Mains

Sriracha Jackfruit Chilli Stuffed Jacket Potatoes

Sriracha Jackfruit Chilli stuffed jacket potatoes

Comfort food at it’s finest!

I’ve teamed up with Nature’s Charm to bring you a flavoursome vegan jackfruit chilli with a kick. Their sriracha jackfruit cans are perfect for eating on there own, or adding into dishes. I added beans to get some extra fibre in along with a tomato base to turn it into a chilli.

https://www.naturescharmveganproducts.com

And you just can’t beat stuffed a warm baked jacket potato with chilli can you?! So that’s exactly what I did! Topped with smashed avocado and some coconut yoghurt and you’ve got yourself a wholesome nutrient packed lunch or dinner.

The best part is that you can make the chilli way in advance, and keep it in an airtight container in the fridge or even freeze a batch. Meaning this is the perfect recipe for those days when you just don’t feel like cooking. And I can assure you I have them too! I hope you enjoy this one as much as I did.

Sriracha Jackfruit Chilli Stuffed Jacket Potatoes
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Sriracha Jackfruit Chilli Stuffed Jacket Potatoes

Recipe by Luce from What Luce EatsCourse: MainsDifficulty: Easy
Makes

6

stuffed potatoes
Prep time

10

minutes
Cooking time

1

hour 

15

minutes

A jackfruit chilli with a kick using Nature’s Charm sriracha jackfruit. Served with a delicious jacket potato.

Ingredients

  • 6 large baking potatoes

  • 3 tablespoons of extra virgin olive oil

  • 3 x 200g cans Natures Charm Sriracha Jackfruit

  • 1 can of red kidney beans (drained and rinsed)

  • 1 can of haricot beans (drained and rinsed)

  • 1 can of chopped tomatoes

  • 300g passata

  • 150g mushrooms (diced)

  • 2 red onions (diced)

  • 1 teaspoon of salt

  • Pinch of pepper

  • 1 teaspoon of paprika

  • 1/2 teaspoon of chilli powder

  • 1 tablespoon of tomato puree

  • 3 garlic cloves (crushed)

  • 2 avocados

  • Coconut yoghurt

  • Fresh coriander

  • Chilli flakes (optional)

Directions

  • Preheat oven to 220c and rub the baking potatoes with 2 tablespoons of extra virgin olive oil.
  • Place them on a baking tray and into the oven for 20 minutes, before turning the heat down to 180c and cooking for a further 45 minutes or until soft.
  • Meanwhile in a large saucepan on a medium heat add the remaining tablespoon of olive oil, along with the diced red onion and garlic.
  • After a few minutes add the mushrooms, paprika, chilli powder and tomato puree.
  • Next add the jackfruit, shredding it slightly, and combine with the rest of the mixture.
  • Pour in the kidney and haricot beans along with the chopped tomatoes and passata.
  • Season with salt and pepper and leave to simmer on a medium heat for 25 minutes or until the potatoes are ready. Stir occasionally.
  • When the potatoes are cooked cut a cross in them to open them up.
  • Stuff them with chilli and top with mashed avocado, coconut yoghurt, fresh coriander and
    chilli flakes.

Notes

  • Any leftovers can be stored in the fridge in an airtight container. Consume within 3-5 days.
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