⅔cupcanned jackfruit, drained and rinsed, then shredded (directions below)(95 g)
1cupcremini mushrooms, chopped(80 g)
3⅓tablespoonsyellow onion, thinly sliced(30 g)
½teaspoongarlic, minced(2 g / about half a clove)
Roasted jackfruit sauce
1¾teaspoonslow-sodium vegetable broth or stock
1¼teaspoonstomato paste(6 g)
½teaspoonlow-sodium soy sauce
½teaspoonred wine vinegar
½teaspoondijon mustard
¼teaspoonvegan Worcestershire sauce
¼teaspoonsmoked paprika powder
¼teaspoondried thyme
¼teaspoonsweet paprika powder
⅛teaspoondried rubbed sage
⅛teaspoondried rosemary, crushed
1pinchfresh black pepper(about 2 turns)
Stew
4cupslow-sodium vegetable broth or stock(950 ml)
1cupwater(240 ml)
¼cuptomato paste(60 g)
2tablespoonslow-sodium soy sauce
1tablespoonvegan Worcestershire sauce
4cupsred potatoes, unpeeled and diced into ½-inch cubes(600 g)
½cupred onion, diced(80 g)
½cupcelery, diced(50 g)
½cupcarrot, diced(65 g)
2teaspoonsgarlic, minced(6 g)
⅓cupbrown rice flour(40 g)
1teaspoondried thyme
1teaspoononion powder
½teaspoonfresh black pepper(about 20 turns)
½teaspoonsalt
2cupsbaby spinach, chopped(60 g)
1½cupscanned red kidney beans, drained and rinsed(225 g)
1cuproasted jackfruit(recipe follows)
1teaspoonred wine vinegar
Instructions
Roasted jackfruit
Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone baking mat.
After rinsing and draining the canned jackfruit, use your hands to pull the pieces apart into shreds. Finely chop any harder core pieces or seed pods.
Heat a skillet over medium heat for 2 minutes. Add the mushrooms, onion, and garlic and sauté for 5 minutes. Stir in the jackfruit and sauté for an additional 10 minutes, stirring often and adding a splash of water if things stick.
Place all of the sauce ingredients into a mixing bowl and whisk until very smooth.
Transfer the jackfruit mixture to your baking sheet and spread out in a single layer. Do not add the sauce yet. Bake for 10 minutes. Remove the baking sheet from the oven then pour the sauce over the jackfruit and stir very well, making sure all of the jackfruit gets coated. Spread the mixture out again on the baking sheet and bake for 10 more minutes.
Set aside if you're making your stew immediately. Otherwise, allow to cool before storing in the fridge.
Jackfruit Brisket Stew
In a mixing bowl, whisk together the broth, water, tomato paste, soy sauce, and Worcestershire sauce. Set aside.
Heat a pot over medium heat for 2 minutes. Add the potato, onion, celery, carrots, and garlic and sauté for 10 minutes, stirring often and adding a splash of water when things stick.
Add the brown rice flour, thyme, onion powder, black pepper, and salt and cook for one minute, stirring often.
Slowly whisk in the broth mixture from earlier and increase the heat to medium-high. Bring to a boil, then reduce to medium-low, place a lid on the pot at an angle, and simmer until thickened and the potatoes are tender, stirring often, about 10-15 minutes.
Remove from the heat and stir in the spinach, kidney beans, roasted jackfruit, and red wine vinegar.