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Braised jackfruit and walnut ragu with pappardelle and 'Parmesan' crumb


Serves: 6
timePrep time: 30 mins
timeTotal time:
Braised jackfruit and walnut ragu with pappardelle and 'Parmesan' crumb
Recipe photograph by Maja Smend

Braised jackfruit and walnut ragu with pappardelle and 'Parmesan' crumb

Tropical jackfruit has a distinctive pulled-pork-like texture, which works brilliantly in ragu-style sauces

Serves: 6
timePrep time: 30 mins
timeTotal time:

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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

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

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

  1. Put the onion, celery, carrot, garlic and walnuts in a food processor and blitz until everything is chopped quite finely.
  2. 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.
  3. 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.
  4. 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.
  5. Cook the pappardelle for 10-12 minutes in salted boiling water, until al dente.
  6. Meanwhile, for the ‘Parmesan’, blitz the toasted almonds with the nutritional yeast in a small food processor until finely chopped.
  7. 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 store
    The 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.

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