Jackfruit Noodle Soup

This was PACKED with flavor. The jackfruit doesn't replicate chicken 100%, so if you're looking for that, you may be disappointed. If you're looking for a hearty vegan soup, you'll be very satisfied.



Source: Darn Good Veggies | Serves: 6 | Time: 1 hr


Changes: replaced avocado oil with EVO; replaced honey with agave nectar; replaced paprika with turmeric and a dash of red pepper flakes; used dry thyme


Ingredients


The Jackfruit “Chicken”

2 cans of jackfruit in brine, drained,

1 tbsp EVO

1 tbsp agave nectar

2 tsp ground poultry seasoning

1 1/2 tsp onion powder

1 1/2 tsp salt

1 tsp garlic powder

3/4 tsp turmeric

Dash red pepper flakes


The Soup

1 tbsp EVO

1 large onion, chopped

1 cup chopped celery

1 cup chopped carrots

3 cloves garlic, minced

1 tsp thyme

2 bay leaves

1/2 tsp white pepper

8 cups vegetable broth (homemade to reduce sodium)

2 tbsp liquid aminos

2 cups pasta of choice (I used Explore Cuisine chickpea fusilli)


Instructions

Preheat the oven to 350 degrees. Line a baking tray with parchment paper or silpat and set aside.


Take the drained jackfruit and use your hands to break the chunks up into shreds that resemble rotisserie chicken. Spread the shredded jackfruit out on a clean kitchen towel. Place another towel on top of the jackfruit and pat the jackfruit dry. The dryer, the better.


Place the jackfruit into a bowl and add in the remaining ingredients. Toss well to coat all of the jackfruit with the seasonings and spread it out on the prepared baking tray. Bake for 20 minutes and set aside.


While the jackfruit is baking, heat the EVO for the soup in a large soup pot over medium high heat. Add in the onion, celery, and carrots and sauté until the onion is translucent and the veggies have softened, about 7-10 minutes.


Add in the garlic, thyme, bay leaves and white pepper. Sauté for another minute.


Add in the broth, aminos and bring it up to a simmer. Add in the jackfruit when ready and simmer, covered, for 10 minutes.


Add in the pasta and turn off the heat. Cover and let the residual heat cook the noodles.


This process should take 10-20 minutes depending on your pasta and will keep the noodles from getting soggy. Once the noodles are al dente, remove from the heat and serve.

8 views0 comments

© 2018-2020 by Cate Urban | Privacy Policy

  • Instagram - Black Circle