Hoff's Jackfruit Paprikash Over Rice

Hoff's Jackfruit Paprikash Over Rice
Servings: 6-8
meat-free, dairy-free, egg-free, soy-free, oil-free, gluten-free

Ingredients:

• 3 cups prepared Rice
• 2 cups Veggie Broth
• 2 20 oz. cans Jackfruit (rinsed & drained)
• 1 15 oz. can Tomato Sauce
• 1 medium Sweet Onion (chopped)
• 2 tbsp. minced Garlic
• 3 tbsp. GF All-purpose Flour
• 2 tbsp. Smoked Paprika
• 1 tsp. Sea Salt
• Pepper to taste

'Sour Cream"

• 1/2 cup Water
• 1/2 cup Cashews
• 1/2 Lemon

Instant Pot Directions:

1. Blend "Sour Cream" ingredients in a Vitamix or high power blender - set aside
2. Using your fingers or two forks, break apart Jackfruit until it resembles shredded “Chicken”; removing any hard pieces
3. Dump Jackfruit & all remaining main ingredients (except Flour) into the Instant Pot
4. Lock lid in place and make sure pressure release valve is closed
5. Press "Manual" button and adjust cooking time to 4 minutes at high pressure
6. Natural Release for 10 minutes
7. Stir in Flour & Sour Cream
8. Serve over Rice

Stove Top Directions:

1. Blend "Sour Cream" ingredients in a Vitamix or high power blender - set aside
2. Using your fingers or two forks, break apart Jackfruit until it resembles shredded “Chicken”; removing any hard pieces
3. In a large stock pot on medium-high heat, sautee Onion, adding Garlic for 30 seconds to prevent burning
4. Add Veggie Broth, Jackfruit, Tomato Sauce & Seasonings to Onions & Garlic
5. Bring to a boil, reduce to low heat
6. Stir in Flour
7. Cook on low & covered for 10 minutes
8. Stir in Sour Cream
9. Serve over Rice