Pulled Jackfruit with Black Beans and Applewood Mayonnaise

Pulled Jackfruit with Black Beans and Applewood Mayonnaise

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 18, 2018.
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Don’t lift the lid when cooking your rice, this will let the heat and steam out and result in uncooked rice.

Ingredients

Brown Rice

  • 1 cup Japanese brown rice
  • 1¼ cups water
  • ¼ teaspoon salt

Pulled Jackfruit

  • 1 brown onion, finely diced
  • 1 capsicum, diced 1cm
  • 1 clove garlic, finely chopped
  • 1 can Mexican red sauce
  • 1½ tablespoons jackfruit spice mix
  • ¼ teaspoon salt
  • 1 can black beans, drained and rinsed
  • 1 can jackfruit pieces, drained and inner core removed
  • 1 cup vegetable stock
  • ½-1 tablespoon veggie applewood hot sauce
  • 2 tablespoons tomato sauce

Spinach and Pepita Salad

  • 1½ teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ bag baby spinach
  • 30g pepitas

Applewood Mayonnaise

  • 2 tablespoons mayonnaise
  • 2-3 teaspoons veggie applewood hot sauce

Steps

  1. Prepare ingredients. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a medium fry-pan on medium heat. Add onion, capsicum and garlic and cook for about 4 minutes, until starting to brown. Add Mexican sauce, jackfruit spice mix and salt and cook for about 1 minute, until fragrant.
  3. Add beans, jackfruit and stock, bring to a simmer and cook for about 10 minutes, until the flavours develop and sauce thickens. Use a wooden spoon to break up jackfruit as it cooks. Stir through first measure of applewood hot sauce and tomato sauce, and season to taste.
  4. While jackfruit cooks, whisk together olive oil, mustard and vinegar in a medium bowl. Just before serving, toss through baby spinach and pepitas and season to taste.
  5. In a small bowl, combine mayonnaise and second measure of applewood hot sauce.
  6. To serve, spoon ¾ cup cooked brown rice into each bowl. Top with pulled jackfruit and drizzle with applewood mayonnaise. Top with a handful of spinach and pepita salad.

Nutritional Information

Energy 2571 kj
614 kcal
Protein 18.9g
Carbohydrate 93.1g
Fat 17.1g