Jackfruit Chowder
Cooking with jackfruit may seem intimidating at first, but mastering this versatile Asian ingredient will elevate your plant-based meals to a whole new level of yum. In this recipe, meaty jackfruit chunks soak up a finger-licking-good broth and provide a tasty contrast to the textures of trumpet mushrooms, butternut squash, and other fresh veggies. Season with red pepper flakes according to your preferred spice level, and enjoy!
If you haven’t tried jackfruit, this chunky chowder is a great place to start. The tender Asian fruit absorbs the savory flavors of the broth and lends a meaty texture to the stew. A medley of fresh veggies adds eye-catching color while red pepper flakes kick the spice level up a notch. The flavors in this dish just get better with time, making it a great recipe to meal prep and heat up on busy nights where you don’t feel like making dinner!
INGREDIENTS
- 2 lb. Yukon gold potatoes, chopped (2½ cups)
- 2 cups finely chopped onions
- 10 to 12 cloves garlic, minced
- 6 cups vegetable broth or water
- 8 oz. butternut squash, cut into 1-inch cubes (2 cups)
- 5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cups)
- 1 red bell pepper, seeded and cut into ½-inch pieces (1 cup)
- 1 carrot, cut into ½-inch pieces (1 cup)
- 1 cup cut green beans, cut into ½-inch pieces
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 cup unsweetened, unflavored plant-based milk
- ¼ cup oat flour
- 1 14-oz. can green jackfruit, rinsed, drained, and cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch pieces (1 cup)
- Sea salt, to taste
- Red pepper flakes (optional)
INSTRUCTIONS
- In a large pot combine potatoes, onions, garlic, and 1 cup of the broth. Cover and cook over medium 10 minutes or until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add the remaining 5 cups broth and the next seven ingredients (through thyme). Cook 10 to 15 minutes more or until vegetables are tender.
- In a small bowl whisk together milk and oat flour. Add milk mixture, jackfruit, and zucchini to pot. Bring chowder to boiling; reduce heat. Simmer about 10 minutes more or until chowder thickens. Season with salt. If desired, sprinkle with crushed red pepper.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/
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