Jackfruit and Pea Mornay
Who has never had Tuna Mornay? Am I the only Australian who has never tried it? When I was growing up friends used to talk about eating it for dinner but I had never had it until last month. Yahoooo I am no longer a Tuna Mornay virgin. Well it wasn’t actually tuna I had, I would have been sick if it had been. It was a mornay made with jackfruit, chickpeas, peas and broccoli and it was delicious.
In the second Vegan Foundation Cooking Course for 2020 Zoe and Clare wanted to replicate Clare’s tuna mornay and they got it super close to what she has been making for years. If you used to love tuna mornay this is now the go to recipe.
I made it again last weekend and added corn, oh yes that was good!! I also added more peas and broccoli and Mak requested even more peas. It is super versatile, you put in as much corn, peas and broccoli as you like. If you are not a fan of so many peas, cut the ratio down or omit altogether.
I can’t wait to make this again. Please let me know if you make it. I also added cayenne which may not be authentic but I just couldn’t help myself.
Jackfruit and Pea Mornay
This makes enough for 3 standard size biscuit trays
Ingredients
Sauce
2 tbsp olive oil
½ cup besan flour
½ cup nutritional yeast
½ tsp each of turmeric, paprika, cayenne
1 tsp salt
2 tsp Dijon mustard
2 cups (or possibly more) almond or soy milk
Pepper and more salt to taste if needed
1 can jackfruit
1 red onion finely diced
240g cooked chickpeas
2 sheets of nori roll
2 cups broccoli cut into small pieces
2 cups peas
2 corn cobs kernels taken
2 cups basmati rice
Sprinkle
½ cup macadamias
½ cup nutritional yeast
Method
- Cook the rice as you normally would do so it is nice and fluffy. Let sit.
- Strain the jackfruit from the can and shred off all the loose pieces and cut the cores in half or thirds.
- Crumble up the nori sheets super fine or alternatively put them in a coffee or spice grinder to get nice and fine then add them to the jackfruit with ½ cup water.
- Mash the chickpeas and add them to the jackfruit.
- Steam the corn for a few minutes then add the broccoli and peas to the steamer and steam for a further 5 minutes.
- Mix the jackfruit, chickpeas and steamed vegetables together.
- Make the sauce by putting the oil in a saucepan then heat for a couple of minutes and add the flour and stir.
- Gradually add the milk to the flour and stir until it thickens adding more milk if needed.
- Stir in the turmeric, paprika, cayenne, salt, mustard, pepper and nutritional yeast and cook for a few more minutes.
- Mix the sauce through the jackfruit, chickpea mixture and test for seasoning adding more salt and pepper if needed.
- Lay the rice into a baking dish and then spoon on the jackfruit chickpea mixture and place the macadamia sprinkle on top.
- Bake in 180°C oven for 30 minutes or until warmed through. Meanwhile prepare the macadamia sprinkle by chopping the macadamias really small and mixing with the ½ cup nutritional yeast.
- Serve with a salad.
Thanks to Zoe and Clare for this marvellous recipe.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Taking Requests
This week is request week or share a recipe from participants who have attended courses. I need more requests please so request away. Send me an email with what you would like a recipe for and I will endeavour to include that in a blog post sometime soon.
Two More Places left for the March Foundation Cooking course
Last week was the third Vegan Foundation Cooking Course I have run so far this year and girl/boy was it fun. I love the three day vegan cooking course. So much to teach and so much to learn from those who come along. Even those people who say they have not done very much cooking in their lives still have something to share here and there. There are two more places left in the March 19th to 21st. Will it be you joining us? I do hope so.
For More Information and Application Form
Have a wonderful two weeks everyone. I won’t be back with a recipe until the 10th March as I am off to Western Australia to visit my parents.
With gratitude Veet
