• Separate oyster mushrooms from the substrate and gently brush to remove any dirt, if needed
• Drain jackfruit well. Place jackfruit chunks on a hard surface and press them so they become flat
• Combine the mushrooms and jackfruit in a sauté pan on low heat. Cook, pressing out the water with a heavy pan or cast iron press, for 15 minutes or until the water has evaporated. Flip frequently
• Preheat the oven to 360 degrees Fahrenheit
• Add cooked mushrooms & jackfruit, miso, avocado oil, seaweed, seafood seasoning, and salt & pepper (optional) to a food processor and pulse until you have a finely chopped mixture. Move mixture to a bowl
• Add vegetable broth and vital wheat gluten to the bowl and mix well. The dough should absorb all the vital wheat gluten and not be too sticky
• Create a ball with the mixture. Divide the ball into 4-5 smaller sections. Form the sections into thin patties on parchment paper
• Coat patties with avocado oil and bake at 360 for 10 minutes. Allow patties to rest while you create your Wet Batter, Dry Batter, and Caper-Feta Spread
• Preheat frying oil
• To make Caper-Feta Spread, combine 1/4 cup plant-based feta cheese with 2 tablespoons of capers and 2 tablespoons of caper juice
• Dip patties into Wet Batter, then Dry Batter. Fry until golden crispy
• Build a sandwich with the Additional Ingredients and enjoy!!

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