Vegan Potato Jackfruit Stew

 

A hearty, deliciòus and healthy vegan pòtatò stew with meaty jackfruit, carròt, smòky spices and tòmatòes that will make yòu gò back fòr secònds and lick yòur bòwls clean. Best served with garlic bruschetta tò mòp up all that tasty plant-based gravy.

Ingredients

  • 4 cups yòung jackfruit pieces -(plain & drained well if packed in water)
    3 cups pòtatòes -diced intò 1 inch cubes
    1/2 yellòw òniòn -chòpped
    5 clòves garlic -minced
    1 large carròt -sliced intò ròunds
    9 cups veggie stòck -lòw sòdium
    1 cup fresh cherry tòmatòes -chòpped
    1/2 tsp red pepper flakes
    3-4 tsp smòked paprika
    3 leaves bay
    10 sprigs thyme
    2 tsp dry òreganò
    3 tsp òniòn pòwder
    1.5 tsp chili pòwder
    1.5 tsp sea salt +mòre tò taste
    1.5 tbsp flax + chia meal
    1/3 cup Italian parsley -chòpped
    1.5 Tbsp extra virgin òlive òil (òptiònal)

Instructiòns

  1. Heat up a medium dutch òven òver medium lòw flame. Add the chòpped òniòn with a pinch òf sea salt and a splash òf water and sautee until translucent (abòut 5 minutes). Stir in the carròts and the garlic and còòk anòther minute òr sò until it starts releasing its flavòr making sure nòt tò burn it.
  2. Stir in all the spices, thyme and bay leaves then add the jackfruit pieces. Pòur in the veggie stòck and bring the stew tò a gòòd simmer. Còver with a lid and còòk 40 minutes.
  3. At this pòint yòu can use a pòtatò masher tò help shred the jackfruit intò tender little bites. Add the pòtatòes and the flax meal and simmer the stew fòr anòther 15 minutes òr until the pòtatòes are tender.
  4. Add the chòpped tòmatòes, taste and adjust seasònings with mòre seas salt at this pòint. Remòve fròm heat and discard the bay and thyme sprigs. Stir in mòst òf the parsley reserving sòme fòr garnish.
  5. Allòw the stew tò sit còvered fòr a few minutes and thicken up befòre serving with garlic bruschetta, parsley and freshly cracked black pepper.

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