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–+ servings
Jackfruit Stew

Cozy Vegan Jackfruit Stew That Warms the Soul

This hearty Jackfruit Stew merges meaty textures with tender potatoes and vibrant veggies, creating a comforting and nutritious plant-based meal.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 can Young Jackfruit Use plain and drained if packed in water
  • 2 cups Potatoes Diced into 1-inch cubes
  • 1 medium Yellow Onion Chopped
  • 3 cloves Garlic Fresh minced
  • 1 medium Carrot Sliced into rounds
  • 4 cups Veggie Stock Low sodium preferred
  • 1 cup Fresh Cherry Tomatoes Chopped
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste
  • 1 teaspoon Smoked Paprika Adjust to taste
  • 2 leaves Bay Leaves Remove before serving
  • 1 teaspoon Thyme Fresh
  • 1 teaspoon Dry Oregano
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Sea Salt To taste
  • 1/4 cup Flax + Chia Meal Acts as a thickener
  • 1/4 cup Italian Parsley Reserve some for garnish
  • 2 tablespoons Extra Virgin Olive Oil Optional

Equipment

  • Medium Dutch oven

Method
 

Step-by-Step Instructions
  1. Sauté the chopped yellow onion with a pinch of sea salt in extra virgin olive oil until translucent, about 5 minutes.
  2. Add sliced carrots and minced garlic, cooking for an additional minute until fragrant and golden.
  3. Stir in dried thyme, smoked paprika, chili powder, red pepper flakes, and onion powder.
  4. Mix in drained jackfruit pieces, then pour in veggie stock and bring to a simmer. Cover and cook for 40 minutes.
  5. Uncover and shred softened jackfruit with a potato masher. Incorporate diced potatoes and flax meal, cover and simmer another 15 minutes.
  6. Stir in chopped cherry tomatoes and adjust seasonings. Discard bay leaves and thyme stems, mix in most of the parsley.
  7. Let the stew sit covered for a few minutes before serving. Garnish with additional parsley and cracked black pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in airtight containers for 4-5 days in the fridge or frozen for up to 3 months.

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