Vegan Pulled Pork Eggs Benedict

Indulge in a plant-based twist on a brunch classic with this Vegan Pulled Pork Eggs Benedict, a show-stopping recipe that combines smoky, savory flavors with creamy decadence—all without animal products! Tender young green jackfruit is transformed into a flavorful BBQ "pulled pork," seasoned with smoked paprika and caramelized to perfection. It’s layered atop toasted vegan English muffins smothered with buttery vegan margarine and a bed of wilted spinach for added freshness. The pièce de résistance? A luxuriously creamy vegan hollandaise sauce made from cashews, lemon juice, and a hint of turmeric, lending a luscious texture and vibrant golden hue. Ready in just an hour, this recipe is perfect for weekend brunch, impressing both vegans and non-vegans alike. Packed with bold flavors, wholesome ingredients, and eye-catching presentation, it’s an irresistible centerpiece for your next gathering.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit into pieces that mimic shredded meat.

Step 2

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.

Step 3

To prepare the vegan hollandaise sauce, begin by soaking the cashews in hot water for 15 minutes, then drain them.

Step 4

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.

Step 5

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.

Step 6

Split and toast the vegan English muffins. Lightly spread each half with vegan margarine.

Step 7

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.

Step 8

Serve immediately while warm.

Nutrition Facts

Serving size	(1267.9g)

Amount per serving	% Daily Value*
Calories	2165.1

Total Fat 116.4g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 12.9g
Cholesterol 0mg	0%
Sodium 3198.1mg	0%
Total Carbohydrate 237.0g	0%
Dietary Fiber 28.0g	0%
Total Sugars 78.2g
Protein 54.2g	0%

Vitamin D 0IU	0%
Calcium 551.1mg	0%
Iron 19.4mg	0%
Potassium 3721.3mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 9.8%

Carbs: 42.8%