Equipment
Ingredients
Stew Base
- 54 g vegan margarine
- 1080 g jackfruit in brine, drained and rinsed
- 30 ml soy sauce
- 100 g onion, chopped
- 2 celery, finely chopped
- 4 garlic, finely chopped
- 30 g flour
- 250 ml red wine
- 12 g thyme, leaves picked
- 300 g carrot, sliced into 1cm rounds
- 750 g potato, peeled and cut into bite-size chunks
- 2 bay leaf
- 500 ml vegetable stock
- 250 ml water
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 568 kcal
- Protein
- 12 g
- Carbohydrates
- 117 g
- Fat
- 5 g
- Fiber
- 12 g
- Sugar
- 59 g
- Sodium
- 1175 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 2518 mg
- Calcium
- 160 mg
- Iron
- 4.0 mg
- Magnesium
- 158 mg
- Phosphorus
- 251 mg
- Zinc
- 1.5 mg
- Vitamin A
- 780 mcg
- Vitamin C
- 87 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 1.7 mg
- Thiamin
- 0.59 mg
- Riboflavin
- 0.38 mg
- Niacin
- 6.3 mg
- Folate
- 136 mcg
- Water
- 714 g
- Alcohol
- 7 g
Sources: USDA FoodData Central
Method
Melt 40g of vegan margarine in a large lidded saucepan over medium heat.
Add the jackfruit to the pan and season with salt and pepper. Sauté for 15-20 minutes until the pieces are golden brown.
Stir 15ml of soy sauce into the jackfruit, then transfer the mixture to a separate bowl.
Wipe the saucepan clean and return it to medium heat.
Melt the remaining 14g of margarine in the pan.
Add the chopped onion and celery to the pan and sauté for 8 minutes.
Mix in the garlic and cook for 1 additional minute.
Stir the flour into the vegetable mixture until well combined.
Pour in the red wine and simmer for 2 minutes.
Add the thyme, carrots, potatoes, bay leaves, vegetable stock, water, and the remaining 15ml of soy sauce.
Bring the liquid to a boil, then lower the heat to a simmer (approx 95°C/203°F). Cover and cook for 40-50 minutes until the vegetables are tender.
Return the cooked jackfruit to the saucepan and simmer for 1 minute to heat through before serving.
Chef's Notes
- For a deeper flavor, consider browning the jackfruit in batches to ensure each piece gets a good sear, rather than overcrowding the pan.
- Using a good quality vegan red wine will significantly impact the final flavor of the stew. Look for wines that are fruit-forward and not too tannic.
- Don't rush the sautéing of the onions and celery; allowing them to soften and become translucent builds a crucial aromatic base for the stew.
- Taste and adjust seasoning (salt and pepper) at multiple stages, especially after adding the vegetable stock and before serving, as flavors will concentrate during simmering.
- If you prefer a thicker stew, you can create a slurry with a tablespoon of flour or cornstarch mixed with a little cold water and stir it in during the last 10 minutes of simmering.
Storage
Refrigerator: 4 days — Store in an airtight container; flavor develops over time.
Freezer: 3 months — Potatoes may change texture slightly upon thawing.
Reheating: Heat in a saucepan over medium-low heat until steaming.
Troubleshooting
Stew has a metallic or overly acidic taste
Cause: Jackfruit brine was not sufficiently rinsed
Fix: Add a pinch of sugar or a small amount of additional vegan margarine to balance the acidity
Prevention: Rinse the jackfruit in a colander under cold running water for at least 30 seconds
Stew is too thin
Cause: Flour was not cooked long enough or liquid didn't reduce
Fix: Simmer uncovered for the last 10 minutes to reduce the liquid
Prevention: Ensure the flour coats the vegetables well before adding wine
Cultural Context
While this recipe is a vegan adaptation, the concept of a hearty, slow-simmered stew with root vegetables and savory broth is a staple in many cultures, particularly in Europe and North America. It draws inspiration from traditional beef or lamb stews, offering a comforting and robust meal often associated with colder months or family gatherings.
