Vegan Hearty Lamb Stew
This Vegan Hearty Lamb Stew is the perfect plant-based twist on a classic comfort food, offering a rich and savory combination of flavors that's ideal for cozy evenings. The secret to its meaty texture lies in shredded jackfruit, a versatile ingredient that beautifully mimics pulled meat when simmered in a fragrant mix of fresh thyme, rosemary, smoked paprika, and soy sauce. Packed with hearty vegetables like potatoes, carrots, mushrooms, and celery, this stew is brimming with nutritional goodness and robust flavors. A long simmer in vegetable broth allows the spices to meld seamlessly, resulting in a warming dish that’s both satisfying and wholesome. Garnished with fresh parsley, this vegan stew is perfect for serving with crusty bread or over a bed of rice. Whether you're looking for comfort food or an impressive vegan dinner option, this plant-based take on lamb stew is sure to delight!
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Recipe Information
Ingredients
- 480 grams jackfruit chunks (in brine, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 3 garlic cloves, minced
- 2 medium potatoes, cubed
- 200 grams mushrooms, quartered
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 2 bay leaves
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons parsley, chopped
Instructions
Begin by shredding the jackfruit chunks using your hands to achieve a texture similar to pulled meat.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the sliced carrots, celery, and minced garlic to the pot. Sauté for an additional 4 minutes, stirring occasionally.
Stir in the cubed potatoes and quartered mushrooms. Cook for 5 minutes until the mushrooms start to brown.
Add the tomato paste to the pot, stirring to combine with the vegetables.
Pour in the vegetable broth and add the fresh thyme, rosemary, bay leaves, and smoked paprika.
Stir in the soy sauce, salt, and black pepper, then reduce the heat to low. Cover and simmer for 30 minutes.
Uncover and add the shredded jackfruit to the pot. Stir to distribute evenly, then cover and simmer for an additional 20 minutes.
Remove the lid, taste, and adjust seasoning if necessary. Discard the bay leaves.
Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 11.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1616 mg | 34% | |
*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.
