Vegan "Chicken" Casserole

Ingredients for 2 servings:

• 1 can of fruit (jackfruit)
• 2 tbsp olive oil for frying
• 1 pinch(s) paprika powder
• 1 pinch of salt
• 1 pinch(s) of pepper
• 250 g macaroni
• 1 pinch of garlic powder
• 2 pinches smoked salt
• 3 tbsp BBQ sauce
• 205 ml soy yogurt (yogurt alternative), natural, e.g. from Alpro
• 125 ml soy cream (Soy Cream Cuisine)
• 200 ml tomato(s), strained
• 1 pinch(s) of cayenne pepper
• 3 pinches of salt
• 3 pinches of pepper
• 30 g almond butter
• 1 tsp mustard, medium hot
• 25 ml water
• 3 tbsp nutritional yeast
• 1 pinch(s) of turmeric

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Basic Jackfruit, the perfect casserole for children

This recipe is designed for two people in a 30 cm x 30 cm x 8 cm casserole dish. Brown the jackfruit in a pan with a little olive oil and the BBQ sauce and season with salt, pepper, garlic, and paprika. When the jackfruit is cooked, break it up/mash it with a fork. This will create the desired meaty texture, like with chicken. Meanwhile, cook the macaroni, but not for too long; it will continue to cook later in the casserole. Arrange the still-firm macaroni in the dish and spread the “meaty texture” over the macaroni. For the sauce, combine the soy yogurt, soy cuisine, and passata in a bowl and mix well. Season to taste with salt and pepper. Add more seasoning, as the pasta will neutralize the flavor. Pour the sauce over the macaroni and meat. For the “cheese,” stir the almond butter into 25 ml of water, add a teaspoon of mustard, 3-4 tablespoons of nutritional yeast, and a pinch of turmeric, and mix. Then spread over the casserole. This amount isn’t enough to completely cover the casserole. If you want the casserole to be completely covered with “cheese,” you’ll need to double the amounts. Now place everything in the oven at 180 degrees Celsius for about 30 minutes.