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    Home > Vegan Entrees

    Jackfruit Stew (Vegan Beef Stew)

    By My Pure Plants on 10/10/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    The best thing that can happen to canned young jackfruit is to turn it into a hearty and filling vegan beef stew. It is the perfect dinner recipe when you need a warm and steamy bowl of delicious vegan comfort food.

    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle

    When fall is here, we often turn to comfort food recipes like this vegan bean chili with millet, this easy vegan shepherd’s pie, or a delicious and easy vegan lentil lasagna. Fall also means soup season. How about a hearty vegan sausage soup, a hot bowl of vegan pumpkin cream soup, or any of these delicious creamy vegan soups?

    Table of Contents hide
    1. What to expect from a jackfruit stew?
    2. Ingredients
    3. Variations
    4. Instructions
    5. Top tips to make a perfect dish
    6. FAQs and substitutions
    7. Allergen info
    8. More vegan dinner recipes
    9. Jackfruit Stew (Vegan Beef Stew)

    What to expect from a jackfruit stew?

    It is a rich vegetable stew recipe, which is already perfect without any beef substitutes. To be honest, we made it several times just like that, as a veggie stew. But my husband was so eager to try young green jackfruit. And it actually turned out to be a delicious addition.

    What is jackfruit?

    Jackfruit is very trendy now in the US. The young, unripe green jackfruit is primarily used in vegan recipes as a meatless alternative to pulled pork. Not the canned version though, but the raw fruit, which is not easy to come by. Although to be honest, king oyster mushrooms are way better to make vegan pulled pork.

    In this recipe, we used canned young green jackfruit in brine*. It mimics the texture of beef chunks, but without the fatty, heavy taste. It is fruity, so you need a rich sauce and lots of spices to give them some flavor.

    This jackfruit beef stew recipe is so rich and delicious, not to mention unforgettable. It gets better and better with every passing day. 100% guaranteed.

    A black bowl from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it.

    Ingredients

    Who doesn’t love stew? I mean just imagine a warm bowl of perfectly cooked vegetables in a thick brown sauce that smells spicy and sweet at the same time. Besides jackfruit, this vegan beef stew is loaded with 8 different vegetables:

    • Onion → No leeks or scallion. Red or purple onion.
    • Garlic
    • Carrots → Choose young carrots with lots of greens since they are sweeter than large carrots.
    • Celery stalks
    • Tomatoes
    • Potatoes
    • Button mushrooms → They have many names like champion mushrooms, small portobello mushrooms, or portabella. You can use any of them.
    • Spinach leaves → You can use fresh or frozen leaves as well.

    But the seasoning steals the show. I love how my husband makes different spices come together in a way that is so aromatic, but just enough spicy with a teensy bit of sweetness at the end.

    • Fresh thyme sprigs
    • Ground dried oregano
    • Dried bay leaves
    • Dark chocolate → Oh yes, you are reading it correctly. You can definitely taste the difference, even if the jackfruit stew recipe only calls for a bit of chocolate.
    • Sriracha (chili paste) → We used sriracha in this recipe, but you can use any of your favorites from around the world, may it be sambal oelek, peri peri, gochujang, or harissa.
    • Smoked paprika powder → Smoky spices usually bring out the chili flavor.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Variations

    You can use any other vegan beef alternatives though depending on your preference, taste, or diet. For example:

    • Soy chunks are similar to textured vegetable protein, but in bite-size chunks. You can prepare these the same way we prepare TVP.
    • Extra firm tofu should be pressed, cut, and added when the stew is ready to be served.
    • Oyster mushrooms are our go-to plant-based meat substitute. They have such a meaty texture, but are closer to shredded chicken or cheesesteak than beef chunks.
    • The texture of tempeh is quite tough and chewy, but soy-based, which is not welcomed by many.
    • Seitan may have the closest texture to meat, but it is not easy to make at home. It is also wheat-based, so it is not suitable for people with gluten intolerance or celiac.
    • Any store-bought vegan beef chunks.
    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it.

