Niki from Rebel Recipes shares her first plant-based recipe using what she describes as the 'vegan go-to these days': jackfruit
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Duration50 minutesmins
Cook Time30 minutesmins
Prep Time20 minutesmins
Servings4
Ingredients
Mushroom Jackfruit Filling
1red onion finely chopped
1tbsprapesee oil
2clovesgarlic sliced
1/2tspgrated ginger
1tspmirin
1tbsptamari
1/2tspbrown rice miso
125gmushrooms chopped finely
3tbsphoisin sauce
225gcan jackfruit drained and chopped up a little
1 1/2tbsptoasted sesame oil
1tbspcoconut cream or yogurt – optional
Black pepper
PinchChilli flakes
Salt if needed
Peanut Slaw
1/4cabbage finely sliced into strips
1carrot pealed and cut into strips
1/2fennel finely sliced
4spring onions sliced on the diagonal
Slaw toppings
4tbsppomegranate seeds
4tbspsalted peanuts crushed a little
Big handful Coriander
Handful fresh mint
1cup1/4 plus gram flour
1cup– 250ml water
Splash rapeseed oil
1/2tspOrganic apple cider
Pinchsea salt
Instructions
To make the mushroom filing
Add the oil to a medium pan. Add the onions and fry for 6-8 minutes until soft and browning.
Add in the garlic and ginger and cook for a further minute.
Transfer the chopped mushrooms, jackfruit, Mirin, tamari, Miso and hoisin to the pan and stir to combine.
Cook for a further 10 minutes until the mushrooms are cooked.
Finally add the, toasted sesame oil, coconut yogurt, black pepper and chilli flakes. Set aside.
To make the slaw
Finely slice the cabbage into long strips.
Cut the sping onion diagonally, slice the fennel into thin slices and slice the carrot into thin ribbons using a peeler. Add them all to a large bowl.
Now toast the seeds by adding them to a dry pan. Toast on a medium heat until lightly toasted. Set aside.
To make the dressing add all the ingredients to a jar, replace the lid and shake to combine.
Toss the veg with the dressing then top with the pomegranate seeds, salted peanuts and toasted seeds. Sprinkle with fresh Coriander and mint.
To make the pancakes
Add the flour and salt to a large bowl. Stir to combine. Add in the water, oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the pancake and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.
To serve
Load the pancakes with the mushroom jackfruit filling and top with the peanut slaw.
To make the slawTo make the pancakesTo serveThis recipe was republished with permission from Rebel Recipes. Find the original recipe here.