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  • 4 cups young jackfruit pieces -(drain mash with potato masher to break up)

  • 3 cups potatoes -diced into 1 inch cubes

  • 1/2 yellow onion -chopped

  • 5 cloves garlic -minced

  • 1 large carrot -sliced into rounds

  • 9 cups veggie stock -low sodium

  • 1 cup fresh cherry tomatoes -chopped

  • half a bunch of chopped fresh kale destemmed

  • 1/2 tsp red pepper flakes

  • 3 leaves bay

  • 10 sprigs thyme

  • 2 tsp dry oregano

  • 1.5 tsp chili powder

  • sea salt to taste

  • 1/3 cup Italian parsley -chopped

  • 1.5 Tbsp extra virgin olive oil (Optional)


Heat up a medium dutch oven over medium low flame. Add the chopped onion with a pinch of sea salt and a splash of water and sautee until translucent (about 5 minutes).

Stir in the carrots and the garlic and cook another minute or so until it starts releasing its flavor making sure not to burn it.

Stir in all the spices, thyme and bay leaves then add the jackfruit pieces. Pour in the veggie stock and bring the stew to a good simmer, then add chopped kale or green of your choice. Cover with a lid and cook 40 minutes.

At this point you can use a potato masher to help shred the jackfruit into tender little bites. Add the potatoes and the flax meal and simmer the stew for another 15 minutes or until the potatoes are tender.

Add the chopped tomatoes, taste and adjust seasonings with more seas salt at this point. Remove from heat and discard the bay and thyme sprigs. Stir in most of the parsley reserving some for garnish.

Allow the stew to sit covered for a few minutes and thicken up before serving with garlic bruschetta, parsley and freshly cracked black pepper.

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