    Instructions

    My husband cooked this vegan stew in our brand-new cast-iron Dutch oven*. If you don’t have one, this recipe is perfect in a stockpot too. We made it lots of times and will show you below step-by-step how to cook the best vegan jackfruit stew every time.

    Preparing the ingredients

    • Peel and chop onion and garlic.
    • Wash, peel, and chop potatoes, tomatoes, and celery.
    • Wash, peel, and slice carrots.
    • Clean mushrooms with a damp towel and slice them.
    • Wash the spinach leaves. If you use frozen spinach, don’t need to thaw them, just add it like that.
    • Drain the canned jackfruit and chop the chunks smaller if they are too large.

    Cooking the jackfruit stew

    1. Heat a stockpot or a Dutch oven to medium heat and add olive oil.
    2. Cook chopped onion for 1-2 minutes.
    3. Add chopped garlic and cook for a few seconds.
    4. Add sliced carrots. Stir and cook for 5-6 minutes.
    4 step photos to make vegan stew - adding olive oil, onion, garlic and carrots
    1. Add jackfruit chunks and season it with salt, black pepper, oregano, and garlic powder.
    2. Stir well and add sriracha (chili paste), and vegan chocolate. Stir until the chocolate is melted.
    3. Add smoked sweet paprika powder and stir until combined.
    4. Add vegetable broth until all veggies are covered, and add the herbs: fresh thyme sprigs and bay leaves. Simmer the vegan stew covered with a lid for approx. 40 minutes.
    4 step photos to make vegan stew - adding jackfruit, seasoning, sriracha, chocolate, smoked paprika, thyme and bay leaves
    1. Now, add chopped celery.
    2. Then add chopped potatoes and pour the remaining vegetable broth into the pot. Stir well and cook the stew covered with a lid for 10 minutes, or until the potatoes are fork-tender.
    3. Add chopped tomatoes and sliced mushrooms and cook it covered with a lid for 5 minutes.
    4. In a separate bowl, mix cornstarch with some liquid from the stew and add it back after that. Stir and bring it to a boil.
    4 step photos to make vegan stew - adding celery, potatoes, tomatoes, mushroom and thickening the soup with corn starch
    1. You’re almost ready. Take out the thyme sprigs and the bay leaves.
    2. Add frozen or fresh spinach leaves. Stir well and cook for 1-2 minutes until spinach is wilted. Now, you’re ready to serve this rich and loaded jackfruit stew. Good appetite!
    Last two steps to make vegan stew. Taking out thyme and bay leaves and adding spinach

    Other ways to thicken the stew

    There are 20 ways to thicken any soup, sauce, or stew. In this recipe, we show you the quickest method:

    • Use a small bowl and mix cornstarch (1 Tablespoon at a time) and a bit of liquid from the stew.
    • Use a whisk to thoroughly combine them. It is called a slurry.
    • Add the slurry back and whisk it vigorously for a couple of seconds.

    Cornstarch is only activated (starts to thicken) if it is heated over 200 Fahrenheit (ca. 93 °C). If you brought the stew to a boil, the temperature would be more than enough to activate it. You will see the result almost immediately. If you are not happy with the thickness, make another round.

    Top tips to make a perfect dish

    • Chop vegetables evenly → We added carrots first as they need the most time to be cooked, then celery and potatoes, then tomatoes and mushrooms, and finally spinach.
    • How spicy should it be? → Depending on how spicy you prefer your food, you can go from mild chili powder to freshly chopped raw chili peppers.
    • Chocolate alternatives → You can use cocoa powder for a similar but fully whole foods plant-based alternative.
    A black bowl with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A red Dutch oven is in the background with the remaining stew

    FAQs and substitutions

    What to serve with it?

