Today I managed to find Jackfruit in the supermarket!!  There seems to be a national shortage at the moment as I can’t find it anywhere so I stocked up and bought six cans while I could!

There are a couple of ingredients in this recipe that you may not be familiar with – nutritional yeast and amino acids but don’t worry, both can be easily found in your local heath food store.

Ingredients

1 tbs coconut oil

1 onion

1 carrot

1 stick celery

2 cloves of garlic

1 fresh red chilli

1 tin jackfruit (400g)

1 jar tomato passata (700g)

2 roast peppers (I use the ones from a jar – easier and tastier!)

1 tin kidney beans

2tbs amino acid

1tbs tomato puree

1tbs coconut sugar

2tsp cumin

2tsp smoked paprika (I use heaped spoons as I love the smokey flavour)

1tsp chilli flakes

2tbs nutritional yeast

Salt & pepper

There is quite a lot of chilli and spice in this recipe but if you prefer it a little milder just add a bit less.

What to do

Sautee the onion, carrot and celery in the coconut oil for a few minutes until they start to soften then add the garlic, fresh red chilli and black pepper.

Add the jackfruit and fry for a couple of minutes longer.

Now add the tomato passata, roast peppers, drained kidney beans, amino acids, tomato puree, coconut sugar, the rest of the spices and simmer for a good 30 minutes.

When the carrots are cooked to your liking, stir in the nutritional yeast, add your salt and serve.

I normally serve this with wild rice but due to eating a large cake with my afternoon cup of tea I wasn’t really hungry!

This will serve four people with a rice/tortilla accompaniment.

Served with sprouted seeds.

On the left is jackfruit straight out of the tin and on the right after I have shredded it with a fork.

This is what you’re looking for if you need to buy amino acids and nutritional yeast.  The aminos add a deep salty kick and the nutritional yeast adds a savoury flavour to dishes.