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Jackfruit and Mushroom Corned Beef Stew
Makes about 4 – 6 servings
Broth Ingredients
3 cups water
2 TBL dry vegan beefy broth:
1 TBL dill pickle juice
1 tsp Vegan Worcestershire Sauce
1 tsp garlic powder
1/2 tsp coriander powder
1/4 tsp onion powder
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/8 tsp ground black pepper
pinch ground ginger
pinch mustard powder
pinch red pepper flakes, optional
2 – 3 cups small mushrooms, quartered
2 cans unripe jackfruit in brine, drained
1 tsp smoked paprika
3 cups chopped carrots
3 cups quartered baby potatoes or equivalent
3 cups shredded red or green cabbage (I used red)
salt or salt substitute, to taste
Preheat your oven to 375 degrees and prepare 2 sheet pans with parchment paper.
Whisk the broth ingredients and put in a large saucepan. Add the jackfruit to a steamer that lowers into the broth – or after cooking you can strain it into a strainer into a bowl to save the broth.
Simmer on medium until the jackfruit starts taking on the flavors, about 15 minutes.
Place the mushrooms on one of the prepared baking sheets and cook until they shrink about 1/2 the size.
Once the jackfruit is ready, strain the broth BUT SAVE IT! Then place the jackfruit in a bowl and toss with the smoked paprika.
Transfer to the other prepared baking sheet and cook until the jackfruit dried out some and looks more like meat, about 10 – 15 minutes.
If you took the broth out of the pan, add it back with the carrots, potatoes, and cabbage. Cook on medium heat until the potatoes are easily pierced with a fork. Add extra water as needed to keep things from sticking or burning.
Stir in the roasted mushrooms and jackfruit, add additional water if needed. Then add salt or salt substitute to taste.
Also, adjust any of the other spices you used in the broth as needed. Enjoy!ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true
Original Source Can Be Found Here
