“Elegant Vegan Cuban Feast: Mouthwatering Jackfruit Picadillo & Delicious Plant-Based Moros y Cristianos”

Allergens

N/A (gluten-free)

Ingredients

• 2 cans young green jackfruit in water (14 oz each)
• 2 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup vegetable broth
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• Salt and pepper to taste
• 2 cups cooked white rice
• 1 can black beans, drained and rinsed
• 1/2 cup full
• fat coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions

1. Drain and rinse the jackfruit thoroughly, then shred it using two forks.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until softened.
3. Add the garlic, cumin, allspice, salt, and pepper, stirring to combine. Cook for 1 minute.
4. Stir in the jackfruit, tomato sauce, and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the jackfruit is tender, about 20 minutes.
5. Prepare the Moros y Cristianos by combining the cooked rice, black beans, and coconut milk in a separate saucepan, warming through.
6. Serve the picadillo stuffed in peppers or over rice, garnished with fresh cilantro.

Chef’s Insight

When selecting jackfruit, look for young green jackfruit in water for best texture and taste.

Notes

Pair this dish with a refreshing mango salsa for added brightness and sweetness.