For this vegan jackfruit stew recipe we tried something different. We usually only cook with shredded jackfruit but in order to mimic chunks of beef we opted for chunked jackfruit! We were so happy with how the texture turned out. The pieces are so tender and easy to pull apart just like beef would be. Because it is cooked in a vegan beef broth the flavour was on point too! We love getting the boxed jackfruit from Eco Ideas (We get ours at Healthy Planet) because it’s already pre-drained and prepped. It makes it super easy, all you have to do is choose your flavours and spices! You can also get the canned version, you will just have a little more work to do.
This stew is loaded with fresh veggies and herbs to give it a traditional homestyle stew vibe. I had some left over vegan puff pastry and decided to top the bowls with a crispy puff pastry lattice! You don’t have to do this part, but it adds a little extra texture and flavour. Not only is this vegan jackfruit stew recipe delicious but its made using only whole foods so you can feel good about what you’re putting into your body.
Check out more of our comfort food recipes here!
VEGAN JACKFRUIT STEW
Course: DinnerCuisine: Homestyle/VeganDifficulty: Easy4
servings10
minutes50
minutesIngredients
1 package eco ideas chunked jackfruit
10 small yellow potatoes, cut in halves
2 carrots, peeled and chopped
3 shallots, peeled and diced
3 garlic cloves, peeled and diced
1 tsp finely diced fresh rosemary
1 tsp finely diced fresh thyme
1 litre Pc plant based beef broth or sub veggie broth
2 tbsp vegan butter
1 tbsp all purpose flour
1 square of puff pastry, we used tender flake
Directions
- Heat a large pot or crockpot with a lid on medium heat. Add vegan butter. Once butter is melted, slowly add the all purpose flour.
- Add diced shallots, rosemary, thyme and diced garlic. Cook for 5 minutes or until shallots soften. Add all remaining veggies and chunked jackfruit. Cook for another 5 minutes before adding plant based beef broth. If you like a thick stew, add less broth.
- Bring to a simmer and then set heat to low. Cover and cook for 40 minutes stirring occasionally. Preheat oven to 400 degrees.
- Cut puff pastry into 1 inch strips. Use a ladle to scoop some stew into oven safe bowls. Lay your puff pastry strips onto of the stew. Get creative! We did a lattice pattern but you can do whatever you like. Bake at 400 degrees for 10-15 minutes or until golden and crispy.
- Remove from oven, let cool for 5 minutes and serve! Enjoy.
