Jackfruit Stew ~ Vegan Pot Roast Recipe
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Jackfruit Stew
All the flavors of a classic Tuscan Italian beef stew, but actually good for you and most importantly cruelty-free. A jackfruit pot roast of sorts, easy 1 pot wonder and guilt-free comfort food! You need this recipe in your back pocket during the colder months.
To keep it gluten-free and as healthy as possible I used some milled flax and chia mix as a thickener for the stew. You can add it at the same time with the potatoes or just before the stew is done. Let it sit for a few minute before serving.
About the Jackfruit
You must use the green unrip 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. If using the canned variety make sure to drain and rinse in a colander first.
Recipe Tips
- Add Ins – 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 this hearty stew. If you prefer you could even swap the potatoes in the recipe for gnocchi dumplings as I did here, barley or farro, whatever your tastebuds fancy.
- Dietary Compliance – Although I made this recipe 100% WFPB I found we still preferred it served with a light drizzle of olive oil. However, I only used a cold pressed extra virgin variety so the oil doesn’t get cooked at all. It is simply there to provide that luscious binding of the gravy, potatoes and jackfruit together. Feel free to skip it for WFPB + Plantricious Diest compliance.
- Storage – The stew stores great for a few days in the refrigerator in glass containers and freezes well for up to 4 months. Thaw out in the refrigerator and reheat on the stovetop for best results.
P.S. The Batman says the stew is AMAZING, so I really think you should give it a try asap. Make sure to also add these favorites to your list: this potato pizza, vegan chicken, these jackfruit ribs, this corned jackfruit, our famous Zuppa Toscana + these Jackfruit Tacos!
Serving suggestions
how to make vegan potato jackfruit stew
Vegan Potato Jackfruit Stew
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.
Video
Nutrition
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 🙂
I used fresh jackfruit and it didn’t turn out the same. 🙁
This recipe requires unripe green jackfruit in a pouch or a can, not fresh. The fresh ripe fruit is very sweet and more like a mango, the unripe is bland a perfect canvas to soak up the savory flavors of the stew.
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 🙂
Can this be prepared using a crock pot?
Haven’t personally tried it yet but I can’t see why not ..?!
I 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!
That’s awesome, I’m debating on getting a crockpot or instantpot, the struggle is real lol
Now instant pot makes a crockpot as well! Soo you can use them interchangeably:)
I have a big pouch of jackfruit but it’s already shredded. Could I use it? This sounds so good!
Yes of course, less work for you 😉
Where do you buy the pouches of jackfruit? I’ve only found it in the can or fresh
I get them at Sprouts or online, the big pouch is linked in the recipe card 🙂
Delicious! 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.
Would 4 cups of jackfruit be 2 of the 20 ounce cans from Trader Joes? ( drained and rinsed of course)
Sounds about right, I’m sure that would work.
Hi, I always end up cutting half of the jackfruit pieces off, the hard stem parts. It makes for a very small useable amount per can. Do you just throw in the whole piece?
Yes, I just check the seed pod for any tough pieces and that’s all I discard. The hard stem parts will soften in the stew.
Ok 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. ☺️