JUNA PASTA

Serves 4

INGREDIENTS

500g dried spaghetti

For the juna (jackfruit tuna):

1 × 400g tin of jackfruit, drained and rinsed

3 tbsp soy sauce (or coconut aminos) 1 tbsp fresh lemon juice

2 tbsp nori flakes

For the tomato sauce: 1 tbsp olive oil

1 red onion, finely diced 4 garlic cloves, finely chopped

1 tsp dried oregano 1 tsp dried basil 2 × 400g tins of cherry tomatoes 1 tbsp balsamic vinegar 1-2 tsp maple syrup (optional, for sweetness) Handful of mixed olives, pitted and chopped Handful of capers Salt and black pepper To serve: Handful of fresh parsley, chopped Handful of Herby Macadamia Crunch (see right)

4 tbsp extra-virgin olive oil

METHOD

1. First prepare the juna. In a bowl, using cleans hands or a fork, break the jackfruit into small pieces, removing any tough stems, stir in the soy sauce, lemon juice and nori flakes. Mix well to combine, then cover the bowl with a plate and set aside while you prepare the rest of the dish.

2. Pour the olive oil into a deep saucepan set over a medium heat, add the red onion and sauté for about 7 minutes until softened. Stir in the garlic, dried oregano and basil and cook for 3-4 minutes, stirring from time to time, then add the tinned tomatoes and balsamic vinegar. Season with salt and pepper, then bring to a simmer and cook for 15 minutes, stirring occasionally. Check the flavour and add 1 teaspoon of the maple syrup if needed.

3. Mix the juna into the tomato sauce with the olives and capers. Bring the sauce back up to the boil, then reduce the heat to low and cook for another 15 minutes, stirring occasionally. Taste for seasoning, adding more maple syrup and salt and pepper if needed.

4. Meanwhile, cook the spaghetti in a saucepan of boiling salted water according to the packet instructions until it is al dente. Drain in a colander and then tip the spaghetti into the pan with the tomato sauce.

5. Stir the spaghetti into the sauce, then divide between plates or bowls and serve garnished with the parsley, herby macadamia crunch, a grind of pepper and a tablespoon of extra-virgin olive oil drizzled over.

Recipes extracted from Rachel Ama’s ‘Vegan Eats: Tasty Plant-based Recipes For Every Day’ (Ebury Press). Also find her recipes at rachelama.com and her channel on Youtube