Vegan Jackfruit Nuggets
Ingredients
250 g stale white bread
150 g plain flour
1 tsp. hot smoked paprika
0.5 tsp. garlic powder
0.5 tsp. onion powder
1 tsp. salt
0.25 tsp. black pepper
3 Dijon mustard
2 garlic clove
200 ml almond milk
2 tinned jackfruit
vegetable oil, As needed
1 vegetable oil
1 onion
2 garlic clove
4 dark muscovado sugar
1 tinned chopped tomatoes
3 sherry vinegar
2 soy sauce
2 tsp. Dijon mustard
Instructions
STEP 1/6
Drain the jackfruit.
Roughly torn the bread and remove the crust.
Peel, destem and crush the garlic.
Peel and roughly chop the onion.
STEP 2/6
Line a plate with kitchen towel.
Connect the hand Blender Attachment to power handle.
Fit the blade to the chopper bowl
STEP 3/6
Add the first item of Ingredients 1 (bread) into the chopper bowl.
Attach the cover and connect the power handle.
Pulse until fine crumbs.
Transfer the crumbs to a small bowl and set aside.
Add the remaining items of Ingredients 1 (flour, spices, seasoning) into the bowl.
Pulse until combined and set aside.
STEP 4/6
Add the first three items of Ingredients 2 (mustard, garlic, almond milk) into the beaker.
Blend until combined.
Transfer the mixture to a medium bowl and set aside.
Dip the next items of Ingredients 2 (jackfruit pieces) into the spiced flour.
Then dip the jackfruit pieces into the almond milk mixture followed by the breadcrumbs and set aside.
Add the remaining item of Ingredients 2 (vegetable oil) into the frying pan.
Place over a medium-high heat.
Fry the jackfruit nuggets in batches until golden brown.
Transfer the fried nuggets to a plate lined with kitchen paper to drain.
Place in the low temperature oven to keep warm.
STEP 5/6
Add the first item of Ingredients 3 (vegetable oil) into a medium saucepan.
Place over medium heat.
Add the next two items of Ingredients 3 (onion, garlic) into the saucepan.
Heat until beginning to soft, but not gain colour.
Add the remaining Ingredients 3 (muscovado sugar, tomatoes, vinegar, soy sauce, mustard) into the saucepan.
Simmer for 5 minutes.
Remove from the heat and let cool.
Once cooled, blend until smooth, using the hand Blender Attachment.
STEP 6/6
Serve with the jackfruit nuggets.
Vegan Jackfruit Nuggets
Ingredients
250 g stale white bread
150 g plain flour
1 tsp. hot smoked paprika
0.5 tsp. garlic powder
0.5 tsp. onion powder
1 tsp. salt
0.25 tsp. black pepper
3 Dijon mustard
2 garlic clove
200 ml almond milk
2 tinned jackfruit
vegetable oil, As needed
1 vegetable oil
1 onion
2 garlic clove
4 dark muscovado sugar
1 tinned chopped tomatoes
3 sherry vinegar
2 soy sauce
2 tsp. Dijon mustard
Instructions
STEP 1/6
Drain the jackfruit.
Roughly torn the bread and remove the crust.
Peel, destem and crush the garlic.
Peel and roughly chop the onion.
STEP 2/6
Line a plate with kitchen towel.
Connect the hand Blender Attachment to power handle.
Fit the blade to the chopper bowl
STEP 3/6
Add the first item of Ingredients 1 (bread) into the chopper bowl.
Attach the cover and connect the power handle.
Pulse until fine crumbs.
Transfer the crumbs to a small bowl and set aside.
Add the remaining items of Ingredients 1 (flour, spices, seasoning) into the bowl.
Pulse until combined and set aside.
STEP 4/6
Add the first three items of Ingredients 2 (mustard, garlic, almond milk) into the beaker.
Blend until combined.
Transfer the mixture to a medium bowl and set aside.
Dip the next items of Ingredients 2 (jackfruit pieces) into the spiced flour.
Then dip the jackfruit pieces into the almond milk mixture followed by the breadcrumbs and set aside.
Add the remaining item of Ingredients 2 (vegetable oil) into the frying pan.
Place over a medium-high heat.
Fry the jackfruit nuggets in batches until golden brown.
Transfer the fried nuggets to a plate lined with kitchen paper to drain.
Place in the low temperature oven to keep warm.
STEP 5/6
Add the first item of Ingredients 3 (vegetable oil) into a medium saucepan.
Place over medium heat.
Add the next two items of Ingredients 3 (onion, garlic) into the saucepan.
Heat until beginning to soft, but not gain colour.
Add the remaining Ingredients 3 (muscovado sugar, tomatoes, vinegar, soy sauce, mustard) into the saucepan.
Simmer for 5 minutes.
Remove from the heat and let cool.
Once cooled, blend until smooth, using the hand Blender Attachment.
STEP 6/6
Serve with the jackfruit nuggets.