• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

School Night Vegan

  • Recipe Index
    • All Recipes
    • Mains
    • Sides
    • Desserts
    • Snacks
    • Drinks
  • My Story
  • Hire Me
You are here: Home / Mains / Vegan Hassleback Jackfruit Chilli

Vegan Hassleback Jackfruit Chilli

25/01/2020 by Richard Makin 3 Comments

vegan hassleback jackfruit chilli

A sweet, smoky one-pot vegan hassleback jackfruit chilli – what a mouthful! Topped with super crispy sliced potato and naturally super high protein – perfect for a cold wintery day.


Oh look, it’s that dish which is easy to make but hard to say: vegan hassleback jackfruit chilli! It’s a one-pot wonder! A truly satisfying combo of sweet, smoky and umami. You’ve got beans for protein, jackfruit for meaty texture and super crispy hassleback potato for heaven carbs!

I first made this guy on a cold, wet rainy day when I was in need of something hot, crispy and pleasantly carby – and boy did this guy deliver! It’s almost like a Lancashire hotpot but with much bigger and bolder flavours! 

vegan hassleback jackfruit chilli

Vegan Hassleback Jackfruit Chilli: Do I need any specific kit?

You’ll need a few bits and bobs if you’re going to nail this recipe. It’s a good idea to grab these before you get started as they’ll make life way easier. 

Dutch Oven 

No, not like that! It’s a big cast-iron pot which can go on the stove AND in the oven. It comes with a lid, which is essential for this recipe. You can also serve straight from the pot, which means less cleaning up!

Grab a dutch oven here!

Mandoline

No, not the little guitar. The super sharp slicer thingy. It’s essential for this recipe because those potatoes need to be super thinly sliced if this is gonna work. 

Grab a mandoline here!

vegan hassleback jackfruit chilli

How do I make it!?

As always, the full recipe is at the bottom of this page but if you need a bit of a step-by-step then have a read below. This recipe isn’t super tricky but it’s good to have a clear idea of the process before you dive in.

1. Assemble ingredients

The actual time over the stove is pretty short for this recipe, so it’s best to have everything ready to go. Drain your jackfruit and slice into smaller strips. Drain the borlotti beans and pinto beans but leave the black beans in their water. Measure out your spices and chop your tomatoes. 

ingredients for vegan chilli

2. Cook the chilli

Start with the jackfruit and some garlic. This gives the jackfruit some time to sear and brown slightly, adding more flavour to the overall dish. Follow with the herbs and spices and then the tomatoes. Once the tomatoes have had a chance to cook slightly, you’ll add your beans.

Next you’ll add all the big flavoursome boys including marmite, gochujang and soy sauce. I also like to add some whiskey but make sure it’s vegan obvs. 

cooked vegan chilli

3. Slice the potatoes

This is a super crucial step if you want a mega crispy, indulgent topping. Yep, we’re using a lot of spuds here but the do shrink ever so slightly when they crisp up. I also like to imagine that I’m just having a baked potato with chilli, it just happens to be all in one dish!

Make sure you use a mandoline to slice the spuds or a vegetable slicer. You need them around 2mm thick – this is usually the second lowest setting on a mandoline.

slicing potatoes

4. Arrange the potatoes, cover and bake

You have complete creative licence over how you arrange your potatoes, but I highly recommend stacking them cut side up. It’s also a good idea not to peel them – it’s much more crispy and rustic that way. Make sure they’re liberally sprinkled with salt and drizzled with oil. 

Cover the pot with a lid and stick in the oven for 25 minutes.

topping the chilli with sliced potatoes

5. Crisp up and serve!

After 25 minutes, take the lid off and crank the heat up a notch. Allow it to bake for another 25 mins until super crispy and golden. Before serving, sprinkle with a little fresh thyme and you’re good to go!

crispy baked vegan hassleback jackfruit chilli

Need more winter warmers?

You’ve come to the right place! Why not try making some of these bad boys next time:

  • Green Lentil Shepherd’s Pie
  • Vegan Twice Baked Potatoes
  • Spiced Squash and Filo Pie

Please keep in mind…

I love sharing my food with you – it seriously gives me so much joy! As a result, I put a huge amount of time and energy into creating these recipes. This recipe right here is my lil baby and I wouldn’t change a single thing about it. As such, I won’t give advice on any ingredient swaps, substitutions, omissions or changes to the method described above (how dare you talk about my baby like that!)

But seriously, if this recipe doesn’t do it for you and you want to customise it – that’s cool – no probs. Put that finely honed chef’s intuition to good use and tailor the recipe to suit you! Regardless of whether you make any changes or not, let us know how you get on in the comments below.  


