Published On: Mon, Oct 21st, 2019

Paprika Jackfruit with Crushed Winter Vegetables & Vegetable Crisps

Are you planning a vegan dinner party or looking for the perfect recipe to impress your guests with this Christmas? This paprika jackfruit stack with crushed winter vegetables and veggie crisps wouldn’t look out of place at a gourmet restaurant and is sure to delight!

Paprika Jackfruit with Crushed Winter Vegetables, Brussels Sprout Leaves and Vegetable Crisps

Paprika Jackfruit with Crushed Winter Vegetables, Brussels Sprout Leaves and Vegetable Crisps

Are you planning a vegan dinner party or looking for the perfect recipe to impress your guests with this Christmas? This paprika jackfruit stack with crushed winter vegetables and veggie crisps wouldn't look out of place at a gourmet restaurant and is sure to delight!

Course Dinner
Cuisine christmas, vegan
Keyword healthy vegan, jackfruit, vegan christmas, vegan jackfruit
Prep Time 15 minutes
Cook Time 1 hour
Servings 2 people

Ingredients

For the sauce:

  • 1 tbsp olive oil
  • 3 shallots finely chopped
  • 1 clove garlic crushed
  • 2 tbsp tomato purée
  • 175 ml vegan red wine
  • 400 g can chopped tomatoes
  • Pinch dried oregano
  • Salt and pepper to taste

For the jackfruit:

  • 1 tbsp olive oil
  • ½ red onion sliced
  • 400 g can jackfruit drained and rinsed
  • Pinch dried oregano
  • Pinch chilli flakes
  • ¼ tsp smoked paprika
  • 2 tbsp cider vinegar
  • 50 g agave syrup
  • Salt and pepper to taste

For the crushed winter vegetables and vegetable crisps:

  • 1 carrot chopped into rough dice
  • 1 parsnip chopped into rough dice
  • ¼ swede chopped into rough dice
  • Pepper to taste
  • 1 tbsp

    
olive oil

For the vegetable crisps:

  • 500 ml vegetable oil for deep frying
  • 1 carrot
  • 1 parsnip

To garnish:

  • 3 Brussels sprouts outer leaves only

Instructions

To make the sauce:

  1. In a large pan, cook the shallots in the oil over a medium heat until soft. Add the crushed garlic and cook for a minute, then add the tomato purée and cook for another 2 minutes.
  2. Add the red wine to the pan and simmer (uncovereuntil it reduces by half.
  3. Add the chopped tomatoes and oregano. Bring back to a low simmer and cook the sauce for 15 minutes. Remove the pan from the heat and allow to cool slightly before blending into a purée. Season to taste.

To make the jackfruit:

  1. Preheat the oven to 180°C/gas mark 4.
  2. In a large pan, fry the onion in the oil over a medium heat until softened. Add the jackfruit, oregano and spices and cook for a further 5 minutes. Remove from the heat and mix in the vinegar and agave syrup.
  3. Transfer the jackfruit mixture onto a baking tray. Cover with foil and cook in the oven for 20 minutes. After 20 minutes, remove the foil and cook for a further 5 minutes. Season to taste.

For the winter vegetables:

  1. Boil the vegetables in salted water for 5-10 minutes until they start to soften. Drain, then fry in the olive oil for 5 minutes, while crushing. Season to taste.

To make the vegetable crisps:

  1. Heat the oil to 160°C in a large, wide, sturdy pan (so it is no more than half full).Use a potato peeler to create strips from the carrot and parsnip and fry until golden. Drain on kitchen towel and leave to crisp up.

For the garnish:

  1. Bring a small saucepan of salted water to the boil. Remove the leaves from the Brussels sprouts and blanch them in the water for 2 minutes. Pat them dry on kitchen towel and set aside.

To assemble the final dish:

  1. Place the crushed winter vegetables in the centre of the plate, place the jackfruit on top and finish with Brussels sprout leaves and vegetable crisps. Pour the sauce around the outside.

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