Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the "cured" jackfruit by thoroughly draining and rinsing 2 cans of young green jackfruit, then shredding or chopping it into bite-sized pieces; combine the jackfruit in a bowl with 2 tablespoons of soy sauce, 1 tablespoon of vegan Worcestershire sauce, 1/2 teaspoon of liquid smoke (if using), 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder, mixing well and allowing it to marinate (cure) for at least 4 hours or overnight in the refrigerator.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 1 medium chopped red onion, 4 minced garlic cloves, 2 inches of grated fresh ginger, and 1 minced small Scotch Bonnet pepper, sautéing for 5-7 minutes until softened and fragrant.

3. 3

   Stir in 1 tablespoon of Caribbean curry powder, 1 tablespoon of crushed allspice berries, and 2 fresh thyme sprigs, cooking for 2 minutes more to toast the spices until aromatic.

4. 4

   Add the cured jackfruit to the pot and sauté for 5 minutes, allowing it to brown slightly and absorb the spice flavors, then pour in 4 cups of vegetable broth, 1 can of full-fat coconut milk, and 1 tablespoon of brown sugar.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 60 minutes, stirring occasionally to ensure the jackfruit softens and absorbs the liquid.

6. 6

   Gently add 2 large peeled and 1-inch thick cut ripe plantains, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the stew, ensuring they are submerged, and continue to simmer covered for another 30 minutes, or until the plantains are tender.

7. 7

   Remove the thyme sprigs, stir in 2 tablespoons of fresh lime juice, taste, and adjust seasoning as needed before serving hot with rice or bread.