Disclosure: some of the links above are affiliate links, meaning at no additional cost to you, I may earn commission when you click through and make a purchase.

vegan hassleback jackfruit chilli

Vegan Hassleback Jackfruit Chilli

A sweet, smoky vegan hassleback jackfruit chilli – topped with super crispy sliced potato. Naturally super high protein and perfect for a cold wintery day.
Print Recipe Pin Recipe Rate Recipe
Cook Time: 20 minutes
Bake Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: Vegan hassleback jackfruit chilli
Servings: 6
Calories: 212kcal
Author: Richard Makin

Equipment

  • Mandolin
  • Dutch Oven

Ingredients

  • 400 g young green jackfruit (that's one tin, drained and separated into bite-size chunks)
  • 1 clove garlic (crushed)
  • 1 tbsp smoked paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried parsley
  • 1 tsp ground coriander
  • 2 tomatoes (roughly chopped)
  • 1 tbsp tomato puree (aka tomato paste)
  • 250 g pinto beans (this equals the drained weight of one 400g tin)
  • 250 g borlotti beans (this equals the drained weight of one 400g tin)
  • 400 g black beans in water (don't drain the tin)
  • 1 tsp gochujang paste
  • 1 tbsp dark soy sauce
  • 1 tsp sriracha
  • 1/2 tbsp liquid smoke
  • 2½ tbsp whiskey or bourbon (make sure it's vegan)
  • 1 tbsp balsamic vinegar
  • 1 kg waxy potatoes
  • pinch flaky salt
  • pinch ground black pepper
  • 1/4 tsp fresh thyme

Instructions

  • Preheat the oven to 200c.
  • Place a large, cast-iron pot (with a lid) or dutch oven over a medium heat and add a splash of olive oil. Add the jackfruit and garlic and cook for a few minutes, stirring constantly.
  • Add the herbs and spices and stir well to coat. Cook for another minute.
  • Add the tomatoes, tomato puree and gochujang. Stir well and cook for around 5 minutes or until the tomatoes look as though they're starting to break down.
  • Add the beans and stir.
  • Add the soy sauce, sriracha, liquid smoke, whiskey and balsamic vinegar along with a pinch of sea salt. Stir well and cook for a further few minutes before removing from the heat.
  • While the chilli cools slightly, slice your potatoes: make sure they're well washed but not peeled. Using a mandolin set to the 2mm setting, slice your potatoes into fine circles, being careful not to catch your fingers or using a finger guard.
  • Once the potatoes are all sliced, begin arranging them around the top of the beans, cut side up (rather than laid flat). Sprinkle with some flaky sea salt, black pepper and drizzle with some olive oil. Cover the pot with its lid and place in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, remove the lid from the pot and raise the oven temperature to 220c. Allow to bake uncovered for a further 25 minutes.
  • Once baked, remove from the oven and sprinkle with a little fresh thyme before serving.

Nutrition

Nutrition Facts
Vegan Hassleback Jackfruit Chilli
Amount Per Serving
Calories 212 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 230mg10%
Potassium 964mg28%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 941IU19%
Vitamin C 21mg25%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!

Filed Under: All Recipes, Mains Tagged With: vegan hassleback jackfruit chilli

Previous Post: « Vegan Twice Baked Potatoes
Next Post: Vegan Wild Mushroom Fusilli »

Reader Interactions

Comments

  1. TJ

    18/03/2020 at 13:06

    5 stars
    Obsessed! Such a great recipe!

    Reply
  2. Kelly

    18/03/2020 at 13:07

    5 stars
    So good! Mine took a little longer to bake but the results were AMAIZNG!

    Reply
  3. yvonne

    19/03/2020 at 20:39

    This looks awesome!! One question: Where does the marmite go in? I’m gonna make this tomorrow (need to buy the gochujang ) but did not see it back in the ingredient list? And is it bad to leave the whiskey out? Is there a non alcoholic substitute? Thanks!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow School night vegan

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name’s Richard Makin and I’m the School Night Vegan.

I’ve been exploring the world of plant-based cuisine since November 2017 when I switched from life-long vegetarian to full-time vegan! Read More…

  • All Recipes
  • Sides
  • Mains
  • Dessert
  • Snacks
  • Drinks

Why not try…

vegan burger lasagna

Vegan Lasagna (made with beyond burgers!)

vegan jackfruit melt

Vegan Jackfruit Melt Sandwich with Quick Pesto

Smoked Butterbean Hummus with Dill Oil

Vegan Hoi-Sin Tempeh Rice Bowl

PRIVACY POLICY

Footer

schoolnightvegan

🌿Anything you can cook, I can cook vegan⁣⁣⁣🌿
He/Him⁣ • Food Editor @wickedhealthy⁣⁣⁣⁣⁣⁣ • Column @olivemagazine⁣⁣⁣⁣⁣⁣ • Best Blog @veganfoodandliving⁣

