Want to cut back on your meat intake without sacrificing your favourite warming, comfort foods? You’ve come to the right place! Introducing, Healthy Luxe’s Vegan ‘Tuna’ Mornay. Now, you might be wondering how to veganise the classic, creamy mornay sauce…and especially how to create a vegan version of tuna. Well, it’s not as hard as you think.
To create a vegan bechamel sauce that’s just as creamy and satisfying as the dairy-laden original, she’s used a base of oat milk with a little nutritional yeast, olive oil, arrowroot flour, salt and pepper and nigella seeds (which provide an oregano-like quality and a warm, toasted-onion flavour).
And in place of tuna, she’s used Amazonia’s certified organic Tender Jack Original. Incredibly versatile, it has a tender, meaty texture and a subtle taste that lends itself to the flavours in your favourite savoury dishes. Made from young jackfruit hand-harvested in Sri Lanka – also known as the ‘Land of Jack’ – it’s also low in calories, packed with dietary fibre and contains zero artificial ingredients.
This dish is quick, easy, budget-friendly, and the perfect mid-week meal to thaw you out on a cold winter day! It can also be pulled together using whatever ingredients you have lying around – you can add different veggies or spices to mix it up! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan 'Tuna' Mornay
Lunch, Dinner, Tender Jack
1 + 1/2 tbsp olive oil
1 onion, chopped
1 zucchini, sliced
1/4 cup filtered water
1 pack Amazonia Tender Jack Original
2 cups cooked pasta of choice
1/4 cup olive oil
1 tbsp flour (choose GF if required)
1 tbsp arrowroot flour
1 tbsp nutritional yeast
1 + 1/2 cups oat milk
Salt and pepper to taste
1/2 tsp nigella seed
30g vegan cheese, grated
1/3 cup bread crumbs
Fresh herbs and sprouts
Preheat oven to 200 degrees C.
Heat 1 1/2 tbsp olive oil in heavy based pan. Add onion and braise 5 minutes.
Add zucchini and water, cover and steam for a further 3-5 minutes (adding more water if required).
Add jackfruit and continue to cook another 5 minutes, gently pulling apart jackfruit.
Meanwhile, prepare the ‘white’ sauce. Place olive oil in a heavy based saucepan over medium heat. Slowly add flour, arrowroot and nutritional yeast, mix to make a paste.
Gradually add oat milk and seasoning. Stir constantly, until the mixture comes to a boil.
Reduce heat and continue to stir until mixture thickens (this can take a few minutes).
Add cooked pasta and jackfruit mix to the white sauce, gently mix and place in an oven proof dish.
Sprinkle with bread crumbs and grated cheese, bake for approx. 10 minutes or until golden.
Serve with fresh herbs, sprouts and additional salt/pepper.