Jackfruit Bolognese
4 servings
Ingredients
- ½ white/yellow onion, diced
- ½ carrot, diced
- 1 clove of garlic, minced
- 1- 14 oz can Native Forest® Organic Young Jackfruit, drained, rinsed, and roughly chopped
- 1 Tbsp tomato paste
- ½ 14oz can chopped tomatoes
- ½ cube Edward & Sons® Not-Beef™ Bouillon Cubes, dissolved in 1 cup hot water
- 1 Tbsp tamari (soy sauce)
- ½ Tbsp apple cider vinegar
- ½ tsp oregano
- ½ tsp sage
- ½ bay leaf
- 1 tsp chipotle pepper flakes (optional)
- salt and pepper
- ½ Tbsp oil
- 8 oz package noodles of choice (wide, linguine..) use gluten-free (optional)
Instructions
1. Dice the onion and carrot. Mince the garlic.
2. Drain the jackfruit and roughly chop.
3. Heat the oil in a pan, add your vegetables, saute for around 5-8 minutes on low heat until soft and translucent. Add the garlic and cook for a further minute.
4. Add the jackfruit, tomato paste, soy sauce, apple cider vinegar, and herbs to the pan. Stir to fully coat the jackfruit and vegetables in the sauce ingredients.
5. Break apart the jackfruit pieces into strands (to resemble a “pulled pork” texture). Don’t worry if you don’t manage to pull apart every strand - the jackfruit will breakdown as the bolognese cooks.
6. Add the tomatoes and Not-Beef brother, stir, and allow to cook on a low heat until most of the liquid has been absorbed into a thick tomato sauce.
7. Meanwhile, cook the pasta according to the package instructions. Stir the cooked, drained pasta into the jackfruit bolognese.
8. Remove the bay leaf and serve with a sprinkle of chipotle pepper flakes!
