This vegan jackfruit chilli is an easy weeknight meal that can be thrown together quickly and tastes delicious! The jackfruit has a meaty chicken like texture and is a tasty hero ingredient in this flavourful dish. This recipe feeds four.
Ingredients
300g basmati rice
2 x 400g cans jackfruit in water – we used this – drained and chopped
1 x 400g can chickpeas, drained and rinsed
1 x 400g can cannellini beans, drained and rinsed
1 x 400g can red kidney beans, drained and rinsed
1 x 400g chopped tomatoes
2 tbsp olive oil
3 cloves garlic, peeled and minced
1 medium white onion, chopped
500ml vegetable stock
300ml plant milk
1 x cob of corn, cooked with corn shucked off
2 tsp chilli flakes
2 tsp cumin
2 tsp turmeric
2 tsp smoked paprika
Salt and pepper to taste
For the sour cream –
200g raw cashews, soaked overnight
160 ml water
Juice of 1 lemon
Teaspoon Dijon mustard
2 teaspoons apple cider vinegar
Teaspoon salt
Coriander, to garnish.
Method
Make the sour cream by blending all of the ingredients – cashews, water, lemon, mustard, cider vinegar and salt – in a blender until smooth and creamy. Refrigerate.
Heat the olive oil in a wok and gently sauté the onions until they are slightly golden. Add the jackfruit, spices, and garlic and sauté for another couple of minutes. Slowly add the milk and broth, followed by the beans, chickpeas, corn and tomatoes. Simmer for 20 minutes, covering the wok.
Cook the rice while the chilli is simmering, using 600 ml of water.
Divide the rice and chilli into four bowls with a spoonful of sour cream and top and garnished with coriander.
If you like this, try our vegan smoked salmon blinis with sour cream.