Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A cozy, savory vegan stew using seitan, young green jackfruit, or mushrooms to recreate the rich, slow-cooked flavors of traditional Jamaican oxtail. Served best over boiled potatoes and braised cabbage, this plant-based version offers bold, hearty flavor with a thick, luscious sauce and tender faux-tail pieces.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz seitan, young green jackfruit (rinsed if canned), or large mushrooms (king oyster or portobello), pulled or chopped into morsels
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped (optional)
  • 1 stalk celery or 1/2 cup chopped leeks
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce or tamari (or coconut aminos)
  • 1 tablespoon red wine or balsamic vinegar (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme or rosemary
  • 1 teaspoon smoked paprika or dash liquid smoke
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon flour or cornstarch (for slurry)
  • 2 tablespoons olive oil or neutral oil
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Slice or tear seitan; drain and pull apart canned jackfruit (rinse well); or slice/tear mushrooms into generous chunks and pat dry.
  2. Heat 1 tablespoon oil in a heavy skillet or pot over medium-high heat.
  3. Brown faux-tail pieces in batches until caramelized; set aside.
  4. Add remaining oil if needed and sauté chopped onion, carrot (if using), and celery or leeks until soft, about 5 minutes.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Stir in tomato paste and cook briefly, 1-2 minutes, to develop flavor.
  7. Deglaze the pan with a splash of red wine or vegetable broth, scraping up browned bits.
  8. Return the browned faux-tail pieces to the pot.
  9. Pour in vegetable broth to nearly cover the contents. Add soy sauce or tamari, bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine and bring to a gentle simmer.
  10. Partially cover the pot and simmer for 20–45 minutes, stirring occasionally, until faux-tail is tender and flavors meld. Extend simmer time if needed for tenderness.
  11. Taste and adjust seasoning, adding soy sauce cautiously if more saltiness is desired.
  12. If sauce is thin, simmer uncovered to reduce or stir in slurry of flour or cornstarch mixed with cold water. Cook until sauce thickens, about 2-3 minutes.

Notes

Browning the faux-tail pieces thoroughly enhances the rich, savory depth of the dish due to Maillard reactions., Season gradually and taste before adding salty condiments like soy sauce to avoid over-salting., Rinsing canned jackfruit well and simmering longer removes metallic canned flavor and helps absorb sauce flavor., Make ahead and refrigerate for 3-4 days or freeze portions up to 3 months. Thaw overnight and reheat gently to preserve texture., Serve traditionally with boiled potatoes and braised cabbage or try alongside creamy mashed potatoes, rice, polenta, or crusty bread to soak up the sauce., For gluten-free option, use jackfruit or mushrooms instead of seitan and tamari or coconut aminos instead of soy sauce.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Jamaican-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 kcal per serving (varies by protein choice)
  • Fat: 8g per serving
  • Carbohydrates: 20g per serving
  • Protein: 15g per serving (varies by protein choice)