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Vegan Dish for Weekend Lunch: Breadfruit baked in a Roux

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Adjust Servings:
250 g Breadfruit
50 g Scraped coconut desiccated coconut can be used as well
1 medium size Onion
4 cloves Garlic
2 TBSP Olive oil
1 1/2 Tsp Mustard
3 Cardamom
1 large Green chili optional
1 1/2 TBSP All purpose flour
400 ml Coconut milk
2 TBSP Coconut butter
1/4 Tsp Turmeric
1 Tsp Hot paprika powder
5 -10 Sage leaves
1 TBSP Thyme
To Taste Salt
To Taste Black pepper

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Vegan Dish for Weekend Lunch: Breadfruit baked in a Roux

A happy vegan dish for all food lovers

Baked Breadfruit in a Roux, Vegan dish for the weekend Lunch

  • 50 minutes
  • Serves 3
  • Medium


  • Roux



Breadfruit is a popular food among Sri Lankans as its available all throughout the year. We make curry, sweet, spicy chips or have it boiled with sambol and scrapped coconut. It is believed that it increases the body heat and therefore it is always consumed with scraped coconut or cook with coconut milk to reduce its heat. The texture of breadfruit is unlike any has a slight sweetness when boiled and becomes very soft and thus can be mushed much like potatoes. Breadfruit is naturally high in energy¹
which is high in antioxidants and complex carbohydrates, it is gluten-free and contains 9 essential amino acids in a higher dose than what’s found in soy.

We wanted to make something new with this fruit and thought it would be good to focus on what it can become than whats mostly cooked. As always Tharaka is very creative and came up with this idea to create a vegan dish with a  commonly found breadfruit. Combination of Breadfruit with Roux is amazing and indulging. It takes less than 40 minutes to prepare the entire dish, only difficulty one might have is to clean the breadfruit if you purchase it whole, but we have few tips to help you with it.

We like this recipe, it is the first time we made it and turned out to be better than expected. Both of us aren’t vegan but we enjoyed it more than we thought. Give it a try and I’m sure that you will enjoy it regardless of your preference.

Few tips before Cooking-

  • We mentioned how cleaning breadfruit can be messy so make sure to apply oil on both surfaces of the knife before peeling the breadfruit, its best to wear a glove when handling if you don’t have one apply oil on your palms
  • As soon as you start slicing the fruit you will see that the skin starts to darken, this is due to a natural chemical process and you need to immediately rinse the cubes in cold water to stop the process
  • We used scraped coconut for this dish as it is fresh and gives a chewy texture each time you bite some. If you can’t find freshly scrapped coconut  you can use desiccated coconut as well
  • Making the Roux is not difficult, you need to make sure that flour you are adding is properly cooked before adding the coconut milk.
  • If you want this to be gluten-free, substitute wheat flour for something like arrowroot² flour or brown rice³ flour
  • Keep in mind when you’re adding salt and pepper to roux that it is  the only time that you will be adding salt to this dish, so make sure that you add a bit more generously

Make it, try it let us know 🙂





Peel the breadfruit and cut into pieces

First Peel the cover of the breadfruit using a sharp knife, since the breadfruit is very sticky apply oil on both the surfaces of the knife before peeling. It is ideal to wear gloves when handling the breadfruit if you do not have one apply oil on your palms.

Once it is completely peeled cut it into two pieces from the centre

Remove the middle part carefully as it is very thick.

Cut into medium size pieces and let it rest in a bowl of water untill use


Making the Roux

Take a medium-size saucepan and heat it on medium-low heat. Add the coconut butter (or coconut oil) to the heated pan and let it melt, now add flour and let it fry for few minutes until it turns in to light brown colour. Add coconut milk and stir gently, make sure the clumps are not formed. Add sage, thyme, turmeric and paprika and stir for a while. We add 1Tsp of chilli flakes to spice it up, this is optional.

Stir it gently until a thick consistency custard is formed. you can check this by dipping your spoon in the sauce and take your finger across the surface of the spoon if the line holds then it should be right.


Fry the breadfruit

Keep a pan( we used the cast iron pan, so we can directly bake) on medium-low heat and add olive oil, mustard, cardamom, onions and garlic. Fry them for few minutes and add breadfruit and let it fry for few more minutes. Finally, add scrapped coconut and mix them all well and take it off the heat.


Cover the bread fruit with Roux

Cover the fried breadfruit mix with the Roux which you previously made and cover the pan with a foil, alternatively, you can put this into baking tray and cover it with a foil. Now it is ready to bake

25 minutes

Bake and serve

Preheat the oven to 180 C and bake for 20 minutes. After 20 minutes remove the foil and bake for another 5 minutes until a crust is formed.

It is best to serve this warm.

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