Vegan Braised Jackfruit Bolognese – Recipe
- Serves:
- 5-6
- Cooking Time:
- 20 minutes
- Cuisine:
- Italian
- Special Diets:
- Gluten Free, Vegan
- 1 can young green Jackfruit, drained and shredded*
- 1 brown onion, medium size, finely chopped
- 3 garlic cloves, minced
- 1 celery stick, chopped
- 1 carrot, diced
- 1 tablespoon cold pressed Olive oil
- 1.5 tablespoons Spice Zen Bolognese Seasoning
- 400 grams (1 can) crushed tomatoes (optional 400 grams passata)
- 1 tsp coconut sugar (optional)
- 1/2 cup water or vegetable stock**
- 30 ml red wine (optional)
- 2 tbsp almond milk (optional for creaminess)
- Salt to taste
- Fresh Basil, chopped to garnish
- Heat oil in a large pan over medium heat. Add onion and garlic and sauté till onion is caramelised. Add carrot and celery and sauté till it is tender (about 5 min.).
- Add shredded jackfruit to the pan and cook till its lightly browned. (3-4 min.)
- Add Spice Zen Bolognese Seasoning and stir for 2 min. Add crushed tomato, stock, wine, salt and sugar and bring it to boil.
- Cover the pan and simmer over a low heat for 30 minutes until jackfruit is tender and the sauce has thickened. Stir occasionally. Stir in almond milk to add creaminess.***
- Taste to adjust the salt and seasoning. Shred the jackfruit with a fork if required.
- Garnish with basil and serve it with pasta.
Notes: *Swap jackfruit with 500g of beef mince/ chopped beef chucks for a classic slow-cooked beef Bolognese and cook it for 45-60 minutes ** swap with beef stock ***swap with regular milk/ cooking cream
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- 1 can young green Jackfruit, drained and shredded*
- 1 brown onion, medium size, finely chopped
- 3 garlic cloves, minced
- 1 celery stick, chopped
- 1 carrot, diced
- 1 tablespoon cold pressed Olive oil
- 1.5 tablespoons Spice Zen Bolognese Seasoning
- 400 grams (1 can) crushed tomatoes (optional 400 grams passata)
- 1 tsp coconut sugar (optional)
- 1/2 cup water or vegetable stock**
- 30 ml red wine (optional)
- 2 tbsp almond milk (optional for creaminess)
- Salt to taste
- Fresh Basil, chopped to garnish
- Heat oil in a large pan over medium heat. Add onion and garlic and sauté till onion is caramelised. Add carrot and celery and sauté till it is tender (about 5 min.).
- Add shredded jackfruit to the pan and cook till its lightly browned. (3-4 min.)
- Add Spice Zen Bolognese Seasoning and stir for 2 min. Add crushed tomato, stock, wine, salt and sugar and bring it to boil.
- Cover the pan and simmer over a low heat for 30 minutes until jackfruit is tender and the sauce has thickened. Stir occasionally. Stir in almond milk to add creaminess.***
- Taste to adjust the salt and seasoning. Shred the jackfruit with a fork if required.
- Garnish with basil and serve it with pasta.
Notes: *Swap jackfruit with 500g of beef mince/ chopped beef chucks for a classic slow-cooked beef Bolognese and cook it for 45-60 minutes ** swap with beef stock ***swap with regular milk/ cooking cream
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