenaise is better for us than mayo because it’s free of all the cholesterol, trans fats and preservatives found in regular mayo. And since it tastes literally exactly the same as regular mayo, why not use it?? Vegenaise could be an easy addition to your fridge to make your home a little more plant-friendly, since you absolutely won’t taste the difference and it’s so much better for you.

Tomato & Scallion English Muffins

Makes 4

INGREDIENTS

• 4 English muffins (I used Rudi’s organic multigrain with flax English muffins from Whole Foods)
• 1/4 cup Vegenaise (eggless mayo)
• 1 1/2 Tbsp dijon mustard
• 1 Tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 cup grape tomatoes, sliced
• 4 scallions, finely chopped

DIRECTIONS

1. In a small dish whisk together Vegenaise, mustard, olive oil, oregano & salt.
2. Split English muffins down the middle and toast until light brown around the edges.
3. Spread aioli onto toasted English muffins. Top with tomatoes & scallions.
4. Enjoy!