A rich and savory plant-based twist on the classic Beef Bourguignon, featuring jackfruit and mushrooms – serve atop golden mashed potatoes.
What is Jackfruit Bourguignon? Great question! It’s basically a plant-based version of beef stew, but with a rich wine sauce. It’s super easy and quite healthy. Though I’ll admit that my favorite part is the mashed potatoes…
Have you ever cooked with jackfruit?
If you haven’t had jackfruit before, it’s an exotic fruit native to South India and Malaysia, though it’s cultivated around the world today. One of the cool things is jackfruit has completely different tastes and purposes, depending on whether it’s ripe or green.
For starters, ripe jackfruit is yellow, sweet, and fruity; while green jackfruit is not sweet at all. So while ripe jackfruit is delicious in a smoothie or fruit bowl, green jackfruit is perfect in savory dishes – like Jackfruit and Mushroom Tamales, Pulled Jackfruit and Mushroom Sandwich, and this Jackfruit Bourguignon.
You see, green jackfruit is considered young or unripe. When cooked, you can shred it apart so that it mimics some of my old favorite foods. While I’m not exactly an advocate of vegan meat replacements, I do enjoy eating healthy plant-based foods that mimic what I have always enjoyed eating, regardless of what it’s made of. I’ve said this before – I like the flavor, texture, and essence of the dish – not necessarily what is is comprised of.
If you can get fresh green jackfruit, you’re in for a real treat. Once you peel the jackfruit and separate the segments, you can freeze and/or cook it to make some really great dishes like Jackfruit and Mushroom Tamales, Pulled Jackfruit and Mushroom Sandwiches, and this Jackfruit Bourguignon.
I cook jackfruit in my Instant Pot for 15 minutes. It’s super easy and extremely versatile. If you don’t have access to fresh or frozen green jackfruit, you can definitely use canned jackfruit. It’s important to drain the liquid or brine, and rinse the jackfruit pieces well in water.
Then, shred each piece between your fingers by applying a little pressure until it gives way and shreds apart. The more woody or solid parts that don’t shred between your fingers can easily be cut into thin strips with a sharp knife.
You can now use the shredded jackfruit in a myriad of recipes that call for shredded anything. This can go into wraps, salads, chili, tacos, pasta dishes, soups, stews, and so on.
I really like using my Instant Pot to make this Jackfruit Bourguignon. Using the sauté function, sauté the onion, celery, and carrots, adding a little vegetable broth as needed, followed by the mushrooms, jackfruit, and garlic. Then stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, some red wine, and vegetable broth.
Now set your pressure cooker for ten minutes and allow for a natural release. Meanwhile, in a small bowl, stir together the cornstarch and remaining wine (or vegetable broth) until the slurry is very smooth (no lumps). Once the pressure is released, pour the mixture into the Instant Pot and cook using the “sauté” feature, allowing the mixture to simmer, stirring occasionally, until the sauce thickens.
To serve this rustic dish, ladle the jackfruit bourguignon over creamy mashed potatoes, pasta, or wide noodles, I think mashed potatoes are my favorite accompaniment. Try my Creamy Rosemary Mashed Potatoes. The nice part is you can prepare either while the Instant Pot is doing its magic.
I hope you enjoy these Jackfruit Bourguignon as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 1 onion, chopped
- 2-3 stalks of celery, chopped (¾ cup)
- 2-3 carrots, peeled and chopped (1½ cups)
- 16 ounces baby bella mushrooms, quartered or sliced*
- 16 ounces jackfruit, cubed, cooked/canned, rinsed**
- 5-6 cloves of garlic, minced (2 Tbsp)
- 2 Tbsp vegan Worcestershire sauce***
- 2 Tbsp tomato paste
- 1 Tbsp fresh rosemary, minced (1 tsp dried)
- 1 Tbsp fresh thyme, minced (1 tsp dried)
- ½ tsp smoked paprika
- 1 cup vegetable broth
- ¾ cup red wine (or vegetable broth), divided
- Salt and pepper to taste
- 2 Tbsp cornstarch
Instant Pot Instructions
- Using the sauté function, sauté the onion, celery, and carrots for 3-4 minutes, adding a little vegetable broth, if needed. Stir in the mushrooms, jackfruit, and garlic; sauté 2-3 minutes. Press cancel.
- Stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, ½ cup wine and 1½ cups vegetable broth. Attach the lid, ensure knob is set on sealing. Set for 10 minutes. Allow pressure to release naturally.
- Meanwhile, using a separate pot, boil potatoes in water until tender, about 10-15 minutes. Drain. Stir in the plant milk, garlic, pepper, and salt (if using). Adjust milk to desired consistency; adjust seasonings to taste. Set aside.
- When the pressure has released on the pressure cooker, press cancel and remove the lid.
- In a small bowl, stir together the cornstarch and remaining ¼ cup wine (or vegetable broth) until the slurry is very smooth (no lumps). Pour the mixture into the Instant Pot.
- Press “sauté”, allowing the mixture to simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes. Press “cancel”.
