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Garden-Fresh Jackfruit Carnitas with Creamy Pea & Avocado Purée (Vegan & Gluten Free) - Bright, Comforting, and Satisfying

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients
  

  • For the Jackfruit Carnitas
  • 2 cans young green jackfruit in brine or water, drained and rinsed
  • 1 tablespoon avocado or olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander (optional)
  • 1/4 teaspoon chipotle powder or chili powder (to taste)
  • 1/2 cup vegetable broth (plus more as needed)
  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • For the Creamy Pea & Avocado Purée
  • 1 cup frozen peas
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro or mint (or a mix)
  • 1–2 tablespoons water or broth, as needed
  • Salt and black pepper to taste
  • For Serving (Optional)
  • Warm corn tortillas or cooked rice/cauliflower rice
  • Shredded cabbage or lettuce
  • Radishes, thinly sliced
  • Pickled onions or jalapeños
  • Fresh cilantro and lime wedges

Instructions
 

  • Prep the jackfruit: Pat the jackfruit dry. Trim off any hard core pieces and remove visible seeds. Use your fingers or two forks to break it into shreds.
  • Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  • Season and simmer: Add cumin, smoked paprika, oregano, coriander, and chipotle powder. Toast 30 seconds. Add jackfruit, broth, orange juice, and a pinch of salt and pepper. Stir, cover, and simmer 12–15 minutes, stirring occasionally, until most liquid is absorbed.
  • Crisp it up: Increase heat to medium-high. Push jackfruit into an even layer. Let it sizzle undisturbed 2–3 minutes to brown. Flip and repeat. Add a splash of broth if pan gets too dry. Finish with lime juice and adjust salt and pepper.
  • Make the purée: While jackfruit cooks, blanch peas in boiling water 2 minutes, then drain. Add peas, avocado, lime juice, herbs, a pinch of salt and pepper, and 1 tablespoon water to a blender. Blend until silky, adding more water as needed. Taste and adjust seasoning.
  • Assemble: Spread a generous spoonful of pea–avocado purée in tortillas or bowls. Top with jackfruit carnitas and favorite toppings. Squeeze fresh lime over the top.