Ultimate vegan stew
A deliciously warming one-pot winter dish that uses meaty-textured jackfruit for the ultimate vegan stew.
Each serving provides 485 kcal, 6.5g protein, 56g carbohydrates (of which 11g sugars), 19g fat (of which 4g saturates), 9g fibre and 2.4g salt.
Ingredients
- 4 tbsp vegan margarine
- 2 x 540g tins (or 3 x 400g tins) jackfruit in brine, drained and rinsed
- 2 tbsp soy sauce
- 1 brown onion, chopped
- 2 celery sticks, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp plain flour
- 250ml/9fl oz vegan-friendly red wine
- 4 sprigs fresh thyme, leaves picked
- 4 carrots, cut into 1cm/½in slices
- 750g/1lb 10oz potatoes, peeled and cut into bite-size chunks
- 2 bay leaves
- 500ml/18fl oz vegetable stock
- 250ml/9fl oz hot water
- salt and pepper
Method
Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary.
Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan.
Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour.
Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving.
Recipe Tips
In the summer, swap the carrots for French beans and/or peppers, adding them for the last 10–15 minutes of cooking time, and use new potatoes.
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