Hearty Vegan Jackfruit Hotpot with Pink Pickled Onions
This hearty hotpot is the perfect winter warmer and a great way to use up veggies.
As I'm writing this recipe, the UK has just been dealt some windy, cold and wet weather as a result of Storm Ciara and is bracing for Storm Dennis. I already crave warming, comforting food in the colder months but add a storm into the mix and I want soups, stews, and this hearty hotpot.
Jackfruit is used in a lot of vegan cooking, but mostly to replace foods like pulled pork. Although it mimics that texture well, it also shines in stews and dishes that would otherwise have tender, slow-cooked meat.
This recipe packs in the veggies, but it's quite adaptable and is a great opportunity to use up any perishable items that may be lurking at the back of the fridge. Give them a chop, throw them in this hotpot and enjoy it after a long, crisp walk. Well, after Storm Dennis.
The pink pickled onions add some brightness and acidity to an otherwise very savoury dish, if you don't use them all up they will keep well in the fridge for at least a month and are great on top of salads and tacos!
Hearty Vegan Jackfruit Hotpot with Pink Pickled Onions
ingredients:
- 2 cups mushrooms - diced (approx 1 small punnet)
- 2 cups peeled carrots cut into discs (approx 3 medium carrots)
- 1 large onion - diced
- 2 stalks celery cut in half then sliced
- 1 tin young green jackfruit in brine or water
- 2 tbsp tomato puree/tomato paste
- 2 tbsp vegan Worcester sauce
- 1 handful chopped parsley + extra for garnish
- 1 tbsp dried thyme
- 1 tbsp nutritional yeast
- 2 cups stock
- 2 tbsp olive oil
- 1 tsp cornstarch
- 1 cup frozen peas
- 1 large potato
- Note - Ideally, this recipe can all be done in one pot that is suitable for the stovetop and also the oven. If this isn't possible, you can use a pan for the start of the recipe and then transfer the hotpot filling to an oven-proof dish before adding the potato topping.
- 2-3 small red onions
- 3/4 cup light vinegar (I use apple cider vinegar)
- 1 tsp salt
- 2 tbsp sugar
instructions:
How to cook Hearty Vegan Jackfruit Hotpot with Pink Pickled Onions
- Preheat your oven to 200°C (390°F)
- Drain the can of jackfruit and rinse it well to get rid of any briny taste. Some brands of jackfruit have a stronger brine residue than others. If you feel yours is particularly strong, you can soak it in some extra vegetable stock for an hour before making this recipe.
- Using a potato masher or fork, pull apart the jackfruit until it has the texture of pulled chicken, and no chunks remain. Set aside.
- Add 1 tbsp of the olive oil to a pan, then add chopped mushrooms, onions and celery. Season with salt and pepper and cook on medium heat until the mushrooms release some liquid and the onions are softened.
- Add carrot discs to the pan and cook for a couple of mins followed by the jackfruit.
- Add 2tbsp of tomato puree, the nutritional yeast, more salt and pepper and the 2 tbsp of Worcester sauce. Stir to coat the vegetables evenly and cook off the tomato puree for a few minutes.
- Add the dried thyme and chopped parsley, then finally the cornstarch, stirring to incorporate.
- Add the vegetable stock, stir and simmer for a few minutes to allow the stew to thicken slightly.
- At this point, stir in the frozen peas and turn off the heat.
- Slice your potato (approx 1/2cm thickness) and toss in a bowl with the other tbsp olive oil and some salt and pepper until evenly coated.
- Layer the potato slices over the top of the hotpot as if they were tiles. Try not to overlap too much as this will lead to uneven cooking and don't worry if they sink slightly. The stew underneath will likely bubble up at the sides in the oven.
- Place into the preheated oven and cook for 35-40 mins, or until the potatoes are crisp and cooked.
- Serve with a parsley garnish and pink pickled onions.
- Peel the onion and slice them thinly.
- Add to a bowl and pour over boiling water to cover them. Leave for a minute or two then drain the onions.
- In a saucepan, gently heat the apple cider vinegar, salt, and sugar until the salt and sugar are dissolved.
- Add the drained onions to a clean jar and top with the apple cider vinegar mixture, ensuring the onions are covered. If necessary, you can add a little more vinegar or lime juice if you need to top up the jar.
- Leave for at least one hour before using, and store in the fridge.
NOTES:
Ideally, this recipe can all be done in one pot that is suitable for the stovetop and also the oven. If this isn't possible, you can use a pan for the start of the recipe and then transfer the hotpot filling to an oven-proof dish before adding the potato topping.
