Potato and jackfruit casserole
This thick hearty casserole is great for a cold winter’s night. Filled with flavour and rich in fibre and nutrients.
Equipment
- 1 large dutch oven
Ingredients
- 2 cans young jackfruit drained
- 5 med tomatoes cubed
- 1 bown onion diced
- handful brussel sprouts frozen or fresh, halved
- 4 cloves garlic crushed
- 1 can crushed tomatoes
- 2 cups vegetable stock
- 3 tsp smoked paprika
- 2 tsp dried mixed herbs
- 2 tbsp ground linseed (flaxseeds)
- 1 can whole corn kernels drained
- 1 tbsp nutritional yeast
- 1 can red kidney beans drained
Instructions
- Preheat over 200°C (400°F)
- On the stove dry-fry in a small amount of water the garlic and onion in the dutch oven until the onion is translucent.
- Remove from heat and add in all other ingredients. Make sure all is combined throughly.
- Cook in oven with lid on for 1 hour. Check if the potato and brussel sprouts are soft, if not cook for up to another 30 minutes
- Enjoy!
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