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Jackfruit pate

Jack Naked Pulled

Jackfruit pate

The recipe that has won the hearts of our team! Aromatic, moist, slightly sweet Jackfruit pâté. We added lentils to boost its nutritional value, making the pâté not only delicious but also incredibly filling! Try it with cranberry jam :)

Preparation time: 60 minutes

Number of servings: 8-10

Ingredients

Ingredients for the pâté:
Pulled Jack Naked 350g
green lentils 150g
white onion 2 pieces
garlic; cloves 2 pieces
dried porcini mushrooms 10g
carrot 1 medium
aquafaba / egg white 5 tablespoons
breadcrumbs 2 tablespoons
dried apricots 9 pieces

 

Spices:
juniper berries 4 pieces
allspice 3 pieces
bay leaves 3 leaves
tarragon 1 tablespoon
sweet paprika 1 teaspoon
nutmeg 1 teaspoon
salt 2 teaspoons + to taste
balsamic vinegar 1 tablespoon
pepper 1 teaspoon

 

 

Nutritional Values:

Name Value % RWS
Calories 133 1 porcja / 8 porcji
Fat 2.3g 3%
Saturated fat 0.3g 1%
Salt 751mg 33%
Carbohydrates 22.4g 8%
Fiber 8.2g 23%
Sugars 6.2g -
Protein 6.5g -
Calcium 30mg 2%
Iron 4mg 21%
Potassium 365mg 8%

How to prepare

  1. Soak the mushrooms in warm water for 10 minutes.
  2. Pour water with mushrooms over the lentils, add more water if needed. Add bay leaves. Cook until the lentils are soft but not mushy.
  3. Finely chop the onion and garlic and fry until golden brown with juniper and allspice. Add grated carrot and fry for another 10 minutes until soft.
  4. In a separate pan, fry the Jackfruit with tarragon, paprika, salt, pepper, and nutmeg. Fry for about 10 minutes until soft and golden.
  5. Remove bay leaves, allspice, and juniper. Blend the lentils with the onion, garlic, and carrot.
  6. Lightly beat the aquafaba or if you prefer a fluffy pâté, beat it until stiff like egg white.
  7. Add the Jackfruit, soy sauce, aquafaba, and optionally breadcrumbs to the mixture.
  8. Mix thoroughly until you get a smooth mixture.
  9. Line half of the pâté dish with the mixture and top with dried apricots or if you prefer, prunes. Add the rest of the pâté. Smooth out and brush with oil, sprinkle with paprika.
  10. Bake at 180 degrees Celsius for 45 minutes.

Set aside to cool completely.
*Can be frozen!

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