    I would say that you have already potatoes in the stew, but it is so satisfying to dunk your bread or cornbread into this lovely stew.

    How to store it?

    This jackfruit stew recipe is perfect for batch cooking. You can easily store it in the fridge in an airtight container for 3-4 days without any problem.

    What else can you add?

    • Other root vegetables like parsnip, rutabaga, or celeriac.
    • Instead of spinach, you can certainly add kale or other leafy greens.
    • We don’t recommend adding broccoli, cauliflower, or cabbage as they can change the taste significantly.
    • You can certainly add legumes like sweet peas, corn, chickpeas, cannellini beans, or other types of kidney beans to make this jackfruit stew loaded with extra protein.
    • We don’t recommend adding sweet potato as it is too sweet. The spices listed in the recipe card will not be able to balance it. In that case, you need to change the seasoning as well.
    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. A slice of bread is place on the rim. Red white table clothes are around with slices of bread, spinach leaves and spoons

    Allergen info

    This Jackfruit Beef Stew recipe is meat-free, dairy-free, and egg-free.

    • Vegan → Choose vegan chocolate or use cocoa powder. All other ingredients are supposed to be vegan.
    • Nut-free → All ingredients are supposed to be nut-free, but check packaging info for cross-contamination all the time.
    • WFPB-friendly (whole foods plant-based) → It is only compliant if you cook veggies directly in vegetable broth sauce without sautéing them first in oil. Use cocoa powder instead of any type of chocolate.
    • Gluten-free → All suggested ingredients are supposed to be gluten-free, but always check the packaging for cross-contamination info, especially for spices, chocolate, and vegetable broth.
    • Soy-free → All ingredients are supposed to be soy-free, but check the packaging of the chocolate you choose just to be sure.

    More vegan dinner recipes

    You can browse through our vegan dinner recipes or our quick vegan meals collection or check out

    • One-Pot Ratatouille in 30 minutes! (Quick & Easy)
    • Portobello Pot Roast (Vegan)
    • Vegetarian Goulash (Authentic Hungarian Bean Goulash)
    • Easy Vegan Lasagna with Lentil Bolognese
    • Vegan Shepherd’s Pie
    • Vegan Pot Pie (+2 Crust Options)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle

    Jackfruit Stew (Vegan Beef Stew)

    Nandor Barta
    The best thing that can happen to canned young jackfruit is to turn it into a hearty and filling vegan beef stew. It is the perfect dinner recipe when you need a warm and steamy bowl of delicious vegan comfort food.
    4.4 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 20 mins
    Course Main Course
    Servings 4 servings
    Calories 277kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)
    • Stockpot

    Ingredients
     
     

    Vegetables – in order of appearance

    • 1 Onion (medium)
    • 4 cloves Garlic (finely chopped)
    • 3 Carrots (medium)
    • 2 cup Canned young green jackfruit (drained) 1 can
    • 1 Celery stalk
    • 16 oz Potatoes
    • ½ cup Tomatoes chopped
    • 3.5 oz Button mushrooms
    • 2.5 oz Fresh spinach leaves

    Seasoning – in order of appearance

    • 2 tsp Oregano
    • 1 tsp Garlic powder
    • ½ tsp Sriracha (or any other chili paste)
    • 2 cubes Dark chocolate or cocoa powder (for WFPB)
    • 2 tsp Sweet smoked paprika powder
    • 3 Bay leaves
    • 10 sprigs Fresh thyme
    • Salt and Pepper to taste

    Other ingredients

    • 1 Tbsp Olive oil
    • 2 + ½ cup Veggie broth
    • 1 Tbsp Corn starch
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Preparing the vegetables

    • Peel and chop onion and garlic. Wash and chop potatoes, tomatoes, and celery. Wash, peel, and slice carrots. Rinse and slice mushrooms. Wash the spinach leaves. We used canned jackfruit which needs to be chopped.

