Vegan Braised Lamb
Transform your culinary experience with this hearty Vegan Braised Lamb, a plant-based twist on a classic comfort dish. Jackfruit takes center stage here, expertly shredded to mimic the texture of tender lamb and infused with rich, savory flavors from a braising liquid of red wine, vegetable broth, and aromatic herbs like thyme and rosemary. The addition of soy sauce and a splash of maple syrup creates a flavor profile that’s both robust and slightly sweet, perfectly complemented by the caramelized tomato paste and sautéed vegetables. This vegan delight simmers to perfection, making it ideal for cozy family dinners or special occasions. Serve it warm with crusty bread or creamy mashed potatoes, and don’t forget a sprinkle of fresh parsley for a bright finishing touch. Perfectly crafted to be rich, satisfying, and completely cruelty-free, this recipe is your gateway to guiltless indulgence.
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Recipe Information
Ingredients
- 2 cans (about 400g each) canned young jackfruit in brine
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 cup red wine
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 leaf bay leaf
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Drain and rinse the jackfruit thoroughly to remove the brine.
Using your fingers or a fork, shred and trim the jackfruit to resemble pulled meat, removing any tough seeds.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add the sliced carrots and celery, cooking for an additional 5 minutes until slightly softened.
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize.
Add the shredded jackfruit to the pot and toss to combine with the vegetables.
Pour in the vegetable broth and red wine, stirring to deglaze the bottom of the pot.
Add soy sauce, maple syrup, thyme, rosemary, bay leaf, black pepper, and salt.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 45 minutes, stirring occasionally, until the flavors are well combined and the jackfruit is tender.
Adjust seasoning with salt and pepper to taste.
Remove the bay leaf before serving.
Garnish with fresh chopped parsley and serve warm with your choice of sides.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6065 mg | 264% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 48.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4515 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
