Jackfruit Fricassee
Gang/Type: Main Dish
Ergibt/Yield: 3 Portions
  • 1 small onion
  • 1 tbsp oil
  • 1 small can young, green jackfruit in brine
  • 1 heaped tbsp flour
  • 100 ml (1/2 cup) white wine
  • 300 ml (1 1/4 cups) vegetable broth
  • 250 ml (1 cup) non-dairy cream
  • 2 medium-sized carrots
  • 2 hands full mushrooms
  • 2 hands full frozen peas
  • 6 spears canned asparagus
  • 1 bay leaf
  • 2 juniper berries
  • 1/2 - 1 tsp salt
  • pepper
  • lemon juice
  • 1 pinch sugar - optional
  • 1 cup (brown) rice
  1. Drain the jackfruit, pull apart with your fingers and rinse thoroughly. Finely cube the onion and carrots, quarter the mushrooms. Cut the asparagus in pieces. Cook the rice in two cups water.
  2. Heat the oil in a pot and sauté the onion until translucent. Add the jackfruit and fry a little. Dust with flour and stir well. Deglaze with wine and vegetable broth and add carrots, mushrooms and peas. Pour on the cream and season with salt, pepper, bay leaf and juniper berries. Cover with a lid and let cook for 10 minutes, stir occasionally.
  3. Add the asparagus and cook for another 5 - 10 minutes, until the carrots are soft. Season to taste with salt, pepper, lemon juice and sugar and serve with rice.
Instead of jackfruit you can also use a chicken substitute product.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/jackfruit-frikassee/