    Making the stew

    • Heat an enameled Dutch oven to medium heat and add oil. Cook the chopped onion for 1-2 minutes, add the finely chopped garlic, and cook for a few seconds.
    • Now, add the sliced carrots. Stir and cook for 5-6 minutes.
    • Add the chopped jackfruit and season the stew with salt, pepper, oregano, and garlic powder. Stir well, then add sriracha sauce and dark chocolate. Mix well until the chocolate is completely melted.
    • Now, add the smoked paprika powder and stir until combined. Then, pour the vegetable broth until all veggies are covered, and add the herbs: fresh thyme sprigs and dried bay leaves. Cook the stew on medium heat covered with a lid for approx. 40 minutes.
    • Add chopped celery and chopped potatoes. Pour the remaining vegetable broth into the pot. Stir well, put the lid on and cook for approx. 10 minutes.
    • Add chopped tomato and sliced mushrooms. Stir well, put the lid on and cook for 5 minutes.

    Thickening the stew

    • To avoid lumps, you need to use a separate bowl to mix the cornstarch and a bit of liquid from the stew. If it is thoroughly combined, you can add the mixture back. Stir vigorously for a couple of seconds. The cornstarch is only activated (starts to thicken the stew) if it is heated, so bring the stew back to a boil. You will see the result almost immediately. If you are not happy with the thickness, make another round.

    Finishing the stew

    • Remove thyme sprigs and bay leaves.
    • Add spinach leaves. Stir well and in couple minutes it is ready to be served. Enjoy!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Chop vegetables evenly – We added carrots first as they need the most time to be cooked, then celery and potatoes, then tomatoes and mushrooms, and finally spinach.
    • How spicy should it be? – You can go from mild chili powder to freshly chopped raw chili peppers.
    • Chocolate alternatives – You can use cocoa powder for a similar but fully whole foods plant-based alternative. 

    Video

    Nutrition

    Nutrition Facts
    Jackfruit Stew (Vegan Beef Stew)
    Amount Per Serving (1 serving)
    Calories 277 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 0.01mg0%
    Sodium 660mg29%
    Potassium 1054mg30%
    Carbohydrates 58g19%
    Fiber 7g29%
    Sugar 7g8%
    Protein 6g12%
    Vitamin A 10489IU210%
    Vitamin C 41mg50%
    Calcium 131mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: The original recipe was published in October 2019. It has been updated with more tips, FAQs, and substitutions in October 2022.

    1.0K shares

    Reader Interactions

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    1. Lisa

      August 27, 2022 at 11:57 pm

      How much is a “cube” of chocolate?? Can you give a weight? Or how many cups of dark chocolate chips? Thanks

      Reply
      • My Pure Plants

        September 05, 2022 at 7:09 am

        Approx. 0.5 oz.

        Reply
    2. Century Foods

      November 03, 2021 at 3:21 am

      5 stars
      Thanks for your wonderful recipes and worth reading this article.
      Wish to see more in the coming days.

      Reply
    3. Kathleen

      October 26, 2021 at 11:49 pm

      Can you give me the recipe using a crockpot?

      Reply
      • My Pure Plants

        October 27, 2021 at 8:07 am

        Sorry, I don’t own a crockpot so I am not sure how to advise on making this stew in it.

        Reply
    4. Doug

      February 06, 2021 at 11:38 am

      5 stars
      Excellent use of jackfruit. My non-vegan parents loved it. They had no idea there was jackfruit in it. Thanks for sharing.

      Reply
      • My Pure Plants

        February 06, 2021 at 11:58 am

        Hi Doug, thanks so much for trying our recipe. We are so happy you and your family liked the stew.

        Reply
    5. Dee

      January 09, 2021 at 8:06 am

      4 stars
      Hi! Is there any way to shorten this recipe with meal prep or something of that nature? I want to make this for a family dinner, but I don’t want to be in the kitchen for over an hour at once.

