Vegan casserole with black beans, jackfruit and lots of delicious spices. Topped with a puree of fine potatoes. Ideal as a vegan, filling main dish, perfect for portioning, freezing and reheating. Vegan, gluten-free, rich in valuable fiber.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Calories 255kcal
Ingredients
FOR THE POTATO TOPPING:
500gPotatoespeeled and cut into cubes, like to mix with sweet potatoes.
15gMargarineor olive oil, if oil-free simply leave out
Preheat oven to 190 degrees convection and provide a medium casserole dish.
Drain jackfruit and cut into smaller pieces or tear with a fork.
400 g young jackfruit, 1/8 tbspn Nutmeg
Put diced potatoes in a pot and fill with water until potatoes are covered. Bring to a boil and simmer for 15 minutes until cubes are cooked through. Drain and set aside.
500 g Potatoes
Heat a pan with frying oil, add the onion and garlic and sauté for 2-3 minutes until translucent. Add thyme, celery, rosemary, turmeric, bay leaf, maple syrup and molasses and mix well once until everything is well combined.
15 ml Frying and baking oil, 1 Piece white onion, 2 Piece Garlic cloves, 90 g Celery tuber, 1 Bay leaf, 15 g Coconut blossom sugar, 7,5 g Sugar cane molasses, ½ tbspn Turmeric
Add carrots, bell bell pepper, jackfruit and black beans and continue stirring.
150 g Carrots, 150 g yellow bell bell pepper, 240 g black beans, 400 g young jackfruit
For the mashed potatoes, place the cooked potato cubes in a bowl or blender, along with the margarine, nutmeg, salt and pepper. Process with a masher or blender to a fine puree.
500 g Potatoes, 15 g Margarine, Salt and pepper to taste, 1 ½ tbspn Thitalian herbs, 1/8 tbspn Nutmeg, Salt and pepper to taste
Spread over bean-jackfruit mixture and smooth. Use a fork to draw in patterns as desired.
Put in the oven for 25 minutes until golden brown.
Remove from oven and let set for 5 minutes.
Portion onto plates, garnish with fresh herbs and serve.
Basil or other fresh herbs to taste
Keep leftovers covered in the fridge for 2-3 days. Alternatively, portion, freeze (up to 1 month).