Vegan Cioppino with Roasted "Crab" and Fried Oregano:Vegan Crab

By blum099

Ingredients

• (Makes 1 batch. You will need two batches for the Cioppino)
• 1 can Young Green Jackfruit packed in water
• 1 tsp Fresh Lemon Juice
• 1 large stalk Kombu, cut into 1 inch pieces
• 1 TBSP Dulse
• 1 1/2 cup Cold Water
• 1/2 tsp Sea Salt
• 1 tsp Mellow White Miso Paste

Preparation

Step 1

Drain the jackfruit as well as possible in a colander over your sink. After all the water has drained out, use your hands to break up the jackfruit into "lump crab"-size pieces, squeezing out more water as go along. Place in an airtight container (leave the lid off at this point), and set aside.

Place the lemon juice, cold water and kombu stalk in a small saucepan, and bring the water to a boil. Allow the water to boil for a minute, then remove the saucepan from heat.

Stir in the mellow white miso paste until fully dissolved, then add the salt and dulse. Allow the mixture to sit until it reaches room temperature.

Once cooled, pour the dashi broth over top of the jackfruit. Make sure the jackfruit is fully submerged. Place in the refrigerator, and allow to marinate as long as possible. Overnight is ideal...2 hours should be the minimum.

Once you're ready to use, drain the fruit well and discard the kombu and dulse.