Description
Comfort food at its finest- a spicy, beer-braised jackfruit stew over cheesy mashed potatoes.
Ingredients
Spicy Beer-Braised Jackfruit Stew:
- 2 cans (400 mL each) Cha’s young jackfruit, drained, rinsed and pulled/shredded
- 2 tbsp oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 cups cauliflower florets
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp chipotle chili powder
- 1/2 tsp each salt and pepper
- 1/3 cup tomato ketchup
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 cup beer of choice (not fruity or too strongly flavoured)
- 2 tbsp balsamic vinegar
- 3 cups vegan beef broth or veggie broth
Cheesy Mashed Potatoes:
- 1 lb yellow potatoes, diced
- 3 tbsp vegan butter
- 1/2 cup vegan cream or coconut milk
- 1/3 cup vegan cream cheese
- salt and pepper to taste
Instructions
- In a large pan or a pot on medium heat, add the oil, onion, garlic, carrot and cauliflower and cook 5 minutes, until veggies start to soften. Add the jackfruit and cook 3 more minutes, stirring frequently.
- Add the spices and stir to coat. Add the ketchup, brown sugar, molasses, beer, balsamic vinegar and 2 cups of broth. Bring to a simmer, then reduce heat to simmer on low for 30 minutes. Add more broth as needed, I ended up needing the whole 3 cups.
- Meanwhile, in a large pot, add potatoes and water until potatoes are just covered with the water. Boil the potatoes on high for about 10 minutes, until fork-tender. Drain and add back to pot. Use a potato masher to mash. Add vegan cream, cream cheese, and a pinch of salt and pepper. Stir/mash until smooth and creamy.
- Serve stew over mashed potatoes. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins