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?Jackfruit Ragu with burst tomatoes (Gluten-free)??This is one of my older recipes (so it’s not oil-free) but you can use very minimal amount of oil or substitute with veggie broth. It turned out so yummy that I want to share it again. I used @eatbanza chickpea pasta and it paired really well. Hope you’re up to something fun today?. ?Recipe: Empty one 7 oz pack shredded young green jackfruit into a pan and add enough vegetable broth to cover by 1 inch. Simmer 10 minutes. (You can also used unshredded regular canned green (young) jackfruit and use a potato masher to shred before discarding liquid). Drain jackfruit well and discard liquid. Heat a little extra virgin olive oil in frying pan. Add 1 pint grape tomatoes and sauté until they just burst. Remove tomatoes, leaving the flavored oil in the pan. Add a little more oil if needed and sauté 1/2 yellow onion (finely diced) until golden brown. Add 3 minced garlic cloves and sauté another 30 seconds. Add 1/2 tsp dried oregano, 1/2 tsp smoked paprika, 1/4-1/2 tsp chili powder, salt to taste. Sauté a few seconds before adding 3 tbsp tomato paste. Mix together and add 1 tbsp reduced-sodium tamari/soy sauce, 2 tsp sriracha (or to taste, 2 tsp maple syrup and 1/4 cup water. Simmer 8 minutes (adding more water if becomes too dry). Mix in jackfruit and burst tomatoes. Continue heating until jackfruit and tomatoes are heated through. Top with chopped parsley and red chili flakes.
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