I created this stew because I love "kitchen sink" meals and I am a big fan of the jackfruit. It's a great fruit that can not only take on savory flavor but can also provide that meat texture within a dish.
Time: 1 hour
Serves: 6 people
Ingredients
-4 medium red potatoes
-½ a red onion
-⅓ of a head of cauliflower
-3 cloves of garlic
-½ a bell pepper
-1 bunch of green onion
-2 cups veggie broth
-2 ½ cups water
-vegan butter
-Onion powder
-Liquid smoke
-Old Bay
-Black Pepper
-Coriander
-Himalayan Salt
-Soy Sauce
-Smoked Paprika
1. Dice all of the vegetables and set them aside.
2. Strain out the jackfruit juice from the can, rinse and then pour the jackfruit into a bowl. Use your hands to break the jackfruit up. Discard any undesirable pieces and then season with old bay, onion powder, pepper, coriander, and smoked paprika to taste.
3. Sauté the jackfruit in a pan (use the oil of your choice) until jackfruit is lightly crusted. Season the jackfruit again using the same seasonings. Set aside.
4. Get a large pot and pour in the 2 cups of veggie broth and 2 ½ cups of water.
5. Season the water using the himalayan salt and all the other seasonings. Then add about 1 TBSP of vegan butter and about ¼ of a cup of soy sauce. Finally add in all the diced veggies from earlier and bring to a boil.
6. Cook the stew for about 20 to 25 minutes stirring occasionally. Then season the stew again using the same seasonings. Add in the jackfruit and continue to cook for another 10 minutes (or until potatoes are tender).
7. Grab a bowl and pour in about 3 TBSP of cornstarch. Then add just enough water to liquify the cornstarch. Stir the mixture.
8. Stir the cornstarch liquid into the stew and then turn down the heat and let the stew simmer.
9. Once the stew has thickened turn off your stove and let the stew cool and marinate for about 10 minutes (season stew again if desired).
10. Prepare your favorite toppings (I used green onion and SO Delicious vegan cheese) Serve stew warm and ENJOY!
It will take time to build your stew’s flavor so don’t be afraid to be a little heavy handed with the seasonings. Be sure to break your jackfruit up really well and season/sauté until the brine flavor from the can disappears. Also, don’t be afraid to add in other vegetables that you may have in the fridge.
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All photos used belong to LaBecca Thomas and Shala Pridgen
-2 cups veggie broth
-2 ½ cups water
-vegan butter
Seasonings
-Liquid smoke
-Old Bay
-Black Pepper
-Coriander
-Himalayan Salt
-Soy Sauce
-Smoked Paprika
Preparation
2. Strain out the jackfruit juice from the can, rinse and then pour the jackfruit into a bowl. Use your hands to break the jackfruit up. Discard any undesirable pieces and then season with old bay, onion powder, pepper, coriander, and smoked paprika to taste.
3. Sauté the jackfruit in a pan (use the oil of your choice) until jackfruit is lightly crusted. Season the jackfruit again using the same seasonings. Set aside.
4. Get a large pot and pour in the 2 cups of veggie broth and 2 ½ cups of water.
5. Season the water using the himalayan salt and all the other seasonings. Then add about 1 TBSP of vegan butter and about ¼ of a cup of soy sauce. Finally add in all the diced veggies from earlier and bring to a boil.
6. Cook the stew for about 20 to 25 minutes stirring occasionally. Then season the stew again using the same seasonings. Add in the jackfruit and continue to cook for another 10 minutes (or until potatoes are tender).
7. Grab a bowl and pour in about 3 TBSP of cornstarch. Then add just enough water to liquify the cornstarch. Stir the mixture.
8. Stir the cornstarch liquid into the stew and then turn down the heat and let the stew simmer.
9. Once the stew has thickened turn off your stove and let the stew cool and marinate for about 10 minutes (season stew again if desired).
10. Prepare your favorite toppings (I used green onion and SO Delicious vegan cheese) Serve stew warm and ENJOY!
Tips
It will take time to build your stew’s flavor so don’t be afraid to be a little heavy handed with the seasonings. Be sure to break your jackfruit up really well and season/sauté until the brine flavor from the can disappears. Also, don’t be afraid to add in other vegetables that you may have in the fridge.
Want more recipes? SUBSCRIBE!!!
All photos used belong to LaBecca Thomas and Shala Pridgen
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