Vegan Peanut Butter Jackfruit with Quinoa and Spinach
Veronika Krajčovičová
Oct 13, 2026
35 minutes
Česká kuchyně
Veronika Krajčovičová
Přes 7 let veganství mě zavedlo na cestu vědomého rostlinného stravování, miluji tu rozmanitost a pestrost, kterou velmi ráda předávám dál. V současnosti píšu rostlinnou kuchařku. Kromě výživy se věnuji i laktačnímu poradenství a zakázkové tvorbě (šití, pletení), malování hennou, výrobě korejského kimchi a kváskového chleba. Více mých receptů a informací najdete na mém IG @vedoma.veganka.
Ingredient
Main course
1 ks
Young jackfruit (Jacky F)
1 ks
Onion
0.5 ks
Frozen spinach
200 g
Coconut cream
1 ks
Nutritional yeast flakes
0.5 ks
Vegetable bouillon cube
1 ks
Quinoa or another side
Marinade
1 ks
Red or yellow onion
4 lžíce
Homemade peanut butter
4 lžíce
Soy sauce
1 lžíce
Smoked paprika
1 ks
Ground cumin
1 lžíce
Date syrup
1 ks
Oil
0.5 ks
Vegetable bouillon cube
1 ks
Rice vinegar (optional)
1 ks
Water to thin
Process
How to make it
1. Start cooking your side dish. 2. Mix all the marinade items in a big bowl. 3. Drain and rinse the jackfruit. Shred it. 4. Fry the diced onion in a pan. Add the jackfruit. 5. Pour in the marinade. Stir. Add a splash of broth to make a sauce. 6. Put the lid on and let it bubble for a short time. 7. In a second pan, fry some onion. Add the spinach and a little water. Cover and let it thaw. 8. Add the coconut cream and bouillon. Stir in nutritional yeast to make it thick. 9. Serve the jackfruit with the spinach and your side. 10. Top with fresh chili or cilantro if you like.
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