20 oz jackfruit (565 g), 1 can, rinsed and drained
oil, of choice, to taste
1 small white onion, diced
3 garlics, minced
8 oz mushrooms (225 g), sliced
1 cup vegetable broth (240 mL)
1 tablespoon soy sauce
1 teaspoon dijon mustard
¼ teaspoon dried thyme
¼ teaspoon paprika
kosher salt, to taste
pepper, to taste
1 cup dairy-free milk (240 mL), of choice
2 tablespoons arrowroot powder
egg noodle, cooked, for serving
fresh chive, chopped, for garnish
Nutrition Info
Calories 439
Fat 23g
Carbs 55g
Fiber 2g
Sugar 5g
Protein 3g
How to Make It
1. Step
Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
2. Step
Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.
3. Step
Add the garlic and cook until fragrant, about 1 minute.
4. Step
Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
5. Step
Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
6. Step
Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
7. Step
Serve the stroganoff over egg noodles and garnish with chives.
