Flavoursome and heart-warming vegan stew with shredded jackfruit and veggies. If you’re looking for an easy one-pot stew for dinner, you’re in the right place!
Ingredients rundown
Young jackfruit: If you’re unfamiliar with what jackfruit is, read on to learn more: Jackfruit part of the Moraceae family and grows in Southeast and South Asia. They are very large in size and have a rough green outer layer. The meat of the jackfruit comes in chunks and is yellow when fresh. The texture of jackfruit meat resembles shredded chicken and pork, which is why it is most often used in vegan dishes. Young jackfruit has little to not taste, but if it is canned, there may be a slightly more sour taste.
In this recipe, I used canned jackfruit (which can be found at almost any grocery store), which contributed a nice sour taste to the stew.
Veggies: when I was drafting this recipe, I thought, “what vegetables feel the most comforting to me?” That’s how I came up with onions, carrots, celery and potato. I always love a variety of colour in my dishes, which the carrot and celery provide. Not only does the potato taste amazing in stew, it also acts as a natural thickener with its heavy starch content. Onions and garlic are always a must for a good flavourful dish.
Vegetable broth: Also a must for a flavourful stew!
Spices: for this stew, we will be using basil, thyme, rosemary, chilli powder and fresh parsley. We are also adding a small amount of sugar, and here’s why- We have all the salty aspects as well as sour flavours, so the sugar will help balance out the flavours!
Tomato paste: Adds that nice red colour, and contributes the slightly sweet and tart taste to the stew.
Corn starch dissolved in water: though the potato provides some starch for the stew, adding a little more starch will help the stew feel more like a stew and less like soup.
Olive oil: to sautée the garlic, spices and tomato paste. I almost always use olive oil.
Steps
Start by preparing the aromatics. In a pot, sauté the garlic with olive oil. Once the garlic is fragrant but not crispy, add the spices and tomato paste.
Add all the veggies as well as the jackfruit. Stir until all the veggies are coated with the tomato paste mixture. Cook the veggies for a few mins, until almost tender. Most of the cooking will happen during the stewing step.
With the heat still on medium-high, pour in the vegetable broth and stir in the corn starch. Cover the pot with a lid, reduce the heat to medium and allow the veggies to stew for 10-15mins. You’ll still want to keep an eye out on the stew to make sure it doesn’t boil violently.
Mix in the sugar and turn off the stove. Stir in the fresh parsley and your stew is done! If you used no-sodium vegetable broth, you may need to add some salt to the stew. Season with black pepper if you wish.
FAQ
Your best bet is to buy canned jackfruit from the supermarket.
I used russet potato for this recipe, though I’m sure any (peeled) potato will work just as well.
Make a meal out of the stew by enjoying with a good source of carbohydrates such as bread buns or rice!
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
Check out my growing vegan fall recipe collection!
Beefless Jackfruit Stew
Ingredients
- 2 tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ⅛ tsp dried rosemary
- 1 tsp chili powder, optional for spice
- 2 tbsp tomato paste
- 1 cup jackfruit, shredded
- ½ medium yellow onion, diced
- 1 stalk celery, diced
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and cubed
- 2 cups low sodium vegetable broth
- ½ tsp corn starch
- ½ tsp water
- 1 tsp sugar
- 2 tbsp fresh parsley, finely chopped
Instructions
- Heat a pot with olive oil on medium-high heat. Add the garlic and sauté with a wooden spoon until fragrant, about 1-2mins. Add the spices and tomato paste. Combine with the garlic.2 tbsp olive oil, 1 clove garlic, ¼ tsp dried basil, ¼ tsp dried thyme, ⅛ tsp dried rosemary, 1 tsp chili powder, 2 tbsp tomato paste
- Into the pot, add all the vegetables and the shredded jackfruit. Cook while stirring constantly until all the veggies are coated with tomato paste, about 2-3mins.1 cup jackfruit, ½ medium yellow onion, 1 stalk celery, 1 medium carrot, 1 medium potato
- Pour in the vegetable broth, cover the pot with a lid and stew for 10-15mins. Reduce the heat to medium to prevent the stew from rolling-boiling.2 cups low sodium vegetable broth
- In a small bowl, combine the corn starch and water. Mix it into the stew along with the sugar. Turn off the stove and stir in the fresh chopped parsley. Season the stew with salt and pepper to taste.½ tsp corn starch, ½ tsp water, 1 tsp sugar, 2 tbsp fresh parsley
- Serve hot with bread buns if desired.
Notes
- Rolling-boiling means the stew is violently boiling and the lid cannot stay still on the pot. The stew should boil softly while forming medium-small bubbles on the surface.
- If you don’t have tomato paste, it is possible to substitute with tomato sauce (ketchup). The stew may be slightly more sour.
- Use a fork or your hands to shred the jackfruit pieces into small pieces.
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