Jackfruit Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cans young jackfruit (plain & drained well if packed in water)
3 cups potatoes -diced into 1 inch cubes
1/2 yellow onion -chopped
5 cloves garlic -minced
3 large carrots -sliced into rounds
4 stalks celery- chopped
1/2 cup frozen peas
6 cups veggie stock -low sodium
2 tsp Better than Bouillon Vegetable Seasoning (optional)
1 can fire roasted diced tomatoes
1/2 tsp red pepper flakes
3-4 tsp smoked paprika
3 leaves bay
2 tsp thyme
2 tsp dry oregano
3 tsp onion powder
1.5 tsp chili powder
1.5 tsp sea salt +more to taste (optional)
1.5 tbsp flax + chia meal
2 tbl flour
1/2 cup water
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Directions: |
Directions:Heat up a medium dutch oven over medium low flame. Add the chopped onion with a splash of water and sautee until translucent (about 5 minutes). Stir in the carrots, celery and the garlic and cook another minute or so.
Stir in all the spices, and bay leaves then add the jackfruit pieces and potatoes.
Pour in the veggie stock and Better than Boullion (if using) and bring the stew to a good simmer. Cover with a lid and cook 40 minutes.
Shred the jackfruit into tender little bites and add the flax meal and simmer the stew for another 5 minutes.
Add the canned tomatoes and frozen peas.
Wisk together the 1/2 cup of water and the flour and make sure all lumps are gone and add to the stew and stir well. Continue stirring until the broth thickens.
Serve with brown rice and a nice crusty bread! YUMMY |
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