Smokey Jackfruit Jambalaya
This Smokey Jackfruit Jambalaya is the perfect one pot vegan dish to serve on your school menu! Add minced or pulled pork for a non-vegan version.
Created by this year’s winner of the Public Sector Catering Awards, Chef of the Year, Steven Cross of Park Community School.
Allergens – Tree nuts (Coconut Oil).
Cost per serving – £0.87
- 300g Tilda Brown & White rice
- 3 tbsp vegetable oil or coconut oil
- 2 red onions - diced
- 1 red pepper - diced
- 1 yellow pepper - diced
- 2 celery sticks - diced
- 2 cloves garlic – crushed
- 2 tbsp Blackened Cajun spice
- 2 tbsp smoked paprika
- 400g plum tomatoes
- 400ml vegetable stock
- 550g jackfruit in brine
- 2 tsp soft brown sugar
- Chopped spring onion tops, chilli sliced and lime wedges to garnish.
- Preheat oven to 180°C.
- Heat a large sauce pan or a cast iron pot on the stove and add your oil. Allow this to slightly smoke and then add your chopped onions and garlic, sautéing until golden brown.
- Once the onions and garlic are cooked add the diced peppers and diced celery allowing to cook until soft, add the Blacken Cajun spice, smoked paprika and soft brown sugar to combine.
- Drain the jackfruit from its brine and add this to the mixture, cook for 5 minutes allowing the jackfruit to break apart.
- Once the jackfruit has began to break up add the tomatoes, stock and rice stirring together to combine.
- This will now look watery but don’t worry it will work! Top the pan with tin foil or add a fitted lid and place in the preheated oven for 40 – 50 minutes, cooking until the rice is soft and fluffy.
- Serve with chopped spring onion tops, sliced chilli and lime wedges.