40min 4 ppl
Hearts of Palm and Jackfruit à l'Américaine
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 11 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 6g
Carbs 28g
Fats 11g
About this dish
Unripe jackfruit and hearts of palm are braised in a deeply reduced shellfish-style sauce built with cognac, tomato, tarragon, and a splash of white wine — replicating the complex, bisque-like depth of the classic French lobster dish without a drop of animal product.
Allergy Info
Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely diced1 medium
- Shallotsfinely diced2 whole
- Garlic clovesminced3 whole
- Carrotfinely diced1 medium
- Celeryfinely diced2 stalks
- Fresh tarragonleaves picked, to finish4 sprigs
- Lemonzested and cut into wedges for serving1 whole
Dairy & Eggs
- Vegan butter1 tbsp
Tins & Jars
- Young green jackfruit in brine2 x 400g cans, drained and rinsed800 g
- Hearts of palm2 x 400g cans, drained, cut into 5cm rounds800 g
- Tomato paste2 tbsp
- Whole peeled tomatoescanned, crushed by hand400 g
Dried Goods
- Vegetable stockgood-quality250 ml
Spices & Seasonings
- Sweet smoked paprika1 tsp
- Cayenne pepper0.5 tsp
- Dried tarragon1 tsp
- Sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive oil3 tbsp
- Cognac60 ml
- Dry white wine200 ml
Utensils
- Wide sauté pan
- Wooden spoon
Method
1
Drain and rinse the jackfruit thoroughly. Using your hands, pull each jackfruit piece into coarse shreds, discarding any hard seed pods. Pat the shredded jackfruit dry with paper towels. Cut the hearts of palm into 5cm rounds. Finely dice the onion, shallots, carrot, and celery, and mince the garlic.
Approx. 10 minutes
2
Heat 2 tbsp olive oil in a wide, heavy-based sauté pan over high heat until shimmering. Add the shredded jackfruit in a single layer and press down firmly — sear without stirring for 4–5 minutes until deep golden brown on the underside.
Approx. 5 minutes
3
Flip the jackfruit, add the hearts of palm rounds, and sear for a further 3 minutes until lightly coloured. Transfer everything to a plate and set aside.
Approx. 3 minutes
4
Reduce the heat to medium, add the remaining 1 tbsp olive oil, then add the onion, shallots, carrot, and celery. Cook, stirring occasionally, for 8–10 minutes until completely softened and beginning to turn golden at the edges.
Approx. 9 minutes
5
Add the garlic and tomato paste. Stir constantly for 2 minutes until the tomato paste darkens to a brick-red colour and begins to catch on the pan.
Approx. 2 minutes
6
Remove the pan from the heat, pour in the cognac, and return to high heat. Allow it to bubble and reduce for 1–2 minutes, scraping up any fond from the base of the pan, until the harsh alcohol aroma has cooked off.
Approx. 2 minutes
7
Pour in the white wine and cook over high heat for 3–4 minutes until reduced by half and the sauce smells rounded and slightly sweet.
Approx. 4 minutes
8
Add the crushed tomatoes, vegetable stock, smoked paprika, cayenne, dried tarragon, salt, and black pepper. Stir to combine, then return the seared jackfruit and hearts of palm to the pan.
Approx. 2 minutes
9
Reduce the heat to medium-low, partially cover, and simmer for 25–30 minutes, stirring occasionally, until the sauce has thickened to a glossy, coating consistency and the jackfruit is deeply tender.
Approx. 27 minutes
10
Remove from the heat. Stir in the vegan butter and lemon zest until the butter is fully melted and the sauce is glossy.
Approx. 1 minutes
11
Taste and adjust seasoning. Scatter fresh tarragon leaves over the top and serve immediately with lemon wedges alongside crusty baguette or steamed rice.
Approx. 1 minutes
