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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.
Ingredients
Instructions
Drain and shred the jackfruit, season it, then simmer over medium-high heat until well browned, about 6 minutes.
Add the kale, bell pepper and mushrooms, cooking until softened, about 6 minutes.
Stir in the miso paste, tahini and coconut milk for 3 minutes.
Cook the whole wheat pasta separately and drain.
Let the jackfruit simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
