A
hearty and wholesome vegan potato jackfruit stew with meaty jackfruit, carrot,
smoky spices and tomatoes that will make you move returned for seconds and lick
your bowls smooth. Best served with garlic bruschetta to mop up all that
delicious plant-primarily based gravy.
All
the flavors of a conventional Tuscan Italian pork stew, but truely top for you
and most importantly cruelty-unfastened.
Ingredients
- 4 cups young jackfruit pieces -(plain & drained well if packed in water)
- 1/2 yellow onion -chopped
- 5 cloves garlic –minced
- 3 cups potatoes -diced into 1 inch cubes
- 1 large carrot -sliced into rounds
- 1 cup fresh cherry tomatoes –chopped
- 9 cups veggie stock -low sodium
- 1.5 tbsp flax + chia meal
- 1/2 tsp red pepper flakes
- 3 leaves bay
- 3-4 tsp smoked paprika
- 1.5 Tbsp extra virgin olive oil (Optional)
- 10 sprigs thyme
- 3 tsp onion powder
- 1.5 tsp chili powder
- 2 tsp dry oregano
- sea salt to taste
- 1/3 cup Italian parsley -chopped
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.
