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.
Saute’ onion and garlic in water, broth or white wine in a soup pot until softened.
Drain and rinse the jackfruit. Remove seeds and cut off any tough core. Chop the jackfruit into small pieces.
Add sliced carrots and mushrooms and cook until mushrooms release their liquid.
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.
While stew is simmering, chop spinach (approximately 3 cups chopped) and set aside.
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.
Stir in spinach, re-cover the pot and remove from heat. Let sit just a few minutes until the spinach has wilted.
Season with salt and pepper if desired. Sprinkle with nutritional yeast.
Serve with a green salad and bread.
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.