JACKFRUIT MORNAY

Jackfruit Mornay

I love veganising dishes and, recently, some Veggie Yum Yum-ers asked me to create a vegan version of tuna mornay. So, here’s my de-lickyalips-licious jackfruit mornay recipe.

Ingredients:

1 x 400g can of jackfruit (note: in brine not syrup)
6 large potatoes (peeled and roughly chopped)
1 large brown/yellow onion (diced)
1 large carrot (diced)
1 cup of corn kernels
1/4 cup of breadcrumbs
1/4 cup of nutritional yeast
1 cup of almond milk
2 nori sheets (roughly crumbled)
the freshly squeezed juice of half a lemon
2 tbsp. extra virgin olive oil
2-4 garlic cloves (minced)
2 tbsp. Dijon mustard
1 tsp. dried dill
Himalayan pink salt and cracked black pepper (for seasoning)

Directions:

Step 1: pre heat the oven to 200°C

Step 2: cook the jackfruit in a saucepan of salted boiling water for 10 minutes, or until tender then drain and transfer to a mixing bowl

Step 3: use a fork, or your fingers, to shred the jackfruit then set aside until required

Step 3: heat the extra virgin olive oil in a pan, add the onion and cook for a few minutes, until it’s just softened

Step 4: add the shredded jackfruit, the carrot, the garlic, the lemon juice, the nori sheets, the dill and 1 tbsp. of the Dijon mustard, stir to combine and cook for a further few minutes, until fragrant (note: you should start to notice the mornay scent coming through)

Step 5: add the corn kernels, season with Himalayan pink salt and cracked black pepper, stir to combine and cook for a further few minutes

Step 6: add the almond milk, half of the nutritional yeast and the remaining 1 tbsp. of the Dijon mustard, stir to combine and simmer for 10-15 minutes

Step 7: whilst the mornay mixture is simmering, cook the potatoes in a saucepan of salted boiling water for 10-15 minutes, or until tender then drain and return to the pan, add the remaining nutritional yeast, a splash of almond milk and mash until smooth and creamy

Step 8: divide the mornay mixture between 4 x 1 cup capacity ovenproof dishes, top with mashed potato and sprinkle with breadcrumbs then place the dishes on a baking tray and bake in the oven for 15-20 minutes or until golden brown then serve simply with a fresh side salad

NOTE: if you desire a cheesier mornay then feel free to top your jackfruit mornays with your choice of vegan cheese

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