Name: Vegan Jackfruit Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups of plain, young unripe jackfruit pieces.; 1 tbsp of oil or water; 2 cups of white potatoes, diced into 1-inch cubes; 2 cups of sweet potatoes, diced into 1-inch cubes; ½ white onion finely chopped; 5 cloves of garlic- minced; 2 medium sized carrots, sliced into rounds; 2 cups of kale cut into 1-inch pieces; 1 796ml can of diced tomatoes; 8 cups of low sodium organic vegetable stock; 4 tsp smoked paprika; 3 bay leaves; 10 sprigs of fresh thyme or 3 tsp of dried; 2 tsp dried oregano; 3 tsp of onion powder; 2 tsp chili powder; 4-6tbsp of ground flax (depending on thick you want the stew); 1/3 cup of fresh chopped parsley; 2 tsp of sea salt or to taste; Juice from ½ a lemon or 1 tbsp of juice; Fresh ground black pepper; 1 tsp of red chili flakes (optional)

Vegan Jackfruit Stew

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Author: Susan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soups
Method: Stovetop
Diet: Vegan

Ingredients

Scale

4 cups of plain, young unripe jackfruit pieces.
1 tbsp of oil or water
2 cups of white potatoes, diced into 1-inch cubes
2 cups of sweet potatoes, diced into 1-inch cubes
½ white onion finely chopped
5 cloves of garlic- minced
2 medium sized carrots, sliced into rounds
2 cups of kale cut into 1-inch pieces
1 796ml can of diced tomatoes
8 cups of low sodium organic vegetable stock
4 tsp smoked paprika
3 bay leaves
10 sprigs of fresh thyme or 3 tsp of dried
2 tsp dried oregano
3 tsp of onion powder
2 tsp chili powder
4-6tbsp of ground flax (depending on thick you want the stew)
1/3 cup of fresh chopped parsley
2 tsp of sea salt or to taste
Juice from ½ a lemon or 1 tbsp of juice
Fresh ground black pepper
1 tsp of red chili flakes (optional)

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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).
Stir in the carrots and garlic and garlic and cook another 1-2 minutes.
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.
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.
Add salt and pepper. Taste to adjust the seasoning. Remove from heat and discard the bay leaves and thyme sprigs (if you used fresh).
Allow the stew to sit covered for a few minutes and thicken up before serving.

Find it online: https://susancooksvegan.com/vegan-jackfruit-stew/