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Jackfruit bolognese with vegan parmesan on a plate

Jackfruit bolognese with vegan parmesan

Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (sauce only)
  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal586
low infat11g
saturates2g
carbs90g
sugars21g
fibre16g
protein23g
salt0.5g
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Ingredients

For the vegan parmesan

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CHILLI NON CARNE

Heat any leftover jackfruit bolognese with some ground cumin, chilli powder, chipotle paste and a 400g can black or kidney beans. Serve with cooked rice or in a taco.

Goes well with

Recipe from Good Food magazine, May 2020

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Overall rating

Rating: 4 out of 5.15 ratings

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