Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 85 degrees Celsius (185 degrees Fahrenheit) for the sous-vide cooking.

2. 2

   Drain and rinse 2 cans (approximately 560 grams drained) of young green jackfruit thoroughly, then combine it with 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a bowl before vacuum sealing it.

3. 3

   Submerge the sealed jackfruit pouch into the preheated water bath and cook for 2.5 hours until the jackfruit is very tender; after cooking, carefully remove the jackfruit and shred it with two forks.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add 1 large (approximately 200 grams) finely diced yellow onion and cook for 5-7 minutes until softened, subsequently adding 3 minced cloves of garlic and cooking for 1 minute more until fragrant.

5. 5

   Stir in 200 grams of sliced cremini mushrooms and cook for 5-7 minutes until they release their moisture and start to brown, then add 1 tablespoon of tomato paste, 1 tablespoon of Dijon mustard, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, cooking for 2 minutes to toast the spices.

6. 6

   Pour in 2 cups (approximately 480 milliliters) of vegetable broth, bring the mixture to a gentle simmer, and then stir in the shredded sous-vide jackfruit, letting it simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

7. 7

   Remove the skillet from the heat, stir in 2 tablespoons of freshly chopped dill, and serve the Sous-Vide Jackfruit "Stroganoff" immediately, topped with 1/2 cup (approximately 120 milliliters) of vegan sour cream per serving.