Jackfruit Fricassee

The so called eastern German „Hühnerfrikassee“ (chicken ragout + meatballs) is my favorite childhood dish and I miss it a lot. I was upset about my cancelled vacation so I needed some comfort food and created a vegan version of it. (sorry for the messy pictures, taste was amazing tho)


  • 300g canned and diced jackfruit 
  • 250g brown mushrooms sliced 
  • 1 onion diced 
  • 1 glove of garlic minced 
  • 250 g green asparagus sliced 
  • 200g green peas frozen 
  • 1/2 cup capers 


  • 1/2 cup dry white wine 
  • 2 thyme leaves
  • 1 bay leaf 
  • 1,5 cups veggie broth 
  • 1/2 cup plant milk 
  • 2 tbsp corn starch 
  • 2 tbsp nutrional yeast 
  • 1 tsp mustard 
  • 1 tbsp soy sauce salt, pepper to taste
  • juice of half a lemon 


parsley chopped serve with rice or potatoes .

  • method:
    sauté onion till softened and fragrant 
  • add jackfruit and asparagus a little later sauté for another 5-8 min
  • add mushrooms, garlic – sauté for another 5 min deglaze with white wine, cook till reduced 
  • meanwhile prepare sauce: add cornstach, mustard, nutrional yeast, salt, pepper, herbs, soy sauce and plant milk to the cold broth – mix well .
  • add sauce to the pan, reduce and simmer till thickened add frozen peas + simmer for another 5 min
  • short before serving add capers and lemon juice
  • add salt, pepper, nutrional yeast if necessary

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