Lions Mane Benedict Sammie With Hollandaise
Lions mane “crab” cakes & your favorite breakfast sandwich meets eggs Benedict! So many health benefits, so many flavors, and so freakin’ tasty! I decided to take my favorite non vegan recipes and combine them with a plant based twist. Homemade 30-min charcoal spelt slider buns with lions mane “crab” cakes smothered in a rich and vegan hollandaise sauce…yea read that one more time over again. It’s basically your favorite appetizer, matched with the best brunch vibes anyone could ask for! All healthy, simple and wholesome ingredients that makes your breakfast into a 5 star meal, especially Sunday mornings with the family and kids.
Lions mane mushroom is a very beautiful and tasty mushroom that isn’t very earthy and is great at absorbing any flavor your throw at it, making it very easy to cook with. Its adaptogenic which means that it helps your body in dealing with stressors to maintain homeostasis. These mushies are pure medicine and flavor in the plant world. Very easy to cook, but sometimes hard to find! You can typically find lions mane at your local specialty supermarket or local farmers market. If you are out of luck there, search online and you may find a local mushroom farmer and sometimes even be able to buy wholesale mushrooms at a discounted price. Not bad eh? Plus they usually have a wide variety of other mushrooms all with many cooking potentials. If you’ve tried everything and still can’t find these mushrooms, you can use artichoke hearts chopped or oyster mushrooms!
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Serves 6
The Goods:
1/4 bunch arugula
3 green onions, diced
For the lions mane “crab” cakes:
1 lb lions mane mushroom, shredded into peels
2 tbsp Big Tree Farms coconut aminos
1 onion, diced
1/4 cup coconut yogurt unsweetened
1/4 cup chives, minced
1 tbsp dijon mustard
1 tbsp capers
1 tsp paprika
1 tsp salt
1 lemon squeezed
1 tsp garlic granulated
1/2 cup almond flour
2 tbsp olive oil
For the hollandaise sauce:
1 cup cashews, soaked overnight and drained
1 cup water
1 tbsp nutritional yeast
1 tsp dijon mustard
1/2 tsp black salt
1/4 cup parsley, chopped
1/2 tsp garlic granulated
1/2 tsp black pepper
1 lemon squeezed
For the charcoal spelt buns:
For the sweet potato fries:
The Method:
Preheat oven to 425. First follow the link above to create the charcoal buns dough, when you get to step 10 and cover the dough balls with a cloth and come back to this recipe.
Before anything else, make sure you have your cashews soaking for the hollandaise sauce. Then in a large bowl, shred the lions mane into small bite size peels with your hands. Then add all the rest of the lions mane crab cakes ingredients into the bowl and mix until everything is coated.
Using your hands, form and flatten burger size patties and lay onto an oven sheet pan with oil or parchment paper underneath. You should have about 5-7 patties depending on how big you made them.
If you are eating sweet potato fries with this, now would be the time to prep the potatoes. and pop them into the oven to get them cooking. Cook at 425 for 20-25 minutes or until fork tender.
By now the charcoal buns should have sat for at least 15-20 minutes to rise. Toss in the charcoal buns and the lions main patties into the oven at the same time. Cook on 425 for 15-17 minutes. The charcoal buns will finish slightly faster than the lions mane patties, and may need to be pulled out at about the 10-12 minutes mark. As they cook, make the hollandaise.
Drain the cashews, and then pop all the hollandaise ingredients into a high powered blender, blend on high for 30 seconds or until smooth. Set aside.
Once everything is ready and you let the buns cool for at least 5 minutes, time to assemble the benedict sandwiches!
Slice a bun in half and place the bottom half on the plate, place 3-4 leaves of arugula, top with a lions mane patty, drizzle or smother hollandaise over everything, garnish with pinch of green onions and finish it off with the top half of the bun. Serve with sweet potato fries and enjoy with friends and family!
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