Baked potato with Vegan con Carne
 
Cook time
Total time
 
Discover a delicious jacket potato and vegan chilli con 'carne' recipe made with jackfruit and black beans. Perfect for winters evenings! Made in 1.5 hours and just as tasty re-heated the next day for lunch.
Recipe type: Vegan
Cuisine: American
Serves: 6
Ingredients
  • 1 Tbsp oil
  • 1 large onion
  • 2 garlic cloves, peeled
  • 1 heaped tsp chilli flakes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tins young green jackfruit in brine (available at any asian store - make sure to buy brine only and not sweetened)
  • 1 teaspoon vegetable stock
  • 400 g tin chopped tomatoes
  • ½ tsp dried marjoram
  • 2 Tbsp tomato ketchup
  • 400 g tin black beans
  • Baking Potatoes (the sauce recipe above is enough for 6 jacket potatoes)
Instructions
  1. Scrub the potatoes.
  2. Prick them with a fork all over and cook at 170 degrees celsius for 70 minutes and then 20 minutes at 220 degrees celsius.
  3. Smash the avocado and whip it until smooth then season with salt and pepper. Put in the fridge until needed.
  4. Meanwhile Add the oil to a pan and fry the onion until translucent.
  5. Add the spices except the marjoram and cook for 2 minutes.
  6. To the pan add the jackfruit (cut the cores off first), tinned beans (including the brine/juice), tinned tomatoes, tomato ketchup, vegetable stock, ½ tin of water and cook covered for 30 minutes.
  7. To serve, slit the potatoes with a knife and smother with the chilli mixture and add a good dollop of the avocado mixture on top.
  8. Grate vegan cheese over the top.
  9. If you are not vegan serve with sour cream instead of avocado and grated cheddar.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/baked-potato-chilli-con-vegan/