Vegan Kapsalon with Jackfruit
INGREDIENTS (Serves 2 persons)
- 300 gram Rootzz of Nature Jackfruit Original
- 2 red onions
- 1 clove of garlic
- 1 yellow or red pepper
- half a red pepper
- 1½ tablespoon shawarma seasoning mix
- 150 ml of water
- 800 grams of sweet potato fries (from the oven)
- pepper and salt
- olive oil
- spinach salad mix with beetroot
- lime wedges
- Garlic sauce:
- 1 garlic clove, squeezed
- vegetable yogurt
- fresh chives
PREPARATION (60 min.)
Rinse the jackfruit under the tap and drain well in a colander. Meanwhile, peel the onions, cut in half and then into half rings. Peel and chop the garlic finely. Wash the bell pepper, remove the stem and seeds and cut into cubes.
In a large bowl, mix the jackfruit with the onions, garlic, bell pepper, shawarma herbs and three tablespoons of olive oil. Stir well and set aside.
Heat a little extra oil in a large frying pan and fry the jackfruit all around for 3 minutes. Add the water and bring to a boil. Then reduce the heat, cover the pan with a lid and let the jackfruit stew for 40 minutes. Check in between to make sure the pan does not boil dry and otherwise add a little extra water.
In the meantime, bake the sweet potato fries in the oven for 25-30 minutes (check the preparation time on the packaging). Season with a little salt & pepper at the most.
For the garlic sauce, mix 4 tablespoons of vegetable yogurt with the crushed garlic and fresh chives. Set aside.
As soon as the vegan shawarma is ready, mash it a little bit with a puree masher. The jackfruit now looks like pulled meat.
Serve the sweet potato fries in a large bowl. Place the salad mix on top, scoop the vegan shawarma over it, top with the sprouts. If necessary, spoon over the garlic sauce and some Sriracha sauce to make it nice and spicy.