Ingredients
j
3 cans jackfruit
a
2 - 4 tbs avocado oil
y
½ yellow onion
c
2 - 3 carrots
r
2 ribs celery
t
3 tbs tomato paste
r
¼ cup red cooking wine
r
¾ cup red cooking wine
n
6 cups no beef broth
n
4 cups no beef broth
c
2 tbs corn starch
s
2 - 3 stems fresh thyme or 1 tbs dried thyme
s
1 stem fresh rosemary or 1 tbs dried rosemary
b
2 bay leaves
b
2 bay leaves
S
Salt to taste
B
Black pepper to taste
F
For the Jackfruit Marinade:
s
¼ cup soy sauce or coco aminos
v
2 tbs vegan Worcestershire sauce
c
1 tbs coconut sugar
m
½ tbs marmite
g
1 tsp garlic powder
o
1 tsp onion powder
s
1 tsp smoked paprika
d
1 tsp dried thyme
Directions
1
For the Jackfruit Roast:
1
Drain and rinse the jackfruit. In a pot, add 4 cups of no beef broth, 2 bay leaves, and the jackfruit. Simmer for 10-15 minutes to infuse flavors.
j
jackfruit
n
4 cups no beef broth
b
2 bay leaves
2
Remove the jackfruit from the broth and shred it using a fork.
3
In a bowl, mix together the soy sauce, vegan Worcestershire sauce, coconut sugar, marmite, garlic powder, onion powder, smoked paprika, and dried thyme to create the marinade.
s
¼ cup soy sauce or coco aminos
v
2 tbs vegan Worcestershire sauce
c
1 tbs coconut sugar
m
½ tbs marmite
g
1 tsp garlic powder
o
1 tsp onion powder
s
1 tsp smoked paprika
d
1 tsp dried thyme
4
Add the shredded jackfruit to the marinade and let it sit for at least 30 minutes.
5
Heat 2 tbs of avocado on medium high heat add jackfruit in a single layer and cook for 4 mins without touching. Then toss and cook for another 4 mins without touching. Remove from pot.
6
Reduce heat to medium. Add 1-2 tbs of avocado oil. Add chopped onion, carrots, and celery. Sauté until the vegetables are soft.
7
Stir in the tomato paste and cook for another 2 minutes.
t
3 tbs tomato paste
8
Add 1/4 cup red cooking wine to deglaze pot and cook until it cooks out.
r
¼ cup red cooking wine
n
6 cups no beef broth
9
Add 6 cups of no beef broth, mixed with 2 tbs corn starch, 3/4 cup red wine and Bring to a simmer.
10
Add fresh thyme, rosemary, and 2 bay leaves. Season with salt and black pepper to taste.
s
2 - 3 stems fresh thyme or 1 tbs dried thyme
s
1 stem fresh rosemary or 1 tbs dried rosemary
b
2 bay leaves
S
Salt to taste
B
Black pepper to taste
11
Simmer for 2-3 hours, allowing the flavors to meld together.
12
Serve with mashed potatoes and enjoy!
