Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream came from our favorite vegan restaurants in Arizona, Pomegranate Cafe.
Although this recipe is quite different than the one we have enjoyed several times, I chose to give it my own twist.
Despite being plant based and somewhat healthy, Pom’s version has way too many calories. So, in an effort to reduce the fat and calories, I omitted the tofu, vegan cheese. I also baked instead of fried. I replaced the tofu with portobello mushrooms and the cheese with tomato.
With that being said, Jackfruit Benedict is simply to die for. Although it takes some preparation, it is worth every second.
First, you need to make the cake which is simple enough. You do need some Dulse Flakes, an asian seaweed. Although Dulse is available at Whole Foods, I order mine from Amazon. The bag literally lasts forever. I also used jackfruit in brine, which comes in a can. Again, Amazon is a great source, but I buy mine at Trader Joes. Just make sure you get the can in brine NOT syrup.
The rest is easy. I made six cakes ahead of time and put them in the refrigerator over night. You can also freeze the jackfruit cakes. Although this recipe is intended for Benedict, these cakes could also be served as a crab cake with rice. Or you could eat it as a burger.Print
This savory brunch dish is so delicious, you won’t believe it’s vegan, low-fat, or this fabulous.
Jackfruit Crab Cake
- 1 20 ounce can of Jackfruit in Brine
- 1 while onion, minced
- 3 Tablespoons chopped chives
- 2 cloves garlic, minced
- 2 Tablespoons Old Bay Seasoning
- 2 Tablespoons Dijon Musrad
- 1 Tablespoon Soy Sauce or Tamari
- 1 Tablespoon chopped Dulse flakes
- 1 teaspoon garlic powder
- 2 Tablespoons lemon juice
- 1/4 cup chopped cilantro
- 1/2 cup Panko bread crumbs (or any breadcrumbs)
Cashew Chipotle Cream Sauce
- 1 cup raw cashews (soaked in water overnight); this is recommended but not required. If you do not have time to soak, just blend longer.
- 1/2 cup water
- 1 1/2 Tablespoons lime juice
- 1 Jalapeno, deseeded
- 1 clove garlic
- 1 pinch salt
- 1/4 cup cilantro
- 6 Vegan English muffins (you may use gluten-free), toasted
- 1 16 ounce package sliced portobello mushrooms
- 1 large Hot House tomato (sliced into 6 slices)
- 2 Avocados, sliced thin
Jackfruit Crab Cake
- Pre-heat your oven to 400 degrees
- Drain brine from the Jackfruit can
- Remove any visible seeds, if any remain in the jackfruit
- Place jackfruit in a food processor and pulse until chopped. DO NOT OVER PROCESS. It should look shredded.
- Place shredded jackfruit into a large bowl, and add the remaining ingredients.
- Using a fork, mix well.
- I used my Cuisinart Burger Press to form my cakes. You can also use your hands.
- You may cook immediately, or you can place in the refrigerator until you are ready to bake, or you can freeze.
- Form 6 cakes and place on a silicone mat lined baking sheet or you can use parchment paper.
- Place in a 400 degree oven for 40 minutes
Chipotle Cashew Cream
- Drain the cashews and rinse them.
- Place the cashews and all listed ingredients into a small blender.
- Blend until smooth.
- Place in a container and refrigerate until ready to use.
Prepare Other Ingredients
- Sauté portobello mushrooms until brown; set aside
- Slice a large tomato into 6 slices
- Slice avocados into several thin slices
- Toast English muffins
Assemble the Benedict Accordingly
- Place the toasted English muffin on a plate first
- Then, place the baked Jackfruit Cake
- Follow with a slice of tomato
- Then, place sautéed mushrooms on top of the tomato
- Follow with thin slices of avocado and top with Cashew Chipolte sauce
- Topped with chopped cilantro