Ingredients
Vegan Smoky Meat Mixture
- 2 Twenty-Ounce Cans Jackfruit in Brine
- 16 Ounces Tempeh, Cubed
- 2 Cups Mushrooms, sliced
- 2 Tablespoons Steak Sauce
- 4 Tablespoons Soy Sauce
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Smoked Paprika
- 2 Tablespoon Olive Oil
Pastalaya
- 3 Tablespoons Vegan Butter
- 1 Large White Onion, Minced
- 1 Green Bell Pepper, Minced
- 1 Celery Stalk, Minced
- 2 Tablespoons Garlic, Minced
- 3 Teaspoons Cajun Seasoning (with salt)
- 8 Cups Vegetable Broth
- 16 Ounces Bucatini Pasta
Instructions
- Drain and rinse the jackfruit and wash the mushrooms.
- Cut the tough ends/cores off the jackfruit and remove the seed pods. Pull apart the jackfuruit with your fingers.
- Wash the mushrooms and slice.
- Line a baking sheet with parchment paper and preheat the oven to 450 F
- In a large bowl, combine the mushrooms, jackfruit, steak sauce, soy sauce, garlic powder, smoked paprika, and olive oil.
- Spread the mixture out on the baking sheet and bake for 20-30 minutes until everything starts to brown.
- In a large stockpot add the vegan butter, onion, celery, bell pepper, and garlic.
- Sautee until all the aromatics are soft.
- Remove the smoky “meat” mix from the oven and immediately add to the stockpot.
- Sautée until the bottom of the pan starts to get a brown sticky glaze on the bottom.
- Add 2 cups of vegetable broth and deglaze the bottom of the pot (just scrape the bottom of the pot with a wooden spoon until there’s no more stickiness on the bottom).
- Add in the remaining 6 cups of vegetable broth and the cajun seasoning, then bring to a boil.
- Add in the noodles, reduce heat to a simmer and cook with frequent stirring until the noodles have absorbed all the liquid.
- Serve and garnish with thyme and parsley.
