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Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream

  • Author: Kathy Carmichael
  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

This savory brunch dish is so delicious, you won’t believe it’s vegan, low-fat, or this fabulous.


Ingredients

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

Additional Ingredients

  • 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

Instructions

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