Jackfruit Vegetable Stew

Several months ago, I bought a can of jackfruit in brine from Trader Joe’s and I am just now using it! Jackfruit has been everywhere in the vegan world lately because it has a texture that apparently mimics meat, specifically, pulled pork. Since I’ve never had pulled pork I wasn’t in a rush to try it. The other day though I was in the mood for a hearty soup and wanted to create a recipe that was similar to Beef Stew, sans the beef. Enter the Jackfruit. This recipe is very cozy and perfect for a chilly rainy day. It turned out great and my family loved it, but there are a few tweaks. Next time I make this, I will marinate the jackfruit so it has more flavor. In this recipe, it does take on the flavors of the soup but it was very subtle. This recipe would also work with seitan if you don’t have jackfruit. If you are working with Jackfruit for the first time here is a helpful article.

1/4 Cup Sunflower Oil + 1 Tablespoon

3 Tablespoon Flour

1 Onion, chopped

3 Cloves of Garlic

1 20 Oz Can of Green Jackfruit, rinsed

4 Celery Stalks, cut in chunks

3 Carrots, split and cut into chunks

3 Potatoes, cut in to chunks

6 Cups of Broth

2 Tablespoons Tomato Paste

1 Teaspoon Old Bay

1 Teaspoon Fresh Rosemary

1 Teaspoon Onion powder

3/4 Teaspoon of salt

1/2 Cup of Frozen Peas

1/4 Cup Nutritional Yeast

Saute onions and garlic in 1 Tablespoon of sunflower oil and set aside. In a dutch oven, warm the remaining 1/4 cup of oil then slowly whisk in flour. Continue to whisk for 5-7 min until it turns slightly golden. Don’t burn! Add in the jackfruit, stirring to coat and warm. As it cooks, begin to pull apart and smash the jackfruit pieces with a fork. Add in other ingredients from celery to salt. Bring to a simmer and allow to cook 15-20 min until vegetables are soft, stirring frequently. Add in the peas and nutritional yeast. Cook for another 3-5 min and the stew is ready! Serve with crusty bread.