Special recipe – Creamy garlic potatoes with jackfruit and edamame

100% VGF

This is a rich and delicious dish, especially good for cold days, or when you feel like some comfort food. The tofu in the sauce is an optional extra, which you can blend completely smooth if you prefer.

Ingredients:
- 14 medium sized Potatoes – Diced
- 1 large Black eggplant – Finely diced
- 2 Brown onions – Finely diced
- 1 Red capsicum - Optional
- 1 Can of Green jackfruit in brine – Well drained & Chopped
- Half a 200g packet Frozen Edamame (or use frozen peas)
- 2 TBS Vegan ‘fish’ sauce
- 4 TBS Monjay Mezza Garlic dip (OR use 2 gloves of minced fresh Garlic
- 4 TBS Organic Spreadable (or equivalent Vegan buttery spread)
- 1/8 Cup of Mirin
- 1 Massel ‘chicken’ stock cube – Mooshed up
- 2 tsp Salt
- 1 tsp Ground balck & white pepper

For the sauce:
- 1 Massel ‘chicken’ stock cube – Mooshed up
- 1 Cup Natural coconut yoghurt (or equivalent)
- 3 Cups Bonsoy
- 1 Cup Hot water
- 1 250g block Organic soft tofu – Optional
- 2 TBS Monjay Mezza Garlic dip (or use 2 gloves of minced fresh Garlic)

Method:
1. Add the prepared potato, onion, jackfruit, and eggplant into a large pot, next add the ‘fish’ sauce, garlic dip (or fresh garlic), organic spreadable, mirin, ‘chicken’ stock cube, salt and pepper.
2. Sauté over a medium-low heat, stirring regularly. Cook until eggplant is very soft.
3. Once the eggplant is soft, make the sauce by adding all ingredients for the sauce into a blender, blend on low speed for 10 seconds. Note: if adding optional tofu to the sauce, fine pieces will remain, that’s OK! – blend smooth or omit tofu if you prefer.
4. Add the sauce to the pot with the sautéed vegetables, and stir well. Place a lid slightly ajar and simmer gently for 15 mins, or until potato pieces are just cooked – stirring once or twice.
5. Once the potato is just soft, add the frozen edamame and gently stir to combine, replace the lid and allow to simmer for a further 5 minutes. Then turn off the flame and allow to rest for 5-10 minutes with the lid on.
6. E A T!
Serves 4-6

Feel free to experiment, I made this recipe up, and it’s now my girlfriends favourite.
I hope you’ll enjoy it too!