Richard Makin
These BUFFALO OYSTER MUSHROOM BAO are the absolute These BUFFALO OYSTER MUSHROOM BAO are the absolute “Naomi-Campbell-stomping-the-runway-vanta-black-knee-high-boots-the-house-down” of the BAO world.⠀
⠀
I’m serious. If you hate bao then don’t tell your face or it’ll volley a phone at your bonce and call it “a successful career decision”. ⠀
⠀
GET THE RECIPE for these vegan superstars VIA THE LINK IN MY BIO!⠀
⠀
#vegan #veganchef #bao #veganbaking #veganbao #vegancomfortfood #oystermushroom #buffalobao
🎶 My CREAMY VEGAN WILD MUSHROOM PASTA brings al 🎶 My CREAMY VEGAN WILD MUSHROOM PASTA brings all the carbs to the bowl, ⠀
and they’re like: “just live your best life”, ⠀
and I’m like: “I’ve really been trying to separate my sense of satisfaction from superficial sources like indulgent food but actually I’ve come to realise that food is one of life’s purest pleasures and our bodies are literally DESIGNED to seek out gastronomic joy so why deny the very pleasures which make me human??” 🎶 ⠀
⠀
Love that Kelis song. Absolute banger.⠀
⠀
TAP THE LINK IN MY BIO FOR THIS VEGAN CREAMY WILD MUSHROOM PASTA RECIPE!⠀
⠀
#vegan #veganchef #pasta #creamypasta #mushroompasta #mushrooms #veganuary #veganuary2021
I wrote this tarka dal recipe for @wickedhealthy b I wrote this tarka dal recipe for @wickedhealthy because I needed an intervention. Seriously, I went through a phase of making this six times a week, so putting this recipe out into the universe was a legit cry for help.⠀
⠀
HELP ME! I CANT STOP! CALL MY MUM, TELL HER IM TRAPPED IN A DAL LOOP AGAIN!⠀
⠀
Tap the link in my bio for this recipe but USE IT WISELY! ⠀
⠀
#vegan #veganchef #tarkadal #wickedhealthy #veganuary #veganuary2021 #veganrecipes
Do you think there's a kid somewhere in the world Do you think there's a kid somewhere in the world named CRISPY TOFU NUGGET? ⁠⠀
⁠⠀
Whenever I'm down, I think about how ACE it would be to join a teen skateboard gang with Crispy and spend all my time listening to AVRIL LEVINE like all the ROCK KIDS do! Yeahhh rock and /or roll! ⁠⠀
⁠⠀
Our band is called "Pizza Bat" but it's pronounced "Puhzuh Buhrt"⁠⠀
⁠⠀
If you're too SCARED to join our HEAVY COUNTRY ROCK GROUP then that's ok, you can come to our show at the LOCAL LIBRARY. I'll be serving these CRISPY TOFU NUGGETS in honour of my BEST FRIEND! ⁠⠀
⁠⠀
TAP THE LINK IN MY BIO FOR THE RECIPE!⁠⠀
⁠⠀
#vegan #pizzabat #veganchef #baking #veganbaking #veganuary #veganuary2021 #tofunuggets #tofu
I am going as this VEGAN CARAMELISED ONION RISOTTO I am going as this VEGAN CARAMELISED ONION RISOTTO for halloween this year because it's SPOOKILY delicious. ⁠⠀
⁠⠀
Yep, I'm the queen who turns up to the party in a risotto costume while everyone else is dressed as a sexy mouse. Maybe I'll wear a wedge heel this year?? Nah, too sexy. ⁠⠀
⁠⠀
TAP THE LINK IN MY BIO TO GET THE RECIPE FOR MY VEGAN CARAMELISED ONION RISOTTO!⁠⠀
⁠⠀
#vegan #veganchef #veganrisotto #veganitalian #risotto #caramelisedonion #veganuary #veganuary2021
Wrap your eyeballs around this glossy-ass VEGAN FR Wrap your eyeballs around this glossy-ass VEGAN FRENCH TOAST (and yeah! I like it DARK - what you gonna do? TELL MUM??)⁠⠀
⁠⠀
It's easy, breezy and just a LITTLE bit sleazy, but hey! I just call it breakfast!⁠⠀
⁠⠀
Tap the link in my bio for the RECIPEEEEEE!⁠⠀
⁠⠀
#vegan #veganfrenchtoast #frenchtoast #veganchef #vegancooking #veganuary #veganuary2021
When I say “EASY CREAMY VEGAN PASTA” I mean VE When I say “EASY CREAMY VEGAN PASTA” I mean VERY easy and VERY creamy. And no, you don’t have to get up at the crack of dawn and trudge down to the cashew barn to milk the cashews and make cashew cream.⠀
⠀
Nor do you have to go to the Bechamel region of France and make a REAL bechamel sauce (anything made outside of Bechamel is actually just a “sparkling white sauce”).⠀
⠀
BUT WHATS MY SECRET??? You’d better TAP THAT LINK IN MY BIO TO FIND OUT!⠀
⠀
#vegan #veganchef #vegancook #creamypasta #veganpasta #veganpastasauce #veganuary #veganuary2021
Load More... Follow on Instagram

Copyright © 2021 School Night Vegan on the Foodie Pro Theme