English
Pulled jackfruit stew
with potatoes, red beans and carrots
This hearty and healthy vegan stew with 'meaty' jackfruit, carrots, smoked spices and tomatoes will remind you of your childhood.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, soya
Ingredients
Jackfruit in water
Onion
Carrot
Potato
Plum tomato
Garlic
Vegetable seasoning
Cooked red beans
Vegetable broth
Fried tomato sauce
Fresh thyme
Fresh parsley
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2238
535
4
1
112
11
19
18
0
491
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the carrot, potatoes, onion, garlic and tomato. Cut the carrots into 4 pieces lengthwise and then into small pieces of 1/2cm thick. Finely chop the onion and garlic. Cut the tomatoes and potatoes into small cubes. Take the parsley leaves off their stem and chop them finely. Dissolve the broth in 1 litre of hot water.
2.
Heat 1 tablespoon of olive oil in a large pot and cook the onions for 3 minutes. Add the carrots, garlic and vegetable seasoning. Cook for another 5 minutes while stirring and add the jackfruit.
3.
Add the broth, potatoes, the tomato sauce and chopped tomatoes. Stir it so it mixes well and season with half of the parsley and the thyme branch. Season to taste and let it cook over medium heat for 10 minutes. Add the beans and cook for another 10 minutes.
4.
When the potatoes are tender and the jackfruit starts to fall apart, turn off the heat.
5.