Jackfruit Fricassee

Ingredients for 4 servings:

• 1 can of jackfruit, approx. 280 g
• 1 can peas, approx. 280 g
• 1 can of mushrooms (approx. 370 g)
• 1 jar asparagus, 320 g
• 100 ml plant-based cream (Plant Cream Cuisine)
• 4 carrots
• 50 g margarine
• 1 onion(s)
• 1 cup rice
• 2 cups water
• 1 lemon(s), juice
• 500 ml vegetable stock
• Flour for thickening
• 1 tbsp white pepper
• 1 tsp Kala Namak
• ½ tsp nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Slice or dice the carrots and onions. Drain the jackfruit and tear it apart on a plate, removing any small seeds. Cook the rice in a pot of water until the desired consistency is reached. Fry the diced onions in a pan with margarine until translucent and golden brown. Add the jackfruit and fry briefly. Then dust with flour until everything is coated. Stir and continue frying until the jackfruit changes color. Pour in the vegetable stock and bring everything to a boil. Add the carrot slices to the pan. Then add the other ingredients from the can, one at a time. Deglaze with the plant-based cream and bring everything to a boil again. Season to taste with the spices and lemon juice and bring to a boil. When the rice is cooked, plate everything and serve.