Ingredients
2 cans jackfruit, drained and rinsed well
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 ½ tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 onions, peeled and cut into quarters
4 large carrots, cut into 2 inch lengths
4 cloves garlic, minced
1 cup red wine
3 ½ cups vegetable broth
1 lb. baby potatoes, cut into large chunks
3 tablespoons corn starch mixed with a little water
½ teaspoon salt
5 sprigs thyme
2 sprigs rosemary
Directions
Step 1
In a large bowl, stir together the jackfruit, tomato paste, balsamic vinegar, vegan Worcestershire sauce, soy sauce, and Dijon mustard. Cover and marinate in the fridge overnight, or at least 1 hour.
Step 2
Preheat the oven to 400 degrees.
Step 3
Heat a large cast iron skillet over medium-high heat. Add the oil and sear the onions until golden brown. Remove from the skillet and set aside. Add in the carrots and brown. Remove from the pan and set aside with the onions.
Step 4
Lower the heat to medium, add in the garlic and cook until fragrant. Stir in the jackfruit and cook for 2-3 minutes to wake up the flavors. Pour in the red wine and simmer until reduced by half, about 3-5 minutes.
Step 5
Add in the vegetable broth, potatoes, cornstarch, and salt. Top with the thyme and rosemary. Cover and bake for 40 minutes or until the potatoes are fork tender and the gravy has thickened. Remove the herbs and serve.
