Vegan Raclette with Jackfruit – 3 Variations

Ingredients for 4 servings:

• 3 can/n jackfruit, young, 400 g each
• 10 tbsp olive oil
• 4 tbsp tomato paste
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1 tsp oregano
• some smoked salt
• salt and pepper
• 2 cloves garlic (squeezed/grated)
• 4 potatoes
• some cheese substitute, vegan, grated
• 1 handful of mushrooms
• 1 tsp basil
• 1 jar olives
• 1 piece(s) cheese substitute (vegan feta)
• 1 zucchini
• 1 sweet potato(s)
• 1 can chickpeas
• Pomegranate seeds as a topping

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

For the classic pan: Wash and boil the potatoes. Drain the jackfruit and let it drain. Mix with the marinade ingredients and let it sit for at least 15 minutes. Slice the mushrooms and cooked potatoes. Now add the ingredients to the pan as desired and top with vegan grated cheese. For the Mediterranean pan: Drain the jackfruit and let it drain. Place it in a box with the marinade ingredients and let it sit for at least 15 minutes. Cut the vegan feta and zucchini into bite-sized pieces. Now add the ingredients to the pan as desired. When the pan is ready, you can add fresh basil, if desired. For the oriental pan: Wash and boil the sweet potato. Then slice it. Drain the jackfruit and let it drain. Mix with the marinade ingredients and let it sit for 15 minutes. Drain the chickpeas and let them drain in a sieve. Add sweet potato, jackfruit, and chickpeas to the pan. When the pan is ready, top with pomegranate seeds.