Jackfruit bolognese with vegan parmesan
By Gav on 2025-04-11 10:19:10
Type: vegan-low-calorie
Ingredients Needed:
| Ingredient | Description |
|---|---|
| Rapeseed oil | For frying the vegetables. |
| Carrots | 320g (about 3 medium), finely chopped. |
| Celery | 4 sticks (320g), finely chopped. |
| Garlic cloves | 4 cloves, finely grated. |
| Jackfruit | 410g can, drained and finely chopped. |
| Red lentils | 100g, for added protein. |
| Tomato purée | 3 tbsp, for a rich base. |
| Vegetable bouillon powder | 4 tsp (ensure it's vegan). |
| Chopped thyme | 1 tbsp, to flavor the sauce. |
| Wholemeal spaghetti | 325g, for serving. |
| Chopped parsley | For garnish (optional). |
| Cashews | 40g, for making the vegan parmesan. |
| Nutritional yeast | 4 tsp, for a cheesy flavor in the parmesan. |
| Garlic granules | 1 tsp, for the vegan parmesan. |
How to Make Jackfruit Bolognese:
| Step | Description |
|---|---|
| Step 1: Fry the Veggies | Heat the oil in a large non-stick pan and fry the carrots, celery, and garlic for 10 mins, stirring occasionally. |
| Step 2: Make Vegan Parmesan | Combine the cashews, nutritional yeast, and garlic granules in a food processor, blitz until fine crumbs, and set aside. |
| Step 3: Cook the Bolognese | Add jackfruit, lentils, water, tomato purée, bouillon powder, and thyme to the veggie mix. Cover and cook for 25 mins, adding water if necessary until the sauce is pulpy. |
| Step 4: Cook the Spaghetti | Meanwhile, cook the spaghetti according to package instructions. If following a healthy diet plan, toss with half the sauce, divide into bowls, and top with half the vegan parmesan and parsley. |
Nutrition (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 586 kcal |
| Fat | 11g |
| Saturates | 2g |
| Carbs | 90g |
| Sugars | 21g |
| Fibre | 16g |
| Protein | 23g |
| Salt | 0.5g |
