Jackfruit and Pea Mornay

A recipe from Veet Karen’s Vegan Kitchen

Have you ever had Tuna Mornay? Or 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’ve 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!

During one of my Vegan Cooking courses, Zoe and Clare wanted to replicate Clare’s tuna mornay. 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.

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
Kernels of 2 corn cobs
2 cups basmati rice

Sprinkle
½ cup macadamias
½ cup nutritional yeast

Method

Cook the rice as you normally would, so it’s nice and fluffy. Let sit.
Strain the jackfruit from the can and shred off all the loose pieces. 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 them 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. Steam for a further 5 minutes.
Mix the jackfruit, chickpeas and steamed vegetables together.
To make the sauce, put the oil in a saucepan, 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 spoon on the jackfruit-chickpea mixture. Then sprinkle the small chopped macadamia nuts on top, mixed in with the ½ cup nutritional yeast.
Bake in 180°C oven for 30 minutes or until warmed through.
Serve with a salad.

Thanks to Zoe and Clare for this marvellous recipe.

This recipe was first published on Veet Karen’s blog (veets.com.au/blog) where you will always find a link to download the PDF file to print it out.

I feel knowing how to cook healthy delicious food is a right of passage that often doesn’t get passed on to children from their parents. If you want to empower yourself and learn how to cook outstanding food that will keep you healthy as you age, then my VIP package is for you. Feel confident in preparing meals where you are going to receive all the nutrients your body needs. Sign up for my free ebook: Healthy You on a Plant Based Diet – veets.com.au

16 years of Veet’s Vegan Cooking School – The story of Veet Karen’s successful venture in Australia, from catering to teaching (June 2024)
More recipes by Veet Karen on Osho News