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Super ‘Meaty’ Jackfruit Filling

If you’ve never cooked with jackfruit before, try Mike Davies’ ‘meaty’ jackfruit filling in a burrito for the perfect way to get started

Ingredients

  • 250 g jackfruit *hard core removed, ripped into smaller chunks and excess water squeezed out
  • 25 g ñora paste/carne de ñora replace with tomato puree if you can’t find ñora
  • 125 g water
  • 5 g cornstarch 2 tsp
  • 15 g tamari 1 tbsp
  • 4 5 tbsp olive oil
  • 1 tsp pink himalayan salt
  • 3 tsp panela a healthier sugar
  • 1 tbsp nutritional yeast
  • 2 tsp white vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 ground cinnamon
  • 1/8 tsp ground black pepper

Instructions

  • 1. Heat up a frying pan on medium to high heat, adding 3 tbsp of oil. Once the oil is hot add the jackfruit and cook until it’s slightly crispy and lightly browned (around 4 minutes).
  • 2. Bring down the heat to medium, add the paprika, cumin, cinnamon, salt, pepper and garlic powder and cook for 2-3 minutes, stirring continuously to prevent the spices from burning. Add the remaining 2 tbsp of oil now!
  • 3. Mix the rest of the ingredients in a bowl with a whisk or in a blender and then add to the frying pan (then lower the heat to medium/low). It will be watery at first but within 3 – 4 minutes the liquid will reduce and thicken into a sticky sauce.
  • 4. Use your sticky, smoky, sweet jackfruit filling in sandwiches, burritos, tacos, pizza or however you like! For this dish, I used the filling to make burritos with my sunflower seed mozzarella, some rocket leaves, grated carrot and some caramelized onion.

Notes

This recipe was republished with permission from Umami Plant-Based. Find the original recipe here

Mike Davies (Umami Plant-Based)

Mike is a traditionally trained chef from London, he started his cooking journey as an apprentice at Jamie Olivers Fifteen and then went on to work at Michelin starred restaurant The Glasshouse in South West London. He sees his style of cooking as rebellious as it doesn’t follow any particular cuisine. Mike is trained in French, Italian and middle eastern cuisine, however he draws most of his inspiration from asian cooking.