Jackfruit Stew

Ingredients for 3 servings:

• 200 g jackfruit, sliced
• 300 ml vegetable stock
• 1 tbsp tomato paste
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tsp cumin powder
• 2 carnations
• 1 onion(s)
• 2 garlic cloves
• Oil for frying
• Sea salt
• ½ tsp pepper, mixed
• 2 tbsp tomato paste
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tsp cumin powder
• 1 tbsp brown sugar
• 400 g tomatoes, chopped
• 200 g mushrooms
• 1 bay leaf
• ½ tsp cinnamon powder
• 1 tbsp lime juice
• 1 tbsp red wine vinegar
• 500 ml vegetable stock
• ½ tsp Allspice d’Espelette (chilli powder)
• 240 g potatoes

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 50 minutes

vegan

For the marinade, heat the broth and stir in all the spices. Now add the jackfruit flesh and mix everything well. Marinate for at least 4 hours. The longer the better. Peel and finely chop the onion and garlic. Clean and slice the mushrooms. Place the jackfruit in a sieve and press out all the marinade. Remove the cloves. Peel the potatoes and cook in salted water. Heat the oil in a pan and fry the jackfruit for 3 minutes. Now add the onion and fry for another 2 minutes. Add the garlic and continue frying. Stir in the tomato paste, herbs, sugar, bay leaf, and cumin and fry until lightly caramelized. Add the tomatoes and vegetable broth. Now add the cinnamon, lime juice, red wine vinegar, chili, salt, and pepper and stir to combine. Bring to a boil. Add the mushrooms and simmer gently for another 15 minutes. Season to taste and serve.