This meal is so tasty, filling and has a bunch of good vitamins and minerals (please see information at the bottom). Jackfruit is so versatile and it does give a ‘fishy’ texture to the dish. The asparagus are optional but they are a nice addition and bring a little more folate with them. I love this pie!
Time: 1h and 30 minutes approx.
Type: main dish
Difficulty: 3 pans
Serves: 4 portions
What you need:
1 small white onion chopped
3 garlic cloves, chopped
2 tbsp white wine (optional)
1 can of jackfruit in water, rinsed and shredded
100g mushrooms, sliced
300g frozen garden peas
1 tbsp mustard
2 tbsp capers
1 tsp miso paste
1/2 tsp turmeric
1/2 tsp white pepper
1 shredded nori sheet
cashew cream: 100g cashews; 150ml warm water; 2tbsp nutritional yeast
potato puree: 500g white potatoes, peeled and chopped; 2 tbsp olive oil; 100ml unsweetened plant milk; 1 tsp nutmeg; black pepper and salt to taste.
a bunch of asparagus (optional)
knife and chopping board and spoons
1 large frying pan
1 large pot
food processor/ blender
Start by boiling potatoes for about 20 minutes until they become soft when pierced with a fork;
Meanwhile, prepare jackfruit: rinse pieces with fresh water and shred (remove seeds and harder tips)- reserve;
Add cashews, water and nutritional yeast to the food processor and pulse until you reach a smooth liquid- reserve;
In a large frying pan, cook onions and garlic in a little water over low heat for a few minutes, till soft; add mushrooms, jackfruit and white wine (if using) and let it cook for about 5 minutes in low heat, mixing occasionally (add a little more water if too dry);
add miso paste, capers, turmeric, mustard, shredded nori and garden peas and mix well; let it cook for a few minutes until peas become soft;
Add the cashew cream and mix well; let it cook until the cream becomes thicker (a few minutes); add salt and pepper to taste;
For the puree, once potatoes are cooked, remove water and add plant milk, olive oil, nutmeg, pepper and salt, mash and mix over low heat until you get a smooth puree;
Add the pie cream to a baking tray and spread potato mash on top, homogeneously; add a few asparagus if using- bake for about 20-30 minutes till golden on top; serve while hot.
Note: You can omit miso paste and use 150ml of vegetable stock instead of water to make the cashew cream.