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, kale, 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:
You must use the green unripe variety that comes in a pouch or a can. I prefer the pouches as there is no liquid so therefor a perfect canvas to soak up all the savory flavors from the stew. Stores great for a few days in the refrigerator in glass containers.
How To Make Vegan Potato Jackfruit Stew:
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
- sea salt 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
Brittany
April 11, 2018 at 1:01 amFinally 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 😂
Samantha
April 17, 2018 at 5:17 amThis was absolutely delicious, thank you! Even my carnivorous 15 year old son liked it.
florentina
April 18, 2018 at 10:37 pmThis makes me so happy, doing the happy dance for you 🙂
Kendall
April 24, 2018 at 6:12 pmIs 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.
florentina
April 25, 2018 at 11:29 pmYou 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 🙂
Marina
July 1, 2018 at 9:27 pmHi! 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!
florentina
July 2, 2018 at 12:40 amHi 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.
Catina
July 26, 2018 at 6:25 pmDid you use the flax/ chia as a thickener?
florentina
July 26, 2018 at 10:34 pmBoth as a thickener and nutritional boost, it works great!
kristin
July 27, 2018 at 11:56 pmthis looks great! my first jackfruit recipe and this looks delicious. question: where is the high sodium content coming from? vegetable broth? thank you!!
florentina
July 29, 2018 at 1:53 amGreat 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
Laurel
July 30, 2018 at 7:34 amWe 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!
florentina
July 30, 2018 at 10:42 pmWoohoo, that’s fantastic, doing the happy dance over here 🙂
ELLE
August 17, 2018 at 5:04 amCan this be prepared using a crock pot?
florentina
August 25, 2018 at 4:10 amHaven’t personally tried it yet but I can’t see why not ..?!
Lee
October 2, 2018 at 7:07 pmI made it in a crock pot and it was awesome! I just threw all the ingredients in and set it on High for about 6 hours – I cut the amount of vegetable broth in half and then added the flax meal about half an hour before it was done. I also shredded the jackfruit pieces with a fork right before serving. It was so easy and good – I’ll definitely be making it with the crock pot again!
florentina
October 3, 2018 at 1:00 amThat’s awesome, I’m debating on getting a crockpot or instantpot, the struggle is real lol
Bre
December 11, 2018 at 6:18 pmNow instant pot makes a crockpot as well! Soo you can use them interchangeably:)
Deborah
September 7, 2018 at 1:25 pmI have a big pouch of jackfruit but it’s already shredded. Could I use it? This sounds so good!
florentina
September 8, 2018 at 5:11 amYes of course, less work for you 😉
Gloria
September 26, 2018 at 2:28 pmWhere do you buy the pouches of jackfruit? I’ve only found it in the can or fresh
florentina
October 3, 2018 at 1:08 amI get them at Sprouts or online, the big pouch is linked in the recipe card 🙂
Donna
October 1, 2018 at 2:30 amDelicious! I didn’t use the flax/chia mea or the oil didn’t need ir and added green beans. Tastes like a traditional beef stew.
Sam
October 24, 2018 at 8:26 pmWould 4 cups of jackfruit be 2 of the 20 ounce cans from Trader Joes? ( drained and rinsed of course)
florentina
October 26, 2018 at 1:56 amSounds about right, I’m sure that would work.
Kathy
November 15, 2018 at 7:36 amOk I’m definitely gonna try this and it will be my first jackfruit anything so thanks for the extra helpful tips in the comments like where to get the jackfruit. I’ll let you know how this goes. ☺️
Aaron
February 3, 2019 at 12:15 amHow much oil did you use at the end? Also, did you just pour it on? Looking forward to making this recipe!
florentina
February 5, 2019 at 3:14 amIt’s up to you Aaron, but just a drizzle over the top should be enough to give it that glossy rich finish. Enjoy!
Julie
February 13, 2019 at 4:34 amOh my gosh. This. Was. Amazing. It reminded me of my mom’s classic Sunday pot roast! Next time my parents visit or I visit them, I’m definitely going to make it for them. I used a smoked jackfruit from Wholefoods instead of plain because that’s all I could find. I also added oil at the end like somebody suggested. Thank you for such a yummy meal!
florentina
February 13, 2019 at 9:18 pmThat’s awesome Julie! I’ll have to try the smoked jackfruit myself next tome, it sounds like it be perfect in this stew.
Debra
February 21, 2019 at 5:29 pmWould this recipe work using diced can tomatoes or fire roasted can tomatoes. Since I have never used Jackfruit which brand of Jackfruit do you recommend?
Thank you for responding.
florentina
February 21, 2019 at 10:53 pmYes it would, only use the diced tomatoes and not the sauce they come packed in.
Jade Sexton
March 10, 2019 at 7:16 amI just finished my first bowl of this, and it was delicious! I added kale, and I didn’t have any tomatoes, but I’ll add them next time. I added too much salt so I’ll cut back on that a little, too. So comforting and flavorful, I can’t wait to make it again.