Macaroni Cheese with Roasted Tomatoes
Elevate a simple macaroni cheese with roasted seasonal tomatoes.
Did you know?
Approximately 14% of adults (7.2 million) in the UK follow a meat-free diet.
Jackfruit Stuffed Portobello Wellingtons
Food
Main Courses
Dairy-free
Vegan
Vegetarian
These are full of flavour for your festive veggie and vegan diners.
4 Servings
Ingredients
4 Portobello mushrooms
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 Cooks & Co Roasted Red Pepper, finely chopped
400g Cooks&Co Jackfruit, drained
2 tsp paprika
1⁄2 tbsp brown sugar
1⁄2 tsp chilli powder
150g BBQ sauce
100g breadcrumbs
2 sheets of vegan puff pastry
Soya milk, to glaze
Method
- Remove the stems from the Portobello mushrooms, hollow out and finely chop the stems.
- Heat the oil in a pan over a medium heat and gently fry the onion and mushroom stems until soft. Add the garlic and pepper, fry for 1 minute.
- Roughly chop the jackfruit and add to the pan along with the paprika, brown sugar, chilli powder, salt and pepper. Cook until soft.
- Add the BBQ sauce and heat gently. You can add a little water to the pan if it starts to stick.
- Once the jackfruit is soft, use two forks to pull apart.
- Add the breadcrumbs then mix well. Season to taste.
- Spoon the jackfruit filling into the hollowed out Portobello mushrooms.
- Cut each sheet of puff pastry into four squares then use one as the base and the other as the top. Press around the outside of each mushroom to bind together the 2 layers of pastry, adding soya milk to stick if necessary.
- Brush the pastry with milk. Bake at 190C for 25-30 mins or until golden.
