Have you ever seen such a wondrous plate of fries? Think of this as a festive vegan poutine.
Preheat oven to 200℃.
Drain the jackfruit and wash the pieces under the cold tap. Pat the washed pieces dry with a clean tea towel.
Pour the jackfruit into the lasagne dish. Drizzle the olive oil, salt, pepper, sugar, dried sage, onion powder, garlic powder and dried thyme over the jackfruit pieces and use your hands to mix everything together making sure the jackfruit is well covered in the flavourings.
Put the dish in the oven and bake the jackfruit for 40 minutes, turning the jackfruit every 20 minutes. Shred the jackfruit once cooked and set aside.
To make the gravy chop the carrots, onions, mushrooms, garlic, leek and celery into large pieces. Heat oil in a frying pan, once hot add the veg in batches. Sauté until golden and caramelised but not burnt. Stir in the flour then cook for 1 more minute, then deglaze the pan (meaning make the sauce by adding wine to the cooking juices) with white wine then turn the heat down low.
Transfer to a saucepan and add the soy sauce, miso and lemon, herbs and vegetable stock. Allow to simmer and reduce 20 minutes.
Meanwhile, cook your oven chips to the packet instructions.
Shred the jackfruit once cooked and set aside.
Pass the gravy through a fine sieve into another saucepan. Reduce the gravy a little bit more if needed.
Put the oven fries on a sharing plate, layer with the jackfruit, then top with the gravy. Now add dollops of cranberry sauce with cubed mozzarella (while hot, to make sure they melt). Sprinkle over some fresh parsley.
Ingredients
Directions
Preheat oven to 200℃.
Drain the jackfruit and wash the pieces under the cold tap. Pat the washed pieces dry with a clean tea towel.
Pour the jackfruit into the lasagne dish. Drizzle the olive oil, salt, pepper, sugar, dried sage, onion powder, garlic powder and dried thyme over the jackfruit pieces and use your hands to mix everything together making sure the jackfruit is well covered in the flavourings.
Put the dish in the oven and bake the jackfruit for 40 minutes, turning the jackfruit every 20 minutes. Shred the jackfruit once cooked and set aside.
To make the gravy chop the carrots, onions, mushrooms, garlic, leek and celery into large pieces. Heat oil in a frying pan, once hot add the veg in batches. Sauté until golden and caramelised but not burnt. Stir in the flour then cook for 1 more minute, then deglaze the pan (meaning make the sauce by adding wine to the cooking juices) with white wine then turn the heat down low.
Transfer to a saucepan and add the soy sauce, miso and lemon, herbs and vegetable stock. Allow to simmer and reduce 20 minutes.
Meanwhile, cook your oven chips to the packet instructions.
Shred the jackfruit once cooked and set aside.
Pass the gravy through a fine sieve into another saucepan. Reduce the gravy a little bit more if needed.
Put the oven fries on a sharing plate, layer with the jackfruit, then top with the gravy. Now add dollops of cranberry sauce with cubed mozzarella (while hot, to make sure they melt). Sprinkle over some fresh parsley.