Jackfruit Laksa
Prep
5 min
Serves
8
Skill
Vegetarian
Prep
5 min
Serves
8
Skill
Ingredients
- 3 onion
- 5 cloves garlic
- 2 thumbs ginger
- 1 stalk of celery (without the leaves)
- 2 Tbs grapeseed oil
- 3 stalks lemongrass
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp paprika powder
- 4 cups reduced sodium vegetable stock
- 1 Tbs reduced salt tamari
- 1 Tbs tamarind paste
- 2 tsp coconut sugar
- 1 1/2 cups So Good Oat Unsweetened
- 1/4 cup lite coconut milk
- 250g cooked young jackfruit (simply boil until soft or used cooked canned young jackfruit)
- 200g rice ramen noodles (cooked according to package instructions)
Toppings:
- 200g steamed mushroom of choice
- 3 steamed small bokchoy
- Cilantro
- Spring onion
Nutrition per serving
760 kJ
energy kj
6 g
protein
1 g
saturated fat
5.2 g
dietary fibre
21 g
carbohydrate
12 g
sugars
563 mg
sodium
Method
- Place the onion, garlic, ginger, and celery stalk into a food processor and process into a paste.
- In a pot add in the grapeseed oil and bring to medium heat.
- Add in the paste to the oil and cook for 2-4 minutes, then add in the lemongrass and cook for another 2 minutes.
- Mix in the turmeric, ground coriander, cumin powder, and paprika powder and cook for another 2 minutes.
- Add in the vegetable stock, tamari, and salt and cook on low heat for 10-12 minutes.
- Add in the jackfruit and cook for another 5 minutes.
- Add in the lite coconut milk and So Good Oat Unsweetened and cook for 3 minutes.
- Serve with cooked rice ramen noodles, steamed mushroom, steamed bokchoy fresh cilantro and spring onion.
- 3 onion
- 5 cloves garlic
- 2 thumbs ginger
- 1 stalk of celery (without the leaves)
- 2 Tbs grapeseed oil
- 3 stalks lemongrass
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp paprika powder
- 4 cups reduced sodium vegetable stock
- 1 Tbs reduced salt tamari
- 1 Tbs tamarind paste
- 2 tsp coconut sugar
- 1 1/2 cups So Good Oat Unsweetened
- 1/4 cup lite coconut milk
- 250g cooked young jackfruit (simply boil until soft or used cooked canned young jackfruit)
- 200g rice ramen noodles (cooked according to package instructions)
Toppings:
- 200g steamed mushroom of choice
- 3 steamed small bokchoy
- Cilantro
- Spring onion
Nutrition per serving
760 kJ
energy kj
6 g
protein
1 g
saturated fat
5.2 g
dietary fibre
21 g
carbohydrate
12 g
sugars
563 mg
sodium
- Place the onion, garlic, ginger, and celery stalk into a food processor and process into a paste.
- In a pot add in the grapeseed oil and bring to medium heat.
- Add in the paste to the oil and cook for 2-4 minutes, then add in the lemongrass and cook for another 2 minutes.
- Mix in the turmeric, ground coriander, cumin powder, and paprika powder and cook for another 2 minutes.
- Add in the vegetable stock, tamari, and salt and cook on low heat for 10-12 minutes.
- Add in the jackfruit and cook for another 5 minutes.
- Add in the lite coconut milk and So Good Oat Unsweetened and cook for 3 minutes.
- Serve with cooked rice ramen noodles, steamed mushroom, steamed bokchoy fresh cilantro and spring onion.