Recipe

Vegan Crab Cakes Benedict With Avocados

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Vegan Crab Cakes Benedict with Avocados

servings: 4 (2 cakes per serving)

Fake Hollandaise
1/4 cup vegan mayo
1 tbsp Sriracha
1/4 tsp puréed garlic (1 clove, minced)
Pinch of salt

Vegan Crab Cakes
2 tbsp vegan mayo
1.5 tsp Dijon mustard
1 tsp Sriracha
2 tsp vegan Worcestershire sauce
1/4 tsp salt
1/2 tsp freshly ground pepper
2 tbsp minced chives
1 can (398mL) hearts of palm (sticks or whole)
1 can (398mL) chickpeas, mashed
1/3 cup fine bread crumbs
1 cup Panko bread crumbs
1/3 cup avocado oil

Salad Dressing
1/4 cup lemon juice
1/4 tsp garlic puree (1 clove, minced)
1/2 tsp Dijon mustard
1/2 tsp maple syrup

Salad
1 avocado, sliced
4 cups baby arugula

Just Egg (vegan egg replacer made from mung bean)
2 cups

For the Fake Hollandaise Sauce:
-in a small bowl, mix all ingredients for hollandaise sauce, set aside (refrigerate if needed.)

For the Vegan Crab Cakes:
-in medium sized bowl combine mayo, Dijon, sriracha, Worcestershire, salt, pepper and chives
-mash chickpeas (potato masher or food processor works well)
-shred hearts of palm (use two forks to gently mash and pull apart, it’s tedious but it’ll work)
-add fine bread crumbs, mashed chickpeas and shredded hearts of palm to the bowl and gently fold into mixture
-form into 8 crab cakes
-coat each crab cake in panko bread crumbs
-heat oil in frying pan over medium-high heat, once oil is hot, add crab cakes, fry until golden brown (approx 4 min), then gently flip and fry an additional 4 min

For the Salad:
-cook “just egg” in frying pan (if you have round cookie cutters, add them to your heated frying pan and place liquid egg into cookie cutter for a round even shaped “eggs”,) make 8 individual eggs (3-4 inches wide)
-slice avocado
-toss dressing in arugula
-divide arugula and sliced avocado among 4 plates, top each with two crab cakes, two “just egg” rounds and top with fake hollandaise sauce
-Enjoy!!!

(Adapted from @cravingsbychrissyteigen cookbook)
#vegan #veganfood #veganrecipes #cravings #chrissyteigen