| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 3g | 40g |
| sugars | fibre | protein | salt |
| 5g | 10g | 17g | 1.4g |
Why I Love American Vegan Jackfruit Crab Cakes Benedict
My love for the vegan jackfruit crab cakes Benedict recipe cannot be overstated. This perfect melding of comfort food elements from Southern cuisine with the plant-laden trend of modern veganism creates a dish that is both comforting and health conscious. This particular recipe, full of bright, fresh vegetables and a unique twist on the traditional seafood element, is among my absolute favorites on the menu.
The Inspiration for Vegan Jackfruit Crab Cakes Benedict
When creating this dish, I wanted something truly distinctive but with a nod to the traditional dishes I grew up on. Inspired by the fabulous Chef Skye and her innovative vegan dishes, I sought to create something filled with plant power. Envisioning a dish inspired by the spirit of the Southern crab cakes that my Atlanta hometown adores, I substituted the crab with the wonderfully textured green jackfruit. Vegan meals should never compromise taste, and this recipe stands as a testament to that.
A Dish That Pairs Well with Others
This Vegan Jackfruit Crab Cakes Benedict is adaptable. It works wonderfully at brunch alongside a citrusy Panzanella salad to really kick off your day. Also, this dish can easily be the star at lunch or dinner served with a tangy, refreshing coleslaw or a straightforward leafy green salad. Its versatility is truly its strength.
It’s dishes like this that make me appreciate my multicultural heritage – the way the unique warmth of Southern cooking, and the eclectic flavors and techniques from West African cuisine fuse together in the vegan jackfruit crab cakes Benedict is a culinary coup. Whether you’re a long-time vegan or someone simply wanting to introduce more plant-based meals into your diet, this recipe will satisfy that desire.
I’m proud to share this recipe, and I’m beyond thankful for the inspiration sparked by Southern and West African flavors. A dish that brings versatility, taste, and a true foodie experience. Don’t just take my word for it, take a swing at this vegan gem – you won’t be disappointed.
What You’ll Need
- 2 cans of young green jackfruit (20 oz each), drained
- 1/4 cup vegan mayo
- 1/4 cup chopped bell peppers
- 1/2 cup chopped celery
- 1/4 cup chopped green onions
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp nutritional yeast
- 1 tbsp Old Bay seasoning
- Salt and pepper, to taste
- 3/4 cup panko breadcrumbs
- 3 tbsp vegetable oil, for frying
- 6 vegan English muffins
- 6 servings vegan Hollandaise sauce
- 1 pack (14 oz) of firm tofu, drained and sliced into 6 pieces
- 1 tbsp turmeric, for coloring tofu
- 1 tbsp black salt (Kala Namak), for a ‘eggy’ flavor
- 2 tbsp extra-virgin olive oil, for frying the tofu slices
Method
Step One
Place the drained jackfruit in a large bowl and shred it using two forks until it resembles the consistency of crab meat. Add in the vegan mayo, bell peppers, celery, green onions, parsley, nutritional yeast, Old Bay seasoning, salt, pepper, and panko breadcrumbs. Stir well to combine.
Step Two
Heat the vegetable oil in a frying pan over medium heat. Form the jackfruit mixture into small patties, about the size of your English muffins, and place them in the pan. Fry each side for about 3-4 minutes, until golden brown. Be careful to not overcrowd the pan, you may need to do this in batches.
Step Three
While the jackfruit crab cakes are cooking, prepare the tofu. Season each slice with turmeric and black salt, making sure each piece is well coated. Heat the extra-virgin olive oil in a different frying pan over medium heat and add in the tofu slices. Fry each side for about 3-4 minutes, or until golden brown. Remove from the pan and set aside.
Step Four
Toast the vegan English muffins until they are golden brown. Place one tofu slice on top of each muffin half. Then top each slice with a cooked jackfruit crab cake. Drizzle each serving with vegan Hollandaise sauce. Serve your Vegan Jackfruit Crab Cakes Benedict while they’re still warm. Enjoy!
