Lets start by preparing our jackfruit. Drain the jackfruit and remove the hard pieces from any remaining core. Add coconut oil to a pan on medium heat followed by onion, garlic and bouillon. Cook for 1 – 2 minutes.
Next add jackfruit, pepper and nutritional yeast to the pan. Cook on medium heat for 10 minutes, stir often. Remove from heat and set aside.
Prep your veggies with bite sized pieces in mind. We recommend julienne for some of the veggies in this recipe. Instead of trying to explain this we will just post a picture with this step.
In a frying pan on medium heat add coconut oil, bell peppers, broccoli and onion. Cook until tender and turn off heat.
Bring a pot of water to boil and prepare pasta as instructed on packaging.
In a large pan or pot combine the jackfruit and Alfredo sauce. Next add your veggies and pasta making sure to coat all of the noodles evenly.
We like to garnish with vegan cheese, toasted cashews and vegan parmigiana.
Quick Vegan Alfredo Sauce
In a sauce pot on medium heat add onion and garlic and cook for 3 minutes.
Add coconut cream, lemon juice, nutritional yeast, thyme, salt, pepper and turn the temperature down to low.
Mix the corn starch and water in a separate dish until no clumps are left.
Slowly pour and stir in the corn starch mixture to your Alfredo sauce. Bring to a simmer while stiring and return to low.
If the sauces texture changes just return to heat and stir.