Jackfruit strips with mushrooms

Ingredients for 2 servings:

• 1 can Jackfruit, young organic jackfruit, 225 g drained weight, in brine
• 1 tsp smoked paprika powder
• 3 tbsp olive oil
• 1 tsp agave syrup
• 1 vegetable onion(s)
• 3 tbsp cooking oil
• 200 g mushrooms of your choice
• 1 tsp tomato paste
• 200 ml almond cream (almond cream cuisine)
• 200 ml vegetable stock
• smoked salt
• Pepper, freshly ground
• Parsley, flat for garnishing
• 200 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

simple and vegan

Drain the jackfruit, chop the pieces into smaller pieces, and rinse thoroughly under cold water. Drain. Mix the olive oil with the agave syrup and paprika and add the jackfruit. Mix everything together and let it marinate for at least 1 hour. It will be better if the marinade is allowed to soak in overnight. Peel and roughly dice the onion and sauté it in a little cooking oil over medium heat until translucent. Sauté the tomato paste while doing this. Clean and quarter the mushrooms. Add them to the pan with the onions and fry for a few minutes. Then add the marinated jackfruit and fry, stirring, until the mushrooms and jackfruit are lightly browned. Add a little more cooking oil if desired. Pour in the almond cream. Once the jackfruit strips have thickened, add the broth and mix everything well. If necessary, add a little more cream or broth, depending on the desired consistency. Season the jackfruit strips with smoked salt and freshly ground pepper and simmer over low heat. Meanwhile, prepare the noodles according to the package instructions. To serve, arrange the noodles and jackfruit and mushroom strips on plates and garnish with fresh parsley.