Roasted Mashed Breadfruit

A Caribbean style inspired alternative to regular mashed potatoes. Made from roasting and then mashing the breadfruit with plant based milk, vegan butter and lightly seasoned.

Here is another breadfruit recipe coming your way, that one is delicious and pairs well with a number of meat based and vegan dishes.

I didn't want the last half of my breadfruit to go to waste (trust me, it's WAY too expensive to do that).

Instead, I wanted to show you another away to prepare breadfruit by making it into a mash. Yes, this is a great alternative to regular old potatoes.

We already have a tutorial on how to

What to do with breadfruit?

Breadfruit is extremely versatile, you can eat it in its savory state, where you can make any of the following;

• Mash (similar to mashed potatoes)
• Roast it (in the oven or on an open flame)
• Fry it (self-explanatory)
• Air fry (A healthier alternative to frying in copious amounts of oil)
• pickle it (As a side dish for a main meal)

On the other hand, you can also turn it into a sweet treat by making something like a cake, flan or even

• Preheat the oven to 180C/356F/gas mark 4
• Rub olive oil all over the breadfruit then wrap it in aluminium foil (you can wrap it with a layer of parchment paper first if you want to.
• Place the wrapped breadfruit in the centre of the oven rack.
• Roast the breadfruit for 1 - 1½ hours.
• Carefully remove the breadfruit from the oven and allow it to cool enough to be handled (you don't want it to be completely cold).
• Cut the breadfruit into 2 halves so you are left with 2 quarters.
• Remove the core (aka the heart) then peel each quarter.

• Chop the breadfruit into medium sized squares then place in a large bowl.
• Use an electric hand held whisk/stick blender to make the mash.
• Add the milk in increments until the breadfruit becomes fluffy and creamy (you might not use all of the milk).
• Add the butter, thyme, onion and garlic granules, black pepper and pink salt to taste.

Notes and tips

• If possible, get a "yellow heart" breadfruit for this recipe as it is naturally sweeter in taste.
• If you are pushed for time you can boil or steam rather than roast the breadfruit until tender instead but roasting will yield the best flavour.
• You can get breadfruit from any market/supermarket that is frequented by Caribbean/Latino/Polynesian people (they call it 'ulu).
• This recipe is freezer friendly (up to one month), just thaw out completely before re-heating.
• Any leftover breadfruit can be refrigerated for 24 hours (I haven't tasted it for longer).
• Feel free to add any additional ingredients such as vegan cheese, chives etc...
• Use a serrated knife to remove the peel and to cut out the core/heart.

More mash recipes to try

• Dominican Mangu (Mashed green plantain)
• Mashed Sweet Plantains
• Mashed Potato Stuffing
• Dairy Free Mashed Potatoes
• Caribbean Creamy Mashed Potatoes
• Green Banana Mash

Recipes to pair this with

• Jamaican Steamed Cabbage
• Callaloo
• Slow Cooker Black Beans
• Caribbean Baked Fish
• Curried Butter Beans
• Creamy Coconut Chicken
• Jamaican Stew Peas

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Roasted Mashed Breadfruit

A Caribbean style inspired alternative to regular mashed potatoes. Made from roasting and then mashing the breadfruit with plant based milk, vegan butter and lightly seasoned.

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Course: Appetiser

Cuisine: Caribbean

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 people

Calories: 83kcal

Author: Charla

Ingredients

To roast the breadfruit

• ▢ ½ breadfruit mature/ripe
• ▢ 1-2 tablespoon olive oil (14-16g)

To make the mash

• ▢ 1 cup almond milk (235ml)
• ▢ 2 tablespoon vegan butter (28g)
• ▢ 1 teaspoon thyme (2g) fresh if possible but dried works too
• ▢ ½ teaspoon onion granules (1g) or powder
• ▢ ½ teaspoon garlic granules (1.5g) or powder
• ▢ black pepper and pink salt to taste

Instructions

To roast the breadfruit

• Preheat the oven to 180C/356F/gas mark 4
• Rub olive oil all over the breadfruit then wrap it in aluminium foil (you can wrap it with a layer of parchment paper first if you want to.
• Place the wrapped breadfruit in the centre of the oven rack.
• Roast the breadfruit for 1 - 1½ hours.
• Carefully remove the breadfruit from the oven and allow it to cool enough to be handled (you don't want it to be completely cold).
• Cut the breadfruit into 2 halves so you are left with 2 quarters.
• Remove the core (aka the heart) then peel each quarter.

To make the mash

• Chop the breadfruit into medium sized squares then place in a large bowl.
• Use an electric hand held whisk/stick blender to make the mash.
• Add the milk in increments until the breadfruit becomes fluffy and creamy (you might not use all of the milk).
• Add the butter, thyme, onion and garlic granules, black pepper and pink salt to taste.

Notes

• If possible, get a "yellow heart" breadfruit for this recipe as it is naturally sweeter in taste.
• If you are pushed for time you can boil or steam rather than roast the breadfruit until tender instead but roasting will yield the best flavour.
• You can get breadfruit from any market/supermarket that is frequented by Caribbean/Latino/Polynesian people (they call it 'ulu).
• This recipe is freezer friendly (up to one month), just thaw out completely before re-heating.
• Any leftover breadfruit can be refrigerated for 24 hours (I haven't tasted it for longer).
• Feel free to add any additional ingredients such as vegan cheese, chives etc...
• Use a serrated knife to remove the peel and to cut out the core/heart.

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 127mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.1mg

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