Jackfruit Bolognese

If you’re as much of an Italian food fan as I am, this one’s for you. A vegan twist on traditional spaghetti bolognese, this Jackfruit Bolognese will surely leave you feeling satisfied. I know what you’re thinking. Why am I eating a fruit to replace meat? It may sound strange, but jackfruit is actually known for offering a meaty texture! It’s commonly used in recipes like pulled “pork” sandwiches, teriyaki “chicken”, “beef” tacos, and more. Give it a try and let me know what you think!

Oh, and if you want to take it up a health notch, make this with gluten-free pasta. I used brown rice spaghetti for added health benefits!

Here’s what you need:

  • 1 can jackfruit (I used Native Forest Organic Young Jackfruit)
  • 1 onion
  • 1⁄2 large carrot
  • 4 cloves garlic
  • Olive oil
  • Tomato sauce (I used 1⁄2 jar)
  • Brown rice spaghetti (I used 1⁄2 pack) Salt, to taste
  • Black pepper, to taste
  • Oregano, to taste
  • Fresh basil, for garnish
  • Vegan parmesan cheese

Here’s how to make it: 

Boil water in a large pot. 

Drain, rinse, and dry jackfruit. 

Roughly chop onion, carrot, and garlic, and transfer to food processor. Pulse until it’s chopped very fine. Set aside. 

Finely chop jackfruit, and in a hot pan, add olive oil (about 2 tbsp), chopped jackfruit, and a little salt. Sautee on high heat until it starts to brown and slightly crisp, stirring often. Set aside. 

In a hot pan, add olive oil (about 1⁄4 cup) and the finely chopped onion, carrot, and garlic mixture. Sprinkle a little salt, and sweat down the mixture on medium heat, stirring often, and adding olive oil when necessary. Do this until the onion is no longer crisp. Turn heat to low and cover. 

Add spaghetti to your boiling water with a pinch of salt. If you are using brown rice pasta (as I did), be sure to frequently stir the spaghetti to prevent it from sticking together. 

As your pasta is cooking, add the tomato sauce and jackfruit to your veggies. 

Add salt, pepper, and oregano to taste. 

Once your pasta is ready, drain the water and immediately pour some olive oil to coat the spaghetti. Italians love their olive oil! 

Mix everything together in the large pot. Add some vegan parmesan cheese and some fresh basil for garnish. Ready to serve!

Leave a comment