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A comforting and hearty vegan stew recreating the rich flavors and meaty texture of traditional Jamaican oxtail stew using young green jackfruit and a blend of Caribbean spices.

Ingredients

Scale
  • 2 cans young green jackfruit in brine or water, drained and rinsed (avoid syrup varieties)
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon browning sauce (like Grace brand or homemade burnt sugar)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken later)
  • 1 large carrot, sliced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 can butter beans (lima beans), drained and rinsed
  • Fresh parsley or thyme sprigs for garnish

Instructions

  1. Drain and rinse canned jackfruit; trim away tough core pieces and seeds and shred into pulled, bite-sized pieces with your hands or two forks.
  2. Heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
  3. Add the diced yellow onion, chopped green onions, and minced garlic; sauté until soft and golden, about 4–5 minutes.
  4. Stir in thyme, smoked paprika, allspice, black pepper, and cayenne (if using); add soy sauce, tomato paste, brown sugar, and apple cider vinegar; cook 1–2 minutes to bloom the spices.
  5. Add the shredded jackfruit and 1 tablespoon browning sauce; cook 2–3 minutes to lightly caramelize and coat the jackfruit.
  6. Pour in 1½ cups vegetable broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
  7. Uncover and add sliced carrot, chopped red and green bell peppers, and the drained and rinsed butter beans; simmer uncovered 12–15 minutes until vegetables are tender and the sauce thickens.
  8. Whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, stir it into the stew, and cook 3–5 minutes, stirring frequently, until the sauce is thick and glossy.
  9. Taste and adjust seasoning with extra soy sauce or salt if needed; garnish with fresh parsley or thyme.

Notes

Use young green jackfruit canned in brine or water, not the sweet ripe kind in syrup, for the best texture and flavor., Rinse jackfruit well and remove hard core pieces and seeds for consistent texture., Browning sauce and caramelization add depth, color, and umami to the stew., Adjust heat by adding cayenne pepper to taste; smoked paprika adds warmth without excessive spice., Add beans at the end to keep their shape and avoid mushiness., If sauce thickens too much, add broth; if too thin when reheated, add more cornstarch slurry., For quicker cooking, use an Instant Pot: sauté aromatics, add ingredients except slurry, pressure cook 10–15 minutes, then add slurry and thicken., Let stew rest several hours or overnight to deepen flavor, similar to classic slow-cooked stews., Freezes well for up to 3 months; thaw overnight and reheat gently with broth to preserve texture.

Nutrition

Find it online: https://cookingcrumbs.com/vegan-jackfruit-oxtail-a-plant-based-twist-on-a-soul-food-classic/