This savory Christmas Jackfruit Stew offers a unique twist of traditional stew, by replacing meat with jackfruit. It is nonetheless flavorful hence the perfect blend of ingredients. Not to forget the health benefits of this amazing dish.
As you may know, JACKFRUIT is super versatile, and my experience with it exceeded my satisfaction. This Christmas Jackfruit Stew is already my third recipe that was an experiment with a very successful outcome. I know you may have doubts, since it is a little bit unusual, however, I can assure you, that if you try it, you will be pleasantly surprised.
Another thing I would like to point out is that you can make this stew at any time of year, even though I named it Christmas Stew. I did it only because I made it for Christmas last year and I will be making it this year again. My whole family loves it, so it looks like it is our new family tradition.
My background is Eastern European therefore the flavor is based on our type of cuisine, similar to Goulash. Nevertheless, feel free to adjust it to your pallet, by adjusting the spices and herbs. For example, I have added some Marjoram, which I love since I was a child because my grandmother used to cook with it a lot. However, I know it is not a very common herb used in North America.
I truly hope you find this recipe appealing and you will try it. You may also take a look at the PULLED JACKFRUIT and JACKFRUIT FAJITAS which are also delicious. Thank you for visiting and I wish you a HAPPY HOLIDAYS!
CHRISTMAS JACKFRUIT STEW
Equipment
- Sharp knife
- Frying pan
- large pot
Ingredients
- 400 g canned jackfruit unsweetened, rinsed and diced
- 500 ml canned chickpeas rinsed
- 2 red bell peppers cleaned and diced
- 1 onion large diced
- 6 cloves of garlic minced
- 4 carrots cleaned and cut to your desirable shapes
- 2 parsnips cleaned and cut to your desirable shapes
- 4 potatoes medium size cleaned and cubed
- 2 tbsp low sodium tamari
- 2 tbsp cumin powder
- 2 tsp garlic powder
- 2 bay leaves
- 3 tbsp red paprika powder
- 1 tbsp organic yellow mustard
- Black pepper to taste
- Red chilli pepper flakes to taste optional
- 2 tbsp dry marjoram optional
- Himalayan pink salt to taste
- 2-3 tbsp grape seed oil or oil of your choice
- 2 cups organic low sodium vegetable broth you may add more if needed
Instructions
- In a large pot, bring veggie broth to a boil and add root veggies (carrot, parsnip and potatoes). Add salt with pepper and bay leaf.
- Bring to boil again. Reduce the heat and let it simmer under the lid for 30 to 40min.
- In the meantime, sauté onion on heated oil for few seconds, add garlic sauté until translucent.
- Add cumin powder and stir thoroughly, add red paprika powder, red chili pepper flakes and stir again. Add bell pepper, stir thoroughly, reduce the heat and cover with lid. Let simmer for 5min.
- When ready, add jackfruit with tamari, mustard and marjoram and stir thoroughly. You may turn the heat higher for a minute or two while stirring.
- Reduce the heat, cover with lid and let it simmer for 5minutes.
- Pour the jackfruit blend into the pot and add chickpeas. Bring to boil again.
- Take it off the heat, stir thoroughly and adjust the flavour if needed.
