This Vegan Jackfruit Stew is a stick to your rib’s kind of meal. It is, hearty with a mix of white and sweet potatoes, “meaty” by using jackfruit, gluten-free, savoury and aromatic from a medley of spices like smoked paprika and oregano.
It wouldn’t be a Susan Cooks Vegan recipe without its mega list of health benefits. This recipe is a powerhouse of fibre, vitamins, calcium and protein to replenish you after a long day.
This recipe does have a spicy factor from the addition of chilli flakes but this is an optional ingredient. If you’re into spice, go nuts. If you want to stay away from spice, then simply skip the chilli flakes.
This dish is best served with a warm side of crusty bread to mop up all of this deliciousness. Try my recipe for How To Make Vegan Potato Bread. Store this stew in a sealed container in the fridge for 2-3 days… but I guarantee it won’t last that long.
What If I Don’t Like Kale?
Not to worry if you don’t like kale or if you are missing some of the vegetable ingredients. What grows together goes together. Feel free to switch up the vegetables to your choice.
What Is Jackfruit?
A relative of figs and breadfruit, jackfruit grows in tropical areas of Southeast Asia, Brazil and Africa. While it is technically a fruit, its consistency is similar to that of chicken or pork. It has a fairly neutral taste when young, so it takes on the flavor of whatever sauce or seasoning you pair it with. It has a stringy consistency that works especially well with tangy barbecue sauce.
Unlike animal sources of protein, jackfruit contains no saturated fat or cholesterol, it’s light in sodium, and is also low in calories, with just 20 per a 2.65-ounce serving. Additionally, jackfruit contains 3 grams of fiber per serving, as well as 110 milligrams of potassium, heart-healthy nutrients that many of us are not getting enough of. (Source: Today.com)
Is Vegan Jackfruit Stew Gluten-Free?
Yes, this stew is suitable for gluten-free diets. This Vegan Jackfruit Stew uses ground flax as a thickening agent instead of the traditional flour roux. Just one tablespoon of flax provides a good amount of protein, fibre and omega-3 fatty acids, in addition to being a rich source of some vitamins and minerals. It also turns this recip gluten-free.
More Jackfruit Recipes To Enjoy
You may remember my introduction of Jackfruit with my recipe for a Southwest Jackfruit Quinoa Bowl. You can also try my recipe for BBQ Jackfruit Tacos. There are a hit with everyone!
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make this Vegan Jackfruit Stew. Let me know how you enjoy this recipe in the comment section below because I always love hearing from you. Find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
PrintVegan Jackfruit Stew
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Diet: Vegan
Ingredients
- 4 cups of plain, young unripe jackfruit pieces.
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1 tbsp of oil or water
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2 cups of white potatoes, diced into 1-inch cubes
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2 cups of sweet potatoes, diced into 1-inch cubes
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½ white onion finely chopped
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5 cloves of garlic- minced
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2 medium sized carrots, sliced into rounds
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2 cups of kale cut into 1-inch pieces
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1 796ml can of diced tomatoes
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8 cups of low sodium organic vegetable stock
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4 tsp smoked paprika
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3 bay leaves
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10 sprigs of fresh thyme or 3 tsp of dried
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2 tsp dried oregano
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3 tsp of onion powder
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2 tsp chili powder
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4-6tbsp of ground flax (depending on thick you want the stew)
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1/3 cup of fresh chopped parsley
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2 tsp of sea salt or to taste
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Juice from ½ a lemon or 1 tbsp of juice
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Fresh ground black pepper
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1 tsp of red chili flakes (optional)
Instructions
- Heat a large saucepan or dutch oven over medium low heat. Add the onion with ¼ tsp of sea salt and 1 tbsp of oil or water and sauté until translucent (about 5 minutes).
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Stir in the carrots and garlic and garlic and cook another 1-2 minutes.
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Stir in all the spices, thyme and bay leaves and chilis (if using). Ensure jackfruit is thoroughly drained then add to the pot. Add the vegetable stock and can of tomatoes and bring to a simmer. Cook for 40 minutes.
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Add the kale, flax meal, white potato, sweet potato and lemon juice. Simmer for another 15 minutes or until the potatoes are tender. If you’d like the jackfruit shredded, use a fork or potato masher to do it at this point.
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Add salt and pepper. Taste to adjust the seasoning. Remove from heat and discard the bay leaves and thyme sprigs (if you used fresh).
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Allow the stew to sit covered for a few minutes and thicken up before serving.
