Everyday vegan goodness
Expand your plant-based repertoire, thanks to blogger Jessica Prescott
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
Vegan sour cream or coconut yoghurt
Large handful coriander leaves, roughly chopped
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