Vegan Braised Jackfruit Bolognese
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Italian
Author:
Spice Zen
Servings
5 to 6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
Dietary Information
Gluten-Free, Dairy-Free (adaptable), Nut-Free (adaptable), Soy-Free
A slow-simmered, Italian-inspired bolognese made with tender young jackfruit, aromatic vegetables and Spice Zen Bolognese Seasoning. Slowly braised in tomato and herbs, the jackfruit softens and pulls apart naturally, creating a rich, savoury sauce with the comforting depth of a classic bolognese. Hearty, generous and deeply satisfying, this plant-based version is designed for relaxed cooking and easy sharing.
Ingredients
Base
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1 tbsp cold-pressed olive oil
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1 medium brown onion, finely chopped
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3 garlic cloves, minced
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1 celery stalk, finely chopped
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1 carrot, finely diced
Jackfruit
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1 can young green jackfruit, drained, rinsed and lightly shredded
Sauce
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1½ tbsp Spice Zen Bolognese Seasoning
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400 g crushed tomatoes or passata
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½ cup water or vegetable stock
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30 ml red wine (optional)
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1 tsp coconut sugar (optional)
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Salt, to taste
Finish
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2 tbsp almond milk (optional, for creaminess)
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Fresh basil, finely chopped, to garnish
Optional Garnish
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¼ cup crumbled feta (or plant-based feta alternative)
Directions
Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until soft and lightly caramelised.
Add carrot and celery and cook for about 5 minutes, until tender and fragrant.
Add the shredded jackfruit and cook for 3 to 4 minutes, stirring occasionally, until lightly golden.
Stir in Spice Zen Bolognese Seasoning and cook briefly until aromatic.
Add crushed tomatoes, water or stock, red wine if using, coconut sugar and salt. Bring to a gentle boil.
Reduce heat, cover and simmer for 30 minutes, stirring occasionally, until the jackfruit is tender and the sauce is thick and clingy.
Use a fork to gently shred the jackfruit further if needed.
Stir in almond milk if using, then taste and adjust seasoning.
Serve hot with pasta, finished with fresh basil and a light sprinkle of feta if using.
Chef's Notes
Young green jackfruit works best as it softens and pulls apart naturally.
The sauce should cling to pasta rather than pool on the plate.
Resting the sauce deepens the flavour and texture.
Recipe Note
Feta Garnish
A small sprinkle of feta adds a salty contrast and works well as a finishing touch. For a dairy-free or vegan version, use a plant-based feta alternative or omit entirely.
Nut-Free Option
Omit almond milk or replace with oat milk or a splash of coconut cream.
Meat Adaptation
To make a classic meat bolognese, replace jackfruit with 500 g beef mince or chopped beef chuck. Use beef stock instead of vegetable stock and simmer for 45 to 60 minutes until rich and tender.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
