Jackfruit Casserole

There's no surprise that I love casseroles so much. They are easy to make and comforting. You can layer them, play with ingredients and invent something great and hearty. Not to mention you can make them for the holidays or for the whole family, especially if you have a larger gathering.

Everyone loves a good bake and let me tell you all about this jackfruit casserole. Once you learn how to really cook jackfruit, you won't ever imagine missing meat. Jackfruit has an incredible consistency and its texture can really resemble bits of slow-cooked meat. Plus, with the flavours we'll be adding to this particular bake, nobody will ever complain this is vegan.

In fact, everyone will be coming back for more!

How to prepare jackfruit

To cook jackfruit and reach that desired meat-like texture, you'll need to drain it from the can and place it in a cheesecloth. Then, you will need to squeeze the water out of it. And then squeeze and squeeze some more, until you get it as dry as you can. The squeezing process make also helps with that particular texture everyone loves so much.

Once this is done, you can cook the jackfruit the way you desire: casseroles, sandwiches, salads.

To make this jackfruit casserole, we're going to mix the jackfruit with delicious veggies, herbs, red wine and a bit of coffee.

How to make jackfruit casserole

I make this delicious bake by cooking the potatoes and my jackfruit separately. I first bring a pot of water to boil and add my potatoes to it. I let it boil for about 20 minutes until the potatoes are tender.

In the meantime, I preheat the oven to 180C/350F. Here's when the fun starts. As previously mentioned, it's super important that you drain and squeeze your jackfruit.

I then heat up a little oil in a pan, add onion, garlic and carrot and fry for 3-4 minutes stirring occasionally. I then add the tomato paste and shiitake mushrooms.

The shiitake mushrooms will add to the flavour of the dish and make it more intense and rich. I add thyme and rosemary and fry for another 3 minutes, also stirring occasionally.

I then add the red wine, espresso, salt and pepper. For the wine, I use a red Italian (a Primitivo grape). This brings depth to the dish. It's incredible. For the espresso, I just use my Nespresso machine and run a long shot. The coffee makes the whole dish much richer and actually bring some bitterness to it which I welcomed as it reminded me of a slow-cooked beef. Similar to my vegan Irish stew.

Right, reduce the heat and simmer for 15 minutes, uncovered. Make sure you stir occasionally. Just about now you should have your potatoes ready as well. So drain them, add some vegan butter, salt and pepper to them and mash them until they reach the consistency you love.

To assemble the casserole just put the jackfruit mixture in a baking dish. I used a transparent baking dish. Then, top it up with a layer of potatoes. Using a fork, distribute the mashed potato over the jackfruit to create a nice, even layer.

Bake in the centre of the oven for 25 minutes until the mashed potato become visible crisp and golden.

Serve with a kale salad on the side and enjoy. You can store any leftover in an air tight container or directly in the casserole dish (just cover it with some aluminium foil before putting it in the fridge).

This recipe has been inspired and adapted from Avantgarde Vegan.

Jackfruit casserole

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• Prep Time: 15 mins
• Cook Time: 40 mins
• Total: 55 mins
• Serves 6 people

Categories: Baked, Dinner, Holiday, Lunch Cusine: British

Description

Our delicious baked jackfruit casserole not only tastes amazing but it's super easy to make. It comes with deep and rich flavours thanks to the wine and espresso and it's a hearty dish for everyone to love.

Ingredients

(USA / Metric)

• 1 can jackfruit
• 5 whole fresh shiitake, sliced
• 2 medium carrots, peeled and chopped
• 1 medium onion, peeled and finely chopped
• 3 cloves garlic, peeled and chopped
• 3 tbsp tomato paste
• 3 tbsp soy sauce
• 1 2/3 serving (5 fl oz) red wine
• 2 fl oz espresso
• 4 potato medium potato, peeled and chopped
• 3 tbsp vegan butter
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp salt
• 1 tsp peppercorn, freshly ground
• 1 tbsp olive oil

Instructions

• 1. Bring a large pot of water to boil. Add the potatoes and boil for 20 minutes until tender.
  2. Preheat the oven to 180C/350F.
  3. Drain the jackfruit then place it on a cheese cloth. Squeeze the water out of it. Keep on squeezing until you get it as dry as you can.
  4. Place a large non-stick pan over medium heat with a little olive oil.
  5. Add the onion, carrots and garlic. Stir often and fry for about 3-4 minutes.
  6. Add the shiitake, the tomato puree, jackfruit, thyme and rosemary. Stir for 3 minutes.
  7. Add the red wine, soy sauce, coffee, 1/2 tsp salt and 1/2 tsp pepper. Sir well.
  8. Reduce the heat and simmer the mixture for 15 minutes, uncovered, mixing often.
  9. When the potatoes are cooked transfer, drained them and place them in a bowl. Add the vegan butter and the remaining salt and pepper. Mash them until they reach your desired consistency.
  10. Transfer the jackfruit mixture to a baking dish. Add the mashed potato on top of the jackfruit mixture. Your casserole should now have two layers.
  11. Bake for 25 minutes in the centre of the oven until the top of the mashed potato becomes quite crisp.

Nutritional Information

Total Nutrition Facts

Serves 6 people

Amount Per Serving
Calories 309
% Daily Value*
Total Fat 9 g			11%
	Saturated Fat 4 g		21%
	Trans Fat 0 g		12%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 3 g
Cholesterol 15 mg			5%
Sodium 905 mg			39%
Total Carbs 48 g			17%
	Dietary Fiber 5 g		19%
	Sugar 17 g		34%
Protein 6 g			12%
Vitamin A 21% Vitamin C 27% Calcium 5% Iron 13% Vitamin D 0% Magnesium 20% Potassium 26% Zinc 9% Phosphorus 22% Thiamin (B1) 15% Riboflavin (B2) 15% Niacin (B3) 25% Vitamin B6 57% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 8% Vitamin K 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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