Jackfruit Stew
This hearty plant-based stew recipe uses jackfruit in place of meat. This stuff is really yummy and filling too! It can be prepared on the stove top or in a crockpot or electric pressure cooker.
Ingredients
- 1 can jackfruit drained and rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2-3 large carrots sliced
- 6 large mushrooms sliced
- 6-8 small white and red potatoes cut in 1-inch cubes
- 4 cups veggie broth
- 1 (20-oz.) can chopped tomatoes undrained
- 1/2 tsp each basil, thyme, marjoram, rosemary, oregano, sage
- 1 -2 tsp Hungarian paprika
- dash cayenne powder adjust to your spice tolerance level
- 3 Tbsp cornstarch and 1/3 cup water
- ½ cup panko bread crumbs optional
- 3 cups chopped fresh spinach
- ½ cup nutritional yeast
- Salt and pepper optional, to taste
Instructions
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Saute’ onion and garlic in water, broth or white wine in a soup pot until softened.
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Drain and rinse the jackfruit. Remove seeds and cut off any tough core. Chop the jackfruit into small pieces.
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Add sliced carrots and mushrooms and cook until mushrooms release their liquid.
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Add broth, jackfruit, tomatoes, potatoes and spices. Stir well and bring to slow boil. Turn down heat, cover and simmer 45 minutes or until potatoes are tender.
Stirring occasionally.
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While stew is simmering, chop spinach (approximately 3 cups chopped) and set aside.
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Once the potatoes are done, combine cornstarch and cold water in a small cup and gradually pour into the pot, stirring until the gravy starts to thicken. To thicken further you can add panko bread crumbs.
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Stir in spinach, re-cover the pot and remove from heat. Let sit just a few minutes until the spinach has wilted.
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Season with salt and pepper if desired. Sprinkle with nutritional yeast.
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Serve with a green salad and bread.
Recipe Notes
For Crockpot preparation:
Place all ingredients except the cornstarch mixture, bread crumbs and spinach in your crockpot. Cook on low for 6 hours. Turn cooker to high and add cornstarch/water mixture and bread crumbs to thicken. Stir in spinach, close the lid and let sit until it has wilted. Season as you desire.
For Pressure Cooker preparation:
Place all ingredients except the cornstarch mixture, bread crumbs and spinach in your pressure cooker. Set the pressure at 15 psi for 5 minutes. Either let the pressure release slowly or do a quick release (follow manufacturers instructions). Add cornstarch mixture and bread crumbs to thicken. Stir in spinach and let wilt. Season with salt, pepper and nutritional yeast.
