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A hearty and comforting plant-based take on classic Jamaican oxtail stew, featuring young green jackfruit braised with Caribbean spices, vegetables, and butter beans to create a rich, savory stew with a pull-apart texture.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 generous portions 1x

Ingredients

Scale
  • 2 cans young green jackfruit in brine or water (not syrup), drained and rinsed
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon browning sauce (e.g., Grace or homemade burnt sugar version)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 large carrot, sliced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 can butter beans (lima beans), drained and rinsed
  • Fresh parsley or thyme sprigs (for garnish)

Instructions

  1. Drain and rinse canned jackfruit; trim tough cores and seeds, then shred with your hands or forks until pull-apart texture is achieved.
  2. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
  3. Add diced yellow onion, chopped green onions, and minced garlic; sauté, stirring often, until onions are soft and fragrant (about 4–6 minutes).
  4. Stir in thyme, smoked paprika, ground allspice, ground black pepper, and cayenne (if using); add soy sauce, tomato paste, brown sugar, and apple cider vinegar; cook 1–2 minutes to meld flavors.
  5. Add shredded jackfruit and browning sauce; toss to coat and let jackfruit caramelize for 1–2 minutes.
  6. Pour in vegetable broth, bring to a gentle boil, then reduce heat to a simmer; cover and cook 20–30 minutes, stirring occasionally.
  7. Stir in sliced carrot, chopped red and green bell peppers, and drained butter beans; simmer uncovered 12–15 minutes until vegetables are tender but retain shape.
  8. Whisk cornstarch with water to make a slurry, stir into the stew, and cook 3–5 minutes until the sauce is glossy and thickened; taste and adjust seasoning as needed.
  9. Remove from heat and sprinkle with fresh parsley or thyme for garnish.

Notes

Use young green jackfruit packed in water or brine, not the sweet ripe variety in syrup., Rinse jackfruit thoroughly and remove tough cores and seeds for better texture., Browning jackfruit and aromatics well before adding liquids develops deep flavor., Adjust saltiness after cooking since soy sauce and browning sauce add salt., If sauce is too thick, add more vegetable broth; if too thin, simmer longer or add more cornstarch slurry., Cut vegetables evenly and add softer vegetables later to avoid overcooking., Optional: swirl in vegan butter or coconut milk for richer taste., For protein boost, add smoked tempeh or crispy tofu when adding beans., This dish is freezer-friendly for up to 3 months and flavors improve after resting a day., Instant Pot instructions: sauté aromatics and jackfruit, pressure cook 10–15 minutes, then add veggies and beans, simmer and thicken with slurry.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250-300 calories per serving (estimate, varies by exact ingredients)
  • Fat: Approximately 7-9 g per serving
  • Carbohydrates: Approximately 35-40 g per serving
  • Protein: About 8-10 g per serving (with butter beans)