Impress your dinner guests with this flavorful vegan jambalaya, a comforting stew starring versatile jackfruit as a meat alternative.
Main course for 4 persons
30 minutes preparation time + 20 minutes cooking time
Drain the jackfruit and cut into bite-sized pieces. Peel and finely chop the onions and garlic. Dice the peppers. Remove any tough strings from the celery and slice diagonally into thin pieces. Heat the olive oil in a large pan over medium heat and sauté the onions and garlic for 6-8 minutes until softened and translucent. Add the bell peppers and celery, cooking for another 3-4 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the vegetable stock and tomato passata, stirring well. Incorporate the rice, all spices and herbs, diced tomatoes, and jackfruit pieces. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and most liquid is absorbed.
Reserve a few parsley leaves for garnish, finely chop the rest, and stir into the jambalaya. Halve the avocado, remove the pit, peel, and slice lengthwise. Drizzle immediately with lime juice to prevent browning.
Season the jambalaya to taste with salt and pepper, then divide among plates. Top with avocado slices and parsley leaves.
This unique fruit makes an excellent meat substitute thanks to its texture. Discover more about jackfruit in the Santé magazine, available in stores from June 18, 2019.
Recipe and image: BeeldigBeeld
