Jackfruit «oxtail» stew sandwich

Ingredients

• 2 cans of young jackfruit in water or brine (about 450 g drained)
• 4 tablespoons olive oil
• 1 onion
• 2 carrots
• ½ red pepper
• 3 garlic cloves
• 1 tablespoon flour
• 1 teaspoon sweet paprika
• 250 ml red wine
• 200 g crushed tomatoes
• 300 ml vegetable broth
• 1 tablespoon soy sauce
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste
• 4 soft rolls or 2 baguettes, vegan bread (no lard, no milk), about 500 g in total

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of black pepper
• What to use instead of red bell pepper
• What to use instead of soy sauce
• What to use instead of canned tomatoes
• What to use instead of carrots

Instructions

1. Drain and rinse the jackfruit. Cut off the hard core of each piece and pull the rest apart into shreds with your fingers or two forks.
2. Chop the onion, carrots, pepper and garlic. Sauté them in a pot with the oil over medium heat for 10 minutes, until soft.
3. Add the jackfruit and brown it for 5 minutes. Sprinkle over the flour and paprika and stir for 1 minute.
4. Pour in the red wine and let it boil for 3-4 minutes to cook off the alcohol.
5. Add the tomato, broth, soy sauce and bay leaves. Season with salt and pepper, cover and simmer over low heat for 40 minutes, stirring now and then.
6. Remove the bay leaves. Lift out the jackfruit with a slotted spoon, blend the sauce with the vegetables and reduce it over medium heat for a few minutes, until thick and glossy. Return the jackfruit, shred it a little more with the forks and let it soak up the sauce for 5 minutes. It should be rich and saucy, not soupy.
7. Lightly toast the inside of the bread, fill it with the jackfruit and spoon the hot reduced sauce over the top.

Nutrition facts

Approximate, per serving (about 525 g). Calculated with data from USDA FoodData Central.