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Top-down view of the stew served in a bowl, garnished with reserved parsley and cracked black pepper. The rich stew is accompanied by garlic bruschetta, showcasing the warm, comforting dish.

Jackfruit Stew Recipe

This jackfruit and potato stew is a hearty, comforting dish that combines tender jackfruit with savory herbs and spices. The smoky paprika and red pepper flakes give it a warm depth of flavor, while the flax meal helps to thicken the broth. Pair it with garlic bruschetta for a satisfying meal!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 263 kcal

Equipment

  • Medium Dutch oven or large pot
  • Potato masher (optional)
  • Measuring spoons and cups
  • Knife and Cutting Board
  • Mixing spoon

Ingredients
  

  • 3 cups potatoes -diced into 1 inch cubes
  • 1/2 yellow onion -chopped
  • 5 cloves garlic -minced
  • 1 large carrot -sliced into rounds
  • 9 cups veggie stock -low sodium
  • 1 cup fresh cherry tomatoes -chopped
  • 1/2 tsp red pepper flakes
  • 3-4 tsp smoked paprika
  • 3 leaves bay
  • 10 sprigs thyme
  • 2 tsp dry oregano
  • 3 tsp onion powder
  • 1.5 tsp chili powder
  • sea salt to taste
  • 1.5 tbsp flax + chia meal
  • 1/3 cup Italian parsley -chopped
  • 1.5 Tbsp extra virgin olive oil Optional

Instructions
 

  • Heat the Dutch oven over medium-low heat. Add chopped onion with a pinch of sea salt and a splash of water, sautéing for about 5 minutes until translucent.
    Top-down view of a Dutch oven on a white marble countertop, with ½ chopped yellow onion sautéing with sea salt and a splash of water over medium-low heat. The onions are translucent and gently cooking.
  • Stir in carrots and minced garlic, cooking for another minute until fragrant.
  • Add all the spices (smoked paprika, red pepper flakes, thyme, bay leaves, oregano, onion powder, chili powder) and jackfruit pieces, stirring well.
    Top-down view of the Dutch oven with minced garlic cloves and sliced carrots added to the sautéed onions. The mixture is being stirred and cooking until fragrant.
  • Pour in the veggie stock and bring the stew to a simmer. Cover with a lid and cook for 40 minutes.
  • After 40 minutes, use a potato masher to lightly shred the jackfruit.
  • Add diced potatoes and flax meal, then simmer for another 15 minutes until the potatoes are tender.
    Top-down view of the Dutch oven as low-sodium vegetable stock is poured in and begins to simmer. The stew is cooking with the lid on for 40 minutes, with rich broth bubbling gently.
  • Stir in chopped tomatoes and adjust seasoning with sea salt to taste. Remove from heat, discard bay leaves and thyme sprigs.
    Top-down view of the Dutch oven with chopped fresh cherry tomatoes added to the stew. Sea salt is sprinkled to taste, and bay leaves and thyme sprigs are removed. The scene highlights the tomatoes and final seasoning adjustments.
  • Stir in most of the parsley, saving some for garnish. Let the stew sit covered for a few minutes to thicken up.
  • Serve with garlic bruschetta, garnished with parsley and freshly cracked black pepper.
    Top-down view of the stew served in a bowl, garnished with reserved parsley and cracked black pepper. The rich stew is accompanied by garlic bruschetta, showcasing the warm, comforting dish.