YOUR SOLIN GENERATED RECIPE
Tender Shredded Jackfruit Ropa Vieja
Sautéed shredded jackfruit and tempeh simmered in a rich tomato-pepper sauce, offering a savory and smoky aroma that fills the kitchen.
INGREDIENTS
3 oz tempeh
0.5 cup young green jackfruit
0.25 cup black beans
0.25 cup plain non-fat Greek yogurt
2 tbsp nutritional yeast
0.5 tsp olive oil
0.5 cup yellow onion
0.5 cup red bell pepper
2 cloves garlic
0.5 cup tomato puree
1 tsp cumin
1 tsp smoked paprika
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large cast-iron skillet over medium heat until shimmering.
Add the diced yellow onion and sliced red bell peppers to the skillet, sautéing for 5-7 minutes until the vegetables are tender and slightly caramelized.
Stir in the minced garlic, cumin, smoked paprika, and dried oregano, cooking for 1 minute until highly fragrant.
Incorporate the shredded jackfruit and crumbled tempeh into the pan, stirring to coat with the spices and browning the edges for a meaty texture.
Pour in the tomato puree and rinsed black beans, then reduce the heat to low and simmer for 10-12 minutes to allow the flavors to meld.
Fold in the nutritional yeast to add a savory depth and thicken the sauce slightly.
Season the mixture with sea salt and black pepper to taste.
Divide the Ropa Vieja into bowls and top each serving with a cool dollop of Greek yogurt for a creamy finish.