Vegan Food & Living - October 2017

Weekend^ RECIPES

82 VEGAN FOOD & LIVING OCTOBER

600g (1lb 5oz) jackfruit in

brine, drained

1 medium spaghetti squash

FOR THE MARINADE

1 tsp paprika

2 tbsp nutritional yeast

2 tbsp maple syrup

a generous sprinkle of

black pepper and salt

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp liquid smoke

a pinch of cayenne pepper

FOR THE SAUCE

1 medium onion

60g (2oz) sunfl ower seeds

2 tbsp tomato puree

½ tsp dried thyme

1 tsp miso paste

2 tbsp sun-dried tomatoes

1 tbsp liquid smoke

¼ tsp cinnamon

1 tsp paprika

60ml (2fl oz) olive oil

a generous sprinkle of

black pepper

175ml (6fl oz) water

1 tbsp coconut sugar

FOR THE CREAM

75g (2¾oz) cashews

1 garlic clove

juice of ½ a lemon

a pinch of salt

FOR MARINATING

1 Combine the marinade ingredients

in a bowl and mix well.

2 Mix this into the drained jackfruit

and let sit in the fridge overnight.

FOR THE SPAGHETTI SQUASH

3 Preheat the oven to 180°C/Gas

Mark 4.

4 Pierce the spaghetti squash with a

fork all around and bake in the oven

for 1 hour. While this is cooking,

prepare the jackfruit.

TO COOK THE JACKFRUIT

5 Fry the onion for around 5 minutes

or until soft. Add the marinated

jackfruit and cook for 10 minutes,

stirring frequently. Blend up the

remaining ingredients for the sauce

and add this to the pot.

6 Stir through and cook on a low

heat for 30-40 minutes until cooked

through, stirring frequently. Break up

the chunky bits of jackfruit with the

end of a wooden spoon.

TO MAKE THE CASHEW CREAM

7 Blend all the ingredients in a blender

until well combined and creamy. Add

more water as desired.

TO ASSEMBLE

8 Take the spaghetti squash out of the

oven and let cool for 10-20 minutes.

9 Gently cut it in half lengthways and

scoop out the seeds. Fill the gap

with the cooked jackfruit, and dollop

the cashew cream on top.

10 Garnish with spring onion, parsley or

coriander. Serve with lemon or lime

if desired.

Stuff ed spaghetti squash with pulled

jackfruit and cashew cream

By Katie Culpin from Delightful Vegans (delightfulvegans.com)

Serves 4 | Prep 20 mins plus marinating and cooling | Cook 1 hr | Calories 652 (per serving)

Total fat Saturates Salt Sugar Protein

39.6g 5.8g 0.94g 16.1g 13. 5g

VFL17.Weekend.indd 82 06/09/2017 16:00