Braised Jackfruit Chilli
- Simple
- 0:45 m
- 22 ingredients
What should I cook a vegan for dinner? If this is a question you are searching for, or maybe it's for you... and you are a chilli fan, then the BOSH Jackfruit chilli is definitely one to try! If you haven't tried a Jackfruit recipe before, we love to use it as a meat alternative, which gives a 'meaty' and 'shredded' look, perfect to replicate a braised lamb or braised beef...but of course we only make animal free recipes, 100% plant based, vegan and veggie friendly. One of our favourite street food spots in London is @biffs_uk . He makes a bangin' chilli so we asked him if we could riff off his recipe and make our own version to feature in our 4th book, Healthy Vegan. Our version is kinda like a quick, cheat-y version of his but still proper tasty. I t's got rich, deep flavours, great texture and it's genuinely really healthy. Basically, if truth be told, IS A CERTIFIED WIN!
Serves: 6
Ingredients
For the spice mix
- 2 tsp chilli powder
- ½ tsp salt
- 2 tsp ground cumin
- ¼ tsp allspice
- ¼ tsp ground cinnamon
- 1 tsp dried oregano
For the chilli
- 1 tbsp olive oil - plus extra for drizzling
- 2 tsp soy sauce
- 2 red onions
- 1 x 400g can(s) of jackfruit
- 1 celery stick
- 6 garlic cloves
- 1 red bell pepper
- 1 yellow bell pepper
- 1 x 400g can of kidney beans drained
- 50g walnuts
- 2 x 400g cans of plum tomatoes
- tsp salt
- 1 bay leaf
- 1 dried Ancho Chilli - optional
- 30g dark chocolate
- 100ml water
- 1 carrot
To serve
- 500g basmati rice cooked - or 2 x 250g bags microwaveable basmati rice
- 1 lime
- 100g mixed salad
Before you start
Preheat the oven to 220°C l Line a baking tray l Fine grater or microplane l Large saucepan or wok
Step 1
First, prep the jackfruit
- Mix all the spice mix ingredients together in a small bowl
- Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper
- Put the jackfruit on a chopping board and use two forks to pull it apart into pieces
- Pat the jackfruit dry again
- Transfer the jackfruit pieces to the lined baking tray
- Drizzle with a little olive oil, sprinkle over half of the spice mix and mix to coat
- Put the tray in the oven and roast the jackfruit for 20–30 minutes
Ingredients
- 2 tsp chilli powder
- ½ tsp salt
- 2 tsp ground cumin
- ¼ tsp allspice
- ¼ tsp ground cinnamon
- 1 x 400g can(s) of jackfruit
- 1 tsp dried oregano
Step 2
Now, make the chilli
- Peel and finely chop the red onions
- Trim and thinly slice the celery
- Peel and dice the carrot (use a food processor to chop the vegetables if you like)
- Peel and grate the garlic
- Trim, halve and core the peppers and cut them into bite-sized chunks
- Rip the stems from the chillies and thinly slice (remove the seeds if you prefer)
- Drain and rinse the kidney beans
- Roughly chop the walnuts
Ingredients
- 2 red onions
- 1 celery stick
- 6 garlic cloves
- 1 red bell pepper
- 1 yellow bell pepper
- 1 x 400g can of kidney beans drained
- 50g walnuts
Step 3
Heat the olive oil in the large saucepan or wok over a medium heat
- Add the onions and the pinch of salt and stir for 3–4 minutes
- Add the garlic and stir for 1 minute
- Add the celery and carrot and cook, stirring, for 3 minutes
- Add the remaining spice mix and stir for 30 seconds
- Add the peppers and chillies and stir for 3–4 minutes
- Add the walnuts, roasted jackfruit, plum tomatoes, bay leaf, ancho chilli (if using), dark chocolate, drained kidney beans, soy sauce and the water to the pan or wok
- Turn the heat down and leave the chilli to simmer and thicken for 12–15 minutes
Ingredients
- 1 tbsp olive oil - plus extra for drizzling
- 2 tsp soy sauce
- 2 x 400g cans of plum tomatoes
- tsp salt
- 1 bay leaf
- 1 dried Ancho Chilli - optional
- 30g dark chocolate
- 100ml water
- 1 carrot
Step 4
Time to serve
- Remove the ancho chilli and bay leaf from the pan or wok
- Prepare the rice
- Cut the lime into wedges
- Serve the chilli over the rice, with a small side salad and lime wedges
Ingredients
- 500g basmati rice cooked - or 2 x 250g bags microwaveable basmati rice
- 1 lime
- 100g mixed salad