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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

Vegan Stew with Jackfruit

Hearty and filling vegan stew recipe that is loaded with veggies and flavors. Plus jackfruit so you can turn it into a vegan beef stew.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, International, Vegan, Vegetarian
Keyword jackfruit stew, vegan beef stew, vegan stew, vegetarian stew
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 277kcal


Vegetables - in order of appearance

Seasoning - in order of appearance

Other ingredients


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 a stockpot* or a Dutch oven* to medium heat and add olive 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 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 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 corn starch 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 corn starch is only activated (starts to thicken the stew) if it is heated, so bring the stew back to 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!



  • Chop vegetables evenly - We added carrots first as they need the most time to be cooked, then celery and potatoes, then tomatoes and mushrooms, finally spinach.
  • How spicy should it be? - Depending on how hot and spicy you prefer your chili, you can go from mild chili powder to sriracha chili paste or to freshly chopped raw chili peppers.
  • Chocolate alternatives - You can use cocoa powder for a similar but fully whole foods plant-based alternative. 
  • Thickening the stew - Start with one Tablespoon of flour or starch and repeat if needed.
  • How to store it? - This stew recipe is perfect for batch cooking. You can easily store it in the fridge for 3-4 days without any problem.


Serving: 1serving | Calories: 277kcal | Carbohydrates: 58g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 660mg | Potassium: 1054mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10489IU | Vitamin C: 41mg | Calcium: 131mg | Iron: 3mg