Vegan Corned Beef and Cabbage (Corned Jackfruit) (2024)

• 2 lb jackfruit pieces green unripe
• 1 yellow onion diced
• 2 carrots sliced into rounds
• 2 ribs celery diced
• 1 small green cabbage (cut into small wedges, core discarded)
• 3 qt vegetable stock
• 3-4 tbsp pickling spices
• 1 tbsp smoked paprika (omit or use less if you don't want a smoky flavor)
• 2 tsp black peppercorns
• 1 tbsp onion powder
• 2 tsp mustard seeds optional
• 2 bay leaves
• 1 pinch red pepper flakes to taste
• 2 lb Yukon gold or red potatoes cut into 1 inch cubes
• 3-4 tbsp nutritional yeast optional
• sea salt + black pepper to taste
• fresh dill and cilantro for garnish

• In a large heavy bottom dutch oven saute the onion, carrot and celery with a pinch of salt and red pepper flakes in a splash of veggie stock or a drizzle of olive oil until the onion is translucent. (Omit the oil for WFPB Plantricious diets).

  1 yellow onion, 2 carrots, 2 ribs celery, 1 pinch red pepper flakes to taste

• Rinse the jackfruit pieces well and add them to the pot together with the vegetable stock, pickling spices, bay leaf, smoked paprika, mustard seeds, peppercorns, onion powder and a good pinch of sea salt. Bring to a simmer and cook for 30 minutes.

  (NOTE: Make sure to use a tea steeper for the pickling spices if you don't like them floating around in the stew, or a make a little pouch out of cheesecloth).

  See Also

  Savory Spiced Pecans with a Spicy Kick! - Evolving TableGluten Free Gingerdoodles CookiesCranberry Curd Tart RecipeNougat Tuffs - Schokoladen Weihnachsplätzchen mit Nutella

  2 lb jackfruit pieces, 3 qt vegetable stock, 3-4 tbsp pickling spices, 1 tbsp smoked paprika, 2 tsp black peppercorns, 1 tbsp onion powder, 2 tsp mustard seeds, 2 bay leaves, sea salt + black pepper to taste

• Add the potatoes and cabbage and continue simmering until both the potatoes and cabbage are cooked to your liking and the jackfruit is tender. Stir in the nutritional yeast and adjust seasonings to your taste with more sea salt and black pepper. For a richer more authentic flavor finish with a drizzle of olive oil. (Omit all oil to make the recipe WFPB & Plantricious compliant)

  1 small green cabbage, 2 lb Yukon gold or red potatoes, 3-4 tbsp nutritional yeast

• Serve hot garnished with fresh dill or cilantro, more chili flakes to your liking and nice piece of this crusty bread.

Slow Cooker Method:

• Sautee the onion, carrot and celery in your slow cooker until softened. Add the rest of the ingredients including the spices (except the fresh herbs) and slow cook on high for 2 hours or until the jackfruit, potatoes and cabbage are tender. Serve garnished with the fresh herbs.

• It’s really important that you use young unripe jackfruit here. I love the organic vacuum sealed bulk bags I order from Amazon but you can use the canned variety packed in water Not syrup. Make sure to rinse it well before making the stew. Do not use ripe fresh jackfruit!
• Use a good veggie stock you love here, I like to make my own with whatever aromatics I have in the fridge at the moment, nothing goes to waste.
• If you don't like the idea of the pickling spices floating in the broth put them in a tea steeper, or use a piece of cheesecloth to tie a little pouch holding them together.

Course: Main Course

Cuisine: Irish

Keyword: corned jackfruit, plant based, vegan,, wfpb

Author: Florentina