Brisket-spiced Jackfruit & Mushroom Stew

From Rabbi Jonathan Bernhard:

Making its first appearance on the cooking scene in the 1700s, the humble brisket made its way to the United States in the early 1900s with the immigration of Ashkenazic Jews and has since become a popular part of American cuisine.

Brisket is a traditional Ashkenazic Jewish (Jews of Eastern European descent) of braised beef often eaten for holidays or special occasions and usually served with a potato kugel or other non-dairy sides.

This recipe combines jackfruit and mushrooms into a rich, hearty vegan stew that captures that distinctive brisket-y flavor: a traditional taste with a modern twist. And with no animals harmed in the preparation, that makes this a most kosher dish!

This recipe comes from Clean Food Dirty Girl. We have been cooking their food for years, and they were elemental in helping us make the jump to a plant-based diet. You can start a free 10-day trial to Plant Fueled Life, their membership offering, to check them out.

Photos by Amber Asakura of The Throbbing Eggplant

Directions

Cook your jackfruit and veggies

Preheat oven to 400°F (205°C) and line your baking sheet(s) with parchment paper or silicone baking mat(s).

After rinsing and draining the jackfruit wedges, use your hands to pull the pieces apart into shreds. Finely chop any harder core pieces or seed pods.

Heat a skillet over medium heat for 2 minutes. Add the mushrooms, onion and garlic and saute for 5 minutes. Stir in the jackfruit and saute an additional 10 minutes, stirring often and adding a splash of water if things stick.

While your jackfruit cooks, make your sauce:

Place all of the sauce ingredients into a mixing bowl and whisk until very smooth.

Let’s finish it up: Transfer the jackfruit mixture to your baking sheet(s) and spread out in a single layer. Bake for 10 minutes. Remove the baking sheet from the oven then pour the sauce over the jackfruit and stir very well. Make sure all of the jackfruit gets coated with sauce. Spread the mixture out again on the baking sheet and bake for 10 more minutes.

For the Stew

In a mixing bowl, whisk together the broth, water, tomato paste, soy sauce and Worcestershire sauce. Set aside.

Heat a pot over medium heat for 2 minutes. Add the potato, onion, celery, carrots and garlic and saute for 10 minutes, stirring often and adding a splash of water when things stick. Add the brown rice flour, thyme, onion powder, black pepper and salt and cook for one minute, stirring often.

Slowly whisk in the broth mixture from earlier and increase the heat to medium-high. Bring to a boil, then reduce the heat to medium-low, place a lid on the pot at an angle and simmer until thickened and the potatoes are tender, stirring often, about 10-15 minutes.

Remove from the heat and stir in the spinach, kidney beans, Brisket-spiced Jackfruit & Mushrooms and red wine vinegar.