Sauteed fresh jackfruit simmered in a garlic, lemon & caper sauce with multi-colored quinoa cooked in a veg broth & sage and a garlic balsamic vinegar asparagus side.
With jackfruit being a big topic on the web and too many pulled pork bbq jackfruit recipes being repeated everywhere, I decided to use the fruit in a unique context. Sweet, savory with a hint of brine (from the capers)
Quinoa: Cook in vegetable broth + ½ tsp sage
Cook asparagus in a non-stick pan on high heat for 2 – 3 mins with a dash of garlic powder or sliced fresh garlic, 1 Tbsp of balsamic vinegar (remove from pan and place aside)
PICATTA SAUCE 1 cup low sodium veggie broth. 1 Tbsp Cornstarch 3+ Minced or garlic pressed garlic cloves 2 tsp Lemon juice or ½ fresh lemon (to taste) ½ tsp Thyme (I use fresh organic from my garden) 2+ Tbsp Capers Pepper to taste. (mix together cold)
Jackfruit comes in a can as well. I prefer to buy them fresh from our local Asian market. Fresh tastes much different than canned.
Separate the Jackfruit by hand or cut into 1″ x ½” strips.
Saute in a hot non-stick pan and add 2 Tbsp water or veggie broth.
Saute for about 5 mins, flipping or stirring frequently until the fruit starts to sear on both sides.
Pour sauce into the pan and stir.
The sauce will thicken within seconds. Ready to serve.
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