How To Make Jackfruit Bolognese with Vegan Parmesan
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 2 cans of young green jackfruit, drained and shredded
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 can of crushed tomatoes
- 1 cup of vegetable broth
- 2 tablespoons of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of vegan parmesan, grated
- Fresh basil leaves, for garnish
- Cooked pasta or zucchini noodles, for serving
Instructions
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Heat some oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.
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Add the shredded jackfruit, grated carrot, and diced celery. Cook for about 5 minutes, until the vegetables start to soften.
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Stir in the crushed tomatoes, vegetable broth, tomato paste, oregano, basil, and red pepper flakes. Season with salt and pepper to taste.
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Bring the mixture to a simmer and let it cook for 30-40 minutes, until the flavors have melded together and the jackfruit has softened.
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While the bolognese is cooking, prepare your pasta or zucchini noodles according to package instructions.
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Serve the jackfruit bolognese over the cooked pasta or zoodles. Top with vegan parmesan and fresh basil leaves.
Nutrition
- Calories : 230kcal
- Total Fat : 2g
- Sodium : 480mg
- Total Carbohydrates : 48g
- Dietary Fiber : 12g
- Sugars : 8g
- Protein : 7g
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