Vegan jackfruit fricassee

Home-style cooking made deliciously plant-based. Young jackfruit and fine asparagus come together in a creamy white sauce made with oat cream, capers and mustard.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 310 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 24 g

Ingredients

• 1 tin of young jackfruit
• 200g asparagus
• 2 tbsp capers
• 1 onion
• 200ml oat cream (without seed oils)
• 1 tbsp mustard

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Drain the jackfruit, rinse it under cold water and pull the pieces apart with a fork.
2. Finely chop the onion and cut the asparagus into bite-sized pieces.
3. Soften the onion, then briefly fry the jackfruit with it until it takes on some colour.
4. Add the asparagus pieces, oat cream, capers and mustard.
5. Leave the fricassee to simmer and reduce for around 10 minutes until the asparagus is tender-crisp.

Good to know

Remember Sunday lunch as a child? With shredded young jackfruit, we bring fricassee to the table completely animal-free.

Swaps

Young jackfruit → shredded king oyster mushroom (if you don't have jackfruit to hand). Oat cream → soya cream (also provides protein; contains soya). Capers → green olives (for a more Mediterranean tang).

Cooking tips

You can easily cut away the hard core pieces of the jackfruit before shredding, which makes the texture more tender.

Storage

The flavours of the sauce develop beautifully in the fridge, and it tastes almost even better reheated.

Allergens

Contains gluten (oats) unless labelled gluten-free. Vegan. Contains: mustard.

Dairy-free recipes