Hearty Vegan Jackfruit Stew

🛒 Ingredients

• #Jackfruit & Base;
• 1 can (400 g) young green jackfruit in brine, drained, rinsed, and patted dry
• 2 tbsp olive oil.. 1 large onion, chopped.. 2 cloves garlic, minced
• 1 tbsp tomato paste.. 1 tbsp soy sauce or tamari.. 1 tsp maple syrup
• #Vegetables & Broth;
• 3 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced or cubed.. 2 celery stalks, sliced
• 2 ripe tomatoes, chopped (or 1 can diced tomatoes)
• 1.2 litres rich vegetable broth.. 1 bay leaf.. 1 tsp dried thyme
• ½ tsp dried rosemary.. ½ tsp smoked paprika.. Salt and black pepper — to taste
• 1 cup dark leafy greens (spinach, kale, or chard), chopped
• Fresh parsley or thyme — for garnish

👩‍🍳 Instructions

1. 1

   Prep jackfruit: Cut off the hard core pieces and discard. Tear the soft flesh into bite‑sized chunks or shreds — this gives it that perfect pulled‑meat texture. Pat very dry so it browns nicely.

2. 2

   Sauté & brown: Heat oil in a large pot over medium heat. Add jackfruit and cook 5–6 minutes until golden at the edges. Add onion, carrot, and celery — cook 5 minutes more. Stir in garlic, tomato paste, soy sauce, and maple syrup; cook 1 minute until fragrant.

3. 3

   Simmer: Add potatoes, tomatoes, broth, bay leaf, thyme, rosemary, paprika, salt, and plenty of pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 30 minutes until potatoes are tender and jackfruit is soft and flavourful.

4. 4

   Finish: Stir in the leafy greens and simmer uncovered 3–5 minutes until wilted. Taste and adjust salt, pepper, or herbs — the flavours should be rich and well balanced. Remove the bay leaf.

5. 5

   Serve: Ladle into warm bowls. Garnish generously with fresh parsley or thyme. Delicious with crusty bread to soak up every drop!