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.
Maple, Chilli & Cashew Jackfruit with Veggie Quinoa
Organic Sri Lankan jackfruit and chestnut mushrooms take centre stage in this Asian stir fry. Sizzle with tamari, ketchup and a punchy chilli paste. A side of fluffy British quinoa studded with vitamin-dense broccoli to up the fibre. A scattering of cashew nuts adds a bit of crunch.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 120g chestnut mushrooms (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 180g Tenderstem broccoli (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g quinoa (use half) (quinoa (100%))
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp maple syrup (use half)
- 4 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 onion (use half)
- 20g cashew nuts (use half) (Nuts)
Nutritional Information
Calories: 467
Protein: 15g
Carbs: 49g
Fat: 24g
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 20g cashew nuts (Nuts)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 180g Tenderstem broccoli
- 80g quinoa (quinoa (100%))
- 1 onion
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 tsp maple syrup
- 120g chestnut mushrooms
Nutritional Information
Calories: 445
Protein: 15g
Carbs: 49g
Fat: 22g
Maple, Chilli & Cashew Jackfruit with Veggie Quinoa
Organic Sri Lankan jackfruit and chestnut mushrooms take centre stage in this Asian stir fry. Sizzle with tamari, ketchup and a punchy chilli paste. A side of fluffy British quinoa studded with vitamin-dense broccoli to up the fibre. A scattering of cashew nuts adds a bit of crunch.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Cut the broccoli into 3cm pieces, then add to the pan in the final 3 mins of cooking. Drain altogether, then return to the pan and set aside. Season with sea salt to taste.
- Roughly chop the cashews. Heat a large frying pan with 2 tsp oil on medium heat. Add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
- Finely slice the onion. Drain the jackfruit. Reheat the cashew pan with 1 tbsp oil on medium-high heat. Add the onion and cook for 2-3 mins, until softening. Thinly slice the mushrooms, then add to the pan and cook for 3-4 mins, until golden. Season lightly with sea salt.
- Add the jackfruit and ginger and garlic paste to the mushroom pan. Cook for 2 mins, breaking up the jackfruit with a wooden spoon. Add the tamari, ketchup, maple syrup and 200ml water (100ml for 1 person). Simmer for 7-10 mins, until the sauce thickens.
- Serve the quinoa in bowls alongside the jackfruit. Sprinkle with cashews and drizzle with chilli paste (to taste).
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