8

Vegan Jackfruit Bourguignon

Veganopoulous Jackfruit Bourguignon style stew

I was a little late to the publishing jackfruit recipes party, probably because all my time was spent drooling over photos and recipes other people had done, instead of cracking open a can and doing my own thing. I’m making up for that now though with this jackfruit bourguignon style stew.

This is a recipe that was a little frustrating for me because my mum used to make a simple but tasty stew years back with, ah, beef, carrot, onion, mushroom, tomato paste, bay leaves, Greek oregano, a little flour, beef stock, and red wine. All good. Except when I flipped through Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle, the ingredients and amounts were so so similar to what my mum would do, and my mum had never opened this book in her life!

So this recipe is inspired by both my mum and the Beef Bourguignon recipe in Mastering the Art of French Cooking. I don’t use a vegan bacon substitute and unbelievably I haven’t been able to find pearl onions (I know I know… not really bourguignon then!). So let’s consider this Bourguignon *Inspired* instead!

Be sure to use a can of jackfruit in brine, not syrup! Drain the jackfruit in to a colander then tear it in to pieces. There will be these little space alien pod seed thingies you can discard if you like (do people eat them? I don’t know). I tear the harder bits of the jackfruit in to smaller pieces. Try to squeeze out as much liquid as you can from the shredded jackfruit:

canned jackfruit

Although there are a few steps with frying off the ingredients, it’s still pretty simple. I’d love to make this again with pearl onions but didn’t find any in time for this blog post unfortunately.

Veganopoulous Jackfruit Bourguignon style stew

The wine of course is important! Hands up if you’ve put effort in to a casserole only to realise it tastes blergh because the wine wasn’t a good choice. *COUGH* For this recipe I used Yalumba Y Series 2014 Shiraz, labelled as vegan friendly. I found this worked fantastically well here. I’m not really a fan of drinking wine but love love love it in stews and casseroley dishes.

What I love about this recipe is what I can do with it. Serve it simply like what I have in the photos with mashed potatoes and green beans. Or stick it in a pie (you can thicken it with a butter/oil flour roux mixture first if you like), which is what I’ve done before and made easy pies with puff pastry. Or add it to a tomato based sauce and use it in a lasagna.

Veganopoulous Jackfruit Bourguignon style stew

Recipe follows!

Vegan Jackfruit Bourguignon
Print Recipe
Using canned jackfruit in place of the traditional beef, this vegan Bourguignon style stove top stew can be served with traditional vegetables, in a pie or used as part of a pasta bake.
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Vegan Jackfruit Bourguignon
Print Recipe
Using canned jackfruit in place of the traditional beef, this vegan Bourguignon style stove top stew can be served with traditional vegetables, in a pie or used as part of a pasta bake.
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Ingredients
Servings: serves
Instructions
  1. Drain your can of jackfruit and discard the liquid. Using your hands, shred the jackfruit in to small pieces, discarding the slimy pod thingies that plop out easily. Gently squeeze the jackfruit to remove more liquid and keep aside in a colander.
  2. Heat a large heavy based pot on a medium heat. Heat the 1 Tbsp of vegan butter (or oil, if using). Brown the mushrooms well, remove with a slotted spoon and set aside.
  3. In the same pot, adding a teaspoon of oil if necessary, cook the garlic, carrot and onions. Add splashes of water if necessary. Cook until the onions are tender. Remove and set aside.
  4. In the same pot, add 2 teaspoon of the oil. Add in the drained and shredded jackfruit and brown it well (you may have to increase your heat to high, but watch out for burning).
  5. When the jackfruit has browned, sprinkle the flour over it and mix well to combine. Add the carrot and onion mix back in and stir well. Your heat should be on medium. Make a sort of well in the centre and add in the tomato paste, stirring it for about ten seconds.
  6. Mix in the red wine and liquid stock. Add the bay leaf and thyme then partially cover with a lid. When the pot begins to bubble a bit, reduce the heat to low and cook until the liquid has reduced by about half. For me this was roughly thirty minutes on a low heat.
  7. Add the mushrooms back in and add salt, adjusting to your taste. If you're using pearl onions, like I should have done, have them prepared and add in until heated through.
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12

