This recipe is based on the wonderful tomato sauce which featured in our Hurst Festival pop up in September. The sauce was used to stuff Cannelloni which was then baked with a bechamel sauce.
We were blessed to have the pasta hand-made by my colleague Tanya. If you are keen to have a go, then stay tuned as I will be posting this recipe too. However, if you are purchasing pasta instead, read on as I have included some brand tips below.
The star of the show here is jackfruit, a fruit often used in plant-based cooking to substitute the meaty texture of a fibrous meat such as pork.
Despite its reputation as a replacement for pork or chicken in many main dishes, jackfruit does not compete with these animal products in terms of protein, therefore it is important to add a plant-based protein to a jackfruit dish such as lentils or black beans.
Jackfruit offers a high dose of beta carotene which is a nutrient found in ample amounts in the Blue Zones, usually in the form of yellow/orange or vibrant greens such as sweet potato, melon, spinach, kale or squash. Beta-carotene is a plant compound offering the bright and vivid colours to a plant. It is an anti-oxidant which improves and supports the immune system, promotes eye health and skin quality.
This tomatoey sauce works well with any pasta dish. Top with parmesan, of which there are vegan versions such as the brand Violife if required.
Serves 4
Ingredients
· 1 tbsp rapeseed oil
· 320g carrots (3 medium), finely chopped
· 320g mushrooms, finely chopped
· 4 garlic cloves , finely grated
· 410g can jackfruit in water, drained and finely chopped
· 100g red lentils
· 3 tbsp tomato purée
· 4 tsp vegetable bouillon powder (I use Suma)
· 1/2 tbsp chopped fresh thyme
· chopped parsley, to serve
Method
STEP 1
Heat the oil in a large non-stick pan to a medium heat. Fry the carrots and garlic for 10 mins, stirring every now and then.
STEP 2
Tip the jackfruit into the veg mix with 700ml water, the tomato purée, bouillon powder and thyme, then cover and cook for 15 mins. After this time add the lentil then simmer for an additional 10 minutes. This allows the lentils to hold their shape which is important to the texture of this dish. Add a little more water if needed but avoid allowing the mixture to become pulpy. Stir in the mushrooms for the final 5 minutes of cooking time.
STEP 3
Prepare your pasta. If looking for a gluten free option, I like to use Explore Cuisine black bean pasta or Dove gluten free brown rice penne.
Or try stuffing Cannelloni with this jackfruit mix.
The sauce will keep, covered, in the fridge for up to 3 days, or in the freezer for up to 3 months.