      Reply
      • My Pure Plants

        January 11, 2021 at 9:27 am

        The longest ingredient to be ready is jackfruit. If you have pre-cooked jackfruit then you can significantly reduce the cooking time. Alternatively, this stew can be done in an InstantPot or in a crock-pot as well. You can always prep the veggies in advance or the night before and cook the next day. We usually use this recipe for batch cooking, where we make a large pot and freeze it in portions.

        Reply
    6. Mickey

      November 12, 2020 at 11:27 am

      5 stars
      This recipe is just incredible – it is super delicious and extremely belly warming!
      I substituted the mushrooms with garden peas, I just threw them in at the end for 5 mins or so. I also used cherry tomatoes chopped in half and approximately 470g of potatoes.
      I love so much I think I will just HAVE TO go out and buy more jackfruit to do it again.. I already have some parsnips so they’ll be debuting in my next batch.

      Thank you very much!

      Reply
      • My Pure Plants

        November 12, 2020 at 12:08 pm

        We are so happy to hear you liked the recipe.

        Reply
    7. Cherry

      December 09, 2019 at 10:09 pm

      Is the chocolate in the recipe baker’s chocolate or dark eating chocolate?

      Reply
      • My Pure Plants

        December 09, 2019 at 10:11 pm

        Hi Cherry, both should work just fine. We usually use regular store-bought dark chocolate (preferably with high cocoa content).

        Reply
    8. Caitlyn Erhardt

      October 05, 2019 at 7:14 pm

      5 stars
      This looks so comforting and perfect for Fall! Can’t wait to make this soon!

      Reply
      • My Pure Plants

        October 05, 2019 at 8:51 pm

        Thanks. Let us know how you like it

        Reply
      • Karen T

        January 12, 2020 at 11:10 pm

        Unfortunately, I’m allergic to chocolate. Can this be made without it?

        Reply
        • My Pure Plants

          January 13, 2020 at 8:37 am

          Yes, no problem. You can leave it out or can substitute it for carob powder.

    9. Laura

      October 05, 2019 at 7:14 pm

      5 stars
      Interesting choice with adding jackfruit chunks – definitely something to try. And it is a great meal for colder days that are coming up – perfect to warm up and enjoy a quiet evening at home. Great to know it can stay in the fridge for 3-4 days.

      Reply
      • My Pure Plants

        October 05, 2019 at 8:51 pm

        Yes indeed jackfruit is a really nice addition to this vegetable stew

        Reply
    10. Caroline

      October 05, 2019 at 5:01 pm

      5 stars
      This looks so hearty and comforting. I’ve been meaning to try young jackfruit in dishes (I love the ripe fruit) and this looks like a tasty way to try it.

      Reply
      • My Pure Plants

        October 05, 2019 at 5:52 pm

        Yes, unripe jackfruit is such an interesting and surprising fruit.

        Reply
    11. Neha

      October 05, 2019 at 4:55 pm

      5 stars
      Looks supremely tempting and yum! I feel like grabbing that spoon from your hands and having a bite like right away.

      Reply
      • My Pure Plants

        October 05, 2019 at 5:51 pm

        No need to grab. We would happily share it.

        Reply
    12. Tisha

      October 05, 2019 at 4:48 pm

      5 stars
      I love that you used a dutch oven with this! I’m getting one and can’t wait to try this hearty stew!

      Reply
      • My Pure Plants

        October 05, 2019 at 5:50 pm

        This Dutch oven was love at first sight. It is the perfect pot for fall/winter meals.

        Reply
    13. Candice

      October 05, 2019 at 4:01 pm

      5 stars
      Just the recipe I’ve been looking for… been wanting a vegan stew to keep me cozy this winter, and this one is perfect. That jackfruit is genius!

      Reply
      • My Pure Plants

        October 05, 2019 at 5:49 pm

        Thank you. Yes, jackfruit is such a delicious addition.

        Reply

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