The Best Cooking Tricks for a Perfect Jackfruit Roast + Creamy Mashed Potatoes

Ingredients

• 3 cans Young Green Jackfruit in Brine (Drain, rinse, then boil and shred; each can about 20 oz)
• 4 cups Spring Water (For boiling the jackfruit)
• 1 tablespoon Better Than Bouillon No Beef Base (Vegan) (Adds beefy umami and reduces briny flavor)
• 3 leaves Bay Leaves (For the initial boil)
• 4 cups Soy Sauce or Coconut Aminos (Base of the marinade; coconut aminos for lower sodium)
• 2 tablespoons Vegan Worcestershire Sauce (Adds depth to the marinade)
• 1 tablespoon Coconut Sugar (Mild sweetness)
• 0.5 tablespoon Marmite (Provides dark color and extra umami)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Thyme
• 4 tablespoons Avocado Oil (High smoke point for searing and sautéing)
• 3 medium Carrots (Peeled and diced small)
• 2 stalks Celery Stalks (Roughly chopped)
• 1 medium Yellow Onion (Diced)
• 4 cloves Garlic Cloves (Minced)
• 3 tablespoons Tomato Paste (Adds richness)
• 0.5 cup Red Cooking Wine (Vegan) (Used to deglaze and add depth)
• 1 sprig Fresh Thyme (Added with broth)
• 1 sprig Fresh Rosemary (Added with broth)
• 6 cups Vegetable Broth (Base of the stew; mix with cornstarch before adding)
• 2 tablespoons Cornstarch (Thickens the stew)
• 2 pounds Yukon Gold Potatoes (Peeled and cut into 1‑inch chunks)
• 0.25 cup Vegan Butter (Melted; adds richness to mashed potatoes)
• 0.25 cup Plant Milk (e.g., oat or soy) (Creates a creamy mash)
• 1 tablespoon Fresh Parsley (Chopped; adds color and freshness to mash)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil the Jackfruit

   Drain and rinse the three cans of jackfruit in cool water. Place the jackfruit in a large pot, add 4 cups of spring water, 1 Tbsp Better‑than‑Bouillon No‑Beef base, and 2–3 bay leaves. Bring to a boil, then simmer for 20 minutes.

   Time: PT20M

2. Cool and Shred

   Drain the jackfruit and let it sit until cool enough to handle (about 5 minutes). Using clean hands, squeeze each piece to remove excess moisture; the jackfruit will begin to shred on its own. Transfer shredded jackfruit to a bowl.

   Time: PT10M

3. Make the Marinade and Coat

   In a mixing bowl combine 4 cups soy sauce (or coconut aminos), 2 Tbsp vegan Worcestershire sauce, 1 Tbsp coconut sugar, 0.5 Tbsp Marmite, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tsp dried thyme. Mix well, then pour over the shredded jackfruit and massage with hands until fully coated. Let marinate for 10 minutes.

   Time: PT10M

4. Prep the Vegetables

   Peel and dice 2–3 carrots, roughly chop 2 celery stalks, dice 1 yellow onion, and mince 4 garlic cloves. Set aside.

   Time: PT10M

5. Crisp‑Sear the Jackfruit

   Heat 2 Tbsp avocado oil in the Dutch oven over medium‑high heat. Add the marinated jackfruit, spreading it evenly. Let it sit untouched for 4 minutes, then give a quick toss and let sit another 4 minutes. The pieces should develop a crispy exterior.

   Time: PT8M

6. Sauté the Aromatics

   Reduce heat to medium. Add another 1‑2 Tbsp avocado oil if needed, then add the diced onion, carrots, and celery. Sauté until softened, about 7 minutes. Season with a pinch of salt.

   Time: PT7M

7. Build the Base

   Stir in 3 Tbsp tomato paste and cook for 2‑3 minutes until it darkens. Add minced garlic and cook 30 seconds. Deglaze the pan with 1/4 cup red cooking wine, scraping up browned bits.

   Time: PT4M

8. Simmer the Roast

   Mix 6 cups vegetable broth with 2 Tbsp cornstarch until smooth, then pour into the pot. Add the remaining red wine, fresh thyme sprig, fresh rosemary sprig, and the crispy jackfruit. Toss gently, add 2 bay leaves, bring to a boil, then cover and reduce to low heat. Simmer for 2 hours, stirring occasionally.

   Time: PT2H

9. Cook the Potatoes

   While the roast simmers, place 2 lb peeled Yukon Gold potatoes in a large pot, rinse twice in cool water, then cover with cold water. Add a generous pinch of salt and bring to a rapid boil. Cook for 15 minutes until fork‑tender.

   Time: PT15M

10. Mash the Potatoes

    Drain potatoes and return to pot. Mash thoroughly. Stir in 1/4 cup melted vegan butter, 1/4 cup plant milk, salt to taste, 1‑2 Tbsp garlic powder, and black pepper. Mix until smooth and creamy, then fold in 1 Tbsp chopped fresh parsley.

    Time: PT5M

11. Finish the Stew

    After the 2‑hour simmer, remove the bay leaves, rosemary, and thyme sprigs. Taste and adjust salt and pepper as needed. Let the stew sit off heat for 5 minutes to allow flavors to settle.

    Time: PT5M

12. Plate and Serve

    Spoon a generous portion of the jackfruit roast onto each plate, add a mound of creamy mashed potatoes, and garnish with extra parsley if desired. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

78 g

Fat

24 g

Fiber

10 g