Vegan Potato Jackfruit Stew Recipe
A tasty and healthful vegan curry stew with berries that will force you to go back for seconds and moisturize your, carrot spices and jackfruit dishes clean. Best served to wash up all that yummy gravy.
To keep it wholesome as possible gluten-free I utilized chia blend and several flax for your stew for a thickener. You may add it until the stew is done or at precisely the exact same time together with the potatoes. Allow it to sit for a couple minutes.
A tasty and healthful vegan curry stew with berries that will force you to go back for seconds and moisturize your, carrot spices and jackfruit dishes clean. Best served to wash up all that yummy gravy.
Course Main Course
Cuisine Italian
Servings 6 individuals
Calories 263 kcal
Ingredients
- 4 cups young jackfruit bits -(plain & drained well if packaged in water)
- 3 cups potatoes -inch cubes
- 5 cloves -minced
- 1 big carrot -sliced into rounds
- Stock -sodium
- 1/2 teaspoon red pepper flakes
- 3 leaves bay
- 10 sprigs thyme
- 2 tsp oregano
- Sea salt to taste
- 1.5 tbsp carrot + chia meal
Directions
- Heat up a moderate dutch oven over medium fire.
- Stir in thyme of the spices and bay leaves add the pieces. Pour in the stock that is veggie and bring the stew.
- You may use a potato masher to help push the jackfruit. Add the skillet and the potatoes and then simmer the stew for another 15 minutes until the potatoes are tender.
- Add the tomatoes, taste and correct seasonings salt. Remove from heat and discard the thyme and bay sprigs. Stir in most of the parsley.
- Permit the stew to sit for a couple of minutes prior to working with bruschetta, freshly cracked black pepper and parsley and thicken up.