One of our mums favourite vegan dishes to make because it has such a delicious meaty texture. Using Jackfruit and mushrooms nicely seasoned, its tastes incredible! It’s the perfect meal to have on the dinner table no matter if your a vegan or not we a sure you’ll love this one, and our mum does too.

  • 8 Portobello mushrooms diced
  • 2 x 540g Tinned Jackfruit (Pulled)
  • 1 tbsp all purpose seasoning 
  • 1 tbsp. Coconut oil
  • 10-12 Potatoes peeled
  • 2 tbsp. Butter
  • 1tsp.Sea salt 
  • 1tsp. Chilli flakes 
  • 1 tsp. Dried parsley 
  • 1 tbsp. Breadcrumbs
  • 1 onion
  • 1 red bell pepper
  • 400g chopped tomatoes 
  • Thumb of ginger 
  • 6 garlic cloves 
  • 200ml vegan stock 
  • 1 tbsp. Black pepper 
  • 125ml plant based milk

 Chop up your mushrooms, and pulled jackfruit and place in a bowl then season with all purpose seasoning. In a large frying pan add coconut oil on a medium heat and add mushrooms and jackfruit and cook until soft then remove and set aside.  Wash and peel potatoes and cut into small cubes and add in boiling water for 20 minutes until soft. 

Meanwhile, you’ll need a blender, add red bell peppers, chopped tomatoes, ginger, garlic, vegan stock blitz for 30 seconds. Pour mixture into the same frying pan and bring to a boil for 5 minutes then add jackfruit and mushroom stir and cook for 5 minutes.

Once potatoes are cooked drain and add butter and breadcrumbs salt and chilli flakes then mix. 

Add mushroom mix into a baking tray and spread across then cover with mashed potatoes. Use a fork to speed potatoes evenly then use to a fork to grove over.  Place in over at 180 degrees for 1 hours until golden brown.