plantbased vegan vegetarian autumn dinner lunch winter

jackfruit ragu

ready in: 30 minutes

servings: Serves 4

by: Ceres Organics

This hearty vegan Jackfruit Ragu combines tender shredded jackfruit and brown lentils with aromatic herbs and a rich tomato pasta sauce for a comforting, flavour-packed meal. Perfect over your favourite pasta.

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ingredients

  • 2 Tbsp Ceres Organics Extra Virgin Olive Oil
  • 1 red onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 400g can Ceres Organics Pulled Jackfruit, drained
  • 400g can Ceres Organics Brown Lentils
  • 1 jar Ceres Organics Roasted Garlic Pasta Sauce
  • 1 Tbsp Ceres Organics Tamari Soy Sauce
  • 1 cup vegetable stock
  • Serve over pasta, rice or in wraps

method

  1. Heat the olive oil in a large frying pan over medium-low heat. Add the red onion, celery and garlic and cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Add the thyme, oregano and smoked paprika and cook, stirring for a further minute.
  2. Add the jackfruit, lentils, pasta sauce, vegetable stock and tamari. Season to taste with salt and pepper.
  3. Bring to the boil then simmer for 20 minutes until thick.
  4. Optional: serve with pasta, vegan parmesan and fresh basil leaves.

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