This Jackfruit Stew is so delicious! The key to making jackfruit taste good is to use young jackfruit that hasn't fully ripened and shred it really well! This fruit has layers y'all so the more your shred it, the easier it will be for your spices and herbs to get in between the layers so the flavor profile can be more robust. It's also really important to let your stew simmer for an extended period of time. There's just something about a good long simmer that helps your stew marry all the spices, herbs, and produce together really well. And when it is simmering, turn it down low and leave it alone!

Jackfruit Stew [Vegan]

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Ingredients

  • 2 tablespoons organic extra virgin olive oil or organic sesame oil
  • 1/4 of an onion, diced
  • 3 cloves of garlic, diced small
  • 1 carrot, peeled and chopped
  • inch piece of scotch bonnet pepper, diced without seeds
  • 3 medium-sized Yukon potato, peeled and chopped into chunks
  • 1 tomato, roughly diced
  • 1/2 cup fresh parsley, roughly chopped
  • 1 bunch of fresh asparagus, chopped into thirds
  • 2, 14-ounce cans of organic young jackfruit or 1 and 3/4 pounds of fresh young jackfruit (better for those with digestive issues)
  • 1 organic bay leaf
  • 2.5 teaspoons trikatu
  • 2.5 teaspoons organic cumin seed powder
  • 1.5 tablespoons organic chili powder
  • 2 teaspoons organic smoked paprika
  • 1.5 tablespoons organic onion powder
  • 1 vegetable bouillon cube
  • 1.5 tablespoons tapioca starch/flour
  • 2 tablespoons organic no-sugar added tomato paste
  • 4 cups water
  • 2 tablespoons organic Italian seasoning
  • 4 tablespoons organic agave nectar
  • 2 tablespoons unrefined extra virgin organic coconut oil
  • 1 organic bay leaf
  • 1 organic cinnamon stick (search cinnamon stick on Mountain Rose Herbs Website)
  • 2 cups soaked and washed organic hulled millet
  • 1 teaspoon organic sea salt
  • 4 cups water
  • 1 vegetable bouillon cube (optional)
  • 1 green onion, diced
  • 3 garlic cloves, diced finely
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Preparation

  1. Start by preparing your ingredients and setting them aside in bowls. Peel your carrots and potatoes and chop them, chop your onions, garlic, scotch bonnet pepper, tomato, parsley and asparagus into the appropriate size pieces.
  2. Turn your pan stove to medium and add olive or sesame oil. Allow it to heat up for a minute or so.
  3. Add your bay leaf, coriander powder, cumin powder, chili powder, smoked paprika, garlic powder and vegetable bouillon cube to the heated oil and allow the spices to “burn.”
  4. Add your onions and fresh garlic and a little bit more oil if you need it here then allow the spices to coat the onions and freshly diced garlic.
  5. Add your onions, potatoes, and carrots, and allow the spices to coat them evenly.
  6. Add your tapioca starch and mix well.
  7. Add your diced tomato and your tomato paste to the pan and mix everything together. Season with salt and pepper.
  8. Add your water and then your shredded jackfruit to the pan.
  9. Add fresh thyme, season with salt and pepper, and cover to simmer for 15-20 minutes.
  10. Uncover your pot, add Italian seasoning, fresh parsley and your agave. Mix it in, cover and allow it to simmer for another 5 minutes
  11. Soak your millet overnight and wash it before cooking it.
  12. Add coconut oil to a heated saucepan. Add a bay leaf and cinnamon stick.
  13. Add your washed millet to the saucepan followed by water and salt
  14. Add the diced scallion to the pot, mix and cover it.
  15. Put your asparagus on your baking tray and sprinkle it with fresh garlic, salt, pepper, and olive oil.
  16. Mix it together well then bake it in the oven at 400°F for 6 minutes and then broil it on high for 3 minutes.
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