Braised jackfruit and walnut ragu with pappardelle and 'Parmesan' crumb
Serves: 6
![Braised jackfruit and walnut ragu with pappardelle and 'Parmesan' crumb](/uploads/media/720x770/08/12708-jackfruit-pappardelle.jpg?v=1-0)
Recipe photograph by Maja Smend
Braised jackfruit and walnut ragu with pappardelle and 'Parmesan' crumb
Recipe by Gaz Oakley
Tropical jackfruit has a distinctive pulled-pork-like texture, which works brilliantly in ragu-style sauces
Serves: 6
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Nutritional information (per serving)
Calories
495Kcal
Fat
20gr
Saturates
2gr
Carbs
51gr
Sugars
13gr
Fibre
10gr
Protein
16gr
Salt
2gr
![Gaz Oakley](/uploads/media/100x100/03/12743-gaz-oakley.jpg?v=1-0)
Gaz Oakley
Also known at Avant Garde Vegan, Gaz is a vegan chef and cookbook author from Cardiff. Find his recipes at avantgardevegan.com or watch Gaz in action on his YouTube channel.
See more of Gaz Oakley’s recipes
![Gaz Oakley](/uploads/media/100x100/03/12743-gaz-oakley.jpg?v=1-0)
Gaz Oakley
Also known at Avant Garde Vegan, Gaz is a vegan chef and cookbook author from Cardiff. Find his recipes at avantgardevegan.com or watch Gaz in action on his YouTube channel.
See more of Gaz Oakley’s recipes
Ingredients
- 1 large onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1 carrot, roughly chopped
- 4 garlic cloves, peeled
- 100g walnuts
- 2 tbsp olive oil
- 1 tbsp dried mixed herbs
- 2 x 400g tins jackfruit in water, drained
- 4 tbsp tomato purée
- 1 tsp sea salt flakes
- 1 tsp cracked black pepper
- 250ml red wine*
- 1 tbsp miso paste
- 2 x 400g tins chopped tomatoes
- 1 bay leaf
- 2 tbsp soy sauce
For the ‘Parmesan’
- 5 tbsp flaked almonds, toasted
- 5 tbsp nutritional yeast flakes
To serve
- 450g (egg-free) dried pappardelle
- a handful of basil
Step by step
- Put the onion, celery, carrot, garlic and walnuts in a food processor and blitz until everything is chopped quite finely.
- Put a large saucepan over a medium heat, add the oil followed by the onion mixture and the dried herbs. Sauté for 5-8 minutes, stirring occasionally.
- Meanwhile, put the jackfruit in the centre of a clean tea towel, pick up the corners and firmly squeeze and wring the excess liquid out from the jackfruit over the sink. This is a key tip to ensure your jackfruit has a meaty texture.
- Next into the pan, add the tomato purée, salt and pepper, and cook for a couple more minutes before adding the jackfruit. When the jackfruit has a little colour, deglaze the pan with the red wine. Let the wine come to a rapid boil for a minute or so, then add the miso, chopped tomatoes, bay leaf and soy sauce. Turn the heat down low and place a lid on the pan. Let the ragu bubble away for 30 minutes, stirring every now and then.
- Cook the pappardelle for 10-12 minutes in salted boiling water, until al dente.
- Meanwhile, for the ‘Parmesan’, blitz the toasted almonds with the nutritional yeast in a small food processor until finely chopped.
-
Serve the ragu tossed through the pappardelle (discard the bay leaf), topped with a scattering of the ‘Parmesan’ and some fresh basil.
*Check that your wine is labelled as suitable for vegans
To storeThe ragu keeps for up to 4 days in the fridge, or can be frozen. Defrost and reheat gently in a covered pan, adding a splash of water if needed.