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Jackfruit Carnitas Benedict with Vegan Hollandaise, Jalapeño, and Pico De Gallo

Jackfruit Carnitas Benedict with Cilantro-Lime Hollandaise

Allison Mulcahy
This jackfruit carnitas Benedict is just waiting to be your next weekend brunch. Refried beans, caramelized jackfruit, and avocado get smothered in a vegan cilantro-lime hollandaise. Some fresh pico de gallo and your favorite hot sauce are the perfect additions!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Mexican, Plant-Based, Vegan
Servings 4 People
Calories 547 kcal

Ingredients
  

  • 2 20-Ounce Cans of Jackfruit Drained, rinsed, and shredded
  • 1 Red Onion Thinly sliced
  • 6 Garlic Cloves Minced
  • 4 Vegan English Muffins
  • 2 Avocados
  • 1 16-Ounce Can Refried Beans

Jackfruit Carnitas Seasoning

  • 1 tablespoon Olive Oil
  • ¼ Cup Orange Juice
  • 2 tablespoon Soy Sauce or Tamari
  • 1 tablespoon Brown Sugar
  • 2 Tsp Each Chili Powder, Cumin, Mexican Oregano
  • ¼ teaspoon Cinnamon
  • ½ teaspoon Liquid Smoke

Cilantro-Lime Hollandaise

  • ⅔ Cup Cashews
  • ¾ Cup Plain Plant-Based Milk
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lime Juice
  • 1 tablespoon Nutritional Yeast
  • 1 Garlic Clove
  • ½ Jalapeño
  • ¼ Cup Cilantro - Mostly Leaves Chopped

Instructions
 

  • Combine all Jackfruit Carnitas Seasoning ingredients and set aside until ready to use
  • Drain and rinse your jackfruit. Next, place it on a kitchen towel and fold the other half of the towel up and over your jackfruit. Using your hands, press down to release as much excess water as possible. As you're pressing it, most of the jackfruit should naturally shred. Shred or slice the remaining jackfruit with a fork to resemble pulled pork. Disgard or thinly slice inner seeds
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red onion and garlic and sauté for about 3-5 minutes
  • Lower the heat and add the jackfruit and seasoning mixture. Stir to combine. Continue to sauté for about 10-12 minutes, or until the jackfruit has slightly caramelized
  • In a blender, add all cilantro-lime hollandaise ingredients except cilantro and blend on high until creamy. Stir in the cilantro
  • Toast the English muffins and top with warm refried beans, jackfruit carnitas mixture, sliced or smashed avocado, and hollandaise. Serve with your favorite hot sauce, salsa, and pico de gallo

Nutrition

Calories: 547kcalCarbohydrates: 54gProtein: 14gFat: 33gSaturated Fat: 5gSodium: 569mgPotassium: 930mgFiber: 10gSugar: 9gVitamin A: 441IUVitamin C: 28mgCalcium: 136mgIron: 3mg
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