- Ladle the jackfruit bourguignon over mashed potatoes and serve.
Stovetop Instructions
- In a large skillet or pot, sauté onion, celery, and carrots over medium-low heat for 5-6 minutes, adding a little vegetable broth, as needed.
- Add the mushrooms, jackfruit, and garlic; sauté 5-6 more minutes.
- Stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, and 1½ cups vegetable broth. Cover with a tight-fitting lid and simmer until the jackfruit is tender, about 30-40 minutes.
- Meanwhile, using a separate pot, boil potatoes in water until fork tender, about 10-15 minutes. Drain. Stir in the plant milk, garlic, pepper, and salt (if using). Add in a little more milk to achieve desired consistency; adjust seasonings to taste. Set aside.
- In a small bowl, stir together the cornstarch and wine (or vegetable broth) until very smooth (no lumps).
- Remove the lid and stir the wine slurry into the jackfruit stew. Continue to simmer, stirring occasionally until the sauce thickens, about 5-10 minutes. Remove from heat.
- Serve the jackfruit bourguignon over mashed potatoes or pasta; and garnish with fresh herbs, if desired.
Notes
* You can use any mushrooms in this recipe. They’re typically sliced or quartered, depending on the type. For instance, I use quartered baby bella mushrooms. But if you use portabellas, you can slice them.
** I froze some jackfruit to use in recipes throughout the year. You can purchase frozen cubed jackfruit at Asian and Indian markets or specialty grocers. Some are par-cooked and won’t take as long to become tender. If you are using canned jackfruit, drain and rinse; then soak in fresh water for at least 10 minutes, then drain and rinse very well again before using. The brine sometimes can alter the flavors of dishes if it isn’t rinsed well.
*** Lord Sandy’s makes a vegetarian Worcestershire sauce. If you don’t have any, you can sub coconut aminos or soy sauce.
Jackfruit Bourguignon (Vegan “Beef” Stew)
Equipment
- Pressure Cooker or stovetop
Ingredients
- 1 onion chopped
- 2-3 stalks of celery chopped (¾ cup)
- 2-3 carrots peeled and chopped (1½ cups)
- 16 ounces baby bella mushrooms quartered or sliced*
- 16 ounces jackfruit cubed, cooked/canned, rinsed**
- 5-6 cloves of garlic minced (2 Tbsp)
- 2 Tbsp vegan Worcestershire sauce***
- 2 Tbsp tomato paste
- 1 Tbsp fresh rosemary minced (1 tsp dried)
- 1 Tbsp fresh thyme minced (1 tsp dried)
- ½ tsp smoked paprika
- ¾ cup red wine or vegetable broth, divided
- 1 cup vegetable broth
- Salt and pepper to taste
- 2 Tbsp cornstarch
Instructions
Instant Pot Instructions
- Using the sauté function, sauté the onion, celery, and carrots for 3-4 minutes, adding a little vegetable broth, if needed. Stir in the mushrooms, jackfruit, and garlic; sauté 2-3 minutes. Press cancel.
- Stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, ½ cup wine and 1½ cups vegetable broth. Attach the lid, ensure knob is set on sealing. Set for 10 minutes. Allow pressure to release naturally.
- Meanwhile, using a separate pot on the stove, boil potatoes in water until tender, about 10-15 minutes. Drain. Stir in the plant milk, garlic, pepper, and salt (if using). Add a little more milk to achieve desired consistency; adjust seasonings to taste. Set aside.
- When the pressure has released in the Instant Pot (or pressure cooker), press cancel and remove the lid.
- In a small bowl, stir together the cornstarch and remaining ¼ cup wine (or vegetable broth) until the slurry is very smooth (no lumps). Pour the mixture into the Instant Pot and stir until combined.
- Press “sauté”, allowing the mixture to simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes. Press “cancel”.
- Serve the bourguignon over the prepared mashed potatoes and garnish with fresh herbs, if desired.
Stovetop Instructions
- In a large skillet or pot, sauté onion, celery, and carrots over medium-low heat for 5-6 minutes, adding a little vegetable broth, as needed.
- Add the mushrooms, jackfruit, and garlic to the onion, carrot, and celery; sauté 5-6 more minutes.
- Stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, and 1½ cups vegetable broth. Cover with a tight-fitting lid and simmer until the jackfruit is tender, about 30-40 minutes.
- Meanwhile, using a separate pot, boil the potatoes in water until fork tender, about 10-15 minutes. Drain. Stir in the plant milk, garlic, pepper, and salt (if using). Add in a little more milk, if needed, to achieve desired consistency; adjust seasonings to taste. Set aside.
- In a small bowl, stir together the cornstarch and wine (or vegetable broth) until very smooth (no lumps).
- Remove the lid and stir in the wine slurry. Continue to simmer, stirring occasionally until the sauce thickens, about 5-10 minutes. Remove from heat.
- Serve the jackfruit bourguignon over prepared mashed potatoes and garnish with fresh herbs, if desired.