Updated: Apr 24
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Today we’re going to be making vegan jackfruit stew. But I have to tell you, this was my first time for a couple things:
1) Making a dish with jackfruit
2) Using my non-stick, non-toxic sauté pan from Caraway!
So, I figured I’d take you guys along with me for this new-to-jackfruit journey. Spoiler alert, I wish I added way more spices than I did when I made this but I did write the recipe below to include the amount of spices that I wish I added when I originally made this recipe--that way you can expect the taste to come out perfect if you follow my recipe. Also, I really enjoyed preparing this dish in my new Caraway pans. Checkout my unboxing and first impressions video on Youtube and the full blog post to go along with it. Everything cooked so evenly, quickly and best of all it tasted better and was easy to clean. Get yours now and start cooking toxin-free using my link that gives you 10% off at checkout.
The key to making jackfruit taste good is to use young jackfruit that hasn't fully ripened and shred it really well! This fruit has layers y'all so the more your shred it, the easier it will be for your spices and herbs to get in between the layers so the flavor profile can be more robust. It's also really important to let your stew simmer for an extended period of time. There's just something about a good long simmer than helps your stew marry all the spices, herbs and produce together really well. And when it is simmering, turn it down low and leave it alone! I know it can be tempting to peak in there every 5 minutes but that messes with the end result so don't do it. It's not worth it! Drop me a line via email or on Instagram and let me know how this goes for you!
Did you enjoy today's recipe? Let me know down below in the comments. Feel free to request recipes and tag us on Instagram @thegeneuslife with your recreations.