RED WINE BRAISED JACKFRUIT
RECIPE TYPE
Vegan
SERVES
8
Prep: 20 min
Cook: 1 hr 45 min
Ingredients
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 each onion and large carrot, chopped
1 pkg (227g) Longo’s Cremini Mushrooms, quartered
2 cloves garlic, minced
1 tbsp each soy sauce and white miso paste
1/2 tsp Longo’s Crushed Chilies
1/2 tsp each salt and pepper
Directions
Heat oil in Dutch oven over medium heat. Add onion, carrot and mushrooms and sauté for 5 to 7 minutes or until browned.
Add garlic, soy sauce, miso paste, chilies, salt and pepper. Cook for 1 minute. Stir in tomatoes, red wine, broth and balsamic. Add jackfruit and simmer, partially covered, for 1 1/2 hours.
Break up large chunks of jackfruit, using a fork to press pieces against the side of the pot to separate into shreds. Stir in basil. Serve with Parmesan on the side, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 4g | Fibre 5g |
Fat 4.5g | Sugar 8g |
Carbs 16g | Sodium 510mg |
