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Braised Jackfruit Chili with Brown Rice
A braised vegan jackfruit chili with sweet potato, spinach and carrots, finished with miso paste, smoked paprika and tamari, served over brown rice.
Ingredients
Instructions
Drain and shred the jackfruit, season it, then simmer over medium-high heat until well browned, about 8 minutes.
Add the sweet potato, spinach and carrots, cooking until softened, about 6 minutes.
Stir in the miso paste, smoked paprika and tamari for 4 minutes.
Cook the brown rice separately and fluff with a fork.
Let the chili simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the brown rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