What I Ate

With the cooler weather comes breakfast porridge. I usually always have an oat-banana based smoothie for breakfast but sometimes I don’t want to use the blender when the fam are still asleep. Which is really an excuse for me being too wussy to have colder smoothies when I’m in a chilly kitchen. The kids have a love-hate thing going on with porridge and currently one child is in the love stage. I make my porridge with either oat or soy milk with some raisins and topped with coconut sugar. I wanted this photo to look all nice and melty with the sugar but ended up using too much, which didn’t melt, and gave me a blergh too-sweet breakfast:

coconut sugar porridge

A snack for the kids: my oil free almond pear muffins and a Pink Lady apple from Three Bridges Apples who are often at farmers markets around town:

autumn apples

I’ve been a bit sniffly so made a juice with orange, banana and a beetroot that was more white with a little purple through it. I always add greens but was all out this time:

beet smoothie

I made the Orange You Glad I Made Tofu recipe from the Chloe’s Kitchen cookbook. I really like this, one child hates tofu and the other declared it “okayish”. Which in my books means “thinking it’s okayish means you’ll eat it without complaint from now on”. For the kids I’d used soba noodles but my dish here has plain accompaniments of brown rice and steamed veg. Some days I just prefer plain and unfussy:

orange ginger tofu

I met up with Johanna from Green Gourmet Giraffe to check out Good Days in Brunswick, which I blogged about here. This is another pic of the delicious mushroom pho:

Good Days Brunswick vegan mushroom pho

After our lunch Johanna and I went down to Pachamama, a grocery store with a small cafe area at the back. They have quite a few raw vegan slices for sale and we chose to split this raw chocolate hazelnut slice ($8). Good call, because we both agreed a full slice would have been really hard to polish off. This was nice, though the top layer was quite coconutty from coconut oil (or butter):

Pachamama cafe Brunswick

I’ll finish with some street scenes of Sydney Road at the Brunswick end.

Sydney Road BrunswickSydney Road Brunswick Sydney Road Brunswick  Sydney Road Brunswick

 

14

Great Meals At Good Days In Brunswick

Good Days Brunswick

After seeing quite a few photos of the Good Days vegan option Vietnamese noodle salad floating around online, Johanna from Green Gourmet Giraffe blog and I made a lunch date to check it out. Good Days are a recent addition to the southern end of Sydney Road in Brunswick, having opened about ten weeks ago.

Johanna and I had read about this great looking dish on Where’s The Beef?, with the house made tofu mushroom spring rolls and so we both ended up ordering it. The other vegan option was a mushroom pho and the tofu rice paper rolls. My first impression of my noodle salad was WOW THAT’S BIG. I wasn’t expecting such a generous serve! The spring rolls were crispy and great, tucked in with black sesame cucumber, bean shoots, baby spinach, spring onion, pickled carrot and daikon, fresh herbs, fried shallots, roasted peanuts, the noodles and topped with cassava crackers ($15). The nuoc cham dressing was on the side. Everything worked so well together, enough to make me want to go back for another one pretty soon:

Good Days Brunswick

Usually I like to visit a place twice before blogging about it and so that was a nice handy convenient excuse to return again for a lunchtime mushroom pho. As well as the pho, I ordered the mushroom tofu rice paper rolls which were nice and stuffed, served with a great hoisin peanut sauce ($4.50):

Good Days Brunswick

Like the noodle salad, the mushroom pho ($15) was served in a large bowl. I loved the broth which was a nice surprise because in the past when I’d tried the non vegan versions, I found some of the flavours overpowering and so I wasn’t sure what to expect from a vegan version. The grilled mushrooms were excellent, nice and firm and something to get your teeth in to. The noodles were plentiful too:Good Days Brunswick

Good Days mention on their Instagram page that the pho is gluten free, though the king mushrooms are marinated in a soy dressing so if you tell the staff you’d like gluten free, they can leave that out.

Good Days Brunswick

Service was great, I was greeted by friendly staff who were happy for me to take photos. There is two-person seating along the side wall, a larger table by the front window and some bench setting along the counter (with the added advantage of seeing your meal prepared). I was offered drinks each time but didn’t check them out because I’m happy with water refills.

The lunch and dinner menus are the same. The menu is small, though don’t let that deter you in any way! These are the kinds of carefully crafted and considered meals where the staff know their stuff and I know with me, it’s now my go-to place when I want pho or a Vietnamese noodle salad because I know I will love my meal.

Good Days Brunswick

It’s great to see yet another restaurant serving delicious vegan options. Sydney Road keeps on getting better with more of these vegan options frequently popping up, which is a far cry from when I first became vegan four or so years ago and was scoping out Sydney Road and not finding anywhere near as much!

