Vegan Jackfruit Molé Lasagna
This Vegan Jackfruit Molé Lasagna is a combination of traditional molé, a Mexican sweet and spicy sauce, and lasagna, an American pasta dish.
Sometimes, the most unique foods are the best ones. Molé is easily one of my favorite foods. Molé is a Mexican sweet and spicy chocolate sauce that is used in several dishes in Mexican culture. Typically it is paired with chicken or pork. Growing up my mother made an incredible lasagna with layers of molé chicken, peppers and corn, cheese & “Crema Mexicana”. Sounds interesting to combine a Italian dish with a Mexican one…but it seriously is genius!
This is a recipe I have been wanting to share for SO LONG now. Chancy and I have recently made our first youtube video in several months. We collaborated with our friends Jasmine and Chris from Sweet Simple Vegan to do a VEGAN CHOPPED CHALLENGE. One of our mystery ingredients was molé so we thought we HAD to finally veganize my mothers molé lasagna. For step by step recipe directions watch the video above!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
- 10 ounces oven-ready lasagna noodles (gluten free optional)
- 1 (8 ounce) jar molé
- 1 (8 ounce) can tomato sauce
- 2 (4 ounce) cans jackfruit
- 3 cups vegetable broth (divided)
- 2 cloves garlic, crushed
- 2 green bell peppers
- 1 cup frozen corn (or fresh)
- 1 onion (divided)
- 1 cup shredded vegan cheese (we used follow your heart mozzarella)
For the mustard Mexican crema
- 1 cup raw soaked cashews (soak cashews for 2 hours in filtered water)
- 1/2 cup water
- 2 tbsp nutritional yeast
- 2 tbsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Optional toppings
- 1/2 cup corn
- 1/4 bunch cilantro
EQUIPMENT
- Large pan
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Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Slice 1/2 an onion and two bell peppers thinly. To a large pan over medium heat sauté half the sliced onion & 2 cloves of minced or crushed garlic. Sauté for 3 minutes or until translucent.
- Add sliced green bell pepper, season with salt and pepper and sauté for 7 minutes.
- Add frozen or fresh corn and cook for an additional 3 minutes. Put the cooked veggies and onions into a bowl and set aside.
- Open the two cans of jackfruit and rinse under fresh water.
- Grab each jackfruit pod and remove the tough core and seed. (See video above for a better visual, time 5:15). Shred the jackfruit with your hands or using a fork.
- Next, thinly slice the other half of the onion and add to a large pan over medium heat. Sauté for 3 minutes then add shredded jackfruit. Sauté for 5 minutes and season with a pinch of salt and pepper.
- Add 1/2 the jar of molé, 1/2 the can of tomato sauce and 1 cup vegetable broth to the jackfruit and onion mixture. Mix and cook on medium to low heat for 5 minutes or until jackfruit is tender.
- In a separate pot make the molé sauce add the remainder of the molé, the remainder or the tomato sauce and two cups of vegetable broth. Whisk together and heat over medium heat for 3 minutes. Turn off heat and assemble your lasagna.
- To assemble pour 1/2 cup of molé sauce on the bottom of your lasagna dish and spread evenly.
- Then place a layer of oven ready lasagna noodles, then evenly spread the bell pepper / corn mixture followed by 1/2 cup of molé sauce.
- Next add another layer of oven ready lasagna noodles, followed by the molé jackfruit. Evenly spread the jackfruit then add another layer of lasagna noodles.
- Pour the rest of the molé sauce, spreading it evenly followed by the shredded vegan cheese.
- Cover with aluminum foil and place in the oven at 400 degrees F for 40-45 minutes.
- In a high-speed blender place all your mustard Mexican crema ingredients and blend until smooth. Pour into a pipping bag or a zip lock bag until ready to use.
- Once your lasagna is out of the oven, let cool for 15 minutes. Drizzle a generous amount of the mustard cashew cream over top of the lasagna and finish it off with a garnish of cilantro and a sprinkle of corn.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
