Welcome to my new YouTube channel!
This video is my introduction to the YouTube family and of course I’ll whip up a delicious dish…a vegan brown stew using jackfruit.
Vegan Jackfruit Stew Recipe
INGREDIANTS:
3 cans young jackfruit
Epis*
Olive oil
4 cloves of garlic, minced
1 small red onion, diced
1 small green pepper, diced
1 Tablespoon brown sugar
1 Tablespoon browning sauce
1 Tablespoon of thyme
1 teaspoon paprika
1/4 teaspoon allspice
1/2 teaspoon of black pepper
Veggie stock**
2-3 carrots, chopped
Salt to taste
Splash of lime (optional)
*Epis: Blend together 1-2 green peppers, 1-2 scallions, 1/4 cup parsley, leaves from two sprigs of thyme, and 1/2 small onion with olive oil (start with a tablespoon and add more as you go). Honestly, you can throw everything in the blender without measuring it. Consistency will be similar to a thick smoothie. Of note, I don’t add salt or garlic to my Epis because I like a neutral base for my dishes and I build from that point.
INSTRUCTIONS:
1. Drain 3 cans of jackfruit, wash thoroughly, remove seeds, and shred some pieces but not all to avoid having big clumps of jackfruit pieces. Pieces of jackfruit will vary in size. Don’t worry if you don’t remove all of the seeds. As you are cooking, you can remove any additional large seeds that are visible.
2. Drain excess water and pat jackfruit dry. Place jackfruit in a container with Epis (Haitian seasoning blend), mix well, and place container in refrigerator for at least 1 – 2 hours.
3. While jackfruit is in the refrigerator, dice onions and green peppers, mince garlic, and chop carrots.
4. Remove jackfruit from the refrigerator. Place pot on medium to high heat and add olive oil. Add jackfruit to the pot to sear each side.
5. Lower temperature of heat and add garlic. Once fragrant, move jackfruit to the side and add onions and peppers and sauté until softened.
6. Move jackfruit to one side of the pot. Add brown sugar directly to the pot (not on top of jackfruit) and allow to slightly caramelize. Add browning sauce and spices and mix well.
7. Add veggie stock and carrots to the pot. Ensure there is enough stock to cover the surface of the jackfruit and carrots.
8. Bring mixture to a simmer and allow to cook for 15-20 minutes or until carrots are slightly tender. Stir occasionally while cooking. Add salt to taste.
9. Increase heat to allow any excess stock to be reduced then remove from the stove. Amount of gravy in stew will be based on your preference.
10. Add a splash of lime if desired prior to enjoying with rice, plantains, or other side dish.
** Stock: Typically, less than 32 ounces of stock is required but more may be required if you want to make it a one pot dish by adding potatoes (add potatoes after you have added some stock and add additional stock as required).
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