Smoky Jackfruit Stew

Well good grief this recipe was a long time comin'! I can't even tell you how much I used to love a homemade pot roast. It was a part of my family for as long as I can remember and when I went vegan I just kind of forgot about it. Until a saw a picture of someone else recreating and that was the moment I knew this was going to be a NEW tradition in my own family! I adapted this to fit my own flavor needs and honestly it brings back childhood memories with an extra smoky layer! I hope you guys enjoy this and if you DO, let me know! ENJOY!


INGREDIENTS:

• 1/2 red onion, chopped
• 5 cloves garlic, minced
• 2 large carrots, sliced into thin rounds
• 3 cups potatoes, cubed
• 2 cans of green jack fruit, about 3 cups (drain and soak in water for 20 min)
• 8 cups veggie broth
• 2 Tbsp GF tamari or coconut aminos
• 3 tsp smoked paprika
• 3 bay leaves
• 8 sprigs thyme
• 2 Tbsp nutritional yeast
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp sea salt, more to taste
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1.5 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes, more to taste
• 1.5 cups fresh cherry tomatoes, quartered
• 1.5 tbsp flax meal

**NOTE: to ensure the most brine is removed from the canned jack fruit, try to gently massage the pieces in the water it is soaking in. Even squeezing it a bit. That will release some of that salty flavor off of it. Strain through a steel mesh strainer so you don't loose any of the pieces and rinse again.

DIRECTIONS:

1. In a large soup pot over medium low heat, add the red onion with a splash of veggie broth or water.
2. Once soft, add in the garlic, carrots and potatoes. Cook for a couple minutes until they get nice and fragrant with the garlic. Stir often so it doesn't burn and add more liquid if needed!
3. ​Pull apart the large jack fruit pieces into smaller bits but not quite shredded. style You want large enough pieces to resemble traditional pot roast still.
4. Add the jack fruit pieces into the pot with all of the spices, nutritional yeast, herbs, tamari/aminos and veggie broth, Stir well and bring the stew to a simmer over medium heat. Cover with a lid and cook 45 minutes.
5. Once the potatoes and carrots are soft, add the flax meal and the chopped tomatoes, Taste and adjust seasonings or salt if needed.
6. Allow to cook for another 10 minutes to allow it to thicken up a bit.
7. Remove from heat and carefully discard the bay leaves and thyme sprigs. Garnish with fresh parsley if you like that and dig in!