with tomato and chilli salsa and cashew cheese sauce
Jackfruit is related to figs and breadfruit and grows in tropical areas of Southeast Asia, Brazil and Africa. While it is a fruit, its consistency is similar to that of chicken or pork. It has a fairly neutral taste, so it takes on the flavour of whatever sauce or seasoning you use. It has a stringy consistency that works well to make a vegan pulled ‘pork’ sandwich.
1 tablespoon olive oil, plus extra for brushing
1 onion, finely chopped
1/4 fennel bulb, finely chopped
1 garlic clove
400g canned black beans, drained and rinsed
400g canned jackfruit – in water not syrup
Jamaican jerk seasoning to taste
1/2 vegetable stock cube
30ml of plant cream (Oatly is my fav)
Juice of 1/2 lime, plus extra to serve
4 x whole wheat tortillas
salt and freshly ground black pepper
sliced avocado and chopped fresh coriander, to serve
For the tomato and chilli salsa:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 tablespoon maple syrup
400g can plum tomatoes
juice of 1/2 lime
Heat the oil in a saucepan. Add the onion, season and sweat gently until translucent. Add the fennel. Cook until it begins to soften.
Add the garlic. Once fragrant, add the beans to the pan. Sprinkle over the Jamaican jerk season and saute for about 5 minutes. Break up the jackfruit and add to pan.
Cover with water, add the stock cube and simmer for about 10 minutes until the liquid reduces significantly. Add the soya cream, stir to combine and cook for 1–2 minutes. Spritz over the lime juice, roughly mash, check for seasoning and set aside until needed.
For the enchilada sauce, heat the oil in a heavy-based saucepan. Add the onion to the pan, season and cook until translucent. Add the garlic, chilli, smoked paprika, cayenne and a splash of maple syrup and saute for several minutes. Cook gently until fragrant before adding the tomatoes. Season and crush the tomatoes using the back of a spoon before simmering for 20 minutes.
Transfer to a food processor and blitz until smooth. Return to the pan, add the lime juice, check for seasoning and warm through.
CASHEW NUT CHEESE SAUCE
- 1 cup (150g) cashew nuts (raw and soaked overnight)
- 3 tbsp nutritional yeast
- 1 clove garlic (crushed)
- 1/2 lemon (squeezed)
- Pinch sea salt
- Pinch black pepper
- ½ cup water
- Soak cashew nuts overnight (or for at least 3 hours) in cold water
- Drain nuts and rinse
- Add ingredients to blender and zap until smooth….
- Can be heated gently to serve or eaten cold (it also makes a great dip)
Divide the black bean mixture between the tortillas and roll each into a tight cigar shape. Brush each burrito lightly with oil. Heat a large frying pan and toast each one all over until crispy and golden brown. Serve immediately with the enchilada sauce, cashew cheese and sliced avocado and a big green salad, wedges of lime and corn on the cob. Yum!
Perfect for Saturday night dinner.