2nd course of Holiday Sunday Brunch (option one)

There were two fabulous options, and we got one of each to share. Each was served with potatoes and bright and herby basil chimichurri. This one consisted of a polenta cake topped with meaty house-made 🌱-based sausage, avocado, kale, tomato, and luscious, rich, creamy, and lemony 🌱-based hollandaise sauce. #veganhollandaisesauce #veganbrunch #supportveganbusiness #pdxvegan #southamericanvegan