JACKFRUIT CASSEROLE
Our delicious baked jackfruit casserole not only tastes amazing but it's super easy to make. It comes with deep and rich flavours thanks to the wine and espresso and it's a hearty dish for everyone to love.
Provided by Cory Varga
Categories Baked, Dinner, Holiday, Lunch
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of water to boil. Add the potatoes and boil for 20 minutes until tender.
- Preheat the oven to 180C/350F.
- Drain the jackfruit then place it on a cheese cloth. Squeeze the water out of it. Keep on squeezing until you get it as dry as you can.
- Place a large non-stick pan over medium heat with a little olive oil.
- Add the onion, carrots and garlic. Stir often and fry for about 3-4 minutes.
- Add the shiitake, the tomato puree, jackfruit, thyme and rosemary. Stir for 3 minutes.
- Add the red wine, soy sauce, coffee, 1/2 tsp salt and 1/2 tsp pepper. Sir well.
- Reduce the heat and simmer the mixture for 15 minutes, uncovered, mixing often.
- When the potatoes are cooked transfer, drained them and place them in a bowl. Add the vegan butter and the remaining salt and pepper. Mash them until they reach your desired consistency.
- Transfer the jackfruit mixture to a baking dish. Add the mashed potato on top of the jackfruit mixture. Your casserole should now have two layers.
- Bake for 25 minutes in the centre of the oven until the top of the mashed potato becomes quite crisp.
Nutrition Facts : Calories 309, Carbohydrate 48 g, Cholesterol 15 mg, Fat 9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, ServingSize 308 g, Sodium 905 mg, Sugar 17 g, TransFat 0 g, UnsaturatedFat 5 g
VEGAN PULLED JACKFRUIT
Use jackfruit to make this clever vegan 'pulled' meat substitute, perfect for stuffing into bread rolls and enjoying with all the barbecue trimmings
Provided by Juliet Sear
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
- Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.
Nutrition Facts : Calories 135 calories, Fat 2 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
JACKFRUIT CASSEROLE
I live in the tropics so am exposed to lots of weird and wonderful tropical fruits and vegetables. I found this recipe while hunting up jackfruit links. Looks interesting - jackfruit tastes a bit like banana so its an interesting combination of tastes. Times unknown and only a guesstimate.
Provided by Missy Wombat
Categories One Dish Meal
Time 55m
Yield 2 quart approx.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- In a medium bowl, beat eggs.
- Blend in mayonnaise and cream of mushroom soup.
- Stir in cheese, minced onion and jackfruit.
- Turn into a 2 quart casserole.
- Bake for 45 minutes.
Nutrition Facts : Calories 889.8, Fat 71.9, SaturatedFat 21.3, Cholesterol 301.4, Sodium 2240, Carbohydrate 39.6, Sugar 10.5, Protein 23.9
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JACKFRUIT STEW ~ VEGAN POT ROAST RECIPE • VEGGIE SOCIETY
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- Heat up a medium dutch oven over medium low flame. Add the chopped onion with a pinch of sea salt and a splash of water and sautee until translucent (about 5 minutes). Stir in the carrots and the garlic and cook another minute or so until it starts releasing its flavor making sure not to burn it.
- Stir in all the spices, thyme and bay leaves then add the jackfruit pieces. Pour in the veggie stock and bring the stew to a good simmer. Cover with a lid and cook 40 minutes.
- At this point you can use a potato masher to help shred the jackfruit into tender little bites. Add the potatoes and the flax meal and simmer the stew for another 15 minutes or until the potatoes are tender.
- Add the chopped tomatoes, taste and adjust seasonings with more seas salt at this point. Remove from heat and discard the bay and thyme sprigs. Stir in most of the parsley reserving some for garnish.
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