Vegan Pulled Pork Eggs Benedict
Elevate your brunch game with this mouthwatering Vegan Pulled Pork Eggs Benedict. Packed with bold flavors and plant-based goodness, this dish features tender, BBQ-slathered jackfruit expertly mimicking the texture of pulled pork, layered atop toasted vegan English muffins. A creamy, tangy cashew-based hollandaise sauce brings a sophisticated twist, while sautéed spinach adds a fresh, earthy touch. Perfect for impressing guests or indulging in a weekend treat, this recipe is entirely dairy-free and egg-free, yet irresistibly rich and satisfying. Ready in just an hour, it’s a vegan-friendly spin on a classic favorite that'll leave everyone craving seconds!
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Recipe Information
Ingredients
- 1 can (about 14 oz) Canned young green jackfruit
- 1 cup BBQ sauce
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 teaspoon Smoked paprika
- 4 Vegan English muffins
- 2 tablespoons Vegan margarine
- 1 cup Cashews
- 2 tablespoons Lemon juice
- 1 tablespoon Nutritional yeast
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Turmeric
- 0.25 teaspoon Garlic powder
- 0.5 cup Water
- 2 cups Spinach
Instructions
Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit into pieces that mimic shredded meat.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the jackfruit for 5 minutes. Add BBQ sauce, salt, pepper, and smoked paprika. Cook for another 10 minutes, stirring occasionally until the jackfruit is tender and the flavors have melded.
To prepare the vegan hollandaise sauce, begin by soaking the cashews in hot water for 15 minutes, then drain them.
In a blender, combine the soaked cashews, lemon juice, nutritional yeast, Dijon mustard, turmeric, garlic powder, 0.5 cup water, and a pinch of salt. Blend until smooth and creamy. Adjust consistency with more water if necessary.
In another pan, melt the remaining 1 tablespoon of olive oil and add spinach. Sauté for 3-4 minutes until wilted. Season with a little salt and pepper.
Split and toast the vegan English muffins. Lightly spread each half with vegan margarine.
Assemble the Benedict: Place a handful of sautéed spinach on each English muffin half, top with a generous scoop of the jackfruit pulled pork, and drizzle with vegan hollandaise sauce.
Serve immediately while warm.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 78.2 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3721 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
