Vegan Confit Jackfruit with Asian Spices
Introduction
Immerse yourself in the aromatic and vibrant world of confit ethnic cuisine with this delectable vegan dish. Perfect for a cozy evening or a special dinner, this recipe seamlessly blends the rich flavors and textures of traditional cooking with innovative plant-based ingredients.
Ingredients
- 2 cans of young green jackfruit in brine, drained and rinsed
- 4 cloves of garlic, minced
- 1 medium onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup coconut oil
- Fresh herbs (such as cilantro or basil) for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (392°F).
- In a bowl, combine the jackfruit with garlic, onion, soy sauce, maple syrup, smoked paprika, cinnamon, and cloves. Mix well to ensure even coating.
- Heat the coconut oil in a pan over medium heat and add the seasoned jackfruit mixture. Cook for about 10 minutes until the onions are translucent.
- Transfer the jackfruit to a baking dish and cover tightly with foil.
- Bake in the preheated oven for about 2 hours, or until the jackfruit is tender and flavorful.
- Remove from the oven and gently shred the jackfruit with a fork to mimic the texture of pulled meat.
- Serve hot, garnished with fresh herbs.
Enjoy this heartwarming dish that not only satisfies your palate but also pays tribute to the time-honored techniques of confit. It’s ideal for sharing with loved ones, ensuring a memorable culinary experience.
Hiroshi
| Nutritionfacts | Calories: 250 per serving, Fat: 15g, Carbohydrates: 20g, Protein: 5g |
|---|---|
| Preparation Time | 2 hours 20 minutes |
| Allergy Information | Contains soy, may contain traces of nuts |