A deliciously comforting smokey stew with meaty jackfruit chunks.
I don’t often cook with jackfruit, its fairly new ingredient to me. I first tried jackfruit on pizza and I was so surprised how well it worked. It has this unusual pulled meat texture and works great as a pork or beef alternative. If your someone who loves meat alternatives but would like to but down on ultra processed foods, jackfruit is a great option.
Native to South India, it is the largest tree fruit in the world and can reach up to 80 pounds in weight.
Jackfruit has a subtle flavour, but it does take on flavour really well. Making it lend to this slow cooking method really well. As well as being versatile jackfruit is also packed full of beneficial nutrients:
- vitamin a
- vitamin c
Paired with smoked paprika, herbs and tomatoes this stew is comforting and satisfying.
Potato and jackfruit stew
- 1 tin jackfruit
- 3 cups potato
- 1/2 onion
- 5 cloves garlic
- 1 carrot
- 9 cups veggie stock
- 1 cup tomatoes chopped
- 4 tsp smoked paprika
- 3 bay leaves
- 2 tsp dried oregano
- 3 tsp onion powder
- 1 tsp chilli powder
- 1 tbsp ground flaxseeds
- 1/3 cup parsley
- In a large saucepan add the onion, 2 tbsp water and a pinch of seas salt. Bring to a medium heat and sautee for 5 minuets.
- Add carrots and garlic and cook for another minute.
- Stir in the paprika, thyme, oregano, onion powder and chilli powder.
- Add the jackfruit and veggie stock. Bring to a gentle simmer, cover and continue to cook for 40 minuets.
- Add the potato and flaxmeal and continue to simmer for another 15 minutes.
- Add the chopped tomatoes, take off the heat, then add the parsley.
- Serve warm.
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