Vegan Jackfruit Brisket Stew

cleanfooddirtygirl.com

Denise.Bory

subheading: Roasted jackfruit:

⅔ cup canned jackfruit, drained and rinsed, then shredded (directions below) (95 g)

1 cup cremini mushrooms, chopped (80 g)

3⅓ tablespoons yellow onion, thinly sliced (30 g)

½ teaspoon garlic, minced (2 g / about half a clove)

subheading: Roasted jackfruit sauce:

1¾ teaspoons low-sodium vegetable broth or stock

1¼ teaspoons tomato paste (6 g)

½ teaspoon low-sodium soy sauce

½ teaspoon red wine vinegar

½ teaspoon dijon mustard

¼ teaspoon vegan Worcestershire sauce

¼ teaspoon smoked paprika powder

¼ teaspoon dried thyme

¼ teaspoon sweet paprika powder

⅛ teaspoon dried rubbed sage

⅛ teaspoon dried rosemary, crushed

1 pinch fresh black pepper (about 2 turns)

subheading: Stew:

4 cups low-sodium vegetable broth or stock (950 ml)

1 cup water (240 ml)

¼ cup tomato paste (60 g)

2 tablespoons low-sodium soy sauce

1 tablespoon vegan Worcestershire sauce

4 cups red potatoes, unpeeled and diced into ½-inch cubes (600 g)

½ cup red onion, diced (80 g)

½ cup celery, diced (50 g)

½ cup carrot, diced (65 g)

2 teaspoons garlic, minced (6 g)

⅓ cup brown rice flour (40 g)

1 teaspoon dried thyme

1 teaspoon onion powder

½ teaspoon fresh black pepper (about 20 turns)

½ teaspoon salt

2 cups baby spinach, chopped (60 g)

1½ cups canned red kidney beans, drained and rinsed (225 g)

1 cup roasted jackfruit (recipe follows)

1 teaspoon red wine vinegar

Directions at cleanfooddirtygirl.com

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