Stir-fried Vegetable Noodles
The black garlic elevates this dish to an enticing main or side.
Top Tip
if you have leftover chilli, pile it onto jacket potatoes for a great lunch option, or offer a starter or bar snack of jackfruit chilli nachos (use vegan cheese if needed).
Jackfruit Chilli
Food
Main Courses
Mexican
Gluten-free
Vegan
Jackfruit is a great meaty substitute. Serve with rice or quinoa.
4 Servings
Ingredients
1 tbsp oil
2 onions, diced
2 garlic cloves, crushed
800g Cooks&Co Jackfruit
2 tsp chilli powder, to taste
800g canned plum tomatoes
2 tbsp tomato purée
2 tbsp tomato ketchup
2 vegetable stock cubes (vegan and gluten-free)
400g Cooks&Co Red Kidney Beans
400g Cooks&Co Borlotti Beans
400g Cooks&Co Cannellini Beans
Handful of Cooks&Co Green Frenk Chillies, to taste
460g Cooks&Co Roasted Red Peppers, diced
Method
- Heat the oil in the saucepan and add the diced onion.
- Cook on a medium heat until soft, then add the garlic and cook for a further few mins.
- Add the Cooks&Co Jackfruit and chilli powder, stir and fry for a few mins on a medium heat.
- Add the plum tomatoes, tomato purée, tomato ketchup, stock cubes, beans, Cooks&Co Frenk Chillies and Roasted Red Peppers.
- Put a lid on the saucepan and simmer on a low heat for 30-40 mins, or until the jackfruit is soft.
