We do not miss the taste of meat, maybe because we stopped eating it over 20 years ago and we simply don’t remember the taste of it. However, many people look for “meat taste” in vegan food – that’s how this recipe for spicy jackfruit in tomato sauce was made. Jackfruit is a fruit found throughout Asia.
It’s consistency is similar to meat (chicken). When you combine it with spices it goes perfectly with rice/ buckwheat or Inside the buns with lots of fresh veggies. The taste of this dish is unusual and you should note that there’s only 30kcal in 100g jackfruit!
Ingredients (serves 2-4):
560g tinned young jackfruit in water/brine
1 red onion
1 tsp smoked pepper
dried garlic (to taste)
1 tsp cumin
1 tsp cayenne pepper
1 tsp powdered onion
1 tsp coconut sugar
1 tbsp vegetable oil
1/2 tbsp coconut (brown) sugar
1 spring onion
2 cloves garlic/ dried garlic
1 tbsp white wine vinegar
1 cup ketchup (we used spicy)
2 tbsp Sriracha sauce*
salt to taste
Drain the jackfruit, cut off the hard core and then divide into smaller bits with your hands. In a bowl combine the spices: smoked pepper, garlic, cumin, dried onion, coonut sugar, black pepper and salt. Mix well and leave for a few minutes.
Peel and cut the onion into thin slices.
Prepare the sauce.
Chop the onion and garlic finely. Heat the olive oil on a frying pan. Add the onion, garlic and coconut sugar and cook for a while until the onion is caramelized. Then add the rest of ingredients: white wine vinegar, Sriracha sauce, ketchup and mix well. Cover and cook over low heat for a few minutes, while tossing. Season with some salt.
In a pan heat the oil and fry the red onion. Add jackfruit and cook for a few minutes, stirring from time to time. Then add the sauce, mix and cook over low heat for about 10-15 minutes. If necessary, add some more water.
Serve it as a sandwich in whole grain buns, or with rice/ buckwheat and lots of fresh veggies. Enjoy!
*You can reduce the amount of Sriracha sauce or don’t add it at all if you’re not the fun of spicy food;)