Jackballs With Sofrito Sauce & Vegan Parmesan

Ingredients

• 2 small carrots, roughly chopped
• 1 onion, roughly chopped
• 3 garlic cloves, chopped
• 2 celery sticks, roughly chopped
• 1 x 400g tin chopped tomatoes
• 2 tsp thyme, fresh or dried
• 2 tsp oregano, fresh or dried
• 1½ tsp sweet paprika
• 6 tbsp oil
• Salt
• pepper
• 2 x 400g tins jackfruit in brine
• 3 tbsp gram flour
• 1 tsp garam masala
• 1 tsp paprika
• 2 tbsp coriander, finely chopped
• 1 tbsp dried oregano
• 2 garlic cloves, crushed (or 2 tsp powdered garlic)
• 1 tbsp ginger, grated (or 1 tsp ground ginger)
• Pinch salt and pepper
• Vegetable oil (for deep frying)
• Vegan Parmesan (Violife Prosociano is particularly good)
• Pinch fresh parsley, finely chopped
• Pinch fresh basil, finely chopped