Ingredients
20ozjackfruit,(1 can), rinsed and drained
oil,of choice, to taste
1small white onion,diced
3garlics,minced
8ozmushrooms,sliced
1cupvegetable broth
1tbspsoy sauce
1tspdijon mustard
¼tspdried thyme
¼tsppaprika
kosher salt,to taste
pepper,to taste
1cupdairy free milk,of choice
2tbsparrowroot powder
egg noodle,cooked, for serving
fresh chive,chopped, for garnish
Preparation
Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for about 1 minute until fragrant.
Add the mushrooms and jackfruit and cook for 5 to 8 minutes, until softened. Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff.
Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
Serve the stroganoff over egg noodles and garnish with chives. Enjoy!
