All
month I have been sharing Chicken soup recipes, they are chocked full of vegetables,
so if you could eliminate the meat, Chicken Soup would be great for a
vegetarian eater. However, then wouldn’t
it just be vegetable soup? To make it
hearty, “meaty,” and more like the flavors of Chicken soup I looked for an appropriate
alternative to give my vegan readers something to try as well. I adapted this recipe from one I found on
Stacy Homemaker. She shares great vegan
and vegetarian recipes and her solution for Mock chicken using jackfruit was
inspired! This is a creamy soup without any dairy also if you want to avoid lactose.
Make sure to look for these things when you buy
jackfruit for cooking:
- Fresh, ripe jackfruit is used for desserts. The unripe, young, canned jackfruit is what you want to buy to use as a meat replacement.
- Look for canned jackfruit that is in brine, not syrup. Make sure to rinse the brine off before you cook with it, to reduce the sodium.
1 medium
onion, diced
2 stalks
celery, sliced
3 carrots, sliced
3 cloves garlic, minced
1/2 lb mushrooms, sliced
2 cans
of jackfruit in brine (rinsed and drained well)
2 to
3 tsp Italian seasoning (or a combo of basil, oregano and thyme)
Salt
and pepper to taste
1 bay
leaf
1
1/4 cups wild rice
1 quart vegetable
broth (about 4 cups)
2-3 cups of
water (enough to just cover everything in the crock pot)
1 8 to 10-ounce can
unsweetened coconut milk (discard the water)
2 tsp corn
starch
Parsley
for garnish
Directions
Put onions, celery, carrots, garlic, mushrooms,
jackfruit, Italian seasoning, salt, pepper, bay leaf, vegetable broth, and wild
rice into a crock pot. Add enough water to cover all ingredients. Cover and turn on high, cook for 3 1/2 hours.
After 3 1/2 hours, remove 1/2 cup of the broth and put
into a small bowl. Add the cornstarch to the bowl, whisk to combine. Pour it
back into the crockpot to thicken the sauce.
Pour the coconut milk into the slow cooker, discard
the water in the can. Stir to combine.
Replace the lid and cook for 30 additional minutes.
Makes 6 to 8 servings.
Serve with a sprinkle of parsley and black pepper. Enjoy!
Notes
If
you don't like jackfruit or cannot find it at the store, try potatoes,
artichoke hearts, cauliflower, or another meat substitute instead but adjust
the cooking time accordingly, as these will cook faster.
Do
not add the cornstarch into the slow cooker! If you do, it will clump and you
won't be able to whisk the clumps out. You have mix the thickener in a separate
small bowl and then add it to the soup.
When
you warm up leftovers, add a little bit more plant milk to help loosen the
broth.
You can use a blend of wild and regular rice if plain
wild rice is not available. (I buy mine
bulk from the Lac Courte Oreilles Ojibwa in Wisconsin, but you can get some
from the Native Mobile Farmers Market)
To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn & Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn & Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
No comments:
Post a Comment