Jackfruit Stew

A hearty, delicious and healthy vegan potato stew / pot roast with meaty jackfruit, carrot, smoky spices and tomatoes that will make you go back for seconds and lick your bowls clean.

View More

Arrow

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)

Step 1

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.

Step 2

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.

Step 3

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. 

Step 4

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.

Step 5

Allow the stew to sit covered for a few minutes and thicken up before serving with garlic bruschetta, parsley and freshly cracked black pepper.

Visit veggiesociety.com

Welcome to the Veggie Society, a Whole Food, Plant Based Recipe Blog!