Good Days are open for lunch from 12 noon to 3pm, then dinner from 6pm to 9pm, Wednesday to Sunday.

Good Days Brunswick

Good Days

165 Sydney Road, Brunswick

http://good-days.com.au/
Good Days Menu, Reviews, Photos, Location and Info - Zomato

8

Vegan Oil Free Almond Pear Muffins

Veganopoulous Blog oil free almond pear muffins

I am linking this recipe up with Healthy Vegan Fridays, hosted by Kimmy over at Rock My Vegan Socks.

This is one of those recipes that came about because I was cleaning out the freezer and found stuff that needed to be used: pear sauce I’d made slightly too long ago in the past, just by stewing pears in a little water then pureeing without sweetener, and some almond meal.

When I bake muffiny kinds of snacks for the kids, I prefer to dial the oil way down and often omit it entirely. I’m not a fan of using margarines or the vegan butters in my cooking, instead opting for aquafaba or a pureed fruit.

The problem with this, sometimes, is that the resulting baked goods have Health Food Taste. And often, Health Food Texture. You know what I mean? Of course there’s nothing wrong with ‘health food’ but hhhnnngggghhhh if I was to be making muffins or cakes for guests I wouldn’t be using my oil free variations unless they were specifically requested!

Now, that’s not to say oil free baking sucks across the board. It doesn’t! And I’m pleased to say I was mighty happy with these oil free almond pear muffins. They’re nice and light with a bit of substance and are perfect snacks for my kids who are always hungry.

Veganopoulous Blog oil free almond pear muffins

Making the pear sauce was really easy. Get the overripe pears that you bought with every intention to eat but never did so now they have to be used TODAY. Peel, core and dice them, put them in a pot with a good splash of water, stick a lid on the pot and let them stew over a low to medium heat until softened. Let them cool a bit and puree.

Veganopoulous Blog oil free almond pear muffins

And that’s really it! Of course you can swap flavours around or use apple sauce instead, or whatever fruit puree floats your fruity boat 🙂

Vegan Oil Free Almond Pear Muffins
Print Recipe
An oil free vegan muffin perfect for breakfast or a light snack. Pear sauce is used in place of oil or melted butter making this a healthier alternative if you're watching your oil consumption!
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Vegan Oil Free Almond Pear Muffins
Print Recipe
An oil free vegan muffin perfect for breakfast or a light snack. Pear sauce is used in place of oil or melted butter making this a healthier alternative if you're watching your oil consumption!
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Instructions
  1. Preheat your oven to a moderate temperature (about 180C).
  2. In a small bowl or mug, combine the ground flaxseed with the 3 tablespoons of water and set aside.
  3. Sift the flour in to a large bowl. Sift in the salt, baking powder, cinnamon. Add the almond meal and coconut sugar, sifting if you have lumps.
  4. In a separate smaller bowl, mix together the pear sauce and plant milk. Whisk in the flaxseed mixture so everything is evenly mixed through.
  5. Add the wet ingredients to the dry and stir to combine without overmixing. Spoon in to your muffin containers and top with some oats (or coconut or flaked almonds-- whatever you like).
  6. Bake at 180C (a moderate oven temperature) for approximately 20 minutes. Cool before eating! I used silicon cups and had to wait until they had cooled significantly, otherwise the muffins may split when removing from the cups.
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6

What I Ate

A pretty short What I Ate post this week! Most of what I’ve been eating is smoothies with more veg and because I drink straight from the blender jug to save me washing a glass, I figure it’s not very photo worthy.

This past week I made a simple tofu and veg udon noodle stir fry in the hopes that the kids would try the veggies this way. Nope…

tofu veg noodles

I made a big batch of a veg and bean stew for myself using Mexican style flavours. I went easy on the flavours but it ended up being way too easy as this was pretty bland and I had to will myself to eat it most times:

bean veg stew

I found these vegan BBQ pork buns in the freezer at my mum’s house. It’s kinda not what I want to be eating right now while I am working on figuring out why I’ve been having a few tummy troubles lately but I don’t like wastage either so we had these as a snack. You can buy these from a few Asian supermarkets around town, like Global Green Vegetarian Food Mart in Braybrook (which has been renamed, but it’s the same business):

vegan BBQ pork buns

Finishing off now with some random pics: this stone doggy in Footscray; my Mum’s flowers in the backyard and a Camberwell street in the autumn.

dog on fence mums flowers autumn scene