Vegan 🌱 Suitable 6+ months 👶🏼
This sauce is thick and rich in flavour and is loaded with hidden veggies. The jackfruit creates a shredded beef like texture that even non vegans will love.
Smoky Jackfruit Ragu
Ingredients
Veggie mince
- 1/2 large onion, peeled
- 1 pepper/capsicum, seeds & stalk removed
- 2 large mushrooms
- 1 carrot
- 4 cloves garlic
- 1/3 cup walnuts
- 2 tbsp olive oil
Sauce
- 1 x 400g can of jackfruit in brine (not syrup)
- 1 tbsp dried Italian herbs
- 1 tbsp smoked paprika
- 1 tbsp soy sauce (Omit for under 12 months)
- 1 tbsp balsamic vinegar (Omit for under 12 months)
- 4 tbsp tomato paste
- 1 x 400g can diced tomatoes
- Salt and pepper to taste (Optional)
- 1 tsp sugar (Optional)
Instructions
- Add the veggie mince ingredients (except the oil) to a good processor and blend to a very fine mince (this is what thickens the sauce).
- Add the oil to a saucepan and add the mince ingredients, cooking over medium heat for 5-10 mins till soft (stirring occasionally).
- While the mince mix is cooking prepare the jackfruit by patting dry with paper towel, removing the seeds and breaking apart to form shreds.
- Once the mince mix is soft, add all the remaining ingredients to the pot, cover with a lid and cook over low-medium for 30-40mins till thick, stirring occasionally.
- Cook the desired amount of pasta (we do 250g for 2 adults and 1 toddler), and reserve approx 1 cup of pasta water.
- Add 1/2-1 cup of pasta water to sauce to reach your preferred consistency. Stir the sauce through the pasta and serve immediately.
- Save any leftover sauce in the fridge for 3 days or freezer for 2 months.
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.
1 Comment
This was delicious and both adults and 16 month old really enjoyed it. Easy to make too. We will definitely be having this on a regular basis!