One-pot jackfruit stir-fry with tapioca pearls

Ingredients for 2 servings:

• 400 g jackfruit, from the can
• 200 g tapioca pearls
• 400 g tomatoes, chopped
• 1 bell pepper(s), yellow or red
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp sambal oelek
• 100 ml miso broth
• 1 tsp yeast extract, e.g. Vegemite or Marmite
• olive oil
• salt and pepper
• chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Prepare the tapioca pearls according to the package instructions. Wash and chop the jackfruit. Fry the pieces in hot oil, stirring occasionally. Chop the onion, bell pepper, and garlic, then add them and continue frying until the onions are golden yellow. Remove everything from the pan and keep warm. Add the chopped tomatoes to the pan, along with the miso broth. Heat everything over medium heat and season with the spices. Add the Marmite/Vegemite, stir everything, and cover and simmer for 10 minutes. Then let the sauce simmer uncovered for another 10 minutes until the liquid has evaporated somewhat. Now either briefly stir in the jackfruit pieces with the onions or layer them one after the other with the tapioca pearls and the tomato sauce. Instead of tapioca pearls, you can of course also cook and serve pasta, rice, quinoa, couscous, or buckwheat as a side dish.