Medusa Bowl
What kind of vegan would I be if I didn't experiment with jackfruit? This recipe was inspired by a can I purchased and contemplated using for over a month - and Lauren Toyota!
Course Main Course Prep Time 40 minutes Cook Time 45 minutes Total Time 85 minutes
Servings 8-10 Author Keri Milam
Ingredients
jackfruit
1 20 oz can of jackfruit
2 tbsp sesame oil
1 chopped red onion
2 large cloves minced garlic
1/2 tsp pink himalayan salt
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground sage
1 tbsp liquid aminos
laksa
2 tbsp sesame oil or E.V.O.O
2 tsp ground cumin
2 tsp ground turmeric (or saltless curry)
1 1/2 tsp garam masala
1 tsp red pepper flakes
4 to 5 large cloves minced garlic
1 bunch chopped cilantro
2 tbsp finely minced or grated ginger
3/4 C medium diced celery (I used celery juice I had in the fridge)
2 C medium diced carrot
2 C sliced shitake mushrooms
1 C diced tomatoes
1 small pumpkin, baked and pureed
4 C water
1 can coconut milk
16oz black rice noodles
3 C chopped kale
2 tbsp lime juice
2 tbsp liquid aminos
pink Himalayan salt to taste
roughly chopped fresh cilantro & sesame seeds as garnish
Instructions
Rinse canned jackfruit. Use a mesh sleeve or cheese cloth to squeeze out excess water.
Use your hands to break the jackfruit up in a bowl until it becomes shredded.
Heat a large pot over medium heat with sesame oil. Sauté sliced onions for minutes.
Add minced garlic & jackfruit. Continue to sauté for 4 to 5 minutes.
Add spices & liquid aminos. Cook for another 3 minutes. Then, set this mixture aside in a small bowl.
Add 2 tbsp. of sesame oil to the pot along with cumin, turmeric, garam masala, & chili flakes. Stir for 2 minutes, turning heat down if needed.
Add garlic, ginger, celery, carrot, mushrooms, cilantro, & tomatoes & cook for 4 minutes.
Stir in pumpkin, water, vegetable stock cube, & coconut milk. Bring to a low simmer, then turn the heat down.
Use this time to cook noodles as directed in a large pot with salted water & set them aside.
Add kale, jackfruit mixture, lime juice, liquid aminos, & salt to taste.
In a small serving bowl, add noodles & pour laksa over them.
Top with cilantro, lime, sesame seeds, & red pepper flakes as desired.
Pro Tips
Although canned pumpkin puree is an option, I prefer to use fresh pumpkin! Wash the pumpkin & cut it in half. Drizzle E.V.O.O over each half, & place them face down on a baking tray. Bake at 400 for 30 minutes, & scoop out the inside once cooled.
Any rice noodles will work, but black rice noodles give this bowl it's Medusa flare! Not to mention it's funny to hear people ask if you're eating worms.
I prepare small bowls of sliced lime, chopped cilantro, & sesame seeds when making this to allow people to garnish as desired.