An easy one pot wonder, 100% guilt-free comfort food!
Feel free to also add in some of your favorite veggies here: green peas, mushrooms, green beans, spinach, they all pair well with the slow cooked flavors of the jackfruit and potato stew. If you prefer you could even swap the potatoes in the recipe for gnocchi dumplings, barley or farro, whatever your taste buds fancy.
About the Jackfruit:
Vegan Potato Jackfruit Stew
A hearty, delicious and healthy vegan potato stew with meaty jackfruit, carrot, smoky spices and tomatoes that will make you go back for seconds and lick your bowls clean. Best served with garlic bruschetta to mop up all that tasty plant-based gravy.
Ingredients
- 4 cups young jackfruit pieces -(plain & drained well if packed in water)
- 3 cups potatoes -diced into 1 inch cubes
- 1/2 yellow onion -chopped
- 5 cloves garlic -minced
- 1 large carrot -sliced into rounds
- 9 cups veggie stock -low sodium
- 1 cup fresh cherry tomatoes -chopped
- 1/2 tsp red pepper flakes
- 3-4 tsp smoked paprika
- 3 leaves bay
- 10 sprigs thyme
- 2 tsp dry oregano
- 3 tsp onion powder
- 1.5 tsp chili powder
- 1.5 tsp sea salt +more to taste
- 1.5 tbsp flax + chia meal
- 1/3 cup Italian parsley -chopped
- 1.5 Tbsp extra virgin olive oil (Optional)
Instructions
Heat up a medium dutch oven over medium low flame. Add the chopped onion with a pinch of sea salt and a splash of water and sautee until translucent (about 5 minutes). Stir in the carrots and the garlic and cook another minute or so until it starts releasing its flavor making sure not to burn it.
Stir in all the spices, thyme and bay leaves then add the jackfruit pieces. Pour in the veggie stock and bring the stew to a good simmer. Cover with a lid and cook 40 minutes.
At this point you can use a potato masher to help shred the jackfruit into tender little bites. Add the potatoes and the flax meal and simmer the stew for another 15 minutes or until the potatoes are tender.
Add the chopped tomatoes, taste and adjust seasonings with more seas salt at this point. Remove from heat and discard the bay and thyme sprigs. Stir in most of the parsley reserving some for garnish.
Allow the stew to sit covered for a few minutes and thicken up before serving with garlic bruschetta, parsley and freshly cracked black pepper.
Go Vegan:
Healthy Potato Soup
Jackfruit Carnitas
Jackfruit Tacos
Finally got around to making this stew. It’s nkr meat but it tastes fantastic, it’s hearty enough even for my husband. I added olive oil at the end before serving as we are not oil-free yet and I feel it really needs it. Perfect combo with garlic bread as suggested. Thank you for a keeper jackfruit recipe, my husband said he can get down with this 😂
This was absolutely delicious, thank you! Even my carnivorous 15 year old son liked it.
This makes me so happy, doing the happy dance for you 🙂
Is there a way to use fresh (ripe) jackfruit in this? I have half of one I need to use (the other half was for smoothies! I know ripe jackfruit is sweeter, but I’m craving some hearty food.
You could try Kendall, this is a savory dish however and not sure how it will work out. I’d love to know If you give it a try with the sweet jackfruit 🙂
Hi! I always see this perfectly browned jackfruit in recipes like this, but mine stays a lot lighter / whiter than in these pictures! Do you have any idea why that is? Still need to taste it, it’s almost done!
Hi Marina, this might be because I used the jackfruit sealed in packets not in brine. The acid in the canned version usually keeps the jackfruit from turning brown, so it might just darken a little bit from all the spices.
Did you use the flax/ chia as a thickener?
Both as a thickener and nutritional boost, it works great!
this looks great! my first jackfruit recipe and this looks delicious. question: where is the high sodium content coming from? vegetable broth? thank you!!
Great question Kristin. I believe it is the veggie broth, the nutrition label is calculated based on whatever info is in their system. I make my own veggie broth so I control the sodium going in, I suggest everyone does the same. Just taste as you go and add more sea salt at the end if you must. Enjoy! ~ Florentina
We loved it! Vegetarian husband, vegan older teen and I devoured it with sourdough bread. “Flexitarian” younger teen struggled a little, mostly from the tomatoes, but she ate it. Super good–thanks!
Woohoo, that’s fantastic, doing the happy dance over here 🙂