Challenge your taste buds with the recipe below
- 2 can young jackfruit
- 1/4 cup almond spread (or cashew margarine)
- 1 tsp sesame oil
- 1 tsp dietary yeast
- 1/4 tsp ground cumin
- 1/8 tsp smoked paprika
- 1 tsp soy sauce
- 2 tbsp water
- 3/4 cup white wine
- 2 cups of water
- 2 carrots, stripped and cut
- 3 little potatoes, stripped and hacked
- 4 white button mushrooms, quartered
- 1 onion jabbed with 8 cloves, 4 bay leaves, 2 thyme twigs
- 1/2 tsp salt
Drain and wash the jackfruit. Remove and dispose of the hard part. Try not to pull separate the jackfruit.
In a little bowl, combine the almond spread, sesame oil, dietary yeast, ground cumin, soy sauce, and water. Pour over the jackfruit pieces and mix tenderly to cover. Let marinate for 15 minutes at least.
Heat a tablespoon of oil over medium warmth. When hot, include the marinated jackfruit and cook for 2 minutes. Subsequently, blend routinely to ensure it doesn’t adhere to the base. Pour the white wine and water over the jackfruit.
After that, include the cut carrots, potatoes, mushrooms, onion, bay leaves, thyme twigs, and salt. However, spread and let stew over low-medium warmth for around 1 and 1/2 hour, checking now and then to ensure nothing adheres to the base.
At that point, mix in the cashew cream and cautiously blend to join. You would prefer not to mix excessively or the jackfruit will pull a section and you will wind up with a stringy surface. You need to keep entire bits of jackfruit. Further, add water to make the sauce creamy once more.
When your carrots and potatoes are cooked, it’s an ideal opportunity to mix in the cashew cream. It comprises of drenched cashews mixed with yogurt and lemon juice to give it some tartness. Try not to discard the cashew cream, it’s the way into a thick and velvety sauce.