Jackfruit Bourguignon

This hearty vegan bourguignon features tender young jackfruit, which mimics a meaty texture while effortlessly soaking up the bold, deep flavours of the dish. Slow-cooked with aromatic herbs, robust red wine, and a medley of savoury vegetables, this plant-based twist on the classic French stew is both comforting and indulgent.

Serves 4

INGREDIENTS

• 14 oz (400 g) young jackfruit pieces
• 1 lb (468 g) whole mushrooms cut in half (white or baby bella)
• 2 carrots, sliced thick
• 1 small onion, sliced
• 10 oz (284 g) pearl onions
• 3 cloves garlic, minced
• 4 Tbsp. vegan butter
• 3 Tbsp. flour
• 1 ½ Tbsp. tomato paste
• 1 ½ tsp. dark soy sauce (for colour)
• 1 ½ cups Burgundy wine (Beaujolais, Pinot Noir or Burgundy)
• 1 ½ cups vegan beef-less broth
• 1 ½ tsp. thyme
• 2 bay leaves
• 1 Tbsp. parsley, chopped (plus more for garnish)

DIRECTIONS

1. Melt 2 Tbsp. of vegan butter on medium heat and sauté the pearl onions for about 5 minutes or until they soften and have browned a bit. Remove them from the pot and set aside.
2. In the same pot, sauté the mushrooms with ½ tsp. of thyme until they start to break down, about 3-5 minutes. Remove them from the pot and set aside.
3. In the same pot, add the additional 2 Tbsp. of vegan butter, sliced onion, carrots and remaining thyme and cook for about 5 minutes. Add in the jackfruit and garlic and continue cooking for another few minutes until the garlic becomes fragrant. Add in the flour and mix until everything is well coated. Continue cooking for 1-2 minutes to remove the raw flour taste.
4. Add in the broth, wine and use the liquid to scrape up any brown bits that have formed while cooking. Add in the tomato paste and mix until dissolved. Add the bay leaves, mix well and then cover the pot. Turn the heat to low and allow it to simmer for 20 minutes.
5. Once the mixture has simmered add in the cooked pearl onions, mushrooms, dark soy sauce and parsley. Allow everything to heat through and reduce slightly, about 8-10 minutes.
6. Top each portion with additional fresh parsley and serve with French bread. Additionally, the bourguignon can be served with mashed potatoes or buttered noodles.

NOTE: If you’d like to omit the wine then use equal parts red wine vinegar and red grape juice, or double the broth and add ¼ cup red wine vinegar.

Nutrition facts per serving
Calories 383; protein 8 g; fat 12 g; carbs 48 g. 

Photography –Devorah Bowen

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