Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly drain 600 grams of canned young green jackfruit, rinse, and then use your hands to shred it into small pieces resembling pulled meat.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 1 medium finely chopped yellow onion and 2 diced medium carrots, sautéing for 8 minutes until softened.

3. 3

   Add 3 minced garlic cloves, the shredded jackfruit, and 200 grams of quartered cremini mushrooms to the pot, cooking for another 10 minutes until the mushrooms begin to brown.

4. 4

   Stir in 2 tablespoons of tomato paste and 1 tablespoon of all-purpose flour, if using, cooking for 2 minutes to create a rich roux.

5. 5

   Pour in 250 ml of dry red wine and scrape the bottom of the pot to deglaze, letting it simmer for 3 minutes until slightly reduced, then add 500 ml of vegetable broth, 3 fresh thyme sprigs, and 1 bay leaf.

6. 6

   Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.

7. 7

   Stir in 1 tablespoon of butter, if using, then remove the bay leaf and thyme sprigs, seasoning with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper, or to taste.

8. 8

   Garnish with 2 tablespoons of freshly chopped parsley before serving hot.