How to Cook Jackfruit | Veganizing the French Beef Bourguignon | Plant Based Christmas #shorts #food

VEGAN BOURGUIGNON

In episode 7 we’re veganizing the French Classic – Boeuf Bourguignon. with none other than JACKFRUIT. If you don’t know how to cook with jackfruit, this recipe will be the perfect start! Follow @theplantfoodiee for more Christmas recipes. 🎄🥂

Ingredients
400g (1 can) Jackfruit pieces
4-5 tbsp Vegan butter
2 Onions
1-2 tsp Crushed garlic
200g Button Mushrooms
1 cup Broccoli florets
3/4 cup Green Peas (chopped)
2 tbsp Flour
2-3 tbsp Tomato paste/puree
3-4 tbsp Soy sauce
2 cups Water or vegan broth
1/2 cup Red wine vinegar [or 2 cups Red wine (Pinot Noir / Burgundy) if not using vinegar]
Thyme
Coriander (garnish)

Saute the onions, in butter until brown / tender.
Add in the mushrooms with the thyme and let them cook and breakdown for a 4-6 minutes. Then remove them (onions and mushrooms) from the pot and set aside
To the same pot, add more vegan butter and cook the broccoli, garlic and green beans for 5 minutes. Add in the jackfruit pieces (drained and rinsed) – cook for another few minutes.
Add in flour – ensure everything is coated. Cook for 5 minutes to rid the raw flour taste.
Add in the water (or broth), soy sauce and wine (or red wine vinegar – see substitutions above). Add in tomato puree, mix well and then cover pot. Let everything simmer for 20-25 minutes.
Once simmered – add back the mushrooms and onions. Remove lid and reduce bourguignon for 5-8 minutes.
Garnish with coriander and serve with mashed potatoes, quinoa, rice or buttered noodles.

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