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Vegan Jackfruit Khow Suey

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

7.0g

Energy (kJ)

2381kJ

Energy (kcal)

569kcal

Carbohydrate incl. fibre (g)

92.5g

Carbohydrate excl. fibre (g)

89.0g

Sugar (g)

2.6g

Fibre (g)

4.0g

Fat (g)

19.1g

Saturated fat (g)

15.8g

Unsaturated fat (g)

1.8g

Monounsaturated fat (g)

1.1g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

232mg

Salt (g)

0.58g

Vitamin A (IU)

491IU

Vitamin C (mg)

37.5mg

Calcium (mg)

55mg

Iron (mg)

3.01mg

Potassium (mg)

353mg

Total

41.8g

14288kJ

3417kcal

554.9g

534.1g

15.4g

24.1g

114.7g

95.0g

10.9g

6.3g

2.6g

0.0g

0mg

1391mg

3.47g

2948IU

225.0mg

331mg

18.05mg

2121mg

  • 3 whole dried red chillies
  • 600 g flat rice noodles
  • 40 ml coconut oil, cold-pressed
  • 1 large onion, chopped
  • 1 knob of ginger, approx 2.5cm long, peeled and chopped
  • 1/2 tsp turmeric powder
  • 1 tsp roasted curry powder
  • 2 tbsps gram flour
  • 3 kaffir lime leaves
  • 2 Knorr Organic Vegetable Stock Pot, dissolved in 500 ml hot water
  • 1/4 cauliflower, cut into small florets
  • 1/2 broccoli, cut into medium florets
  • raw jackfruit, drained from 400 g tin
  • bamboo shoots, drained from 225 g tin
  • 300 ml coconut milk
  • 1/2 lemon, juice only
  • 1/2 bunch of coriander leaves, finely chopped
  • salt