Vegan beefless stew

This hearty vegan stew is a delicious take on a standard beef stew and will satisfy the palate of any meat eater or vegan! I cooked mine in a crockpot but you can definitely use the stove on a low setting (just make sure to monitor it for safety reasons). Perfect for the colder months.

Ingredients

1 20 ounce can of Jackfruit (I used Trader Joes but I listed another product link below)

2 tbsp olive oil

1 large yellow onion, chopped

3 medium celery stalks, chopped

4 cloves of minced garlic 

1/4 cup tomato paste

4 cups water

4 tsp Better Than Bouillon vegetable base (product link below)

1 tbsp vegan Worcestershire sauce (product link below)

1 tbsp liquid aminos (product link below)

1 tbsp minced fresh thyme

1 sprig fresh rosemary

a few dashes of Liquid Smoke

1 1/2 lbs golden potatoes, quartered

1 lb carrots, peeled and chopped into large chunks

Instructions

Optional first step: saute drained jackfruit in a little oil until golden, salt and pepper prior to cooking. Put into crockpot.

In a saute pan, add olive oil, celery, garlic and onion. Cook until translucent. 

Add tomato paste and continuously stir for a minute.

Add 1 tsp bouillon and 1 cup water (or 1 cup vegetable broth) along with worcestershire sauce, aminos (or you can use soy sauce), thyme and rosemary.

Add potatoes and carrots over jackfruit then pour broth mixture from skillet into crockpot. 

Add remaining 3 tsp bouillon and 3 cups water.

Season with salt and pepper, add liquid smoke, cover and cook on low for 8 hours.

This can be left on the warm setting until you're ready to serve. 

If the sauce is too thin, you can mix 1 tbsp cornstarch and 1 tbsp water in a small bowl and add to pot. If you do this step, turn up to the high setting and cook for a half hour (or until thickened) before serving.