A vegan savoury recipe…who even am I!!! It’s been a while, for a number of reasons. This body of mine is not a friend of most plants; that might be a slight exaggeration and I should probably say, wasn’t and is definitely getting better at digesting them.
I would love to be able to consume copious amounts of hummus, lentils and tofu, or heck maybe just even a smidge of each of the aforementioned on alternate days would be awesome!
Now I have tried Jackfruit a couple of times before and wasn’t a fan. The texture was a little too firm in parts and the ones I had tried had no real flavour. The Natures Charm Young Jackfruit Confit is packed with flavour, you could eat it just as is straight from the can. To be honest, lathering it in sauce ruins the work they have done to create such an awesomely seasoned product but I wanted to provide you with an alternative use and it’s soft supple fall apart texture just lends itself to being shredded.
For those of you looking to pick some up I have spotted it in Avoca stores recently in Ireland, it’s on the Asia Supermarket site and failing those you should be able to pick some up on Amazon!
Jackfruit Burrito Bowl
Print RecipeIngredients
- *** For the Sauce ***
- 110g passata
- 80ml water
- ½ tsp vegetable bouillon
- 1 tbsp tomato paste
- 1 small clove of garlic minced
- ½ tsp chili powder
- ¼ tsp cumin
- ¼ tsp coriander
- Salt and Pepper to taste
- *** Everything Else ***
- 1 can of Nature’s Charm Young Green Jackfruit Confit
- 250g cooked brown rice
- ½ a can of black beans
- 1 ripe avocado mashed and season with salt and pepper
- Diced tomato and red onion salsa or store bought
- Lime wedges to serve
- Coriander to serve
Instructions
Blend together all sauce ingredients in a blender. Place into a pot, bring to the boil and simmer for 15 minutes. Season to taste.
Mix jackfruit with sauce and allow to heat through for 5 minutes.
Assemble bowls with rice, jackfruit, salsa, beans, avocado and garnish with coriander and lime wedges to serve.
