The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g Tenderstem broccoli
- 2 sweet potato
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280g sweetcorn(sweetcorn, water, salt)
- 2 shallot
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440g jackfruit(Jackfruit, Sea Salt, Lime Juice, Water)
- 1 handful of fresh coriander
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2 tsp cajun spice(cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
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2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
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4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
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400g passata(tomatoes, salt, citric acid)
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200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Allergens
Contains:
Celery, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 72Kcal | 460Kcal |
| 303kJ | 1924kJ | |
| Fat | 2.6g | 17g |
| of which saturates | 0.4g | 2.7g |
| Carbohydrates | 10g | 66g |
| of which sugars | 3.5g | 22g |
| Protein | 1.8g | 12g |
| Salt | 0.62g | 3.9g |
| Fibre | 2.1g | 14g |
Vegan
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Cajun Jackfruit filled Sweet Potato Jackets with Brocolli
.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes in half and cut a crisscross pattern on the cut side. Place on a lined baking tray, cut side down, and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 30-35 mins, until soft and golden. Trim the broccoli and add to the tray in the final 10-15mins. Toss with 1 tsp oil and a pinch of sea salt. Roast until soft.
- Finely slice the shallots. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the shallot and cook for 3-4 mins, until soft. Add three-quarters of the garlic paste and cook for 1 min. Drain and rinse the jackfruit, and add to the pan along with the cajun spice (use less for less heat). Cook for 3 mins.
- Drain the sweetcorn. Add the passata, 300ml hot water and half the sweetcorn to the pan. Crumble in the stock cube and stir. Bring to a boil, then simmer for 10-15 mins, until the sauce thickens. Break up the jackfruit with a wooden spoon. Season with sea salt to taste.
- Make the salsa; roughly chop the coriander. To a bowl, add half the coriander, the remaining sweetcorn and a pinch of sea salt and mix.
- For the 'cheesy' sauce, heat a small saucepan on medium-high heat. Add the cream, nutritional yeast and remaining garlic paste. Boil for 2-3 mins, whisking constantly, until thickened slightly. Season with sea salt to taste.
- Serve the jackets on plates and top with the jackfruit. Drizzle with 'cheesy' sauce and spoon over the sweetcorn salsa. Sprinkle with the remaining coriander.
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