Ev­ery­day ve­gan good­ness

Ex­pand your plant-based reper­toire, thanks to blog­ger Jes­sica Prescott

Women's Health Australia - - CONTENTS -

Plant these sea­sonal dishes in your re­por­toire and they’ll blos­som!

Un­par­al­leled in its abil­ity to adopt the tex­ture and flavours of pulled meat, jackfruit has taken the ve­gan world by storm. In this recipe, I bake sweet pota­toes on the hot grill be­fore stuff­ing them with cab­bage, car­rot, jackfruit and corn and top­ping them with creamy and spicy condiments. Yum! SERVES 4

4 sweet pota­toes

565g tin jackfruit in brine, drained 125ml (½ cup) bar­be­cue sauce ¼ head red cab­bage, shred­ded 1 car­rot, peeled and sliced

1 corn cob

1 tbs co­conut oil

TO SERVE

Ve­gan sour cream or co­conut yo­ghurt

Large handful co­rian­der leaves, roughly chopped

Pick­led jalapeños

1. Pre­heat the bar­be­cue 20 mins ahead of cook­ing.

2. Prick the sweet pota­toes a few times with a fork. Tightly wrap each potato in­di­vid­u­ally in foil and place on the hot bar­be­cue for 1 hour, turn­ing once. Af­ter 1 hour, give them a squeeze with some tongs – they should feel soft. Re­move from the heat and al­low to rest for 15 mins.

3. Mean­while, break the soft stringy bits of jackfruit away from the small, tough piece, dis­card­ing the seed pods as you go. Com­bine the stringy pieces of jackfruit in a bowl with the bar­be­cue sauce and set aside.

4. In a sep­a­rate bowl, com­bine the cab­bage and car­rot and set aside. Slather the corn cob in the co­conut oil and grill on the bar­be­cue, turn­ing it as it cooks, un­til slightly black­ened all over. Heat the jackfruit, ei­ther di­rectly on the flat-plate part of the grill, in a cast-iron pan, or on top of some foil.

5. Care­fully re­move the foil from the pota­toes. Cut through the skin along the top of the pota­toes with a sharp knife and push the soft, cooked flesh to the sides with a fork, to make room for the fill­ings. Start with the red cab­bage and car­rot, then top with the jackfruit sauce. Cut the corn away from the cob and sprin­kle over. Fi­nally, add a gen­er­ous dol­lop of sour cream, a sprin­kle of co­rian­der and jalapeños.

OOH, LA LA-SAGNE, P132

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