Ingredients
For the jackfruit:
- 1 tablespoon tomato paste
- 1 tablespoons Bragg apple cider vinegar
- 1 ½ teaspoons vegan Worcestershire sauce
- 1 tablespoon Bragg liquid aminos
- 1 ½ teaspoons Dijon mustard
- 1 20 ounce can jackfruit, drained and rinsed
- Pinch of salt and pepper
For the stew:
- 2 tablespoons Bragg olive oil, divided
- 1 sweet onion, sliced
- 4 large carrots, cut into 2-inch pieces
- 2 large cloves garlic, minced
- 1 cup red wine
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 pound baby potatoes
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 3 sprigs thyme
- 1 sprigs rosemary
- 1 bay leaf
Notes
- More vegetable broth can be substituted for red wine
- In a large bowl, whisk together the tomato paste, apple cider vinegar, liquid aminos, vegan Worcestershire sauce and Dijon mustard. Add the jackfruit and a pinch each of salt and pepper; stir to combine and set aside.
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon olive oil in a large Dutch oven pot or a deep skillet over medium heat. Add the onions and carrots and cook, stirring, until the onions have softened (about 7 minutes). Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the pot and lower the heat to medium-low; add the garlic and cook for another minute. Stir in the jackfruit and cook for 2 more minutes. Add the red wine and simmer until reduced by half, about 3-5 minutes.
- Add the vegetable broth and potatoes. In a small bowl, whisk the cornstarch together with 2-3 tablespoons of water until combined; add to the pot, along with salt, pepper. Add the thyme, rosemary and bay leaf to the pot. Bring to a gentle boil on the stovetop, then cover and transfer to the oven. Bake for 40 minutes or until the potatoes are soft. Remove and discard the herb sprigs and bay leaf before serving. Taste and add more salt and pepper if desired.
