Vegan Family-Style Jackfruit Skillet
A family-style vegan jackfruit skillet with kale, bell pepper and mushrooms, finished with miso paste, tahini and coconut milk, served over whole wheat pasta.
Total time
38 min
Prep
18 min
Cook
20 min
Difficulty
easy
Cuisine
Vegan
veganvegetarian
Ingredients
1.5 lbjackfruit
200gkale
200gbell pepper
1mushrooms
1 cupwhole wheat pasta
1 tspmiso paste
1/4 cuptahini
1 tspcoconut milk
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and shred the jackfruit, season it, then simmer over medium-high heat until well browned, about 6 minutes.
2
Add the kale, bell pepper and mushrooms, cooking until softened, about 6 minutes.
3
Stir in the miso paste, tahini and coconut milk for 3 minutes.
4
Cook the whole wheat pasta separately and drain.
5
Let the jackfruit simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the whole wheat pasta, 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.
Calories
164
Protein
5.5g
Fat
12.3g
Carbs
11.1g
Fiber
4.4g
Sodium
84mg
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