Ingredients per serve

+

Method

Preparation

  1. Method

    • In a large frying pan, sauté the onions in a little oil. Once soft add in the mushrooms and the drained jackfruit. Allow to colour slightly then add in the KNORR Korma Paste and fry.
    • Pour 1Lt water into the pan and simmer for 35 minutes stirring occasionally. (top up water a little if need to)
    • Once jackfruit is soft, use tongs or potato masher to break up the pieces, (should resemble pulled meat texture.) Leave the mix a little wet. Set aside ready to use.
    • In a food processor, combine the cashew nuts and 40g of soft coconut oil. Blitz until resembles a butter consistency.
    • In a small bowl whisk together, the hot water and KNORR Coconut Milk Powder.
    • Take a small pot and add in KNORR Hollandaise Gluten Free Sauce and the above mix. Place on low heat stirring frequently.
    • Fill a pot with 2lt of water, add in the white vinegar and allow to boil. Once boiling, poach your eggs until desired.
    • In a pan sauté the kale, cabbage, carrot and snow peas with the remaining coconut oil, salt and pepper.
    • Now assemble, toast the sour dough before spreading it with cashew butter, top with sautéed kale mix, pulled jack fruit, eggs and the coconut hollandaise. Garnish.
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