Prepare wild rice in lightly salted water according to package instructions.
Finely dice the onion and garlic. Clean, peel and cut the carrots into thin slices. Clean and quarter the mushrooms. Drain the jackfruit in a sieve and let it drain well.
Heat oil in a large pan and fry jackfruit over medium heat for about 5 minutes. Add the onion, garlic, carrots and mushrooms and fry for another 3-5 minutes. Remove the pan from the heat and carefully tear the jackfruit pieces into fine pieces with 2 forks.
Melt vegan butter in a saucepan. Sift in the flour and sauté for about 1 minute, stirring constantly with a wooden spoon. Top up with white wine and cook for about 1 minute while stirring. Gradually pour in the broth and oat cooking cream and slowly bring to the boil while stirring. Add the fried vegetables and simmer the fricassee covered over a low heat for 5 minutes.
Peel and clean the carrots, leaving some green. Halve thicker carrots lengthwise. Cook in boiling salted water for about 4 minutes. Remove, rinse in cold water and drain. Clean the snow peas, rinse and drain, cut larger pods in half diagonally. Cook in boiling salted water for 2 minutes, drain, rinse and drain. Mix carrots and snow peas with olive oil and lemon juice, season with salt and pepper.
Add the peas to the fricassee and heat for 2-3 minutes. Season with lemon juice, mustard, pepper and nutmeg. Rinse tarragon, shake dry, pluck from stems and chop roughly. Serve fricassee with rice and salad. Serve sprinkled with tarragon.