Beefless Jackfruit Stew

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.