Jackfruit bolognese with vegan parmesan on a plate

Jackfruit bolognese with vegan parmesan

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(6 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

Cutting back on meat? Try jackfruit as an alternative. This vegan bolognese not only tastes delicious, but it counts as a whopping five of your 5-a-day

Nutrition and extra info

  • sauce only
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal586
  • fat11g
  • saturates2g
  • carbs90g
  • sugars21g
  • fibre16g
  • protein23g
  • salt0.5g


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 320g carrots (3 medium), finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 large celery sticks (320g), finely chopped
  • 4 large garlic cloves, finely grated
  • 410g can jackfruit in water, drained and finely chopped
    Jackfruit pieces on a plate with whole fruit in background



    Jackfruit has become increasingly popular in the UK, featuring in…

  • 100g red lentils
  • 3 tbsp tomato purée
  • 4 tsp vegetable bouillon powder (check it’s vegan)
  • 1 tbsp chopped thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 325g wholemeal spaghetti
  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the vegan parmesan


  1. Heat the oil in a large non-stick pan and fry the carrots, celery and garlic for 10 mins, stirring every now and then.

  2. Meanwhile, make the vegan parmesan. Tip the cashews, nutritional yeast and garlic granules into a food processor and blitz to fine crumbs. Add a little salt, if needed, and set aside.

  3. Tip the jackfruit into the veg mix with the lentils, 700ml water, the tomato purée, bouillon powder and thyme, then cover and cook for 25 mins. Add a little more water if needed – it should be pulpy.

  4. Meanwhile, cook the spaghetti following pack instructions until al dente. Toss with the sauce, divide between bowls and sprinkle with the vegan parmesan and parsley, if using. The sauce will keep, covered, in the fridge for up to three days, or in the freezer for up to three months.

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Comments, questions and tips

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13th Jun, 2020
I've tried so many Good Food recipes over the years. This is the first one that just didnt work for me. I followed the recipe exactly and was disappointed with the result so I went with the suggestion to add cumin, coriander and kidney beans. I also added some chopped toms and dark chocolate. This made it slightly better. Wish I'd trusted my instincts and used my usual bolognese recipe and added jackfruit instead of the usual minced beef. I won't be wasting any though - I'll chill what's left and top it with parboiled potatoes and cheese and bake in the oven.
mhchevalier's picture
23rd May, 2020
My very much non vegan family really enjoyed this, which came as quite a surprise, especially as my 13year old meat fuelled brother said he liked it. I didn’t make the Parmesan, added onion as well and used dried thyme instead of fresh. The pasta sauce ratio was a little off for me though, and I ended up cooking more pasta and we have leftover sauce I’ll eat for lunch today. I was surprised by the jackfruit as it was my first time trying it (texture of meat, and absorbed all the flavour you give if) and will definitely try this again.
14th May, 2020
Thought this was a great recipe which meant I used some jackfruit I'd bought but wasn't sure how to cook with. Really simple, and the parmesan is a great trick I'll use again. I'd recommend leaving the sauce cooking for longer so it is richer, otherwise it worked well for me. Thanks BBCGF!
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