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: 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.
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!
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.
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.
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.
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.
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.
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!
Need more winter warmers?
You’ve come to the right place! Why not try making some of these bad boys next time:
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.