Potato Jackfruit Stew ~ Vegan Recipe

A hearty and healthy vegan potato jackfruit stew with meaty jackfruit, carrot, smoky spices and tomatoes which will cause you to return for seconds and lick your bowls clean. Best served with garlic bruschetta to mop up all that delicious plant-based gravy.

All the flavors of a classic Tuscan Italian stew , but actually good for you and most significantly cruelty-free.

Jackfruit roast . Easy 1 pot wonder, guilt-free comfort food!

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'll add it at an equivalent time with the potatoes or simply before the stew is completed . Let it sit for a couple of minutes before serving.

Feel free to also add in a number of your favorite veggies here: green peas, mushrooms, green beans, spinach, kale, all of them pair well with the slow cooked flavors of the jackfruit and potato stew. If you favor you'll even swap the potatoes within the recipe for gnocchi dumplings as I did here, barley or farro, whatever your taste buds fancy.

Tough I made this recipe 100% WFPB I found we still preferred it served with a light-weight drizzle of vegetable oil . However, I only used a chilly pressed extra virgin variety therefore the oil doesn’t get cooked in the least . it's simply there to supply that luscious binding of the gravy, potatoes and jackfruit together.

P.S The Batman says it had been AMAZING, so i actually think you ought to provides it a try along side this potato pizza, these jackfruit vegan ribs, this corned jackfruit, our famous Zuppa Toscana, vegan flatbread + this hearty vegetable soy curls stew!

the Jackfruit for the stew:

You must use the green unripe variety that comes during a pouch or a can. I prefer the pouches as there's no liquid so therefor an ideal canvas to take in all the savory flavors from the stew. Stores great for a couple of days within 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 which will cause you to return for seconds and lick your bowls clean. Best served with garlic bruschetta to mop up all that tasty plant-based gravy.

Course Main Course

Cuisine Italian

Keyword jackfruit stew, plant based, potato stew, vegan,

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6 people

Calories 263kcal

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 flavorer
• sea salt to taste
• 1.5 tbsp flax + chia meal
• 1/3 cup Italian parsley -chopped
• 1.5 Tbsp extra virgin vegetable oil (Optional)

Instructions

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 within the carrots and therefore the garlic and cook another minute approximately until it starts releasing its flavor ensuring to not burn it.
2. Stir altogether the spices, thyme and bay leaves then add the jackfruit pieces. Pour within the veggie stock and convey the stew to an honest simmer. Cover with a lid and cook 40 minutes.
3. At now you'll use a potato masher to assist shred the jackfruit into tender little bites. Add the potatoes and therefore the flax meal and simmer the stew for an additional quarter-hour or until the potatoes are tender.
4. Add the chopped tomatoes, taste and adjust seasonings with more seas salt at now . Remove from heat and discard the bay and thyme sprigs. Stir in most of the parsley reserving some for garnish.
5. Allow the stew to take a seat covered for a couple of minutes and thicken up before serving with garlic bruschetta, parsley and freshly cracked black pepper.

Nutrition

Calories: 263kcal | Carbohydrates: 53g | Protein: 4g | Fat: 5g | Sodium: 1462mg | Potassium: 754mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3705IU | Vitamin C: 27.9mg | Calcium: 133mg | Iron: 5.3mg