Wash the jackfruit thoroughly under running water and drain well. This helps to reduce the somewhat sour taste of young jackfruit.
Heat a large pot with 2 tbsp olive oil. Add the jackfruit and cook for 3 minutes on medium heat, stirring constantly. Season with a pinch of salt and pepper. Add the flour and mix until covered. Take the jackfruit out of the pot and set aside.
Add some more oil in the pot and add the garlic, shallots, carrots, bay leaves, and thyme. Cook for 5 minutes.
Add the jackfruit, tomatoes, and red wine. Let it simmer for 10 minutes.
Add the vegetable broth, pop on the lid and let it simmer on low heat for about 1 hour, stirring occasionally.
Season it with sugar, ground paprika, vegan Worcestershire sauce, salt and pepper.
How long does this vegan stew stay fresh? Stored in an airtight container in your refrigerator, it stays fresh for 3-4 days.
Can I use another vegetable instead of carrots? Yes, celery or potatoes also go very well with jackfruit stew.
Can I omit the red wine? No, red wine plays a vital role in this recipe and cannot be replaced.
What is the best red wine for this stew? I always use a Tempranillo red wine because of its slightly sweet flavor. Make sure not to use a very sour wine, as the jackfruit already has a somewhat sour note.
Can I skip the vegan Worcestershire sauce? This sauce gives the stew a pleasant aroma. But if you don’t have any, you can omit it or replace it with some soy sauce.