Hi...I am 80 yrs. old and have been Vegan for many years...Tonight I'm going to make this recipe...Thank you for solving tonight's...what's for dinner...Marti Sunshine Coast, B.C. Canada xo
Lovely point! Quick & healthy never has to mean 'tasteless'. Can't believe people when they say 'We only had time for a takeaway.' Time to chop & prepare ingredients = time to walk/drive to the restaurant.
OMG, I started reading your comment and was about to comment back with a link about the 'humane' myth...Glad to get to the end of your comment, lol. I've only ever had jackfruit as BBQ jackfruit that I've made. I liked it but I love tofu more. 💗
Writing this after just making this for dinner. It was absolutely delicious, I’ve never used fennel before but it was a very mild flavour in the dish and not as I expected. Two things from me, firstly after rinsing the jackfruit put it in a clean cloth and wring it , this removes a lot of moisture and gives it a much nicer texture , secondly, for my tastes next time I’d use only one tablespoon of tomato purée. Otherwise it was such a nice flavourful recipe, combined with a glass of Merlot it was awesome . I’ve got enough left over for tomorrow nights dinner , nom,nom.
That looks so good I've met my new meat substitute. I have seen it done as pulled pork for barbecue now a Italian ragu I can't wait to try it for the first time I've never tasted jackfruit in all my years of cooking. I just ordered it on Amazon two cans with brine. The only thing I'm gonna change is I'm going to put some fresh basil on top at the end with the olive oil. Maybe a little nutritional yeast for that cheese flavor. Keep up the good work I'm really enjoying your videos🌻✌💖🌈💪👨🍳🎅🚌
@@jessicaveganjessica2208 nice! I need to get a bit more practice, get my confidence up. It’s totally foreign to me atm! But jackfruit recipes look amazing
You guys are so amazing and the recipie amazing as well. I am already cooking it right now! I have bought 2 books from Happy Pear and these are my favourite hand books at the kitchen. Thank you for all you are doing!
Sounds amazing, I have fennel in the fridge that I had no idea what to do with and several tins of jackfruit that have been sat there for ages so this is perfect timing, thank you!! 😃
Another great video! Will have to give this a try sometime! Last time we tried to make a jackfruit recipe from this channel, I picked up the wrong kind of jackfruit and it was a disaster ahahahah, but, but, I've learned from my mistake, I swear! Time to give it another go soon!
New subscriber here. If I leave the fennel in, I can batch cook this and have some meals for a couple of weeks. If I change out the fennel for celery, My son would taste it and most of it would be eaten before I could get anything put away. He is not vegan and likes a lot of the foods I fix for myself. We both cook and whenever he cooks, he makes sure to set aside the prepared food for me before he adds anything that he wants to it. He does not want his mom to end up in a lot pf pain and almost nonfunctional for a few days. Hmmm... Wonder how Jackfruit is in stir-fry.
I absolutely loved this recipe. Gotta make this. Do you think it will affect the taste a lot if I remove the fennel or the celery? They are usually very costly in my country so I don't want to buy them.
The celery would really be for the texture. You can maybe just lightly cook some onions and it would have the same texture. Fennel has an aniseed flavour, I'm not keen on it myself so I'd probably leave it out and it would still taste nice. Maybe you could add some aniseed if this is more affordable in your country?
@@nataliecat98nc oh! Aniseed is pretty budget friendly here and I also have it in my pantry. Definitely use them then. Thanks for the recommending the substitute.
1 meal within the day does not say deficiency. -not every meal has to be a balance of macros -for all we know he ate red lentil curry later Or baked beans for breakfast
Beans, lentils, chickpeas, leafy greens (even lettuce), brocoli, nuts, seeds, whole grains, tofu, pasta (except asian rice noodles), cacao nibs are full of protein!
I've got a tin of jackfruit but didn't know what to do with it. Now I do. I've also got a tin of banana blossom, which seemed like a good idea at the time, but I don't know what to do with it. Any ideas?
Used banana blossom for the basis of a very convincing 'fish', for fish and chips. Not sure if it's common, but my tin also contained some stamens which were just like fish bones, so be wary of this! The fish texture and taste (when using nori) is really convincing. Hope you used your tin, but if not, give the 'fish' and chips a go!
@@catwoman7462 It's a Gaz Oakley recipe from 2020. Cut a piece of Nori big enough to wrap over each pc of blossom then drizzle with lemon juice. as the Nori softens, you can mould it to the blossom shape. once done, coat in batter and fry. Hope you try it, it's gorgeous and really authentic.
Sorry ti say that but… every time someone cook this calling it RAGU', an Italian Grandma dies suffering. Humor apart. Interesting recipe but seriously cannot compare with ragù, also the vegetarian version that we cook in Italy. Thanks for this recipe… I find it very interesting.
