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Jackfruit and mushroom stew

Jackfruit and mushroom slow coked stew with tagliatelle!

Vegan, nut free, gluten free | Serves 3 | MAIN

Ingredients:

  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 200g forestière mushrooms, sliced
  • 100g shiitake mushrooms, sliced
  • 2 bay leaves
  • Salt and pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic granules
  • 225g jackfruit (drained weight), drained and washed
  • 1 tablespoon soy sauce
  • 50ml balsamic vinegar
  • 50g tomato passata
  • 1 vegetable cube

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Steps:

1.In a wide pan sauté the onion with the olive oil, until translucent.

2.Add the garlic cloves and sauté for few minutes.

3.Add the mushrooms and sauté for 4-5 minutes until, stirring occasionally, until they release all the water and they get a nice brown colour. Add the spices and bay leaves.

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4.While the mushrooms are cooking, shred the jackfruit.

5.Once the mushrooms are brown, add the jackfruit in the pan.

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6.Saute for a minute before you add the soy sauce and balsamic vinegar. Reduce the vinegar for a minute.

7.Once the vinegar is absorbed, add the tomato passata, vegetable cube and 500ml of boiling water.

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8.Stir to dissolve the veggie cube, bring to boil, then lower the heat and simmer for 25-30 minutes, stirring occasionally.

9.Taste and adjust the seasoning to your preference.

10.I served it with tagliatelle and plant-based cheese.

Happy cooking everyone!

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