Image of Jackfruit Christmas Dinner

Jackfruit Christmas Dinner

By Bonsan

Average rating: 5.0 • Rated by 2 users

Servings: 40

Total time: 1 h

Preparation time: 20 min

Cooking time: 40 min

Cooking methods: Baking , Cooking

Difficulty: Intermediate

Jackfruit roast, veggies and vegan gravy!


For the Jackfruit:

BONSAN Shredded Jackfruit • 200 g
olive oil • 1 tbsp
salt • 1/2 tsp
pepper • 1/2 tsp
coconut sugar • 1/2 tsp
dried sage • 1 tsp
onion powder • 1 tsp
garlic powder • 1/2 tsp
dried thyme • 1/2 tsp

For the roast veggies:

olive oil • 50 ml
Maris Piper potatoes • 400 g
8 baby carrots
8 small parsnips
brussel sprouts • 800 g
1 garlic bulb
4 sprigs rosemary
8 sprigs thyme
salt • 1 pinch
pepper • 1 pinch
1 Sage and onion stuffing, optional.

For the gravy:

For the gravy: • 2 tbsp
plain flour • 2 tbsp
tomato puree • 1 tbsp
marmite • 1 tsp
red wine (optional) • 200 ml
vegetable stock • 500 ml
salt • 1 pinch
sugar • 1 pinch

To serve:

Cranberry sauce • 1 cup
1 sachet plant based sage and onion stuffing



Preheat the oven to 200c.


Peel the potatoes, and wash the carrots and parsnips. Cut the potatoes into quarters, and half the parsnips. Remove the skins from the sprouts.


Put the potatoes in a large saucepan, cover with cold water, add a generous pinch of salt, put the pan on the stove, turn the heat up high, bring to the boil and cook for 5 minutes, add the parsnips and carrots and cook for a further 5 minutes.


Remove the pan from the stove and drain the vegetables into a colander. Separate the carrots & parsnips with a pair of tongs and set them to one side. Toss the potatoes in the colander to fluff the sides and set them to one side to dry and cool.


Put the potatoes in the roasting tin, drizzle with a good glug of olive oil, a generous pinch of salt and a grind of pepper. Shake the potatoes around in the tin making sure they are covered in oil. Throw the garlic gloves in with the potatoes and bake for 25 minutes.


Bring another pan of water to the boil and add in the sprouts. Cook for 5 minutes, drain and set aside.


Pour the olive into a pan until it sizzles, add the jackfruit, herbs, salt, sugar, and stir together well until the jackfruit is covered in the flavourings. Cook for 2 to 3 minutes. With a pair of spatulas, mould as best you can into a loaf shape, slice into thick slices, set aside but keep warm.


Take the tin out of the oven, turn the potatoes and push them to one side and add the carrots and parsnips in the tray, drizzle with oil. Place the stuffing into the oven at this point too if using. Sprinkle over rosemary and thyme over the veg and place back into the oven for 30 minutes.


While the vegetables are roasting, make the gravy. Remove the roast garlic from the roasting tray and crush into a paste. Warm 1 tbsp olive oil in a saucepan over a medium heat, add the garlic, tomato puree, marmite and plain flour to the saucepan and stir for 2 minutes to make a thick, flavoured roux, pour in the red wine and turn up the heat for 5 minutes, pour in the vegetable stock into the pan and simmer again for 8 minutes to thicken. Turn the heat right down and keep the pan on the stove to keep warm.


Take the pan out of the oven, plate up the dinner, pour over the gravy and serve immediately with the cranberry sauce.

Cuisine: British Category: Christmas

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